Triple Berry Cream Pie

A luscious triple berry cream pie recipe featuring a creamy filling topped with Blackberries, Raspberries & Blueberries covered in chocolate.

This Triple Berry Cream Pie is an easy no-bake dessert that’s perfect for summer entertaining. A creamy vanilla filling sits inside a cookie crust and is topped with fresh blackberries, raspberries, and blueberries for a bright, seasonal finish. It’s simple to prepare, makes great use of fresh berries, and is an ideal make-ahead dessert when you don’t want to turn on the oven.

Whether you’re serving it at a backyard gathering, holiday meal, or just as a treat for your family, this berry cream pie delivers classic flavours with minimal effort and impressive results.

Tips for Best Results

• Use full-fat cream cheese for the best texture. Light versions won’t whip up as smoothly and can leave the filling soft.
• Make sure the cream cheese is fully softened before mixing. This helps prevent lumps in the filling.
• Whip the cream until stiff peaks form. This gives the pie its structure and helps it set properly once chilled.
• Dry the berries well after washing. Extra moisture can make the topping watery and affect the texture.
• Chill the pie fully before serving. Freezing overnight allows the filling to set cleanly and makes slicing easier.
• Add the white chocolate drizzle after chilling. This keeps it neat and prevents it from melting into the berries.
• Slice with a warm knife for clean, sharp cuts when serving.

Storing & Freezing Berry Cream Pie

Freezer: Freeze after filling the crust, before adding berries. Thaw overnight in the fridge, then add fresh berries before serving.

Fridge: Loosely cover and refrigerate for 3–4 days.

Ingredients & Substitutions

• Cookie Crust – We used a pre-made cookie shell here to save time and keep the oven turned off. You can always substitute with your favourite cookie crust recipe here. If you want to tone down the sweetness, a traditional pastry crust would work well too.
• Cream Cheese – Use full fat cream cheese, light cream cheese just doesn’t fluff up as nicely or taste as good.
• Instant Pudding Mix – We used vanilla but you could certainly experiment with the flavour of the cream base. Banana or lemon might be really yum here.
• Vanilla – Adds more flavour to the cream layer! Real Vanilla extract is always best, but artificial is just fine too here.
• Heavy Cream – Also known as whipping cream, it’s at least 36% milk fat.
• Berries – I used blackberries, blueberries, and raspberries. You can switch things up and make a no bake blueberry cream pie by just using blueberries. Get creative here!
• White Chocolate Chips – Melted white chocolate makes a delicious garnish for this cream pie but it is totally optional if you don’t like white chocolate.

Looking for more Easy Summer Berry Desserts?

Check out some of my favourite desserts with berries that are perfect for any summer occasion!

This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten.  Perfect for a summer dessert!

These Blueberry Pie Bites are a simple and easy dessert to make for groups, or just for your family to enjoy.

These Mini No Bake Strawberry Cheesecakes are beyond easy to make and are a great dessert year round. They features a buttery cookie crust topped off with a strawberry cheesecake filling – delicious frozen or at room temperature.

How to Make Triple Berry Cream Pie

Yields: 6 Servings | Prep time: 20 mins | Chill time: 8 hrs

Ingredients

• 1 (10-inch) prepared sugar cookie crust
• 1 package (8 oz) cream cheese, softened
• 1 box (3.4 oz) vanilla instant pudding mix
• 1 tsp vanilla extract
• 2 cups heavy cream
• ½ cup fresh blackberries, rinsed and dried
• 1 cup fresh raspberries, rinsed and dried
• ½ cup fresh blueberries, rinsed and dried
• ⅓ cup white chocolate chips
• 3 tbsp heavy whipping cream (plus extra if needed)
• 2 tbsp white chocolate, grated

Directions

1. In a mixing bowl, combine the cream cheese, pudding mix, and vanilla extract.
2. Using an electric mixer, beat together for 1–2 minutes until smooth and creamy.
3. Pour in the heavy cream and continue to beat on medium-high for 2 minutes, until stiff peaks form.
4. Spoon the cream mixture into the prepared cookie crust and spread evenly using an offset spatula.
5. Arrange the blackberries, raspberries, and blueberries on top, covering the entire surface of the pie.
6. Place the pie in the freezer overnight to set.
7. In a small microwave-safe bowl, combine the white chocolate chips and 3 tablespoons of heavy cream.
8. Heat in the microwave in 20-second intervals, stirring after each interval, until melted and smooth. Let cool slightly.
9. Drizzle the melted white chocolate over the berries.
10. Allow the chocolate to set slightly, then sprinkle with grated white chocolate before serving.