If you’re craving a dessert that feels like a little slice of summer, then I have just the thing for you: the No-Bake Strawberry Cheesecake Cream Pie Recipe. This pie is a delightful combination of creamy cheesecake filling nestled in a buttery graham cracker crust, topped with luscious, fresh strawberry topping that’s both sweet and tangy. It hits all the right notes without needing to turn on your oven, making it perfect for warm days or any time you want a fuss-free yet impressive dessert. Trust me, once you try this, it’s going to become a beloved favorite in your recipe collection.
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step to creating this show-stopping pie. Each one plays a crucial role: the graham cracker crumbs give the crust a satisfying crunch, cream cheese and whipped cream lend that perfect creamy texture, and fresh strawberries brighten up the whole dessert with their juicy sweetness.
- 1 ½ cups graham cracker crumbs: The foundation of your crust providing a crisp, buttery base.
- â…“ cup granulated sugar: Adds just enough sweetness to balance the crust and strawberry topping.
- 6 tbsp unsalted butter, melted: Binds the graham cracker crumbs together for a tender crust.
- 8 oz cream cheese, softened: The rich, smooth centerpiece of the cheesecake filling.
- 1 cup powdered sugar: Sweetens and lightens the cream cheese without any graininess.
- 1 tsp vanilla extract: Adds warmth and depth to the cheesecake flavor.
- 1 ½ cups heavy whipping cream, chilled: Whipped into fluffy peaks to create that airy, creamy filling.
- 2 cups fresh strawberries, hulled and sliced: The star topping that’s fresh, fruity, and naturally beautiful.
- â…“ cup granulated sugar (for topping): Sweetens the strawberries and helps create a syrupy glaze.
- 1 tbsp lemon juice: Adds brightness and balances the sweetness of the topping.
- 1 tbsp cornstarch + 2 tbsp water: Used as a slurry to thicken the strawberry topping perfectly.
How to Make No-Bake Strawberry Cheesecake Cream Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter until the crumbs look like damp sand. It’s important to get the texture right to ensure your crust holds together. Once mixed, press this mixture firmly into your pie dish, covering the bottom and sides evenly. Pop it in the refrigerator for at least 30 minutes so it sets up nicely.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it is silky smooth, which is key for that luscious cheesecake texture. Add powdered sugar and vanilla extract, then blend until everything is creamy and perfectly combined. This base will carry the flavor and richness of your pie.
Step 3: Whip the Cream
Next, beat the chilled heavy whipping cream until stiff peaks form. This whipped cream is what makes the filling light and airy, giving your cheesecake pie that wonderful fluffy mouthfeel.
Step 4: Combine Filling and Cream
Gently fold the whipped cream into the cream cheese mixture. Take your time here to keep the filling light and smooth, avoiding deflating the whipped cream. This step creates the signature creamy mousse-like filling that distinguishes this pie from heavier baked cheesecakes.
Step 5: Assemble and Chill
Spread the fluffy cheesecake filling evenly into your chilled graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least four hours so it can set firmly—this is what gives you those clean, perfect slices everyone will admire.
Step 6: Prepare the Strawberry Topping
While the cheesecake sets, combine sliced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften and release their juices, about 5 to 7 minutes. Then stir in your cornstarch slurry and continue cooking until the mixture thickens. Allow it to cool completely before adding to your pie, which ensures your topping isn’t runny.
Step 7: Add the Strawberry Topping
Once your cheesecake filling has fully set and the strawberry topping is cool, spread the strawberry mixture evenly atop the pie. This fresh strawberry layer not only looks beautiful but adds a juicy, tangy contrast to the creamy filling, making each bite a dream.
How to Serve No-Bake Strawberry Cheesecake Cream Pie Recipe
Garnishes
For an extra touch of elegance, consider garnishing your pie with a few whole strawberries or a sprig of fresh mint on top. These simple accents add color and a fresh aroma that enhances every slice you serve.
Side Dishes
This dessert is so rich and satisfying, it pairs beautifully with a light side like a crisp mixed green salad with a citrus vinaigrette or a refreshing scoop of sorbet to keep things bright and balanced. These sides will make your meal feel well-rounded and thoughtfully composed.
Creative Ways to Present
To wow your guests, try serving your pie in individual clear glass jars or mini pie tins, showcasing the beautiful layers of crust, creamy filling, and strawberry topping. Another fun idea is to drizzle a little chocolate sauce or sprinkle some toasted almond slivers for added texture and decadence.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered in the refrigerator. The No-Bake Strawberry Cheesecake Cream Pie Recipe keeps well for up to three days, maintaining its creamy texture and fresh flavor. Just be mindful to keep it chilled until ready to serve again.
Freezing
While this pie is best enjoyed fresh, you can freeze it for up to one month. Be sure to wrap it tightly with plastic wrap and foil to prevent freezer burn. When ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
This dessert is meant to be served chilled, so reheating is not recommended. Instead, simply allow frozen pie to thaw thoroughly in the fridge before enjoying, so you can appreciate every creamy, fruity bite.
FAQs
Can I use frozen strawberries instead of fresh?
You can, but fresh strawberries are best for this recipe to avoid excess moisture that could make the topping runny. If using frozen, thaw and drain them well before cooking.
Is there a way to make this pie vegan?
Absolutely! Substitute cream cheese with vegan cream cheese, use coconut cream instead of heavy whipping cream, and choose a dairy-free butter alternative for the crust. The flavor will be slightly different but still delicious.
Can I make this pie ahead of time for a party?
Yes! In fact, it’s a perfect make-ahead dessert. Just assemble it a day prior and keep it refrigerated so the flavors meld beautifully by party time.
What can I use instead of graham cracker crumbs?
Digestive biscuits or vanilla wafers crushed into fine crumbs make great substitutes and provide a similarly sweet, crispy base for your crust.
How thick should I spread the cheesecake filling?
A thickness of about 1 to 1 ½ inches is ideal to ensure a creamy, satisfying bite with every slice.
Final Thoughts
If you’re looking for a dessert that’s as easy as it is delightful, the No-Bake Strawberry Cheesecake Cream Pie Recipe is your answer. It’s creamy, fruity, and fresh — all without the hassle of baking. This pie is a guaranteed crowd-pleaser and a simple way to bring a little joy and sweetness to any occasion. Give it a whirl, and you might just find your new favorite dessert!
Print
No-Bake Strawberry Cheesecake Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Strawberry Cheesecake Cream Pie is an easy-to-make dessert featuring a buttery graham cracker crust, a smooth and fluffy cream cheese filling, and a sweet, homemade strawberry topping. Perfect for warm weather or when you want a delicious cheesecake without the oven.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, chilled
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- â…“ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press Crust into Pie Dish: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth.
- Add Sugar and Vanilla: Add powdered sugar and vanilla extract, mixing until creamy and well combined.
- Whip the Cream: In a separate bowl, beat the chilled heavy whipping cream until stiff peaks form.
- Fold Whipped Cream into Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the Pie: Spread the cheesecake filling evenly into the chilled graham cracker crust.
- Chill the Pie: Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
- Prepare the Strawberry Topping: In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook until the strawberries release their juices, about 5-7 minutes.
- Thicken the Strawberry Mixture: In a small bowl, mix the cornstarch with water to create a slurry, then add it to the strawberry mixture. Cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Top the Cheesecake Pie: Once the pie is set and the strawberry mixture has cooled, spread the strawberries evenly over the top of the cheesecake layer.
Notes
- Use chilled heavy cream for best whipping results.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Allow the strawberry topping to cool completely before spreading to avoid melting the cheesecake layer.
- Refrigerate the pie for at least 4 hours or overnight for best firmness.
- Graham cracker crust can be substituted with digestive biscuits if preferred.
