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
Scale
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.
