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This no bake strawberry cream cheese pie starts with a buttery graham cracker crust, then topped with a smooth cream cheese filling, and a sweet strawberry filling. This no bake pie is the perfect spring and summer dessert that can be made ahead of time and ready to be served with homemade whipped cream!
​I think this strawberry cheesecake pie might be the best thing I’ve made in a long time. After one bite I knew this was a dessert I needed to share immediately. ​
And when its summer, and strawberry season I don’t think there’s a better way to celebrate than with this no bake strawberry cream pie. Ok you could totally celebrate with all the strawberry desserts – like a strawberry shortcake, strawberry cobbler, fresh strawberry pound cake, or an easy strawberry poke cake. ​
But let’s start with this no bake cheesecake. If you are intimidated by making a cheesecake then a no bake cream cheese pie I think is the best place to start. The strawberry mixture is made on the stovetop with a little of lemon juice. You can use fresh or frozen strawberries so that means you could make this dessert any time of year!
Once the strawberry topping is made, you can start working on the graham cracker crust. I know you might be tempted to buy a store-bought graham cracker crust but I’m telling you it takes just a couple minutes in the food processor to make a homemade pie crust and it’s a thousand times better! So don’t skip this step.
For the no bake cheesecake mixture is made by folding whipped cream into a cream cheese mixture so it makes it light and fluffy. Then just simply spoon the cheesecake mixture over the crust, and top with the cooled strawberry pie filling.
​Now comes the hard part, waiting for the strawberry cream cheese pie to chill in the fridge for at least 6 hours. But if you’re like me you make the pie the day before you plan on serving it so then it’s ready waiting for you. All it needs is a little more whipped cream for serving a big slice of it to your guests.
See Also:
- This Strawberry Cheesecake has a fresh strawberry filling spooned over a silky smooth vanilla cheesecake with a Golden Oreo cookie crust.
- Fresh strawberries get stirred into a pound cake batter for this Strawberry Pound Cake recipe topped with a strawbery cream cheese glaze.
- Chop up some strawberries for these easy Baked Strawberry Donuts for breakfast or brunch!
​Why You Will Love This Strawberry Cream Cheese Pie
- Great make ahead dessert!
- Perfect no bake dessert for the summer
- Wonderful way to use fresh strawberries when they are in season!
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Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
Strawberry Topping
- Strawberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
​Crust
- Graham crackers
- Light Brown sugar – You can swap and use granulated sugar or dark brown sugar.
- Unsalted butter – You can swap and use salted butter if need be.
Cream Cheese Filling
- Heavy whipping cream – Cold heavy whipping cream whips up faster than room temperature cream.
- Cream cheese – Make sure you use full-fat cream cheese. And make sure your cream cheese is softened to room temperature.
- Powdered sugar – You can make your own powdered sugar in your food processor if need be!
- Sour cream – You can use plain full-fat Greek yogurt if need be.
- Vanilla extract
How To Make Strawberry Cream Cheese Pie​
First, make the strawberry topping. In a small saucepan, combine 2 cups of the diced strawberries, sugar, cornstarch, lemon juice, and water, and place the saucepan over medium heat. Let the mixture reach a boil and stir occasionally.
Let the mixture boil for about 15 minutes or until it has thickened, use a potato masher to mash up the strawberries, then remove it from heat.
Stir in the remaining cup of diced strawberries, and transfer the topping to a separate bowl. Let the mixture cool completely.
Now make the crust. Grease a 9-inch pie dish with butter or shortening.
Place the graham crackers and brown sugar in a food processor, and blend until the crackers have become fine crumbs. Gradually pour in the butter while the processor runs at low speed.
Press the crumbs firmly into the bottom and up the sides of the greased pie dish, then place it in the freezer for at least 15 minutes, or until the crust is firm.
While the crust is freezing, make the cream cheese filling. Use an electric mixer to whip the heavy whipping cream in a medium bowl until it is stiff. Set it aside, and rinse off the beaters of the mixer.
In a separate large bowl, blend the cream cheese, powdered sugar, sour cream, and vanilla extract with the electric mixer until the mixture is smooth. Fold in the whipped cream until it is combined.
Assembly: Spread the cream cheese filling into the frozen crust and smooth out the top.
Spoon the cooled strawberry topping over the cream cheese filling, wrap the pie in plastic wrap loosely and refrigerate for at least 6 hours, but overnight is best.
Top with whipped cream, if desired, and serve chilled.
Recipe Tips
- Make sure the cream cheese filling is nice and smooth before adding the whipped cream. You don’t want a lumpy filling in the pie.
- If the strawberry topping is too wet while it’s cooking and not thickening, add another teaspoon of cornstarch.
- Place the pie in the freezer for a couple of hours to help set the topping for clean slices.
- ​Use the flat bottom of a glass or cup to help press the graham cracker crumbs into the pie dish.
Crust Variations
- ​Make an Oreo cookie crust instead. You can use regular Oreos, or Golden oreos (like I did for my strawberry cheesecake!) for a sweeter crust.
- Use a pre-made graham cracker crust. Although I’m totally rooting for you to make your own crust, you can definitely save a few minutes of time and get a graham cracker crust from the store.
Storage FAQS
Cover the dessert with plastic wrap and store it in the refrigerator for up to 2 days.
Cover the dessert with both plastic wrap and foil to keep freezer burn off, and store it in the freezer for up to 2 months. Thaw the dessert overnight in the refrigerator before serving.
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Strawberry Cream Cheese Pie
Equipment
Ingredients
Strawberry Topping
- 3 cups diced strawberries divided
- 1 cup (200 g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ cup (60 ml) water
Crust
- 1 1/2 cups (180 g) graham crackers (about 12 crackers)
- 3 tablespoons brown sugar light or dark
- 8 tablespoons (1 stick, 113 g) unsalted butter melted
Cream Cheese Filling
- 1 cup (240 ml) heavy whipping cream cold
- 8 ounces cream cheese room temperature
- 1/2 cup (60 g) powdered sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
Instructions
Strawberry topping
- Let the mixture boil for about 15 minutes or until it has thickened, use a potato masher to mash up the strawberries, then remove it from heat.
- Stir in the remaining cup of diced strawberries, and transfer the topping to a separate bowl. Let the mixture cool completely.
Graham cracker crust
- Grease a 9-inch pie dish with butter or shortening.
- Place the graham crackers and brown sugar in a food processor, and blend until the crackers have become fine crumbs.
- Gradually pour in the butter while the processor runs at low speed.
- Press the crumbs firmly into the bottom and up the sides of the greased pie dish, then place it in the freezer for at least 15 minutes, or until the crust is firm.
Cheesecake filling
- While the crust is freezing, make the cream cheese filling. Use an electric mixer to whip the heavy whipping cream in a medium bowl until it is stiff. Set it aside, and rinse off the beaters of the mixer.
- In a separate large bowl, blend the cream cheese, powdered sugar, sour cream, and vanilla extract with the electric mixer until the mixture is smooth. Fold in the whipped cream until it is combined.
Assemble the pie
- Spread the cream cheese filling into the frozen crust and smooth out the top.
- Spoon the cooled strawberry topping over the cream cheese filling, wrap the pie in plastic wrap loosely and refrigerate for at least 6 hours, but overnight is best.
- Top with whipped cream, if desired, and serve chilled.
Notes
- Storage Instructions: Cover the dessert with plastic wrap and store it in the refrigerator for up to 2 days.
- Freezer: Cover the dessert with both plastic wrap and foil to keep freezer burn off, and store it in the freezer for up to 2 months. Thaw the dessert overnight in the refrigerator before serving.
- Sour cream: You can also use full-fat plain greek yogurt.Â
- Make sure the cream cheese filling is nice and smooth before adding the whipped cream. You don’t want a lumpy filling in the pie.
- If the strawberry topping is too wet while it’s cooking and not thickening, add another teaspoon of cornstarch.
- Place the pie in the freezer for a couple of hours to help set the topping for clean slices.
- ​Use the flat bottom of a glass or cup to help press the graham cracker crumbs into the pie dish.
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