My granddaughter came over last weekend with her cheeks flushed and her arms full of strawberries. “Grandma,” she said, “let’s make something sweet—just us.” That moment sent me right back to my mother’s sunny kitchen in the 1960s. The scent of strawberries in early summer meant one thing—dessert was coming.
But instead of fussing over pie dough and oven mitts like my mother used to, I’ve embraced the ease of no-bake pies over the years. They’re just as lovely, less time-consuming, and perfect for days when you’d rather enjoy the sunshine than babysit a hot oven.
I’ve made countless pies in my life—baked, chilled, folded, and filled—but this Strawberry Cream Cheese Pie holds a special place in my heart. It’s light, velvety, and topped with glossy strawberries that shimmer like little rubies. Every bite feels like a cool breeze on a warm afternoon. And as someone who’s learned to treasure simplicity in her sixties, I can say this no-bake beauty is pure magic.
We laughed in the kitchen that afternoon, my granddaughter and I. She mashed the berries with a little too much gusto, and I showed her how to gently fold whipped cream into the filling like folding laundry—slow and steady. This pie became our memory baked into a crust, and I hope it becomes yours too.
Short Description
This no-bake Strawberry Cream Cheese Pie features a buttery graham cracker crust, silky cream cheese filling, and a fresh strawberry topping glazed to perfection—easy, refreshing, and irresistibly creamy.
Key Ingredients
For the crust:
-
1 (9-inch) graham cracker crust (store-bought or homemade)
For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the strawberry topping:
- 5 cups fresh strawberries, tops removed and quartered (divided)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 3 teaspoons fresh lemon juice
Tools Needed
- Medium saucepan
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Potato masher or spoon
- Measuring cups and spoons
- 9-inch pie dish (if using homemade crust)
- Refrigerator space
Cooking Instructions
Step 1: Cook the Strawberry Glaze
In a small saucepan over medium-low heat, combine 2 cups of the strawberries, granulated sugar, cornstarch, and lemon juice. Stir regularly as the berries soften and release their juices—this takes about 5–7 minutes.
Step 2: Mash and Boil
Use a spoon or potato masher to gently mash the berries right in the saucepan. Turn the heat to medium-high and bring the mixture to a boil.
Let it bubble for 1 full minute, stirring constantly. Once thickened and glossy, remove from heat and allow to cool to room temperature.
Step 3: Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract. Mix until fully combined and silky with no lumps.
Step 4: Whip the Cream
In a separate bowl, beat the heavy cream until stiff peaks form (about 3–4 minutes). Be careful not to overmix. Fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and work gently to maintain the airy texture.
Step 5: Assemble the Pie Base
Scoop the cream cheese mixture into the prepared graham cracker crust. Smooth the top with a spatula until it’s level and even.
Step 6: Top with Strawberry Mixture
Once the glaze has cooled, stir in the remaining 3 cups of fresh strawberries until they’re evenly coated. Spoon this glossy topping over the cream cheese layer, spreading it gently to the edges.
Step 7: Chill
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until fully set. The texture should be creamy and the topping firm but fresh.
Why You’ll Love This Recipe
– No baking required—perfect for hot days
– Light, creamy filling with real strawberries
– Elegant enough for gatherings, simple enough for weeknights
– Naturally sweet without being overpowering
– Kid-friendly and crowd-pleasing
– Easy-to-find ingredients
– A make-ahead dessert that saves time
Mistakes to Avoid & Solutions
1. Using cold cream cheese
Cold cream cheese leads to lumpy filling. Always let it soften at room temperature before beating. If needed, microwave in 10-second bursts until just soft.
2. Overmixing the whipped cream
Whipping past stiff peaks turns cream into butter. Stop mixing as soon as peaks stand straight when you lift the beater.
3. Pouring hot glaze onto the filling
Let the strawberry glaze cool completely before adding to avoid melting the cream layer and ruining the texture.
4. Not chilling long enough
If you slice too soon, the pie won’t hold its shape. Chill for at least 4 hours—overnight is even better for clean slices.
5. Using frozen strawberries for topping
Frozen berries release too much water. Stick with fresh for the topping to maintain texture and brightness.
Serving and Pairing Suggestions
This pie is best served chilled on its own or with a dollop of freshly whipped cream. It pairs beautifully with:
– A cup of iced mint tea
– Sparkling rosé or lemonade
– Light summer salads with citrus dressing
– Almond biscotti or vanilla shortbread
– A scoop of vanilla or strawberry gelato on the side
For gatherings, slice the pie just before serving and plate it family-style on a chilled serving platter.
Storage and Reheating Tips
To store: Cover pie loosely with plastic wrap or foil. Keep in the refrigerator for up to 4 days.
To freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Not necessary for no-bake pies. Serve straight from the fridge.
Prevent sogginess: Store slices with a paper towel under the crust to absorb extra moisture.
FAQs
1. Can I make this pie a day in advance?
Absolutely. In fact, it sets even better overnight, giving you cleaner slices and a firmer texture.
2. Can I use store-bought whipped topping instead of heavy cream?
Yes, you can substitute 2 cups of whipped topping like Cool Whip, but the flavor and texture will be slightly different—lighter and sweeter.
3. What if I don’t have cornstarch?
You can use arrowroot powder or instant clear gel. Use the same amount, but be cautious—some thickeners work faster and may need shorter cooking.
4. Can I make this with a homemade graham cracker crust?
Of course! Just combine 1½ cups crushed graham crackers with 6 tablespoons melted butter and ¼ cup sugar. Press into a pie dish and chill before adding the filling.
5. Can I use other berries?
Yes! Blueberries, raspberries, or blackberries work well. Adjust sugar depending on the berry’s sweetness.
Tips & Tricks
Add a teaspoon of lemon zest to the cream cheese mixture for extra brightness.
Line the crust with a thin layer of melted white chocolate to prevent sogginess.
For a neater slice, use a hot, clean knife (wipe between cuts).
Chill your mixing bowl before whipping cream—it helps peaks form faster.
To avoid crust cracking, press it firmly into the pie pan and chill for 20 minutes before filling.
Recipe Variations
Berry Medley Pie
Swap 3 cups of strawberries with a mix of blueberries and raspberries. Cook down 2 cups of mixed berries with ½ cup sugar, 1½ tablespoons cornstarch, and lemon juice. Continue with original steps.
Chocolate Strawberry Pie
Add ¼ cup melted semi-sweet chocolate into the cream cheese filling before folding in the whipped cream. Top with chocolate-dipped strawberries for extra flair.
Lighter Version
Use reduced-fat cream cheese and substitute ½ of the heavy cream with Greek yogurt. The texture will be slightly less rich but still creamy.
Mini No-Bake Pies
Divide ingredients among six mini graham cracker crusts (store-bought). Assemble the same way. Great for parties or individual servings.
Final Thoughts
Some recipes speak louder than their ingredients—and this one tells a story of warmth, ease, and family. It’s the kind of dessert that doesn’t shout for attention but quietly steals the show. Every slice brings back laughter from my kitchen, the rustle of a summer breeze, and the joy of handing down a little piece of love. I’ve baked for over four decades, but this no-bake gem is one I return to time and again, especially when I want to spend more time with people than pots and pans.
I hope this Strawberry Cream Cheese Pie brings your table the same delight it brings mine. Share it with someone you love. Eat it barefoot in the backyard. Or savor it slowly with a good book. Because the best desserts aren’t just made—they’re remembered.
Strawberry Cream Cheese Pie (No-Bake Delight)
Print ThisIngredients
- For the crust:
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- For the cream cheese filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the strawberry topping:
- 5 cups fresh strawberries, tops removed and quartered (divided)
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- 3 teaspoons fresh lemon juice
Instructions
Step 1: Cook the Strawberry Glaze
In a saucepan over medium-low heat, combine 2 cups strawberries, sugar, cornstarch, and lemon juice. Stir for 5–7 minutes until soft and juicy.
Step 2: Mash and Boil
Mash the berries in the pan. Increase heat to medium-high and boil for 1 minute, stirring constantly. Remove from heat and let cool.
Step 3: Prepare the Cream Cheese Filling
Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy and lump-free.
Step 4: Whip the Cream
Beat heavy cream until stiff peaks form (3–4 minutes). Gently fold into cream cheese mixture in two parts using a spatula.
Step 5: Assemble the Pie Base
Spread the cream cheese filling evenly into the graham cracker crust. Smooth the top with a spatula.
Step 6: Top with Strawberry Mixture
Stir the remaining 3 cups of strawberries into the cooled glaze. Spoon over the pie, spreading to the edges.
Step 7: Chill
Cover and refrigerate for at least 4 hours or overnight until set. The filling should be creamy, with a glossy fruit topping.
