Strawberry Cream Cheese Pie

When the sun is shining and you’re craving a dessert that’s light, fruity, and indulgently creamy, this No-Bake Strawberry Cream Cheese Pie is a showstopper. With a luscious cream cheese filling layered into a buttery graham cracker crust and crowned with a glossy, juicy strawberry topping, this pie delivers flavor and elegance without ever touching the oven.

It’s the kind of dessert that bridges classic charm with modern simplicity. Whether you’re prepping for a summer cookout, a festive brunch, or just want a sweet treat after dinner, this pie rises to the occasion with minimal effort and maximum appeal. Each bite melts in your mouth, balancing the tangy richness of the cream cheese with the natural sweetness of ripe strawberries.

What makes this recipe stand out is its delightful textural contrast—the airy cream layer against the jammy fruit glaze and the crisp, slightly salty graham cracker base. Plus, the use of fresh strawberries brings brightness and freshness that instantly elevates the dish.

Best of all, it’s a make-ahead dessert. Just a few hours of chilling lets everything set perfectly, freeing up your time and making it ideal for entertaining. It’s effortless elegance that tastes as good as it looks.

Servings and Timing:
Yield: Serves 8
Total Time: 4 hours 30 minutes (includes chilling)

Ingredients :

For the crust:

• 1 (9-inch) graham cracker crust

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream

For the strawberry topping:

• 5 cups fresh strawberries, tops removed and quartered (divided)
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 3 teaspoons fresh lemon juice

Instructions:

1. Cook the strawberry glaze:
   In a small saucepan over medium-low heat, combine 2 cups of the strawberries with granulated sugar, cornstarch, and lemon juice. Stir regularly as the berries begin to soften and release their juices.
2. Mash and boil:
   Use a spoon or potato masher to gently mash the strawberries. Increase heat to medium-high and bring the mixture to a boil. Let it bubble for 1 minute, stirring constantly. Remove from heat and let it cool to room temperature.
3. Prepare the cream cheese filling:
   In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined and silky.
4. Whip the cream:
   In a separate bowl, beat the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
5. Assemble the pie base:
   Spread the cream cheese mixture evenly into the prepared graham cracker crust, smoothing the top with a spatula.
6. Top with strawberry mixture:
   Once the cooked strawberry glaze is cooled, stir in the remaining 3 cups of fresh strawberries until evenly coated.
7. Final assembly:
   Spoon the strawberry topping over the cream cheese layer, spreading it gently to the edges of the crust.
8. Chill:
   Cover the pie and refrigerate for at least 4 hours to let it set completely.

Variations :

• Chocolate twist: Add a thin layer of melted chocolate or chocolate ganache over the crust before the cream cheese filling.
• Nutty crust: Substitute the graham cracker crust with a pecan or almond-based crust for a deeper flavor.
• Mixed berries: Replace half the strawberries with raspberries or blueberries for a medley of flavors and colors.
• Citrus zing: Add a teaspoon of orange zest to the cream cheese filling for a fresh citrus note.

Tips :

• Use very ripe strawberries for maximum flavor and sweetness.
• Ensure the cream cheese is softened to room temperature for the smoothest filling texture.
• If in a hurry, pop the pie into the freezer for 1 hour and then move to the fridge for another 2 hours.
• For clean slices, use a sharp knife dipped in hot water and wipe between each cut.