Strawberry Cream Cheese Pie – A Blissful No-Bake Delight

When I want a dessert that feels both indulgent and refreshing, I turn to this Strawberry Cream Cheese Pie. It has everything I crave in a no-bake treat: a buttery graham cracker crust, a velvety cream cheese filling, and a fresh strawberry topping that bursts with flavor. Best of all, it’s easy to make and doesn’t require turning on the oven—perfect for hot days or low-effort entertaining.

Why You’ll Love This Recipe

I love how beautifully this pie balances rich and light textures. The crust is crisp and buttery, the filling is smooth and fluffy, and the strawberry glaze adds just the right amount of fruity brightness. It’s stunning enough for a party and simple enough to make just because. Once it’s chilled and ready, every slice is pure joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the graham cracker crust:

• 1½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cream cheese filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream, chilled

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ cup water

Optional garnish:

• Whipped cream
• Extra strawberry slices
• White chocolate shavings

Directions

1. Make the crust:
   I crush the graham crackers into fine crumbs using a food processor or by hand with a rolling pin. In a bowl, I mix the crumbs with sugar and melted butter until the texture is like wet sand. I press the mixture firmly into the bottom and sides of a 9-inch pie pan and chill it for at least 30 minutes.
2. Make the cream cheese filling:
   In a large bowl, I beat the softened cream cheese until smooth and fluffy. I mix in powdered sugar and vanilla extract until well combined. In another bowl, I whip the chilled cream until stiff peaks form. Then I gently fold the whipped cream into the cream cheese mixture to keep it light and airy. I spread this filling evenly into the chilled crust and refrigerate it for at least 2 hours.
3. Make the strawberry topping:
   In a saucepan, I combine water, sugar, cornstarch, and lemon juice over medium heat. I stir constantly until the mixture thickens and turns glossy—this takes about 5 to 7 minutes. I let it cool slightly, then gently fold in the sliced strawberries. I spoon the glazed strawberries over the chilled filling and refrigerate the pie for at least 2 more hours to set.

Servings and timing

This pie serves 8 slices. It takes about 30 minutes to prepare and needs at least 4 hours to chill, so I plan ahead. The total time is around 4 hours and 30 minutes from start to serving.

Variations

Sometimes I like to swap the graham crackers for vanilla wafers or chocolate graham crackers to change the flavor profile. If I want to make it extra indulgent, I layer the cream cheese filling with strawberry preserves before adding the fresh topping. For a different fruit version, I’ve also used blueberries or mixed berries in the same glaze.

storage/reheating

Storage:
I keep the pie in the refrigerator, covered, for up to 3 days. The crust stays crisp and the filling holds up well when properly chilled.

Reheating:
No reheating needed. This dessert is meant to be served cold and straight from the fridge.

FAQs

Can I use frozen strawberries?

I don’t recommend them for topping, since they get mushy after thawing. However, they work in the glaze if I’m in a pinch—just make sure to drain excess liquid.

Can I make this pie ahead of time?

Yes, I often make it the night before and let it chill overnight. That gives the filling and topping time to set perfectly.

What’s the best way to get clean slices?

I use a sharp knife dipped in hot water and wipe it clean between each slice. It keeps the layers neat and avoids dragging strawberries through the filling.

Can I use a store-bought crust?

Absolutely. If I’m short on time, I use a ready-made graham cracker crust. It won’t be quite as rich, but it still tastes great.

How can I make the filling sweeter?

If I want it sweeter, I add a bit more powdered sugar to the cream cheese mixture—usually an extra tablespoon or two is enough.

Conclusion

Strawberry Cream Cheese Pie is the kind of dessert that makes any occasion feel special. It’s creamy, fruity, and totally satisfying without ever feeling too heavy. Whether I’m bringing it to a gathering or keeping it all to myself, this no-bake pie is always a hit and never fails to impress.

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