Name: Indulge in the Ultimate No-Bake Strawberry Cream Cheese Pie
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: Graham Cracker Crust: 9-inch store-bought graham cracker crust; Strawberry Topping: 5 cups fresh strawberries, tops cut off and sliced into fourths (divided use); ½ cup granulated sugar; 1 ½ Tablespoons cornstarch; 3 teaspoons fresh lemon juice; Cream Cheese Filling: 8 ounce block cream cheese, softened to room temperature; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream

Indulge in the Ultimate No-Bake Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie is a no-bake dessert with a graham cracker crust, a luscious, thick cream cheese layer, and a homemade strawberry topping! It’s an easy, refreshing dessert perfect for warm summer days.

Total Time: 4 hours 30 minutes (includes 4 hours chill time)
Yield: 8 servings

Ingredients

Graham Cracker Crust: 9-inch store-bought graham cracker crust
Strawberry Topping:
- 5 cups fresh strawberries, tops cut off and sliced into fourths (divided use)
- ½ cup granulated sugar
- 1 ½ Tablespoons cornstarch
- 3 teaspoons fresh lemon juice
Cream Cheese Filling:
- 8 ounce block cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream

Instructions

Starting with the strawberry topping: In a small saucepan, add in 2 cups of the strawberries, sugar, cornstarch, and lemon juice. Place on medium-low heat.
Stir until the strawberries start to release juice. Mash the strawberries using a spoon or potato masher.
Increase the heat to medium-high and bring to a boil. Allow to boil for 1 minute, making sure to consistently stir so it doesn’t burn.
Once the strawberries have been boiling for 1 minute, remove from the heat and set aside and allow to cool completely.
Start on the cream cheese layer: In a mixing bowl, add in the cream cheese and beat until smooth.
Add in the powdered sugar and vanilla extract and mix until smooth.
In a separate bowl, add in the heavy cream and beat until stiff peaks form.
Gently fold in the heavy cream into the cream cheese mixture until fully combined.
Once completely mixed, pour the cream cheese filling into the pie crust and spread evenly. Set aside.
To finish the strawberry topping: Pour in the remaining 3 cups of strawberries into the cooked strawberries. Mix until the fresh strawberries are fully coated in the glaze.
Pour the strawberry topping over the cream cheese filling and spread evenly.
Cover and place in the refrigerator to chill for at least 4 hours then enjoy!

Notes

Do not use frozen berries, as they will make the filling watery. Use ripe yet firm fresh strawberries for best results.
Make sure you cook the strawberry topping long enough so it thickens and doesn’t get too watery.
Ensure cream cheese is at room temperature for a smooth filling.
Leftovers should be stored in an airtight container and kept in the fridge for up to 4 days.
Do not try to freeze this pie, as the texture will change when thawed.

Author: Juana M. Benedict
Prep Time: 30 minutes
Category: Dessert, Pie
Method: No-Bake, Chilling
Cuisine: American