This strawberry cream cheese pie has a deliciously creamy filling, a thick graham crust and a sweet strawberry topping. It’s an easy, no bake pie recipe that’s perfect for warm weather.
**This post was updated June 16, 2023 with a new photos, recipe tips and a slightly updated recipe to ensure that the pie sets perfectly**
If you love strawberry cheesecake – but are looking for an easier, no-bake option – then this strawberry cream cheese pie is the perfect recipe. It has a thick and crunchy graham crust and a creamy, dreamy, filling with a mountain of strawberries on top. The filling is similar to a no-bake cheesecake, but a little lighter in texture. Think less cream cheese-y and more whipped creamy.
Besides from the fact that this pie is absolutely delicious, I love this recipe because it’s no-bake and can be made in very little time compared to a baked cheesecake or a homemade strawberry pie. There’s no need to worry about pastry crust fails, soupy pie filling, or fancy lattice pie crusts.
It’s like a strawberries and cream parfait, but in pie form.
Strawberry Cream Cheese Pie Recipe
Ok – let’s talk specifics. I’ve included step-by-step photos and recipe tips below to show you exactly what each stage will look like. Of course, you can always scroll down and get straight to the more condensed version of the recipe in the recipe card below.
Making the Graham Crust
- Start by mixing together 1 ⅔ cups graham crumbs, 3 tablespoons brown sugar and 6 tablespoons melted butter. The mixture should feel like damp sand and hold together if you squeeze it between your palms. You can either crush graham wafers yourself, or buy a box of crumbs – typically found in the baking section of your grocery story.
- Pour the mixture into your pie plate and press it down into the bottom and up the sides of the pie plate. You can either do this with your hands or with the bottom of a measuring cup.
- Place it in the freezer to firm up as you make the filling.
Making the Cream Cheese Filling
- Start by making the whipped cream. Pour the 1 cup whipping cream (comes in a carton – it should be between 33-35% MF) into a large bowl along with the 2 tablespoons powdered sugar. Beat until stiff peaks form. Set aside.
- In a separate large bowl, beat 8 ounces cream cheese, ⅔ cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. At this stage, it’s important to ensure that there are no lumps.
- Fold the whipped cream into the cream cheese mixture. This will take quite a few stirs. When you’re done, the mixture should be smooth and even. You should no longer see streaks or clumps of whipped cream.
- Spoon the filling into the prepared crust, and then smooth the top. The pie will need to chill in the fridge for at least 4 hours, or overnight. This step is for the pie to firm up.
For the Strawberry Topping
For the strawberry topping, you’ll boil together sliced strawberries, sugar, lemon juice and a little cornstarch dissolved in water. The lemon juice really helps to bring out the flavor of the berries and soften them – you won’t taste the lemon whatsoever. Just be sure to use freshly squeezed lemon juice and not lemon juice from a bottle. Then the cornstarch helps to thicken the mixture. The longer you boil the berry mixture, the softer and jammier strawberries will become. So – it’s really up to you if you prefer them to be firmer strawberries with a bit of sauce/juice and or a softer, jammier topping.
If your berries are softer, I do find that it can be easier to slice the pie.
Only add the strawberry topping to the pie after the strawberry topping has cooled fully. If you add it to the pie while it is still warm, you can melt the cream filling! Another option is to add the strawberry mixture to a gravy boat, and let each guest pour their own strawberries on top of their slice of pie.
Before serving, I love to make some extra whipped cream and swirl rosettes around the edges of the pie – but that is totally optional too.
Note: I like to make this pie during strawberry season and use fresh berries. However, frozen berries will work too. They simply will take a little longer to boil into a sauce because of the ice crystals.
Make Ahead Tips
Because the pie needs to firm up in the fridge, it’s great for making ahead of time.
- You can make the pie the day before you plan to serve, then cover and refrigerate overnight.
- Make the strawberry topping the day before you plan to serve as well, cool fully, then store overnight in an airtight container.
- Add the strawberry topping on top of the pie right before you plan to serve, and optionally decorate with whipped cream.
- You can also make the strawberry topping at any time and store in an airtight container in the fridge – just be sure that it’s fully cooled before adding it on top of the pie.
Creamy, delicious and perfect for strawberry season – this strawberry cream cheese pie is the perfect option if you love fluffy whipped cream and sweet berries. And if you’re looking for more deliciously creamy no-bake desserts, then be sure to try:
- Blueberry Icebox Cake – this has layers of graham crackers, sweet blueberries & whipped cream
- No-Bake Key Lime Pie
- Oreo Cream Pie – this is a delicious option for anyone who loves cookies and cream
- Easy, No-Bake Cheesecake
Strawberry Cream Cheese Pie
- 9-inch (23 cm) pie plate
- 1 ⅔ cup graham crumbs (200 grams)
- 3 tablespoons brown sugar (40 grams) light or dark
- 6 tablespoons unsalted butter (84 grams) melted
Cream Cheese Filling
- 1 cup whipping cream (240 ml) 33-35% MF
- 2 tablespoons powdered sugar
- 8 oz full-fat cream cheese (228 grams) brick style, softened to room temperature
- ⅔ cup powdered sugar (73 grams)
- 1 teaspoon vanilla extract
- 1 lb strawberries (454 grams) measured before coring
- ⅓ cup granulated sugar (67 grams)
- 2 tablespoons lemon juice (30 ml) freshly squeezed
- 1 tablespoon cornstarch AKA cornflour in the UK & Australia
- 2 tablespoons water (30 ml)
- ½ cup whipping cream (120 ml)
- 1 tablespoon powdered sugar
- Mix together the graham crumbs, sugar and melted butter until evenly combined and all the crumbs are moistened. When you squeeze the mixture in your palm, it should stick together.
- Press into the bottom and up the sides of a 9-inch pie plate.
- Place in the freezer as you make the filling.
Cream Cheese Filling
- Add the whipping cream and 2 tablespoons powdered sugar to a medium bowl. Beat with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese, ⅔ cup powdered sugar and vanilla extract until smooth and creamy. There should be no lumps.
- Using a rubber spatula or wooden spoon, fold the whipped cream into the cream cheese mixture until you no longer see streaks or lumps of whipped cream. It should be one, even consistency.
- Spoon the cream cheese mixture into the prepared crust and smooth the top. It doesn't need to be perfect, because you'll be adding the strawberry topping later.
- Place in the fridge for at least 4 hours to firm up.
- Core the strawberries to remove the stems and white centers. Then slice.
- Add the sliced strawberries, sugar and lemon juice to a saucepan over low-medium heat. Gently stir. The strawberries will start to soften and release their juices.
- In a small bowl or cup, whisk together the cornstarch and water with a fork until dissolved.
- Add the cornstarch dissolved in water to the gently boiling strawberry mixture on the stove. Stir gently. The mixture will thicken. Note that the longer you boil the mixture, the softer the strawberries will get and the thicker the mixture will get.
- Remove from the heat and cool fully.
- Spoon the fully cooled strawberry topping onto the cream cheese pie.
- Optionally, beat the extra ½ cup whipping cream with 1 tablespoon of powdered sugar until stiff peaks form.
- Transfer the whipping cream to a piping bag. I used a Wilton 1M tip. Pipe rosettes around the edges of the pie.
- Slice with a thin, sharp knife. Be sure to slice all the way through the crust. Note that if your strawberries are firmer, your slices may be a bit messier because the pie is a little harder to cut.
- Graham Crumbs: These can be substituted with digestive biscuit crumbs. You will likely need 1 ¾ to 2 cups digestive biscuit crumbs.
- Whipping Cream: Be sure to use whipping cream from a carton that is somewhere between 33-35% MF.
- Cream Cheese: Use full-fat, brick-style cream cheese. Do not use anything labeled light, low calorie, low fat, spreadable or whipped. Do not use cream cheese that comes in a tub. All of these types of cream cheese are too thin and your pie will not set properly.
- Make Ahead Tips: Make the pie the day before you plan to serve. Cover the pie and store in the fridge overnight. Make the strawberry topping at any time the day before or day that you plan to serve. Cool fully and then store in an airtight container in the fridge until ready to serve.
- Storage: Store leftovers in the fridge, with either the pie plate covered tightly or slices stored in an airtight container.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the pie is sliced into 8 uniform pieces.