Last weekend, we had a rare moment when the house was calm, the kids were off their screens, and the sun was shining just right through the kitchen window. I was flipping through a handwritten stack of old dessert cards when one caught my eye—no-bake strawberry cream cheese pie. Simple, sweet, and honestly perfect for a day when I didn’t want to turn on the oven.
My husband wandered in, looking for a snack, and ended up helping me hull strawberries while our daughter lined up forks and plates like we were hosting royalty. It turned into this spontaneous, lovely little baking session with laughs, cream cheese smudges, and a few strawberries that “mysteriously disappeared” into our mouths.
The combination of velvety cream cheese, buttery graham crust, and sweet strawberry topping is comforting but never heavy. It’s the kind of dessert that disappears quickly at the table and makes everyone ask, “Is there more?”
Now it’s on repeat in our house. I’ve even shared it with two moms from our soccer group who both swore their kids polished it off in one go. It needs no oven—so it’s my go-to for warm afternoons or when the dinner menu has already claimed the oven space.
Short Description
This no-bake strawberry cream cheese pie is a refreshing and creamy dessert layered with a smooth vanilla cream cheese filling and topped with a vibrant homemade strawberry glaze. Perfect for warm days or busy weeknights—minimal effort, maximum flavor.
Key Ingredients
For the crust:
-
1 (9-inch) graham cracker crust
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
- Hand mixer or stand mixer
- Mixing bowls
- Silicone spatula
- Small saucepan
- Potato masher or large spoon
- 9-inch pie plate (if not using a pre-made crust)
- Measuring spoons and cups
- Whisk
Cooking Instructions
Step 1: Cook the Strawberry Glaze
In a small saucepan over medium-low heat, add 2 cups of strawberries, sugar, cornstarch, and lemon juice. Stir consistently as the berries begin to release their juices and soften.
Step 2: Mash and Boil
Using a spoon or potato masher, gently mash the strawberries. Increase the heat to medium-high and bring the mixture to a boil. Let it bubble for 1 full minute, stirring the entire time to prevent sticking. Remove from heat and allow it to cool to room temperature.
Step 3: Prepare the Cream Cheese Filling
In a large mixing bowl, beat softened cream cheese until silky and smooth. Add powdered sugar and vanilla extract. Continue mixing until the texture is creamy and lump-free.
Step 4: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes 3–4 minutes with a hand mixer. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Step 5: Assemble the Pie Base
Spread the cream cheese filling evenly into your graham cracker crust. Use a spatula to smooth the top for an even surface.
Step 6: Top with Strawberry Mixture
Once the strawberry glaze has cooled, stir in the remaining 3 cups of fresh strawberries until everything is well coated.
Step 7: Final Assembly
Spoon the strawberry mixture gently over the cream cheese layer. Spread to the edges for a clean, full look.
Step 8: Chill
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if you can, to ensure it’s fully set before slicing.
Why You’ll Love This Recipe
Creamy and Fresh: The smooth cream cheese filling is rich but not heavy, balanced perfectly by juicy strawberries.
No-Bake Wonder: Great for hot weather or when the oven’s already full with dinner.
Crowd-Pleaser: It’s a hit with kids and adults, and it looks as good as it tastes.
Make-Ahead Friendly: Prepares beautifully ahead of time—perfect for holidays, cookouts, or brunches.
Naturally Beautiful: The vibrant red topping makes this a visually stunning dessert.
Mistakes to Avoid & Solutions
Runny Filling: If the cream cheese isn’t fully softened before beating, it won’t blend properly. Let it sit at room temp for 30–40 minutes before using.
Thin Strawberry Topping: If you don’t boil the glaze for a full minute, it won’t thicken. Make sure the mixture bubbles well and use a timer if needed.
Overwhipping Cream: Watch closely—once stiff peaks form, stop whipping. Overdoing it can turn it grainy.
Warm Glaze on Filling: Never pour warm strawberry glaze over the cream cheese layer—it’ll melt the filling and ruin the texture.
Rushing Chill Time: The pie needs those hours in the fridge to set. If you cut too soon, the layers might slide apart.
Serving and Pairing Suggestions
Serve cold, straight from the fridge, for the best texture and flavor.
Add a dollop of whipped cream or a drizzle of white chocolate on top for extra indulgence.
Pairs wonderfully with iced coffee, sparkling rosé, or fresh mint tea.
Perfect as a dessert for brunch, summer picnics, BBQs, or a sweet finish after grilled meals.
Serve family-style in the pan or slice and plate individually with a fresh mint sprig.
Storage and Reheating Tips
Store covered in the fridge for up to 4 days.
Do not freeze—the texture of the cream cheese and strawberries doesn’t hold up well.
Keep it chilled until ready to serve; it softens quickly at room temperature.
If transporting, use an insulated cooler with an ice pack.
Always use a clean knife when cutting for neat slices and longer shelf life.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly to avoid extra moisture. The texture will be softer, and the flavor a bit more concentrated.
2. What’s the best cream cheese to use?
Use full-fat brick-style cream cheese for the best texture and taste. Avoid whipped or spreadable versions.
3. Can I make this ahead of time?
Absolutely! It’s best made a day in advance and chilled overnight for the cleanest slices.
4. Can I use store-bought whipped topping instead of whipping cream?
Yes, if you’re in a rush. But freshly whipped cream offers a lighter, cleaner taste.
5. How do I keep the strawberries from turning soggy?
Use very fresh berries and don’t skip the glaze—it acts as a sealant, locking in their texture and color.
Tips & Tricks
Use a cold bowl and beaters when whipping the cream—it whips faster and holds better.
For cleaner slices, wipe the knife between each cut.
Add a tablespoon of strawberry jam to the glaze for extra color and depth.
If your strawberries are super sweet, reduce the sugar in the glaze by a tablespoon.
Sprinkle crushed graham crackers or toasted almonds on top for extra crunch.
Recipe Variations
Berry Mix-Up Pie
Replace 2 cups of strawberries with fresh raspberries or blueberries in the glaze.
Flavor Profile: Bright, slightly tart, and extra colorful.
Follow the same instructions, just substitute the berries and adjust sugar slightly to taste.
Chocolate Drizzle Pie
Add a layer of chocolate ganache between the crust and cream cheese filling.
Use ½ cup heavy cream and ¾ cup semi-sweet chocolate chips—melt and cool before layering.
Flavor Profile: Creamy, rich with a sweet chocolate contrast.
Citrus Twist Pie
Add 1 tablespoon of lemon zest into the cream cheese mixture.
Flavor Profile: Tangy, bright, with a clean citrusy note that enhances the berries.
Mini Strawberry Pies
Use mini graham crusts for single servings. Divide cream and fruit layers accordingly.
Great for parties or portion control.
Final Thoughts
This pie feels like a little piece of sunshine on a plate, easy to make, gorgeous to look at, and even better to eat. It’s not just a dessert; it’s a sweet moment carved out of a busy day, a reminder that you don’t need complicated steps to create something beautiful.
Every time I make this, it brings back that quiet afternoon in my kitchen, surrounded by family and laughter. It’s the kind of recipe that doesn’t just feed the belly—it feeds the heart, too.
And if your life’s as full and fast-paced as mine, I think you’ll appreciate how this dessert gives back more than it takes. Go ahead—make it, share it, and enjoy every bite.
Strawberry Cream Cheese Pie (No-Bake)
Ingredients
For the crust:
- 1 9-inch graham cracker crust
- 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
- In a saucepan over medium-low heat, combine 2 cups strawberries, sugar, cornstarch, and lemon juice. Stir until berries soften.
- Mash the strawberries gently, raise heat to medium-high, and boil for 1 minute, stirring constantly. Remove from heat and cool.
- Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla until creamy.
- Whip heavy cream until stiff peaks form. Fold gently into cream cheese mixture until fully blended.
- Spread the filling into the graham cracker crust, smoothing the top evenly.
- Stir the remaining 3 cups of strawberries into the cooled glaze until coated.
- Spoon the strawberry mixture over the cream layer and spread to the edges.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
