I made this pie during one of those weeks where life doesn’t slow down for even a second—school recitals, sports practice, dinner with the in-laws, and a laundry pile I swear is multiplying on its own. I needed a dessert that didn’t need babysitting, didn’t heat up the kitchen, and still made me feel like I put in some effort. This strawberry cream cheese pie checked every single box—and it looked like I picked it up from a fancy bakery downtown.
Honestly, the first time I made it, I was just trying to clear out the fridge—some ripe strawberries on the verge of going soft and a block of cream cheese I forgot I bought. That mix turned into magic. It’s one of those recipes that feels special without asking for much. The smoothness of the cream cheese, the lightness of the whipped cream, and the glossy strawberry topping… it feels indulgent but is actually simple and super affordable.
My teenage daughter, who usually skips dessert in favor of TikTok, asked for seconds. My husband, who’s more of a cookie guy, now insists I make this for every potluck. Even my little guy, who thinks all things pink must be “too girly,” declared it “crazy good.” That’s the ultimate seal of approval around here.
No oven, no fancy equipment, and definitely no stress. This pie is my go-to when I want a foolproof dessert that still makes people smile. And I promise—it tastes even better the next day. If it lasts that long.
Short Description
This no-bake Strawberry Cream Cheese Pie is a cool, creamy dessert topped with a fresh strawberry glaze. Perfect for warm-weather entertaining or easy family dinners, it’s made with a graham cracker crust, whipped cream cheese filling, and a glossy strawberry topping—no oven required.
Key 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
Tools Needed
- Hand mixer or stand mixer
- Mixing bowls
- Saucepan
- Potato masher or spoon
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Cooking Instructions
Step 1: Cook the strawberry glaze
In a small saucepan over medium-low heat, combine 2 cups of quartered strawberries, granulated sugar, cornstarch, and fresh lemon juice. Stir frequently. As the strawberries begin to soften, they’ll release their juices and the mixture will gradually thicken.
Step 2: Mash and boil
Use a potato masher or large spoon to gently mash the strawberries in the saucepan. Turn the heat up to medium-high and bring the mixture to a boil.
Let it bubble for exactly 1 minute while stirring constantly. Remove it from heat and set aside to cool to room temperature.
Step 3: Prepare the cream cheese filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until the filling is silky and lump-free.
Step 4: Whip the cream
In a separate bowl, whip the heavy cream on high speed until stiff peaks form—this usually takes about 3–5 minutes. Gently fold the whipped cream into the cream cheese mixture in batches. The goal is a smooth, airy filling with no visible streaks of cream.
Step 5: Assemble the pie base
Spoon the cream cheese filling into the graham cracker crust. Use a spatula to smooth out the surface evenly, spreading it all the way to the crust’s edge.
Step 6: Finish the strawberry topping
Once the strawberry glaze has cooled, stir in the remaining 3 cups of fresh strawberries. Coat them thoroughly so every piece is glossy and evenly covered in glaze.
Step 7: Final assembly
Spoon the strawberry topping over the cream cheese layer. Gently spread it out to cover the entire pie, right up to the crust.
Step 8: Chill
Cover the pie with foil or plastic wrap and refrigerate it for at least 4 hours—or overnight—for the best texture and flavor.
Why You’ll Love This Recipe
– No baking required—perfect for summer
– Light, creamy filling that balances perfectly with the sweet strawberry glaze
– Kid-friendly and crowd-pleasing
– Great make-ahead dessert
– Budget-friendly ingredients
– Easy to customize with different fruits
– Elegant enough for entertaining, easy enough for a weekday treat
Mistakes to Avoid & Solutions
Using warm glaze on the cream layer: The filling will melt or get runny. Let the glaze cool completely first.
Over-whipping the cream: It’ll become grainy. Stop whipping once stiff peaks hold their shape.
Filling cracks or deflates: Cream cheese must be fully softened. Let it sit at room temperature for 30–60 minutes before mixing.
Runny topping: Not enough cornstarch or not boiling long enough. Ensure it boils for a full minute to activate the thickener.
Soggy crust: Don’t add the strawberry topping too early. Only assemble right before chilling and serving.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream or fresh mint sprig for color.
Perfect on a dessert table or at brunch.
Pair with iced tea, sparkling lemonade, or a light rosé.
Lovely after a grilled summer dinner—especially chicken or fish.
Works beautifully in a buffet or picnic spread.
Storage and Reheating Tips
Storage: Cover tightly with foil or place in an airtight container. Store in the fridge for up to 4 days.
Freezing: You can freeze individual slices. Place on a tray, freeze until solid, then wrap in plastic and store in a freezer bag for up to 1 month.
Thawing: Let frozen slices thaw in the fridge overnight.
Avoid reheating: This is a chilled dessert; warming will ruin the texture.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well first. They’ll release more water, which could thin the glaze.
2. Can I make this pie the day before?
Absolutely! It sets even better overnight and the flavors blend beautifully.
3. What if I don’t have a hand mixer?
You can use a whisk, but it takes more time and arm strength. A stand mixer works best if available.
4. Can I reduce the sugar in the glaze?
You can, but the glaze may be less shiny and less thick. Try reducing by no more than 2 tablespoons.
5. How do I get neat slices when serving?
Use a sharp knife dipped in hot water, then wiped dry before each slice. It helps cut cleanly through the topping and filling.
Tips & Tricks
Use very cold heavy cream—it whips faster and holds better.
Room temperature cream cheese blends smoother and faster.
Chill your mixing bowl before whipping cream for best results.
For extra crunch, brush melted chocolate over the graham crust and let it set before adding filling.
Want extra tang? Add a tablespoon of sour cream to the filling.
Recipe Variations
Mixed Berry Version:
Swap out strawberries with a blend of blueberries, raspberries, and blackberries. Prepare the glaze the same way using 2 cups of mixed berries, then fold in another 3 cups fresh before topping.
Chocolate Strawberry Pie:
Add 1/4 cup melted semi-sweet chocolate to the cream cheese filling before folding in whipped cream. It gives the pie a chocolate-strawberry flavor without overwhelming sweetness.
Lemon Berry Pie:
Add 2 tablespoons of lemon zest to the cream cheese filling and top with the strawberry glaze as written. This adds a fresh, citrusy contrast.
Low-Sugar Option:
Use a sugar substitute like Swerve for the powdered sugar and granulated sugar. Choose a low-carb graham crust if available.
Mini Pie Cups:
Divide crust and filling into muffin liners or ramekins. Chill individually and top with the strawberry glaze for cute single-servings.
Strawberry Cream Cheese Pie (No-Bake Delight)
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 often as the berries soften and the mixture thickens.
- Gently mash the berries with a spoon or masher. Raise heat to medium-high and boil for 1 minute, stirring constantly. Remove from heat and cool completely.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until silky.
- Whip heavy cream until stiff peaks form. Fold gently into the cream cheese mix until fully combined.
- Spread the cream cheese filling evenly into the graham cracker crust.
- Stir the remaining 3 cups of strawberries into the cooled glaze until coated.
- Spoon the strawberry topping over the filling and spread to the edges.
- Cover and refrigerate for at least 4 hours or overnight to set.
