Strawberry Cream Cheese Pie: the effortless recipe for a decadent no-bake dessert

Fans of fruit desserts will love strawberry cream cheese pie. It's a killer way to make the most out of fresh strawberries when they're in season. This no-bake pie features loads of gorgeous ripe strawberries which top the rich, decadent perfectly sweetened cream cheese filling, finished off with a buttery graham cracker crust. Strawberry cream cheese pie is incredibly easy to make. No fussing around with the oven or waiting for your pie to bake. Within half an hour, you'll have a stunning pie that's as delicious as it is eye-catching. Make strawberry cream cheese pie in spring or summer – it's a delightfully light dessert that's sure to impress.

Tips for Making the Best No-Bake Strawberry Cream Cheese Pie

– If available, fresh strawberries are better in this recipe. If you use frozen strawberries, the strawberry topping might end up too liquidy.

– Make sure the strawberry topping has completely cooled before layering it over the cream cheese fillings.

– Beat the cream cheese thoroughly using a handheld mixture to ensure it's lump-free.

– You can make this recipe ahead, but it's best enjoyed within 2 days. Cover and store it in the fridge until it's ready to be enjoyed. You can freeze strawberry cream cheese pie. Cover and keep it in your freezer for up to 1 month.

Tasty Strawberry Cream Cheese Pie Variations

– Don't have heavy cream? You can substitute Cool Whip instead.

– To make a keto-friendly sugar-free version of strawberry cream cheese pie, swap out sugar for your preferred keto-friendly sugar substitute. Erythritol works well. Instead of a graham cracker crust, you can make your pie crust out of almond flour. Simply mix 1 cup of almond flour with 5 tablespoons of melted butter and press it into a pie pan to form a crust.

How to Make No-Bake Strawberry Cream Cheese Pie 

1. Heat 2 cups of strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium-low heat. Stir constantly until the mixture thickens. Crush the strawberries until the mixture is mostly liquid, then turn up the heat and bring to a boil.
2. Once the strawberry mixture comes to a boil, continue stirring for 1 minute, then remove the saucepan from the heat and transfer to a bowl.
3. Beat the cream cheese, sugar, and vanilla extract.
4. Pour the heavy cream into a separate bowl and beat until it forms stiff peaks. Fold the cream into the cream cheese.
5. Transfer the cream cheese filling to the graham cracker crust, spreading in an even layer. Refrigerate until the pie is ready to be assembled.
6. When the strawberry mixture has cooled to room temperature, stir in the remaining 3 to 4 cups of fresh strawberries tossing to combine.
7. Place the strawberries over the cream cheese filling. Place in the fridge for a minimum of 4 hours or overnight, if possible.

Notes

– Make sure the cream cheese is at room temperature before you get started.

– While this is a no-bake recipe, you can pop your graham cracker crust in the oven for a few minutes. Bake it for 5 to 7 minutes at 325°F.