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Strawberry Cream Cheese Pie

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This simple no bake strawberry pie with cream cheese filling is sure to be a hit at your next party or gathering. Fluffy and light cream cheese filling is topped with sweet glazed strawberries and served in a homemade graham cracker crust. It’s a classic combination for a summer dessert everyone always loves.

Strawberry pie with a pie server and flowers around.

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This strawberry cream cheese pie with a graham cracker crust will quickly become your family’s favorite dessert this summer!

It’s a rich, creamy, and decadent dessert perfect for a hot summer day. But it’s also a simple pie that comes together easily enough (thanks to the graham cracker crust) that even a beginner in the kitchen can easily make it.

The hardest part about this fluffy strawberry pie is waiting for it to cool completely so it can set and be sliced properly. But it is so, so worth the wait. 

Why You’ll Love This Easy Strawberry Pie with Cream Cheese

Of course, the number one reason to love this dessert is because it’s delicious. But here are a few of my other favorite reasons to love this pie.

  • It’s an easy, no-bake dessert everyone loves.
  • Perfect summer dessert for a party or gathering and it’s always a hit (and it’s make ahead!)
  • The buttery graham cracker crust makes a quick and simple base without having to roll out pie dough.
  • No Jello mixture or gelatin is needed for thickening or flavoring, so it’s vegetarian friendly.
  • No Cool Whip needed. It’s so easy to make your own homemade whipped cream.

If you’re looking for more Strawberry recipes, check out my Homemade Strawberry Ice Cream or my mini strawberry cheesecakes!

Ingredients for No Bake Strawberry Cream Cheese Pie

The ingredients for this fresh strawberry pie recipe are laid out in 3 sections in the order they should be made so they have time to cool properly: topping, crust, and filling.

An overhead shot of ingredients for Strawberry Cream Cheese Pie

Strawberry Topping

  • Fresh strawberries – sliced in quarters or 1/2 inch slices. Smaller berries can be cut in half. 
  • Granulated sugar – to sweeten and thicken the fruit topping.
  • Lemon juice – use fresh for best tasting results.
  • Corn starch- this is used as a thickener for the topping.
  • Coarse kosher salt – just a dash of salt helps bring out sweetness in flavors.

Graham Cracker Crust

  • Graham Cracker Sheets – I like to use the Honey Maid brand of graham crackers. They have the best flavor and crispness.
  • Butter – melted. This helps bind the crust and give it that buttery, homemade flavor. If using salted butter, omit the salt below. See my full Homemade Graham Cracker Crust Recipe for details.
  • Granulated Sugar – this will also help bind the crumbs together
  • Coarse Kosher Salt – I don’t really consider this an added ingredient and is completely optional

Cream Cheese Filling

  • Cream Cheese, softened at room temperature
  • Heavy Whipping Cream – cold 
  • Granulated Sugar
  • Lemon Juice – fresh is always best
  • Lemon Zest – again, use fresh for the best results
  • Vanilla Extract – Flavoring extracts are very concentrated, so be careful not to use too much

Step by Step Instructions

This is an easy pie to make, but it’s best done in sections. Make the topping first, then the graham cracker crust, and then the filling. The strawberry sauce topping needs to be completely cooled but the crust can be room temperature or just slightly above. I’ve laid out the instructions for you here in easy to follow, step-by-step directions.

Make the Strawberry Topping 

Step 1 

Heat 3.5 cups of your strawberries, lemon, and sugar, salt, over medium high heat and bring to a simmer until the berries are tender ( 5-10 min). Mash into large bits

Sliced strawberries and sugar in a pot.
Cooked strawberries in a pot with a black spatula.

Step 2

Remove the berries from the heat and strain off 1/4 cup of liquid and add 2 tbsp cornstarch to the strained liquid and whisk until smooth.

Strawberry juice and cornstarch in a measuring cup.

Step 3

Add cornstarch mix back to strawberries and return to medium high heat until simmering and thickened 1-2 minutes and turned bright red. 

A black spatula stirring a pot of cooked strawberries.
Strawberry jam on a spoon.

Step 4

Remove from the heat and let cool to room temperature before adding the remaining strawberries.

Fresh strawberries added to a pot with jam.
Strawberry topping in a pot with a metal spoon

For the Graham Cracker Crust

Step 1 

Preheat the oven to 350º and lightly spray a 9″ or 10″ pie plate with cooking spray. 

Step 2

In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are ground to fine crumbs. *This can also be done by placing the crackers into a resealable bag and crushing them with a rolling pin or potato masher.

Graham cracker crumbs in a hand.

Step 3

Add the melted butter and pulse until the graham cracker crumbs are evenly moistened and clumping.

A bowl of graham cracker crumbs coated in butter in a bowl.

Step 4

Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible. Make sure the edges where the bottom and sides of the pie plate meet are thick and sturdy.

A measuring cup and hand pressing the graham cracker crumbs into place.

Step 5

Bake your graham cracker crust in a 350º oven for 10-15 minutes for no bake fillings. The crust should be golden brown and smell toasty. (For baked fillings, you would reduce the time to 10-12 minutes until the crust is barely turning brown.)

Overhead of graham cracker crust.

Step 6

Allow the pie shell to cool slightly before adding filling. The crust can be a little warm, but not hot.

To Make the Filling

Step 1

Whip heavy cream with 3 tablespoons of sugar until frothy on med low and turn up speed to med high and whip to stiff peaks. Transfer cream to a clean bowl.

A beater with whipped cream standing on end.
whipped cream in a clean glass bowl.

Tip: The term “stiff peaks” means whipped cream has been whipped long enough that it stands on the end of the beater without drooping.

Step 2

Add cream cheese to the now empty bowl remaining sugar, and beat until smooth, medium speed 30-45 seconds. 

Step 3

Scrape bowl, Add lemon zest, juice, and vanilla and mix on medium speed until blended 

Beaten cream cheese with lemon zest and vanilla.

Step 4

Stir two tablespoons of whipped cream into the cream cheese mixture. Just to lighten the mixture before folding in the rest of the cream.

Overhead image of whipped cream added to cream cheese.

Step 5

Gently fold in the rest of the whipped cream

Whipped cream added to cream cheese mixture.
A spatula folding in whipped cream.

Step 6

Pour the filling into a cooled graham cracker pie crust.

A spoon spreading the filing into the crust.
An image of a graham cracker crust with cream cheese filling.

Step 7

Once the strawberry topping has cooled to room temperature, transfer to an airtight container and place the pie and the strawberry mixture in the fridge to chill for at least 8 hours til set.

Once the pie filling is set, top with the thickened strawberry topping and serve.

A strawberry pie in a graham cracker crust with a pie server and flowers on the side.

Tip: I like to chill the topping and add it to the pie at the last minute. I found that the topping was chunkier and more set, and didn’t make the cream cheese filling as runny.


  • Use gluten free graham crackers for a gluten free graham cracker crust.
  • A traditional rolled pie crust can be used in place of the graham cracker crust
  • For a shortcut, a premade or store-bought graham cracker crust can be used. Select the 10” or deep dish version, and prebake the crust before filling. 
  • You can also make or purchase the mini graham cracker crust for individual mini strawberry pies
  • You can also make this pie with frozen strawberries in place of fresh. Slice large berries in half or quarters, and leave the small berries whole. You’ll cook all of the berries if using frozen and skip stirring in the fresh. 

Tips & Tricks

Follow these simple tips for the best results with your strawberry pie with graham cracker crust.

  • Make the topping first, then the graham cracker crust, and then the filling. The strawberry topping needs to be completely cooled and set before adding on top of the cream cheese layer. 
  • This pie works best in a 9-10 inch pie plate. An 8-inch pie pan can be used, but you’ll have extra strawberry topping! (Which is great on some ice cream!)
  • The pie needs to chill in the refrigerator a minimum of 6 hours or ideally overnight to set properly.
  • Clean your knife with a damp rag between slicing for clean cuts.

Additional Details

  • The 24 ounces of berries are after quartering. That’s about 4 ½ to 5 cups of strawberries. You’ll use almost a full 2 lbs of strawberries for the topping. I usually have 4 leftover berries for snacking or decoration at serving time.
Up close of strawberry pie in a white pie plate

Storing Leftovers

In the Refrigerator – Place a piece of plastic wrap over the leftover pie. Make sure the plastic is pressed up against any exposed edges of the cream cheese layer. Store it in the fridge for up to 2-3 days.


Can I make this no-bake strawberry cream cheese pie ahead? 

This is a  great make-ahead dessert. The whole pie can be assembled the day before serving and chilled until dessert time. If you need to make this pie 2-3 days in advance, leave the strawberry topping off until serving. The strawberries can make the filling become runny over time.

Can I freeze this Strawberry Pie?

Yes, I recommend freezing the pie and the topping separately if you can. If not the strawberries will make the cheesecake filling runny. You can freeze this pie in slices for up to a month and thaw in the fridge.

How do you cut strawberries for a pie?

In this case, I like to quarter the berries so that the cooked berries break down easily and the fresh berries add nice big chunks of strawberry to the topping. You can also slice big berries in three 1/2″ thick slices or smaller berries in half.

More Strawberry Recipes

More Delicious Graham Cracker Crust Recipes

Image of a whisk

If you make this recipe, give it a 5 STAR Rating and Leave a Comment!

Strawberry pie with a pie server and flowers around.

Strawberry Cream Cheese Pie

Yield: One 9" Pie
Prep Time: 45 minutes
Bake Crust: 12 minutes
Chilling Time: 6 hours
Total Time: 6 hours 57 minutes

A sweet summertime pie with a creamy cheesecake filling, and a bright strawberry topping, served in a buttery graham cracker crust.


Graham Cracker Crust

  • 12 whole graham crackers
  • 3 tablespoons of granulated sugar
  • 6 tablespoons of unsalted butter, melted
  • Pinch of salt

Strawberry Pie Topping

  • 4 1/2 - 5 Cups (24 ounces) sliced strawberries
  • 1/4 cup of granulated sugar
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of cornstarch

Cream Cheese Filling

  • 3/4 cup of heavy whipping cream, cold
  • 1/3 cup plus 3 tablespoons of granulated sugar
  • 8 ounces of cream cheese, softened at room temperature
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla extract


  1. To make the crust: crush the graham crackers into fine crumbs. Stir in the sugar, salt, and melted butter and stir until the crumbs are evenly moistened and clump together when squeezed.
  2. Preheat the oven to 350 degrees F and spray a 9" or 10" pie plate with cooking spray.
  3. Pour the crumbs into the pie plate and press into a compact and even layer.
  4. Bake for 10-12 minutes until light golden brown.
  5. Make the strawberry topping: Heat 3.5 cups of the sliced strawberries with the lemon juice, and sugar, over medium high heat. Bring to a simmer and cook until the berries are tender (10 min).
  6. Use a potato masher or a fork to mash the berries, with some large bits remaining.
  7. Remove the berries from the heat and strain off 1/4 cup of liquid into a small bowl.
  8. Add 2 tbsp cornstarch to the liquid and whisk til smooth.
  9. Add the cornstarch mixture back to the strawberries in the pan and return to medium high heat. Cook until the mixture is simmering again and thickened, 1-2 minutes. The strawberry mixture should be bright red, thick, and jammy.
  10. Remove the jam from the heat and let it cool completely. Once cooled, gently stir in the remaining sliced fresh strawberries. Transfer to a container and chill in the refrigerator.
  11. Cream Cheese Filling: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with 3 tablespoons of sugar on medium low speed until frothy. Turn up the speed to medium high speed and whip the cream to stiff peaks. Transfer the whipped cream to clean bowl. Do not wash out the mixing bowl.
  12. Add the cream cheese to the mixing bowl with the remaining 1/3 cup of sugar, and beat on medium speed until smooth.
  13. Scrape the bottom and sides of the bowl with a rubber spatula. Add the lemon zest, lemon juice, and vanilla extract and mix on medium speed until blended.
  14. Next, stir two tablespoons of the whipped cream into the cream cheese mixture. Tip: No need to be careful about keeping the air in the cream at this step. The whipped cream here helps thin out the cream cheese, making it easier to fold in the rest of the whipped cream in the next step.
  15. Gently fold in the rest whipped cream, being careful this time to keep as much air in the cream as possible. Fold until no more streaks of whipped cream is showing. Gently spoon the cream cheese filling into the cooled graham crust. Use a spoon to spread the filling to the sides in an even layer.
  16. Chill the pie for 6 hours until set, overnight is best. Top with the chilled strawberry topping right before serving.


  • The strawberries are measured before hulling. You'll end up using most of two 16-ounce containers in total (I used all but 4 strawberries).
  • Slice large strawberries into quarters or three 1/2 inch thick slices. Small berries can be sliced in half.
  • Adding fresh strawberries to the cooked jammy berries gives you nice big chunks of berries in addition to a tasty strawberry glaze.
  • You can use a premade graham cracker crust in place of homemade. Just make sure to get the 10 inch, deep dish kind. Bake for 12 minutes before filling.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 173mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g

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