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.

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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.

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

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.

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. 

Step 4

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

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.

Step 3

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

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.

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.)

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.

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 

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.

Step 5

Gently fold in the rest of the whipped cream. 

Step 6

Pour the filling into a cooled graham cracker pie crust.

Step 7

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.

Substitutions 

• 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.

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.

FAQs

More Strawberry Recipes

More Delicious Graham Cracker Crust Recipes

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