This strawberry cream cheese pie features a smooth, creamy filling, a crunchy graham crust and a sweet strawberry topping. It’s an easy, no-bake pie that’s ideal for warm weather.
Updated June 16, 2023 with new photos, recipe tips and a slight recipe tweak to ensure the pie sets perfectly.
If you enjoy strawberry cheesecake but want a quicker, no-bake version, this strawberry cream cheese pie is a perfect choice. It has a thick, crunchy graham crust and a light, whipped cream cheese filling, finished with plenty of fresh strawberries. The texture is similar to a no-bake cheesecake but a little lighter—less dense cream cheese and more whipped cream.
Beyond its flavor, I love this pie because it’s no-bake and comes together far faster than a baked cheesecake or a traditional strawberry pie. There’s no concern about oven timing, fragile pastry, or complicated lattice crusts.
Think of it as strawberries and cream turned into a pie.
Strawberry Cream Cheese Pie Recipe
Below are the key steps and helpful tips. Scroll to the recipe card for a concise version.
Making the Graham Crust
- Combine 1 2/3 cups graham crumbs, 3 tablespoons brown sugar and 6 tablespoons melted butter. The mixture should feel like damp sand and hold together when pressed. You can crush graham wafers yourself or use pre-made crumbs.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate using your hands or the bottom of a measuring cup.
- Freeze the crust briefly while you prepare the filling so it firms up.
Making the Cream Cheese Filling
- Whip 1 cup whipping cream (33–35% fat) with 2 tablespoons powdered sugar until stiff peaks form. Set aside.
- In a separate bowl, beat 8 ounces full-fat cream cheese (softened) with 2/3 cup powdered sugar and 1 teaspoon vanilla until smooth and lump-free.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and uniform in texture.
- Spoon the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours, or overnight, to let the pie set.
Strawberry Topping
For the topping, simmer sliced strawberries with sugar, fresh lemon juice and a cornstarch slurry (cornstarch dissolved in water). The lemon brightens the berries and helps them soften; you won’t taste lemon as a separate flavor. The cornstarch thickens the sauce. Simmer longer for a softer, jammy topping or briefly for firmer berries in a syrup.
Let the strawberry mixture cool completely before adding it to the chilled pie—adding it warm can soften the filling. Alternatively, serve the topping on the side and let guests spoon it over individual slices.
Optional: pipe whipped cream rosettes around the edge before serving for a decorative touch.
Tip: Fresh strawberries are ideal during peak season, but frozen strawberries also work—just allow extra time for the fruit to break down while cooking.
Make-Ahead Tips
- Make the pie a day ahead and refrigerate, covered, overnight.
- Prepare the cooled strawberry topping ahead of time and store it in an airtight container in the fridge.
- Add the topping just before serving for best texture, or let guests add it themselves.
This pie is creamy, satisfying and perfect for strawberry season. It’s a great no-bake dessert for anyone who loves whipped cream and fresh berries.
Strawberry Cream Cheese Pie
A no-bake pie with a crunchy graham crust, light cream cheese filling and a sweet strawberry topping. Serves 8.
Prep: 30 mins • Chill: 4 hrs • Total: 4 hrs 30 mins • Servings: 8 slices
Equipment
- 9-inch (23 cm) pie plate
Ingredients
Graham Crust
- 1 2/3 cups graham crumbs (200 g)
- 3 tablespoons brown sugar (40 g)
- 6 tablespoons unsalted butter (84 g), melted
Cream Cheese Filling
- 1 cup whipping cream (240 ml), 33–35% fat
- 2 tablespoons powdered sugar
- 8 oz full-fat cream cheese (228 g), softened
- 2/3 cup powdered sugar (73 g)
- 1 teaspoon vanilla extract
Strawberry Topping
- 1 lb strawberries (454 g), hulled and sliced
- 1/3 cup granulated sugar (67 g)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon cornstarch
- 2 tablespoons water
To Serve
- 1/2 cup whipping cream (120 ml) and 1 tablespoon powdered sugar (optional for piping)
Instructions
Graham Crust
- Mix graham crumbs, brown sugar and melted butter until evenly moistened and the mixture holds together when squeezed.
- Press into a 9-inch pie plate, up the sides and across the bottom. Freeze briefly while preparing the filling.
Cream Cheese Filling
- Whip 1 cup whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Set aside.
- Beat the cream cheese with 2/3 cup powdered sugar and 1 teaspoon vanilla until smooth and lump-free.
- Fold the whipped cream into the cream cheese mixture until uniform and smooth.
- Spread the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours to firm.
Strawberry Topping
- Hull and slice the strawberries.
- Combine sliced strawberries, sugar and lemon juice in a saucepan over low-medium heat and stir until the berries begin to release their juices.
- Whisk cornstarch with 2 tablespoons water until dissolved and add to the strawberry mixture. Simmer until the sauce thickens to your liking.
- Remove from heat and cool completely before spooning over the chilled pie.
To Serve
- Spoon cooled strawberry topping over the pie.
- Optionally whip 1/2 cup cream with 1 tablespoon powdered sugar, pipe rosettes around the edge, then slice with a thin, sharp knife.
Notes
- Graham crumbs can be replaced with digestive biscuit crumbs (use about 1 3/4–2 cups).
- Use carton whipping cream (33–35% fat) for best results.
- Use full-fat, brick-style cream cheese—do not use low-fat, whipped, spreadable or tub-style cream cheese, as the pie may not set properly.
- Make the pie a day ahead and refrigerate; store the cooled topping in an airtight container and add just before serving, if preferred.
- Store leftovers tightly covered in the fridge.
Nutrition (estimate per slice)
Calories: 470 kcal • Carbohydrates: 46 g • Protein: 4 g • Fat: 31 g • Saturated Fat: 18 g • Sugar: 33 g
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