I love how this no‑bake Strawberry Cream Cheese Pie brings together a buttery graham cracker crust, a fluffy cream cheese filling, and juicy strawberries in a glossy topping—ideal for those warm days when I want dessert without turning on the oven.

Why You’ll Love This Recipe

I find it’s super easy to whip up in about half an hour, and letting it chill makes it beautifully refreshing. The mixture of creamy sweetness balanced with bright fresh fruit always earns compliments, and since there’s no baking required, it's perfect for summer gatherings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (9‑inch) graham cracker crust
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
5 cups fresh strawberries, hulled and quartered (divided use)
½ cup granulated sugar
2 Tbsp cornstarch
1 Tbsp fresh lemon juice

Directions

Make the strawberry topping: In a saucepan, combine 2 cups of quartered strawberries, sugar, cornstarch, and lemon juice. Cook over medium‑low, mashing occasionally, until juices release. Raise heat to medium‑high, boil for 1 minute while stirring, then remove and let cool.
Prepare cream cheese layer: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Assemble pie: Spread the cream cheese layer into the crust. Let it settle while topping cools. Once cooled, stir the remaining 3 cups of fresh strawberries into the topping. Pour this over the filling and smooth evenly.
Chill: Refrigerate for at least 4 hours to set (I often leave it overnight for the best texture).

Servings and timing

Servings: Makes 8 generous slices.
Prep time: ~30 minutes
Chill time: At least 4 hours (overnight preferred)
Total time: Around 4½ hours

Variations

Use a pretzel crust instead of graham crackers for a salty‑sweet twist.
Swap heavy cream with Cool Whip for an easier filling.
Add a splash of lemon zest or 1 tsp lemon juice in filling for extra brightness.
Use mascarpone or Neufchâtel cheese in place of cream cheese for a milder taste.

Storage/reheating

Keep pie refrigerated in an airtight container for up to 4 days.
I don’t recommend freezing—it affects the texture.
Serve chilled; no reheating needed, just slice and enjoy directly from the fridge.

FAQs

What can I use instead of heavy cream?

I sometimes substitute with thawed Cool Whip, which works well, though the texture is a bit lighter and sweeter.

Can I use frozen strawberries?

I avoid frozen strawberries—they’re too watery when thawed and may make the topping runny.

How do I prevent a soggy crust?

I ensure the strawberry glaze is thick before pouring it and let the crust chill briefly so it stays crisp. If not fully sealed, a quick freeze before filling works too.

Can I make it ahead?

Absolutely—I usually make mine the night before serving. It holds beautifully in the fridge for up to 4 days.

Is gelatin needed to set the topping?

No gelatin is required. Using cornstarch in the strawberry mixture gives it a glossy, set consistency without any added gelatin.

Conclusion

I adore this Strawberry Cream Cheese Pie for its blend of creamy, bright flavors and easy no‑bake prep. It’s a crowd-pleaser I’m proud to serve at gatherings, and it's become my go-to summer dessert.