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Home » Cakes

No-Bake Strawberry Cheesecake (cream cheese pie)

Last updated on August 20, 2022Originally published May 29, 201928 CommentsSabine

Jump to Recipe

This delicious velvety no-bake strawberry cheesecake recipe is the perfect Summer treat! All you need is 15 minutes of prep time and 7 ingredients you probably already have around your house. As soon as you taste how scrumptious it is, you can't help but fall in love. By the way, have you tried my no-bake blueberry cheesecake?

ready-to-serve strawberry cheesecake on a table with fresh strawberries on top
Jump to:
  • Photo instructions
  • Expert tips for success
  • Storing
  • Freezing
  • More strawberry recipes to try
  • Recipe

Photo instructions

Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids.

Bring to a boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and let cool to room temperature.

strawberry puree in a bowl

In a large bowl, stir together graham cracker crumbs and melted butter just until combined.

mixing graham cracker crumbs and butter in a bowl with a wooden spoon

Transfer to a parchment paper layered 9" (23cm) round springform pan. Evenly press crumbs into the bottom and halfway up the sides of the pan with the back of a measuring cup. Freeze for about 10 minutes.

pressing down graham cracker crust into the bottom of a springform pan

Meanwhile, make the filling. In a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute.

mixing cream cheese with an electric mixer

Add reduced strawberries, sugar, and vanilla and mix until smooth.

mixing strawberry puree into cream cheese with mixer

Add heavy whipping cream and mix until soft peaks form for about 1-2 minutes. The filling is very liquid when you add the cream but don't worry, it will form soft peaks.

mixing whipping cream into strawberry cream cheese mixture with mixer

Spoon and spread the filling into crust and chill in the fridge for at least 4 hours or overnight until the filling is firm.

smoothing out cream cheese filling with a spatula in a springform pan

Serve with whipped cream and strawberries on top if desired.

strawberry cheesecake with two slices cut out and strawberries on top

Expert tips for success

  • You need to cook the strawberry puree to reduce it by half. If you cook it too short and the strawberry puree contains too much water, you'll end up with a very soft, barely set filling.
  • Press the reduced strawberries through a mesh strainer to remove any solids. This ensures you have a super smooth and creamy filling.
  • Once you add the whipped cream to the filling, mix until stiff peaks form. But be careful not to over mix it or the mixture could curdle and separate.

Storing

Store it in the refrigerator. Cover it tightly so no air can get to it. On average, it will last around 3 days in the fridge. You can use plastic storage containers or glass, depending on your preference. It's important not to let the cheesecake sit out longer than 2 hours, or it will go bad.

Freezing

While some cheesecakes do not do well in the freezer, this one does excellent! You can freeze it by wrapping it tightly with plastic wrap, then placing it in an airtight storage container.

You can also use the flash freeze method to ensure that the top doesn't get damaged or smashed. To flash freeze, place the pie in the freezer for 1-2 hours until it has frozen relatively solid. Then you can transport it to an airtight container.

a slice of cream cheese pie with one bite on a fork

More strawberry recipes to try

  • Strawberry Cupcakes
  • Strawberry Rhubarb Pie
  • Strawberry Rhubarb Crisp
  • Strawberry White Cake
  • Strawberry Cake

Recipe

strawberry cheesecake with two slices cut out and strawberries on top

No-Bake Strawberry Cheesecake (Cream Cheese Pie Recipe)

5 from 7 votes
Author Sabine Venier
Calories: 375kcal
Servings: 12 servings
Prep 15 minutes
Cook 10 minutes
Chill Time 4 hours
Total 25 minutes
Print Pin Rate
This recipe is made with a two-ingredient graham cracker crust that is also not baked. You just need 7 ingredients, and it takes 15 minutes of preparation time. Beyond creamy and super easy.

Ingredients
 
 

Graham cracker crust

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted

Strawberry cream cheese filling

  • 2 heaping cups strawberries, hulled and pureed
  • 2 cups cream cheese
  • ¾ cup granulated white sugar
  • 2 teaspoon vanilla extrac
  • 1 cup heavy whipping cream

Instructions

  • Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. Bring to a boil for about 5-10 minutes until it is reduced by half. Transfer to a bowl and let cool to room temperature. 
  • In a large bowl, stir together graham cracker crumbs and melted butter just until combined. Transfer to a parchment paper layered 9" (23cm) round springform pan. Evenly press crumbs into the bottom and halfway up the sides of the pan with the back of a measuring cup. Freeze for about 10 minutes.
  • Meanwhile, make the filling. In a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment cream cheese on medium speed until creamy for about 1 minute. Add reduced strawberries, sugar, and vanilla and mix until smooth. Add heavy whipping cream and mix until soft peaks form for about 1-2 minutes. 
  • Pour filling into crust and chill in the fridge for at least 4 hours or overnight until the filling is firm. Serve with whipped cream and strawberries on top if desired. Store leftovers in an airtight container in the fridge up to 3 days.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 375kcalCarbohydrates: 25gProtein: 3gFat: 29gSaturated Fat: 16gCholesterol: 89mgSodium: 288mgPotassium: 91mgSugar: 16gVitamin A: 1035IUVitamin C: 0.2mgCalcium: 63mgIron: 0.7mg
Course Dessert
Cuisine American
Keyword how to make no-bake strawberry cream cheese pie, no-bake strawberry cheesecake, no-bake strawberry cream cheese pie recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Chocolate Cream Pie
Strawberry Rhubarb Pie »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Terri Anne

    May 18, 2021 at 7:00 pm

    Hi Sabine. I just stumbled onto your site while looking for a Strawberry Cream Cheese Pie. Question for you....when I make these type of pies, I usually whip the cream first and then fold/mix into the mixture. Have you ever tried this, and if so, did it yield the same result? Thanks!

    Reply
    • Sabine

      May 20, 2021 at 5:50 am

      Hi Terri Anne, I tried to whip the cream before and fold it into the mixture, and yes, it yields the same results. Hope that helps.

      Reply
  2. Sam

    September 17, 2020 at 7:52 pm

    5 stars
    I'm not usually a big fan of cream cheese based pie fillings, but this recipe was perfectly flavored. I was very generous with the strawberries, did both extract and vanilla bean and added the zest and a juice from half a lemon to brighten it up a bit causes strawberries aren't in season. Also subbed Nilla Wafers and Walkers shortbread for the crust. It tasted like a Good Humor Strawberry Shortcake popsicle in pie form.

    Will definitely be making this again next year when I can get fresh berries. Might try adding raspberry next time too!

    Reply
    • Sabine

      September 19, 2020 at 4:25 am

      That sounds delicious. Raspberries would be lovely as well. Thanks for the nice feedback!

      Reply
  3. Gladys Cook

    April 25, 2020 at 5:37 pm

    Can I just use Strawberry purée instead of actually crushing the strawberries into purée??

    Reply
    • Sabine

      April 27, 2020 at 4:27 am

      Yes, absolutely.

      Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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