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Home » Cakes

No-Bake Strawberry Cream Cheese Pie (Cheesecake)

Published: May 29, 2019 Last updated on August 1, 2023 Author: Sabine / This post may contain affiliate links

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strawberry cheesecake with two slices cut out and strawberries on top

This delicious velvety no-bake strawberry cream cheese pie 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.

graham cracker crust mixture

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 pan for pie

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.

wipping cream filling for cream cheese pie

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

strawberries added to cream cheese pie batter

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.

blending no bake pie till thick and creamy

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 pie filling

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 your strawberry cream cheese pie 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.

piece of cream cheese pie on fork

More strawberry recipes to try

  • Strawberry Rhubarb Pie
  • Strawberry Rhubarb Crisp
  • Strawberry White Cake
  • Strawberry Layer Cake

Recipe

strawberry cheesecake with two slices cut out and strawberries on top

No-Bake Strawberry Cream Cheese Pie Recipe (Cheesecake)

5 from 7 votes
Author Sabine
Calories: 375kcal
Servings: 12 servings
Prep 15 minutes minutes
Cook 10 minutes minutes
Chill Time 4 hours hours
Total 25 minutes 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. Jackie

    November 15, 2019 at 4:48 pm

    Can you use whip cream instead of whipping cream?

    Reply
    • Sabine

      November 26, 2019 at 4:17 am

      Yes, that should be no problem!

      Reply
  2. Terri Soulen

    June 18, 2019 at 8:52 am

    3 stars
    I loved the flavor but this pie absolutely did not “set” for me. I had to serve it in bowls. It was not slice-able.

    Reply
    • Sabine

      July 01, 2019 at 12:54 pm

      Please make sure to cook the strawberry sauce until it has the described consistency. If the strawberry sauce is undercooked it will be too soft.

      Reply
  3. sandra stark

    April 27, 2019 at 5:55 pm

    My question is- you said 2 cups of strawberries. Is the two cups after you puree them or before? My strawberries are so big I can only get about 2 to 3 in a cup. {not very many to make a pie} . Going to make with in the hour. Could you please get back to me pretty soon. Thank you so much.

    Reply
    • Sabine

      April 27, 2019 at 5:58 pm

      Before you puree them. If you don’t have a kitchen scale then chop the strawberries and fill two cups with the chopped strawberries. Hope that helps!

      Reply
      • Miriam

        June 28, 2019 at 1:00 am

        Hi, I love so much your page. Thank you for share your recipes!! So, for my ingredient list I need 380 gr. of raw (fresh) strawberries?? I understand well?
        Thank you!

      • Sabine

        July 08, 2019 at 11:57 am

        Hi Miriam, Thank you so much! I'm super happy that you like my recipes. Yes, that is correct. You need 380g strawberries, fresh or thawed ones. Happy baking!

  4. Stephan Wegener

    February 13, 2019 at 3:24 pm

    I currently have mine sitting in the fridge to set, but just by tasting the bits of cream filling left in the bowl I can already tell it's going to be delicious. I did overblend the biscuits (I used digestive biscuits), so the base isn't the best, but I'm looking forward to it regardless.

    Reply
    • Sabine

      February 14, 2019 at 1:13 pm

      I'm sure it's going to be delicious with digestive biscuits. Even if it crumbles apart, it's still delicious. And this is what really matters, right? Thank you so much for your feedback and have a wonderful Valentine's Day!

      Reply
  5. Laurie

    July 17, 2018 at 3:04 pm

    Is the 1/2 c heavy cream already made when mixed in with the filling?

    Reply
    • Sabine

      July 17, 2018 at 3:20 pm

      No, add the liquid cream and mix until soft peaks form.

      Reply
  6. natalia

    February 23, 2018 at 5:55 pm

    This is so beautiful!

    Reply
    • Sabine

      February 23, 2018 at 6:16 pm

      Thank you so much, Natalia!

      Reply
  7. Albert Bevia

    February 23, 2018 at 4:42 pm

    This is an actual ¨no bake¨ recipe!! yay!! love that easy to make graham cracker crust, this is amazing and it looks above and beyond delicious

    Reply
    • Sabine

      February 23, 2018 at 6:17 pm

      The crust is really awesomely easy. Thank you so much, Albert!

      Reply
  8. Paige

    February 23, 2018 at 3:37 pm

    5 stars
    You did an absolutely gorgeous job with this. Really pretty styling and photo.

    Reply
    • Sabine

      February 23, 2018 at 6:23 pm

      Paige, thank you for your nice words. This really means a lot to me. Have a great weekend!

      Reply
  9. cakespy

    February 23, 2018 at 2:57 pm

    I need this. So bad.

    Reply
    • Sabine

      February 23, 2018 at 6:24 pm

      I would love to share with you!

      Reply
  10. Karly

    February 23, 2018 at 4:16 pm

    I love your photos! I could probably eat the whole thing myself!

    Reply
    • Sabine

      February 23, 2018 at 6:22 pm

      This is so nice, Karly! Thank you so much. Haha, I could eat the whole thing myself too, if I didn't have to share with my husband.

      Reply
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