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?
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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.
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. The filling is very liquid when you add the cream but don't worry, it will form soft peaks.
Spoon and spread the 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.
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.
More strawberry recipes to try
Recipe
No-Bake Strawberry Cream Cheese Pie Recipe (Cheesecake)
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
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Jackie
Can you use whip cream instead of whipping cream?
Sabine
Yes, that should be no problem!
Terri Soulen
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.
Sabine
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.
sandra stark
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.
Sabine
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!
Miriam
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
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!
Stephan Wegener
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.
Sabine
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!
Laurie
Is the 1/2 c heavy cream already made when mixed in with the filling?
Sabine
No, add the liquid cream and mix until soft peaks form.
natalia
This is so beautiful!
Sabine
Thank you so much, Natalia!
Albert Bevia
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
Sabine
The crust is really awesomely easy. Thank you so much, Albert!
Paige
You did an absolutely gorgeous job with this. Really pretty styling and photo.
Sabine
Paige, thank you for your nice words. This really means a lot to me. Have a great weekend!
cakespy
I need this. So bad.
Sabine
I would love to share with you!
Karly
I love your photos! I could probably eat the whole thing myself!
Sabine
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.