If you’re dreaming of a dessert that perfectly blends creamy, fruity, and crunchy textures without ever turning on the oven, then you absolutely need to try this No-Bake Strawberry Cheesecake Cream Pie Recipe. It’s a luscious combination of smooth cream cheese filling nestled in a buttery graham cracker crust and topped with a glossy, sweet strawberry layer. Each bite feels like summer sunshine and celebration all rolled into one, making it the perfect go-to for sharing with friends, family, or just indulging yourself on a cozy evening. Trust me, this pie will quickly become a favorite in your recipe collection.

Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the magic of this No-Bake Strawberry Cheesecake Cream Pie Recipe. Every item plays a crucial role—from the crunchy graham cracker crust giving structure and warmth, to the silky cream cheese filling providing that dreamy cheesecake base, and those bright strawberries adding a fresh, tangy burst of flavor that makes this dessert unforgettable.
- Graham cracker crumbs: The foundation of the crust; use finely crushed crumbs for the perfect texture.
- Granulated sugar: Adds sweetness to both the crust and strawberry topping, balancing tartness and creaminess.
- Unsalted butter, melted: Binds the crust ingredients and adds rich, buttery depth.
- Cream cheese, softened: The creamy core of the filling—make sure it’s at room temperature for a smooth blend.
- Powdered sugar: Sweetens the filling gently and ensures it’s silky and lump-free.
- Vanilla extract: Enhances the cheesecake flavor with a warm, comforting note.
- Heavy whipping cream, chilled: Whipped into stiff peaks, it lightens the filling, giving it that dreamy mousse-like texture.
- Fresh strawberries, hulled and sliced: The star topping, providing color, juiciness, and a burst of freshness.
- Lemon juice: Adds brightness and balances the sweetness in the strawberry topping.
- Cornstarch and water: These form a slurry that thickens the strawberry glaze perfectly, so it sits beautifully on the pie.
How to Make No-Bake Strawberry Cheesecake Cream Pie Recipe
Step 1: Prepare the Crust
Start by mixing your graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated and have a texture reminiscent of wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form your crust, then chill it for at least 30 minutes so it sets firmly and holds its shape.
Step 2: Create the Cheesecake Filling
Beat the softened cream cheese in a large bowl until it’s completely smooth—this step is essential for avoiding lumps and getting that luscious texture. Next, add powdered sugar and vanilla extract, mixing again until everything is creamy and well blended.
Step 3: Whip the Cream
In a separate chilled bowl, whip the heavy cream to stiff peaks. This adds lightness and airiness to the filling, preventing it from becoming dense. Once whipped, gently fold the cream into the cream cheese mixture until it’s wonderfully smooth and fluffy.
Step 4: Assemble and Chill
Spread the cheesecake filling evenly over your chilled graham cracker crust. Smooth the top with a spatula for a picture-perfect finish. Refrigerate the pie for at least 4 hours so the filling can set up, turning this dessert into a truly indulgent treat.
Step 5: Prepare and Add the Strawberry Topping
Combine the sliced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Let them cook until the strawberries release their juicy goodness, about 5 to 7 minutes. Stir in the cornstarch-water slurry and keep cooking for 2 to 3 more minutes until the mixture thickens. Remove from heat and cool completely before spreading it over the set cheesecake layer.
Step 6: Final Touches and Serving
Once your pie is fully chilled and the strawberry glaze is cool, carefully spread the strawberry topping evenly on top. Optionally, add a dollop of whipped cream before serving for an extra creamy touch that screams “let’s celebrate!”
How to Serve No-Bake Strawberry Cheesecake Cream Pie Recipe

Garnishes
The beauty of this pie is how well it pairs with simple garnishes. A few fresh strawberry slices placed artfully on top, a dusting of powdered sugar, or even a sprig of fresh mint can elevate the look and flavor. These little touches make your dessert pop when you bring it to the table.
Side Dishes
This pie is a star on its own but pairing it with a light, fresh fruit salad, or even a scoop of vanilla bean ice cream can create an indulgent dessert plate. A cup of aromatic coffee or tea complements the creamy and fruity notes perfectly as well.
Creative Ways to Present
Consider serving individual slices in pretty dessert plates with a drizzle of strawberry coulis on the side or even in clear glass parfait cups layered with extra fresh strawberries and whipped cream for a fun take on the classic pie experience.
Make Ahead and Storage
Storing Leftovers
This pie stores beautifully in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 3 days. Keeping it chilled is key to maintaining the creamy texture and fresh strawberry topping.
Freezing
If you want to freeze any leftovers, wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can last up to 1 month frozen. To serve, thaw it overnight in the fridge for best results—note that the strawberries on top may change texture slightly after freezing.
Reheating
Since it’s a no-bake cream pie, reheating is not recommended as it is best enjoyed cold to maintain its creamy and fresh qualities.
FAQs
Can I use frozen strawberries for the topping?
Yes, frozen strawberries can work in a pinch, but they may release more water, which can affect the thickness of the topping. Be sure to cook them down thoroughly and adjust the cornstarch amount if needed.
How long does the pie need to set before serving?
You’ll want at least 4 hours in the refrigerator to ensure the filling firms up nicely, but overnight chilling is even better if you have the time.
Can I substitute the graham cracker crust?
Absolutely! Digestive biscuits or vanilla wafers crushed and mixed with butter make excellent alternatives that add their own character to the crust.
Is there a dairy-free version of this recipe?
You can experiment with vegan cream cheese and coconut cream, but the texture and flavor will differ slightly from the classic. The no-bake aspect makes it a good candidate for dairy-free tweaks.
What’s the best way to achieve stiff peaks with heavy cream?
Make sure your cream and mixing bowl are well chilled before whipping. Using a hand mixer or stand mixer on medium-high speed works wonders, and stop whipping as soon as stiff peaks form to avoid overwhipping.
Final Thoughts
This No-Bake Strawberry Cheesecake Cream Pie Recipe is truly one of those irresistible desserts you’ll want to make on repeat. Its ease, vibrant flavors, and creamy texture remind us that simple ingredients can create something extraordinary. I encourage you to try this recipe, share it, and watch it bring smiles around your table every time.
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No-Bake Strawberry Cheesecake Cream Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Strawberry Cheesecake Cream Pie features a crisp graham cracker crust filled with a smooth and fluffy cream cheese and whipped cream filling, topped with a luscious homemade strawberry topping. Perfect for warm days, this easy-to-make dessert requires no oven and delivers a refreshing and indulgent treat that sets beautifully in the fridge.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, chilled
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and have a wet sand texture, perfect for pressing.
- Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust. Place it in the refrigerator and chill for at least 30 minutes to set firmly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, removing any lumps for a silky texture.
- Add Sweetness and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing thoroughly until the mixture is well combined and creamy.
- Whip the Cream: In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form, ensuring a light and airy texture for the filling.
- Combine Whipped Cream with Cream Cheese Mix: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the fluffy texture without deflating the mixture.
- Assemble the Pie: Spoon the cheesecake filling into the chilled graham cracker crust and spread evenly with a spatula for a smooth finish.
- Chill to Set: Refrigerate the assembled pie for at least 4 hours, or until the filling is fully set and firm enough to hold the topping.
- Prepare the Strawberry Topping: In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for 5-7 minutes until the strawberries release their juices and start softening.
- Thicken the Topping: Mix the cornstarch with water to create a slurry, then add this to the strawberry mixture. Continue cooking for 2-3 minutes until the topping thickens. Remove from heat and allow it to cool completely.
- Top the Cheesecake Pie: Once the pie is set and the strawberry topping is cooled, spread the strawberry mixture evenly over the cheesecake layer for a glossy, fruity finish.
- Serve: Slice and serve chilled. Optionally, add a dollop of whipped cream on each serving for extra indulgence.
Notes
- For best results, ensure the cream cheese is fully softened at room temperature before mixing.
- Chilling the crust and the filled pie properly is essential to achieving a firm texture.
- Use fresh, ripe strawberries for optimal flavor and sweetness in the topping.
- The strawberry topping can be made a day ahead and refrigerated to save time.
- This pie should be kept refrigerated and consumed within 2-3 days for freshness.
- For a tart twist, substitute lemon juice with lime juice in the strawberry topping.