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
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- â…“ 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
- â…“ 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.
