Strawberry Cheesecake Cream Pie
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This No-Bake Strawberry Cheesecake Cream Pie starts with a buttery graham cracker crust that’s topped with sweet, light and fluffy strawberry cream cheese filling!
This easy-to-make cheesecake is destined to be the star of picnics and BBQs alike! Like this No Bake Strawberry Cream Layered Dessert and these 12 Delectable Pies for the Holidays!
Why We Love Strawberry Cheesecake Cream Pie
This decadent dessert is made with a creamy and dreamy no-bake strawberry cheesecake filling, a layer of fresh strawberries on top, and a crunchy graham cracker crust on the bottom. Get ready for a treat that is sure to please any crowd!
With summer right around the corner, this Strawberry Cheesecake Cream Pie is the perfect cool and creamy indulgence!
If you love easy no bake cheesecake pies like this, try my Strawberry Fluffy Lemon Cheesecake Delight, my Lemon Layered Pudding Cheesecake Bars and my Easy Caramel Heath Cheesecake Pie. All super yummy!
Ingredients You Need
For the Graham Cracker Crust:
- graham crackers
, crushed into crumbs - butter
- granulated sugar
, crushed into crumbs
For Strawberry Cheesecake Filling
- heavy whipping cream
- powdered sugar
- cream cheese
- vanilla
- fresh strawberries- chopped
- gelatin to dissolve in water
to dissolve in waterWhipped Topping
- whipping cream
- powdered sugar
- extra strawberries for decoration
How to Make No Bake Strawberry Cream Cheese Pie
- In a bowl, combine the graham cracker crumbs with a fork with the melted butter and until mixed well.
- Press into the bottom and halfway up the sides of a 8 inch springform pan or 9 inch pie pan and set in refrigerator while mixing the filling.
- Dissolve the gelatin powder in cold water and leave for a few minutes to bloom, then heat on low temperature, until it’s completely melted, set aside to cool for a few minutes.
- In a bowl, mix heavy whipping cream until the stiff peaks form , gradually adding 1/4 cup powdered sugar.
- In large bowl mix cream cheese with 1 cup powdered sugar until it’s fluffy, add vanilla and melted gelatin and mix on low speed until smooth and well combined.
- Add chopped strawberries and combine.
- Gently stir in whipped cream.
- Pour filling into the graham cracker crust and smooth out with the spatula.
- Refrigerate for at least 5 hours or until firm.
- Once firm, remove cheesecake from springform pan and decorate with additional whipped cream by whipping together the 1 cup of whipping cream and 1/4 cup powdered sugar until you get stiff peaks and decorate the border of the pie and add some additional strawberries if desired.
- Store in refrigerator until serving.
How Long will Strawberry Cheesecake Cream Pie Last?
Refrigerator: For optimal freshness, the cream cheese pie should be kept in the fridge, where it will last 2-3 days covered with plastic wrap or foil. Do not store at room temperature.
While it may seem tempting to freeze the pie to keep it for an even longer period, it’s not recommended as the pie’s texture, color, and overall flavor may be compromised. The key to getting the most out of your homemade pie is to store it in the refrigerator the moment you’re done baking it keep your pie fresh and tasty.
Cream Cheese Expert Tips
- It’s best to use room temperature cream cheese that is softened enough to mix together easily with a spoon!
- Cream cheese that is too firm and cold will not mix well and will leave you with a lumpy mess. So, be sure to use room temperature cream cheese and you’ll be rewarded with a smooth, lump-free cheesecake.
How to Soften Cream Cheese Quickly
- For an 8-ounce block of cream cheese, place cream cheese on a microwave-safe plate and microwave it on high for 15 seconds.
- Add 10 seconds for each additional 8 ounces of cream cheese or as needed until you have softened the cream cheese.
Make this summer extra sweet with the deliciousness of Strawberry Cheesecake Cream Pie. With a crunchy graham cracker crust, creamy strawberry and cheesecake filling, and tart strawberries as a topping, this no-bake dessert is sure to be a hit with family and friends alike.
More Pies & Yumminess!
Check out 15 Popular Easy Cream Pies You’ll Love! & 21 Dreamy Cream Pies To Go Ga-Ga Over!
- Fresh Strawberry Yogurt Cake
- M&M Chocolate Chip Cookies
- Festive Chocolate Snowball Cookies
- Easiest No Bake Salted Caramel Cheesecake
- Top 10 Most Popular Baking ChocolaTess Recipes for 2019
- OMG Chocolate Chip Gooey Bars
- Strawberry Explosion Cheesecake Trifle Desserts
- Chocolate Cherry Cheesecake – No Bake
- Apple Butter Spice Cake
- Easy Lime Cheesecake Bars
- Ultimate No Bake White Chocolate Cheesecake
- No Bake Banoffee Peanut Butter Cheesecake
- Mini Pumpkin Pies are always a fun option as well!
No Bake Strawberry Cheesecake Cream Pie
Ingredients
For the Graham Cracker Crust:
- 10 graham crackers crushed into crumbs
- 6 Tablespoons butter-melted
- 2 Tablespoons sugar
For Strawberry Cheesecake Filling:
- 1 cup heavy whipping cream
- 1 ¼ cup powdered sugar
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 12 ounces fresh strawberries- chopped
- 5 teaspoons gelatin dissolved in 3 Tablespoons water
Whipped Topping:
- 1 cup whipping cream
- ¼ cup powdered sugar
- extra strawberries for decoration
Instructions
- In a bowl combine with a fork graham cracker crumbs, melted butter and sugar.
- Press into the bottom and halfway up the sides of a 8 inch springform pan or 9 inch pie pan and set in refrigerator while mixing the filling.
- Dissolve gelatin powder in cold water and leave for a few minutes to bloom, then heat on low temperature, until it’s completely melted, set aside to cool for a few minutes.
- In a bowl, mix heavy whipping cream until the stiff peaks form , gradually adding 1/4 cup powdered sugar.
- In large bowl mix cream cheese with remainder of 1 cup powdered sugar until it’s fluffy, add vanilla and melted gelatin and mix on low speed until smooth and well combined.
- Add chopped strawberries and combine
- Gently stir in whipped cream.
- Pour filling into the graham cracker crust and smooth out with the spatula.
- Refrigerate for at least 5 hours or until firm.
- Once firm, remove cheesecake from springform pan and decorate with additional whipped cream by whipping together the 1 cup of whipping cream and 1/4 cup powdered sugar until you get stiff peaks and decorate the border of the pie and add some additional strawberries if desired.
- Store in refrigerator until serving.
Notes
Thank you so much Catherine! xo
What a dreamy and sumptuous Summer Strawberry Cream Pie! Such marvelous texture as always, super yum!!
Hi Betty! I have updated the recipe to match. Thank you so much for pointing that out and I hope you enjoy!! xo
Your instructions indicate 1/2 cup powdered sugar for whipped topping in one section of your post and 1/4 in another area? You also indicated 1 1/4 cups of powdered sugar for the filling and 1 cup in another section.
Can you please clarify the amounts of powdered sugar for both the whipped ccream and the cheesecake filling. THANKS
There’s nothing like a fluffy creamy pie, Kim! I love strawberry cheesecake so much, and this version seems perfect for summertime, as it is no-bake, and totally light and airy! yum!
I like your description, fluffy clouds! It’s spot on! Thank you Ben!! xo
It’s so fluffy, Kim!! I’d love a few slices!! Perfect for the summer
Actually, I haven’t tried many no bake cheesecakes in my life, but hopefully I can catch up with them this summer. This variation looks and sounds utterly luscious and fresh. Amazing texture too – so light and airy, like fluffy clouds!