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!
With Summer right around the corner, this dessert is perfect on the hottest of days for a refreshing, creamy dessert!
If you love easy No Bake Cheesecakes 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
For Strawberry Cheesecake Filling
- heavy whipping cream
- powdered sugar
- cream cheese
- vanilla
- fresh strawberries- chopped
- gelatin to dissolve in water
Whipped 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 ¼ 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 ¼ 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.
Expert Tip
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.
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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 ¼ 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 ¼ 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
Mini Pumpkin Pies are always a fun option as well!
Catherine says
What a dreamy and sumptuous Summer Strawberry Cream Pie! Such marvelous texture as always, super yum!!
Kim Lange says
Thank you so much Catherine! xo
Betty says
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
Kim Lange says
Hi Betty! I have updated the recipe to match. Thank you so much for pointing that out and I hope you enjoy!! xo
Laura says
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!
Katherine | Love In My Oven says
It's so fluffy, Kim!! I'd love a few slices!! Perfect for the summer
Ben | Havocinthekitchen says
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!
Kim Lange says
I like your description, fluffy clouds! It's spot on! Thank you Ben!! xo