Go Back
–+ servings
A sliced strawberry pie in a pie pan.

No-Bake Strawberry Cream Cheese Pie Recipe

This scrumptious no-bake strawberry cream cheese pie with fresh or frozen strawberries is a must for a summer get together. Creamy and rich it's a no fail pie that will hold it's shape even in the heat and make you the star at the next potluck or cookout.
Course: Dessert
Cuisine: American
Servings: 8 servings
Prep Time: 45 minutes
Cook Time: 0 minutes

Equipment

Ingredients
 

Fruit Puree

  • 1 cup strawberries (cut)
  • 1 ½ teaspoons sugar
  • 1 ½ teaspoons orange juice

Filling

  • 1 tablespoons gelatin (unflavored)
  • 2 tablespoons water
  • 3 tablespoons orange juice
  • 16 ounces cream cheese (room temperature)
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 cup heavy cream

Graham Cracker Crust

  • 15 crackers graham crackers (2 cups crumbs)
  • 7 tablespoons butter (melted)
  • ⅛ teaspoon salt

Instructions
 

CRUST:

  • Place graham crackers in a food processor or place in a resealable bag and us a rolling pin to grind into crumbs. Add melted butter and salt and place in a pie dish that has been sprayed with cooking spray. Press down with a flat surface like the bottom of a glass. Refrigerate for at least 30 minutes.

PUREE:

  • Place cut strawberries in a bowl with 1 ½ teaspoons of sugar and 1 ½ teaspoons of orange juice. Stir to combine and let sit for 30 minutes. Then blend in a blender, food processor or immersion blender until smooth.
  • In the bowl of a stand mixer, add cream cheese, sugar, vanilla and salt and beat until smooth. Add the pureed strawberries and beat until combined.
  • In a small bowl, add gelatin with 2 tablespoons of water and 3 tablespoons of orange juice. Stir to combine and microwave for 10 seconds to allow it to dissolve. It should be liquid form. Let it cool slightly and add to the strawberry mixture, beating until combined.
  • Change to the whisk attachment on the stand mixer and add unbeaten heavy cream to the cream cheese mixture. Start on low and once incorporated, beat on high for 1-2 minutes.
  • Pour into the prepared crust and smooth the surface with an offset spatula. Refrigerate for at least 4 hours until it has set.
Barbara's Notes + Tips
  • You don't beat the heavy cream separately, you add it directly to the cream cheese strawberry mixture and then beat it on high so that the entire mixture is slightly fluffy but the cream is fully incorporated.
  • Make sure the cream cheese is at room temperature before you start to make the pie while keeping the heavy cream refrigerated. This makes it much easier to whip up and get that smooth, airy filling.
  • Allow the pie to sit in the refrigerator for the full 4 hours. The wait is necessary to allow the gelatin to fully set and allow this pie to be perfectly firm and sliceable.
  • Don't forget to spray the pie pan with cooking spray.

Nutrition

Calories: 636kcal | Carbohydrates: 58g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 513mg | Potassium: 197mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1522IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 1mg