No-Bake Strawberry Cream Pie
Raise your hand if you love a dessert that feels fancy but comes together in less time than it takes to find your phone charger! This no-bake strawberry cream pie is my go-to for those days when I want something sweet, creamy, and fresh without turning the oven on (because who really wants to do that in the summer?). The graham cracker crust has that perfect buttery crunch, while the whipped cream and cream cheese filling is silky and just a touch tangy — totally balanced by juicy, ruby-red strawberries piled on top. Plus, no baking mishaps or oven waiting means more time spending with friends and family (or sneaking tastes). Trust me, once you try this pie, it’ll become your new shortcut for dessert greatness.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling)
Ingredients
For the Main Dish:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- ⅓ cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream, chilled
- 2 cups fresh strawberries, hulled and sliced
How I Make It
Step 1:
Start by making the crust. Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set it in the fridge to chill while you make the filling — this helps the crust hold together perfectly.
Step 2:
In a large bowl, beat the cream cheese until smooth with an electric mixer. Gradually add in the powdered sugar and vanilla extract, continuing to mix until creamy and lump-free. This base is where your creamy tanginess comes from, so make sure it’s silky smooth!
Step 3:
In a separate bowl, whip the chilled heavy cream until it forms stiff peaks. This means when you lift your beaters, the cream holds its shape without falling — that fluffy texture is key.
Step 4:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly so you keep as much airiness as possible — no over-mixing here!
Step 5:
Pour the creamy filling into your chilled graham cracker crust and smooth the top with a spatula. Sprinkle or arrange the sliced strawberries all over the top in a pretty layer. The bright red against the white filling looks so inviting!
Step 6:
Cover the pie with plastic wrap and refrigerate for at least 3 hours (or overnight). This step is crucial because it lets the filling set into that creamy, sliceable goodness we’re all aiming for.
Variations & Tips
- Swap strawberries for blueberries or raspberries for a different berry twist.
- Add a tablespoon of lemon juice to the cream cheese mixture for a zesty brightness.
- For an adult version, a splash of strawberry vodka or liqueur folded into the filling is a lovely surprise.
- If you don’t have graham cracker crumbs, crushed digestive biscuits or shortbread work well too.
- Make sure your cream cheese is room temperature to avoid lumps and get a silky filling.
- If your strawberries are extra juicy, pat them dry to prevent the crust from getting soggy.
How I Like to Serve It
This pie shines best on sunny spring afternoons and summer evenings. Serve chilled right out of the fridge, maybe with an extra dollop of whipped cream or a sprig of fresh mint. It’s the perfect light dessert for weekend barbecues, birthday celebrations, or a casual family dinner where everyone needs a little sweet cheer.
Notes
- Store leftovers covered in the fridge for up to 3 days—fresh fruit topping might get a little watery, so you can swap it out before serving.
- Because it’s no-bake, avoid freezing as it changes texture and can separate the filling.
Closing: This no-bake strawberry cream pie is one of those recipes that delivers creamy, fresh flavor every single time, making it a trusty favorite to have in your dessert arsenal.
