Strawberry Cream Pie Recipe (No-Bake)

This delicious strawberry cream pie is a perfect dessert to celebrate strawberry season! With a buttery graham cracker crust, cheesecake filling, fresh strawberry glaze, and juicy berries, it’s hard to beat.

I’ve had good strawberry pie before, but this strawberry cream cheese pie is by far my favorite! The tangy cheesecake layer perfectly balances out the sweetness of the strawberry glaze, making every bite pure bliss.

It’s so delicious that I don’t think I will be able to settle for a regular strawberry pie ever again!

I love that the glaze is made with fresh ingredients, so it doesn’t have an artificial flavor that is typical of store-bought glaze or glaze made with strawberry jell-o.

What is strawberry cream pie made of?

Strawberry cream pie typically starts with a graham cracker crust, but a pastry crust can be used. A creamy filling comes next, usually containing cream cheese.

To top it off, fresh strawberries are coated with a strawberry glaze, and whipped cream is a common garnish.

HOW TO MAKE STRAWBERRY CREAM PIE

1. GLAZE – Mash 5 1/2 ounces of the strawberries with a potato masher and place them in a saucepan with the sugar, cornstarch, and water. Cook & stir over medium heat until thick. Stir in the lemon zest and cool while you prepare the filling. I like to cool it quickly by placing the pan in a large bowl of ice water.
2. CHEESECAKE FILLING – Beat the heavy whipping cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese for 1-2 minutes, then beat in the powdered sugar, lemon juice, and vanilla. Fold the whipped cream into the cream cheese mixture. Spread into the crust.
3. BERRIES – Hull, wash, and slice the pound of fresh berries. Stir them into the cooled glaze. Spread the strawberry mixture over the top of the creamy filling.
4. CHILL – Cover the pie with plastic wrap and chill for at least 4 hours.
5. GARNISH – When ready to serve, cut into slices and garnish with whipped cream and additional strawberries if desired.

Leftovers can be stored in the refrigerator for 2-3 days if well-covered or transferred to an airtight container. After that the crust starts to get soggy and the topping breaks down.

VARIATIONS:

• In place of the whipped cream, vanilla, and powdered sugar, you can use Cool Whip. Beat the lemon juice into the cream cheese, then fold in the Cool Whip.
• You can quarter or dice the strawberries instead of slicing them if you prefer.
• Instead of a graham cracker crust, you can use a flaky pie crust as the base.
• For a mixed berry pie, replace some of the sliced strawberries with fresh raspberries and/or fresh blueberries.

PRO TIPS:

• If you opt to use a pre-made graham cracker crust, use a large 10″ crust.
• Make sure the glaze is room temperature or colder before adding the berries. You don’t want them to cook.
• For cream that whips up faster and fluffier, place your bowl and beaters in the freezer for 10-15 minutes before beating.
• Use fresh fruit at peak season for best results. Frozen berries are not recommended for this pie.

FAVORITE PIE RECIPES:

• Lemon Pie with Graham Cracker Crust
• Oreo Dirt Pie
• Dutch Apple Pie Recipe
• Cherry Yum Yum Recipe
• Mint Ice Cream Pie with Oreo Crust
• Turtle Pie Recipe
• Peanut Butter Pie (no cream cheese)
• Butterfinger Pie

This strawberry cream pie recipe quickly skyrocketed to the top of my favorite strawberry desserts list. It is phenomenal!