Description
A creamy, dreamy no-bake strawberry cheesecake pie with a buttery graham cracker crust and fresh strawberry topping. Perfect for summer gatherings or when you want a fuss-free dessert!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 tablespoon water
Instructions
1. Prepare the Crust:
- 1. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press firmly into a 9-inch pie dish. Chill in refrigerator for 30 minutes.
- 3. Prepare filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- 4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into cream cheese mixture.
- 5. Spread filling into chilled crust. Smooth top with spatula. Refrigerate for 4 hours or overnight.
- 6. Before serving: Arrange strawberry slices on top.
- 7. In small saucepan, warm jam with water until thin. Brush over strawberries for glaze.
- 8. Slice and serve chilled.
Notes
For best results, use full-fat cream cheese. Pie can be made 1 day ahead – add strawberries just before serving. Substitute other berries if desired.