Description

A luscious no-bake Strawberry Cream Cheese Pie with a buttery graham cracker crust, creamy cheesecake-like filling, and glossy fresh strawberry topping—perfect for summer or anytime you want a fruity dessert.

Ingredients

1 9-inch graham cracker crust (store-bought or homemade)

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup cold heavy whipping cream

2 lb fresh strawberries, hulled and halved or quartered (divided use)

2 Tbsp strawberry jam or preserves, gently warmed

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Instructions

Prepare or purchase a 9-inch graham cracker crust and let it cool if baked.
In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Spread the creamy filling evenly into the prepared crust.
Toss a portion of the strawberries with the gently warmed and cooled strawberry jam until coated.
Layer the coated strawberries over the cream filling, then top with the remaining fresh strawberries.
Refrigerate the pie for at least 4 hours or up to overnight to allow it to set firmly.

Notes

Optional: Bake the crust for 8–10 minutes for added crispness.
Try adding lemon zest or juice for a brighter flavor.
Cool Whip can be substituted for whipped cream.
Store covered in the fridge for up to 4–5 days.
Not recommended to freeze due to texture changes.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg