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Heavenly No-Bake Strawberry Pie

A refreshing and creamy no-bake dessert featuring fresh strawberries and a delicious graham cracker crust, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust and Filling
  • 1 9-inch graham cracker crust Pre-made or homemade, this creamy base adds a perfect crunch.
  • 8 oz cream cheese, softened Use full-fat for the best texture; this creates the pie’s rich filling.
  • 1/2 cup granulated sugar Sweetens the cream cheese mixture.
  • 1 tsp vanilla extract Enhances the flavors beautifully.
  • 1 cup heavy cream, cold Make sure it’s cold for the best whipping results.
  • 1/4 cup powdered sugar Adds a touch of sweetness and helps stabilize the whipped cream.
  • 1 tbsp lemon juice Brightens the flavor profile and cuts through the creaminess.
  • 1 cup strawberry jam Using a high-quality jam adds depth to the pie.
  • 2 cups fresh strawberries, sliced The star ingredient—the fresher, the better!

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat on medium speed until smooth and creamy, about 2-3 minutes.
  2. In a separate bowl, pour in the cold heavy cream and powdered sugar. Whip until stiff peaks form, approximately 3-5 minutes.
  3. Carefully fold the whipped cream into the cream cheese mixture in three additions, ensuring you don’t deflate the whipped cream.
  4. In a small bowl, stir the lemon juice into the strawberry jam until smooth.
  5. Spread half of the cream cheese mixture into the bottom of your graham cracker crust, smoothing it out.
  6. Spoon the strawberry jam over the cream cheese layer evenly.
  7. Spread the remaining cream cheese mixture over the jam layer.
  8. Arrange the sliced strawberries artfully on top of the pie.
  9. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until it sets.

Notes

Keep your pie covered in the refrigerator for up to 3-4 days. It can be made a day or two in advance. For gluten-free, use a gluten-free cookie crust.