Name: Strawberry Cream Cheese Pie – No-Bake Bliss with Fresh Strawberries
Ingredients: 1 ½ cups graham cracker crumbs (about 12 crackers); ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 teaspoon vanilla extract; 1 cup whipped topping (like Cool Whip) or homemade whipped cream; 2 cups fresh strawberries, sliced or chopped; ¼ cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons water

Description

Strawberry cream cheese pie is a no-bake summer dessert dream — cool, creamy, and bursting with fresh strawberries. It features a buttery graham cracker crust, a light vanilla cream cheese filling, and a glossy homemade strawberry topping. Perfect for warm-weather gatherings, potlucks, or just a sweet treat on a sunny afternoon!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (about 12 crackers)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cream Cheese Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip) or homemade whipped cream

For the Strawberry Topping:

2 cups fresh strawberries, sliced or chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

Instructions

Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined. Press mixture firmly into the bottom and sides of a 9-inch pie plate. Chill for at least 30 minutes, or bake at 350°F (175°C) for 8 minutes. Let cool completely if baked.
Prepare the Filling:
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Fold in the whipped topping until fully combined. Spread the filling evenly into the prepared crust. Refrigerate while you make the topping.
Make the Strawberry Topping:
In a small saucepan, whisk together sugar, lemon juice, cornstarch, and water until smooth. Add strawberries and bring to a gentle boil over medium heat, stirring constantly. Cook for 1–2 minutes, until thickened and glossy. Let cool completely.

Assemble the Pie:
Spoon the cooled strawberry topping evenly over the chilled cream cheese layer. Refrigerate the entire pie for at least 2 hours before serving for best results.

Notes

Want a firmer crust? Give it that quick 8-minute bake!
Be sure your cream cheese is fully softened — it makes all the difference for a smooth filling.
Chill that strawberry topping completely before layering, or it’ll melt the filling (trust me, I’ve been there).
You can use homemade whipped cream if you prefer — just whip ¾ cup heavy cream with 1 tablespoon sugar until stiff peaks form.

Try subbing in blueberries or raspberries, or even a mixed berry medley for a fun twist!