If you have a sweet tooth and crave something both refreshing and indulgent, this Strawberry Pie Cheesecake (No-Bake) Recipe is your ultimate go-to dessert. It perfectly combines the lusciousness of creamy cheesecake with the bright, juicy sweetness of fresh strawberry pie, all without firing up the oven for baking the filling. Whether you’re serving guests or treating yourself, this no-bake delight is guaranteed to impress with its dreamy texture and vibrant flavor that feels like a summer day in every bite.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that each play a key role in creating the vibrant look, creamy texture, and balanced sweetness of the Strawberry Pie Cheesecake (No-Bake) Recipe. From fresh strawberries ensuring bright color and that fresh tartness, to cream cheese and heavy cream for the smooth, rich layers, every ingredient is essential.
- Fresh Strawberries (16 ounces): Use ripe strawberries for the best sweetness and color impact.
- Strawberry Jello (6 ounces): Adds flavor and helps set the pie filling without baking.
- Sugar (3 3/4 cups total): Divided between the filling and cheesecake for perfect sweetness.
- Water (3 cups): Key for preparing the gelatin mixture that binds the strawberries.
- Cornstarch (4 Tbsp): Thickens the pie filling, giving it that perfect spoonable consistency.
- Lemon Juice (1/2 tsp): A splash to brighten the strawberry flavor.
- Deep Dish Pie Crust (10-inch, baked): Provides a buttery, flaky base for the pie layer.
- Graham Crackers (crumbled): Forms the crunchy, sweet cheesecake crust.
- Butter (5 Tbsp, melted): Binds the graham cracker crumbs for that ideal cheesecake foundation.
- Heavy Cream (1 1/2 cups): Whipped to add luxurious creaminess to the cheesecake topping.
- Cream Cheese (3 packages, 8 ounces each): The rich, smooth star of the cheesecake layer.
- Vanilla Extract (1 Tbsp): Elevates the cheesecake with warm, aromatic notes.
- Powdered Sugar (1/3 cup): Sweetens the cheesecake filling without adding graininess.
How to Make Strawberry Pie Cheesecake (No-Bake) Recipe
Step 1: Prepare the Pie Crust and Slice Strawberries
Start by baking your 10-inch deep dish pie crust—whether it’s homemade, frozen, or store-bought—until golden and crisp. Meanwhile, wash your strawberries and slice them thinly, then pop them into the fridge to keep fresh and firm while you work on the filling.
Step 2: Make the Strawberry Pie Filling
In a heavy-bottom saucepan, whisk together sugar, cornstarch, and water until smooth. Bring the mixture to a boil, stirring constantly, until it thickens and turns clear. Remove from heat and stir in the strawberry Jello powder until completely dissolved. Let this luscious filling cool for about 45 minutes. This step is crucial because it gives you that beautifully smooth, shiny pie topping that sets perfectly without baking.
Step 3: Combine Filling and Strawberries and Chill
Once your filling has cooled, gently fold in the chilled strawberry slices so they stay intact and shine through the glossy jelly. Pour everything gently into the cooled pie crust and refrigerate for at least 4 hours, or overnight for a firm, slice-worthy consistency.
Step 4: Prepare the Cheesecake Base and Topping
While your pie chills, mix crushed graham crackers with melted butter and a tablespoon of sugar, then press this crumbly mixture into your favorite springform pan or dish for the cheesecake base. In a large bowl, beat cream cheese until smooth, then add sugar, powdered sugar, and vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, and fold gently into the cream cheese mixture for an airy, creamy cheesecake filling.
Step 5: Assemble the Strawberry Pie Cheesecake (No-Bake) Recipe
Carefully cut about half or two-thirds of the chilled strawberry pie into small squares and gently fold those pieces into the cheesecake mixture, folding just enough to distribute juicy strawberry pockets throughout without losing their shape. Pour the blended cheesecake filling over the graham cracker crust and refrigerate the entire cheesecake for at least 4 hours to set perfectly.
How to Serve Strawberry Pie Cheesecake (No-Bake) Recipe
Garnishes
Fresh whipped cream with a sprinkle of graham cracker crumbs or thinly sliced fresh strawberries on top adds an elegant touch. You can also drizzle a little strawberry syrup or dust a bit of powdered sugar for a stunning presentation that elevates every slice.
Side Dishes
This dessert pairs beautifully with a cup of freshly brewed coffee or a light fruity sparkling beverage. For an afternoon treat, consider serving alongside a simple fruit salad or a scoop of vanilla ice cream to complement the cheesecake’s rich texture.
Creative Ways to Present
Try serving this no-bake cheesecake in individual clear jars or small glasses with layers of strawberry pie chunks and cheesecake filling for a delightful showstopper at parties. Alternatively, use decorative pie servers and colorful plates to make every slice pop and invite second helpings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Pie Cheesecake (No-Bake) Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 4 days, retaining its creamy texture and bright strawberry flavors.
Freezing
This dessert freezes quite well. Wrap securely in plastic wrap and then foil or place in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight to maintain the perfect texture and taste.
Reheating
Since this is a no-bake cheesecake, reheating is generally not recommended as it might affect the creamy texture. Instead, allow thawed cheesecake to come to room temperature for about 15 minutes before serving for the best experience.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries offer the best texture and flavor, you can substitute frozen strawberries, but be sure to thaw and drain any excess water to avoid a watery pie filling.
Do I have to bake the pie crust?
Yes, baking the pie crust beforehand ensures it’s crisp and sturdy enough to hold the no-bake filling without becoming soggy.
Is this recipe suitable for beginners?
Absolutely! The Strawberry Pie Cheesecake (No-Bake) Recipe is straightforward with simple steps, making it perfect for first-time cheesecake makers.
Can I substitute the graham cracker crust with another type?
Yes, you can use a chocolate cookie crust or a nut-based crust if you want to try different flavors, though graham crackers are classic for this dessert.
How long should the cheesecake chill before serving?
Chilling for at least 4 hours is essential, but overnight chilling gives the best, firmest texture and allows flavors to meld beautifully.
Final Thoughts
This Strawberry Pie Cheesecake (No-Bake) Recipe is one of those magical desserts that look impressive but are surprisingly easy to whip up. Its no-bake nature means less heat in the kitchen but all the joy of a rich, fruity cheesecake. I encourage you to dive in and try this recipe soon—you’ll find it quickly becomes a favorite go-to for warm-weather gatherings or any time you want a bright, luscious treat! Enjoy every bite.
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Strawberry Pie Cheesecake (No-Bake) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 to 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake Strawberry Pie Cheesecake combines the fresh sweetness of strawberries with a creamy cheesecake filling layered over a crisp graham cracker crust. The strawberry pie layer is made with fresh berries set in a thickened strawberry gelatin mixture, which is poured into a baked deep-dish pie crust. The cheesecake component features a rich, smooth cream cheese mixture topped with whipped cream, seamlessly marrying fruity and creamy flavors in a refreshing dessert perfect for warm days or special occasions.
Ingredients
Strawberry Pie Layer
- 1 carton Strawberries (Fresh, 16 ounces), washed and sliced
- 1 package Strawberry Jello (6 ounces)
- 1 3/4 cups Sugar
- 3 cups Water
- 4 Tbsp Cornstarch
- 1/2 tsp Lemon Juice
- 1 – 10 inch deep dish Pie Crust (baked and cooled)
Graham Cracker Crust
- 1 Sleeve Graham Crackers (crushed into crumbs)
- 1 Tbsp Sugar
- 5 Tbsp Butter (melted)
Cheesecake Layer
- 3 packages Cream Cheese (8 ounces each), softened
- 1 1/2 cups Heavy Cream
- 1 cup Sugar
- 1 Tbsp Vanilla Extract
- 1/3 cup Powdered Sugar
Instructions
- Prepare the Pie Crust and Strawberries: Bake a pre-made or homemade 10-inch deep-dish pie crust as per package or recipe instructions. While the crust bakes and cools, wash and thinly slice the fresh strawberries, then refrigerate them to keep fresh.
- Make the Strawberry Gel Filling: In a heavy-bottomed saucepan, combine sugar, cornstarch, and water. Stir well to blend and bring to a boil over medium heat. Cook until the mixture thickens and becomes clear, about 5-7 minutes. Remove from heat, stir in the strawberry Jello powder until fully dissolved, then add lemon juice. Allow the filling to cool and thicken further for about 45 minutes.
- Combine Berries and Fill Pie: Once the filling has cooled, gently fold in the sliced strawberries. Pour the strawberry gelatin mixture evenly into the baked and cooled pie crust. Refrigerate the pie for at least 4 hours, preferably overnight, until set.
- Prepare the Graham Cracker Crust for Cheesecake: Crush the graham crackers into fine crumbs and mix with sugar and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan or a suitable cheesecake pan to form an even crust. Chill the crust to set while preparing the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and powdered sugar, continuing to beat until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract until light and fluffy.
- Assemble the Cheesecake: Spoon about two-thirds of the strawberry pie mixture from the refrigerated pie into the bottom layering over the graham cracker crust or crumble the pie into chunks and fold into the cheesecake filling as preferred. Pour the cheesecake batter over this layer and smooth the top. Refrigerate for at least 4 hours or overnight to allow cheesecake to firm up.
- Serve: Cut into 9-10 slices. For serving, top pieces with additional whipped cream or fresh strawberries as desired. Enjoy chilled for best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Refrigerate both pie and cheesecake layers adequately for optimal set and texture.
- This dessert can be made a day ahead to enhance flavor melding.
- Substitute the strawberry jello with natural gelatin and fresh strawberry puree for a cleaner ingredient option.
- To save time, use a store-bought pie crust but blind bake it to avoid sogginess.
