If you are looking for a delightful dessert that combines fresh strawberries with creamy indulgence without turning on the oven for the filling, this Strawberry Cheesecake Pie (No-Bake Filling) Recipe is your new best friend. It offers a luscious, smooth filling bursting with vibrant strawberry flavor nestled in a crunchy, buttery crust, making it a lovely crowd-pleaser for warm days or any special occasion. The no-bake filling allows the natural sweetness and tang of real strawberries to shine while keeping things refreshingly simple. Trust me, once you try this pie, you’ll find it hard to go back to ordinary desserts!
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in creating the perfect balance of texture and taste. From the salty crunch of the crust to the creamy smoothness of the filling and the fresh brightness of strawberry accents, each element is simple yet vital.
- Crushed pretzel crumbs (1/2 cup): Adds a salty crunch and stability to the crust, balancing the sweetness beautifully.
- Graham cracker crumbs (1 cup): Provides a classic buttery, slightly sweet base for the crust.
- Granulated sugar (3 and 1 teaspoon total): Sweetens both the crust and strawberries subtly without overpowering.
- Unsalted butter, melted (5 tablespoons): Binds the crust crumbs together with rich flavor and moisture.
- Fresh strawberries (about 1.5 lbs): The star ingredient for a fruity, vibrant filling and bright topping.
- Cold heavy cream (2 cups total): Whipped into fluffy peaks to lighten the cheesecake filling and topping.
- Full-fat brick cream cheese (16 ounces): Provides the creamy, tangy base for the filling that feels indulgent.
- Confectioners’ sugar (1 cup): Adds smooth sweetness to the filling without graininess.
- Pure vanilla extract (1 1/2 teaspoons total): Enhances all the flavors with a warm, sweet undertone.
- Sliced strawberries (1 cup): For a fresh, juicy topping that adds texture and color.
How to Make Strawberry Cheesecake Pie (No-Bake Filling) Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (177°C). Crush the pretzels and graham crackers finely using a food processor or a rolling pin in a zip-top bag, then combine the crumbs with granulated sugar and melted butter. Press this mixture firmly into a 9-inch pie dish, making sure to push it up the sides tightly to form an even crust. Baking it for 15-16 minutes sets the foundation with a toasty, crunchy texture that perfectly complements the creamy filling.
Step 2: Create the reduced strawberry puree
Puree your fresh strawberries fully and strain them through a fine mesh sieve to remove seeds. Simmer the pureed strawberries slowly until the volume reduces to about half a cup, concentrating their natural sweetness without adding any sugar. Allow this reduced puree to cool completely; it’s the secret to that intense strawberry flavor that shines through in the no-bake filling.
Step 3: Whip and prepare the cheesecake filling
Whip the cold heavy cream until stiff peaks form and set it aside. Next, beat the softened cream cheese until it’s smooth and creamy—no lumps allowed! Mix in the cooled strawberry puree, confectioners’ sugar, and vanilla extract, whipping until velvety. Finally, gently fold the whipped cream into the mixture to keep the filling light and airy, ensuring each spoonful is melt-in-your-mouth delicious.
Step 4: Assemble and chill the pie
Spread the luscious no-bake cheesecake filling evenly into your cooled crust, smoothing the top with an offset spatula. Cover the pie tightly with plastic wrap and refrigerate for at least 8 hours, ideally 12, allowing the flavors to meld and the filling to set beautifully without ever needing an oven.
Step 5: Prepare the topping and serve
Shortly before serving, toss sliced strawberries with a little sugar to enhance their sweetness. Whip the remaining heavy cream with sugar and vanilla to medium peaks, then layer the sugared strawberries on the pie. Pipe or dollop the whipped cream around the edges to add a light, elegant finish. Slice carefully with a clean knife, wiping it between cuts to keep your slices neat and stunning.
How to Serve Strawberry Cheesecake Pie (No-Bake Filling) Recipe
Garnishes
A handful of fresh mint leaves or a dusting of powdered sugar can brighten the pie’s appearance and flavor without stealing the spotlight from the fresh strawberries. These simple touches elevate the presentation and add subtle aromatic notes that make the dessert feel extra special.
Side Dishes
This pie pairs wonderfully with a light summer salad or sparkling beverages like a chilled rosé or champagne. The creamy texture and rich strawberry flavor contrast beautifully with crisp, refreshing sides, making for a balanced and memorable meal.
Creative Ways to Present
For celebrations, serve individual mini versions in mason jars or clear cups layered with crushed crust, no-bake cheesecake filling, and strawberry topping. You could also add a drizzle of dark chocolate or a sprinkle of toasted almonds on top for a delightful crunch and extra depth of flavor. This easy adaptability makes this Strawberry Cheesecake Pie (No-Bake Filling) Recipe a versatile dessert that feels fancy but is actually simple to prepare.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep its fresh flavor and creamy texture beautifully for up to 5 days, making it perfect for enjoying over several days or surprising guests with a second round.
Freezing
While the crust and topping don’t freeze well, you can freeze the pie itself before adding the fresh strawberry topping and whipped cream. Wrap the pie tightly in plastic and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before adding toppings and serving for best results.
Reheating
This no-bake filling is meant to be served chilled, so reheating isn’t recommended as it will affect the texture and firmness. Keep it refrigerated and serve cold to enjoy the perfect creamy consistency every time.
FAQs
Can I use frozen strawberries for the filling?
Yes, you can substitute fresh strawberries with frozen ones. Just thaw completely and drain any excess liquid before pureeing and reducing to avoid a watery filling.
Is it necessary to bake the crust?
Baking the crust helps it set firmly and enhances the flavor by toasting the pretzels and graham crackers. If you skip this step, the crust may be crumbly and less flavorful.
How long does the pie need to chill before serving?
The filling needs at least 8 hours to set properly, but chilling it for 12 hours or overnight yields the best texture and flavor development.
Can I make this pie vegan or dairy-free?
To make a vegan or dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives like vegan cream cheese and coconut whipped cream. Note that texture and flavor will vary slightly.
Why do I need to reduce the strawberry puree?
Reducing the puree concentrates the strawberry flavor and removes excess water, preventing a soggy filling while providing that intense fresh fruit taste that makes this Strawberry Cheesecake Pie (No-Bake Filling) Recipe so irresistible.
Final Thoughts
This Strawberry Cheesecake Pie (No-Bake Filling) Recipe is a true celebration of fresh strawberries and creamy cheesecake goodness, all without the hassle of baking the filling. It’s a fantastic dessert to bring to a gathering or enjoy as a special treat any day of the week. Give it a try—you’re going to love how simple ingredients come together to create something spectacularly delicious!
Print
Strawberry Cheesecake Pie (No-Bake Filling) Recipe
- Prep Time: 45 minutes
- Cook Time: 16 minutes (crust) + 30 minutes (strawberry reduction)
- Total Time: 9 hours 15 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pie features a crunchy pretzel and graham cracker crust baked to perfection and a luscious no-bake strawberry cream cheese filling. The filling is made with smooth cream cheese, reduced strawberry puree, and whipped cream, resulting in a light yet creamy dessert. Topped with fresh macerated strawberries and whipped cream, this pie sets beautifully in the refrigerator and is perfect for a fresh, fruity treat without baking the filling.
Ingredients
Crust
- 1/2 cup (50g) crushed pretzel crumbs (from 1 cup salted mini pretzel twists or pretzel pieces)
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 3 Tablespoons (37g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 1.5 lbs. (about 680g) strawberries, rinsed & hulled
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Toppings
- 1 cup (about 150g) sliced strawberries
- 2 Tablespoons + 1 teaspoon (29g) granulated sugar, divided
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare Crust: Grind the pretzels and graham crackers into fine crumbs using a food processor or crush with a rolling pin in a sealed bag. Mix these crumbs with granulated sugar and melted butter until well combined into a thick, coarse, sandy texture. Press this mixture tightly and evenly into the bottom and up the sides of a 9-inch pie dish using a flat measuring cup to compact it firmly.
- Bake Crust: Bake the crust for 15-16 minutes until set. Remove from oven and cool completely for at least 30 minutes, or up to 2 days, before adding filling.
- Prepare Strawberry Puree: Puree the hulled strawberries completely and strain through a fine mesh sieve to remove seeds. Place the strained puree in a pan and simmer gently over low-medium heat, stirring occasionally, until reduced to slightly over 1/2 cup, which takes about 25-35 minutes. Allow this reduced puree to cool to room temperature before use.
- Whip Heavy Cream: Using a hand or stand mixer fitted with a whisk attachment, whip 1 cup of cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Prepare Cream Cheese Mixture: Beat the softened cream cheese on medium speed until smooth and creamy, scraping the bowl’s sides as needed. Add the cooled reduced strawberry puree, confectioners’ sugar, and vanilla extract, then beat on medium-high speed until fully combined and smooth with no lumps.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula or mixer on low speed. Do this slowly to avoid deflating the air in the whipped cream.
- Fill Pie Crust: Spread the cheesecake filling evenly into the cooled crust and smooth the top with an offset spatula.
- Chill Pie: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably 12, for the filling to set properly. It can be chilled up to 2 days. Avoid freezing.
- Prepare Toppings: About 10-15 minutes before serving, mix the sliced strawberries with 1 teaspoon granulated sugar and set aside to macerate. Whip the remaining heavy cream with 1 tablespoon sugar and the vanilla extract until medium peaks form, about 3-4 minutes.
- Decorate Pie: Remove the pie from the refrigerator, spoon the macerated strawberries on top, and pipe or dollop the whipped cream around the edges as desired.
- Serve: Use a clean, sharp knife wiped between slices to cut neat slices. Serve each slice with additional strawberries and whipped cream if preferred.
- Storage: Store leftover pie covered in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use cold heavy cream for best whipping results.
- Allow the reduced strawberry puree to cool completely before adding to the cream cheese mixture to prevent curdling.
- Press the crust mixture firmly to create a compact base that holds together well.
- Do not add sugar to the strawberry puree during reduction; sweetness comes from later additions.
- Refrigerating the pie overnight improves the texture and firmness of the filling.
- Do not freeze the pie as the texture may suffer.
- Use a sharp knife wiped clean between cuts for neat slices.
