No-Bake Strawberry Cream Pie

Why You’ll Love This Recipe

I love this pie because it comes together with minimal effort and no oven required—ideal for hot days when I don’t want to turn on the stove. The combination of tangy cream cheese, sweet strawberries, and fluffy whipped topping creates a smooth and luscious texture, all set in a classic graham cracker crust. It chills into the perfect sliceable pie that feels both indulgent and light. Whether I’m hosting a party or making a casual weeknight dessert, this recipe is one I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crust (9 inch)

• chopped fresh strawberries

• cream cheese, softened

• powdered sugar

• vanilla extract

• lemon juice

• whipped topping

• fresh strawberries for topping

Directions

1. I start by washing, drying, and chopping the strawberries into small pieces.

2. Then I beat the softened cream cheese in a large bowl until it’s smooth and creamy.

3. I add in the powdered sugar, vanilla extract, and lemon juice, mixing until everything is well combined.

4. Using a spatula, I gently fold in the whipped topping to keep the mixture light and airy.

5. Next, I fold in the chopped strawberries until evenly distributed.

6. I spoon the mixture into the graham cracker crust and spread it evenly.

7. The pie needs to chill in the refrigerator for at least 4 hours, but I usually let it sit overnight for best results.

8. Just before serving, I top it with fresh strawberry slices for a beautiful finish.

Servings and timing

This recipe yields 8 slices of pie.
Prep time: 15 minutes
Chill time: 4 hours (or overnight for best results)
Total time: 4 hours 15 minutes

Variations

• Berry mix: I sometimes mix in blueberries or raspberries for a colorful berry blend.

• Chocolate twist: Adding mini chocolate chips or a drizzle of chocolate sauce on top gives it a decadent touch.

• Lemon zest: For a brighter flavor, I add lemon zest to the filling.

• Nut crust: I occasionally swap the graham cracker crust for a crushed almond or pecan crust for added crunch.

• Low sugar version: I’ve made it with reduced sugar whipped topping and less powdered sugar for a lighter version.

Storage/Reheating

I store leftovers in the fridge, covered with plastic wrap or in an airtight container. It keeps well for up to 3 days.
Since this pie is cream-based, I don’t recommend freezing it as the texture may change when thawed.
No reheating is necessary—just slice and serve straight from the fridge.

FAQs

Can I use frozen strawberries instead of fresh?

I prefer fresh for texture, but if I use frozen, I make sure to thaw and drain them well to avoid a watery filling.

Can I make this pie ahead of time?

Yes, I usually prepare it the night before so it has plenty of time to set, making it great for entertaining.

What kind of whipped topping should I use?

I use store-bought whipped topping for convenience, but I’ve also made it with homemade whipped cream for a richer taste.

How do I get clean slices?

Chilling the pie overnight and wiping the knife between cuts helps me get neat, clean slices.

Can I use a homemade crust?

Absolutely—I’ve made it with a homemade graham cracker crust and even a shortbread crust. Both work well.

Conclusion

This no-bake strawberry cream pie is my go-to for a fresh, creamy, and effortless dessert. The blend of sweet strawberries and tangy cream cheese in a graham cracker crust is simply irresistible. It’s cool, satisfying, and perfect for sharing—or not!