Easy No-Bake Strawberry Cheesecake Pie with Fresh or Frozen Berries Recipe
This Easy No-Bake Strawberry Cheesecake Pie is a luscious and refreshing dessert perfect for any occasion. Made with a buttery graham cracker crust, a creamy strawberry-infused cream cheese filling, and fresh or frozen berries, it requires no baking and is ready to chill in just minutes. The natural sweetness of strawberries paired with a hint of orange juice and the smooth texture of heavy cream creates a delightful and light cheesecake pie that is sure to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 15 graham crackers (about 2 cups crumbs)
- 7 tablespoons butter, melted
- 1/8 teaspoon salt
Strawberry Puree
- 1 cup strawberries, cut
- 1 ½ teaspoons sugar
- 1 ½ teaspoons orange juice
Filling
- 16 ounces cream cheese, room temperature
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup heavy cream, unbeaten
- 1 tablespoon unflavored gelatin
- 2 tablespoons water
- 3 tablespoons orange juice
Instructions
- Prepare the Crust: Place the graham crackers in a food processor or seal them in a bag and crush them using a rolling pin until finely ground. Mix the crumbs with the melted butter and 1/8 teaspoon salt until well combined. Press the mixture evenly into the bottom of a greased pie dish using the back of a glass or spatula. Refrigerate the crust for at least 30 minutes to set.
- Make the Strawberry Puree: Combine the cut strawberries with 1 ½ teaspoons sugar and 1 ½ teaspoons orange juice in a bowl. Let the mixture sit for 30 minutes to macerate. Then, blend the strawberries until smooth using a blender, food processor, or immersion blender.
- Mix the Cream Cheese Filling: In a stand mixer bowl, beat the cream cheese, 1 ¼ cups sugar, vanilla extract, and 1/8 teaspoon salt until smooth and creamy. Gradually add the strawberry puree and continue beating until fully combined.
- Dissolve the Gelatin: In a small bowl, stir together the gelatin, 2 tablespoons water, and 3 tablespoons orange juice. Microwave the mixture for about 10 seconds until the gelatin is dissolved and liquid. Allow it to cool slightly before adding to the cream cheese mixture. Beat again to incorporate.
- Whip the Heavy Cream: Switch to the whisk attachment on the stand mixer. Pour in the unbeaten heavy cream and start mixing on low speed to combine, then increase to high speed and whip the cream for 1–2 minutes until light and fluffy.
- Assemble the Pie: Pour the creamy filling over the chilled graham cracker crust. Smooth the top with an offset spatula or the back of a spoon.
- Chill to Set: Refrigerate the pie for at least 4 hours until the filling is firmly set and chilled before serving.
Notes
- Use fresh or frozen strawberries according to availability; thaw frozen strawberries before blending.
- The pie is best served chilled and can be made a day ahead for convenience.
- For a fruity twist, garnish with additional fresh strawberries or mixed berries before serving.
- If gelatin is not desired, substitute with a vegetarian-friendly setting agent like agar-agar, adjusting quantities accordingly.
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
