Strawberry Cream Cheese Pie Recipe

A Pie for a Sunny Day

This pie reminds me of my granddaughter’s spring picnic. She wanted something sweet and pretty. So we made this strawberry cream cheese pie together.

The look on her face was pure joy. I still laugh at that. It is the easiest, happiest pie I know. It never lasts long on the table.

The Magic of the Filling

First, you beat the cream cheese until it is smooth. Then you add the powdered sugar and lemon juice. Doesn’t that smell amazing? It makes the kitchen smell fresh.

Next, you gently fold in the whipped topping. Be gentle here. You want it light and fluffy. This matters because it makes the pie feel like a cloud in your mouth.

A Berry Good Story

I once used jam that was a gift from a neighbor. Her plum jam was all I had. So I used it on the strawberries. It turned out wonderfully.

This taught me a good lesson. You can use what you have. It is your pie. Make it your own. What is your favorite jam or jelly to use?

Why This Pie Matters

This pie is more than a dessert. It is a way to show you care. Making food for people is an act of love. It connects us.

It also does not need an oven. That is a big help on a hot day. This matters because everyone can help make it. Even the little ones.

The Fun Part: Toppings!

Arranging the glazed strawberries is my favorite part. You can make a pattern. Or just scatter them happily. It will look beautiful no matter what.

Fun fact: Strawberries are the only fruit with seeds on the outside. How do you like to arrange your fruit? Do you make a design or keep it simple?

The Hardest Part: Waiting

You must let the pie chill for four hours. This is the hardest step. You just want to eat it right away. But trust me, it is worth the wait.

The wait makes the pie set perfectly. It becomes firm and cool. That first cold, creamy slice is a perfect treat. What is your favorite dessert to eat on a warm day?

Ingredients:

Ingredient	Amount	Notes
Graham cracker crust	1	Pre-made
Cream cheese	1 (8-ounce) block	Softened
Lemon juice	1 tablespoon
Powdered sugar	1/3 cup
Frozen whipped topping	1 (8-ounce) container	Thawed (like Cool Whip)
Fresh strawberries	1 (16-ounce) container	Washed, hulled, and sliced
Strawberry jam or jelly	1/4 cup	Melted and cooled

My Favorite No-Bake Strawberry Pie

Hello, my dear! Come sit with me for a minute. I want to share my strawberry pie recipe. It’s the one I make every summer. The smell of fresh berries just fills the whole kitchen. It reminds me of my own grandma’s table. This pie is so easy and doesn’t need an oven. We just mix a few things and let the fridge do the work. Doesn’t that sound nice for a warm day?

Let’s get our hands busy. First, make sure your cream cheese is soft. Leaving it on the counter for an hour does the trick. (A hard-learned tip: If it’s too cold, you’ll get lumpy filling! No one wants that.) Now, let’s begin.

Step 1: Grab your big bowl and mixer. Beat that softened cream cheese until it’s smooth. It should look like fluffy clouds. Now, mix in the powdered sugar and lemon juice. The little bit of lemon makes all the flavors pop. I always give the spoon a quick taste. It’s a cook’s privilege!

Step 2: Here is the secret to a light pie. Gently fold in the whipped topping. Use a big spoon and turn the mixture over slowly. We want it all combined with no white streaks. Be gentle, or the pie won’t be as fluffy. My grandson once stirred it like cake batter. We still laugh at that dense pie!

Step 3: Pour your creamy filling into the graham cracker crust. Spread it out nicely with a spoon. Now for the best part, the strawberries! Mix your sliced berries with the melted jam. This gives them a beautiful, shiny coat. Doesn’t that look pretty? Arrange them all over the top. You can make a pattern if you like.

Step 4: The hardest part is waiting. Slide the pie into the fridge for at least four hours. This lets everything get firm and cold. It’s worth the wait, I promise. What’s your favorite part of making a pie? Is it the mixing or the decorating? Share below!

Cook Time: 4–6 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings
Category: Dessert, Pie

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! You can make it a little different each time. Here are some of my favorite ways to play with it. I think you’ll love them too.

Chocolate Lover’s Dream: Use a chocolate cookie crust instead of graham cracker. Add some mini chocolate chips right into the creamy filling. It’s like a chocolate-covered strawberry in a pie!

Tropical Vacation Pie: Swap the strawberries for a cup of crushed pineapple. Make sure you drain it well first. Use orange marmalade for the glaze instead of strawberry jam. Close your eyes and taste the sunshine.

Berry Medley Bonanza: Use a mix of all your favorite berries. Try blueberries, raspberries, and blackberries with the strawberries. The different colors look so cheerful sitting on that white cream. Which one would you try first? Comment below!

Serving It Up With Style

Now, let’s talk about serving this beauty. A pie this pretty deserves a special presentation. I love using my grandmother’s old china plates. It makes a simple dessert feel like a celebration.

For a real treat, add a small dollop of extra whipped cream on the side. A fresh mint leaf makes it look fancy. You could also serve it with a small scoop of vanilla ice cream. The cold cream and the berry pie are a perfect match.

What should we drink with it? A cold glass of milk is always my go-to. It just feels right. For the grown-ups, a little glass of sweet dessert wine is lovely. It sips nicely with the sweet berries. Which would you choose tonight?

Keeping Your Strawberry Pie Perfect

This pie loves a cool fridge. Keep it covered with plastic wrap. It will stay fresh for about three days.

You can also freeze this pie for later. Wrap the whole pie tightly. It will keep for one month in the freezer.

I once tried to freeze a pie without wrapping it. The crust got very soggy. Now I always wrap it well.

This matters because a little planning saves dessert. You can make a pie for a busy week. It is a sweet surprise for your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Is your cream cheese lumpy? Make sure it is very soft. Let it sit on the counter for an hour.

Are the strawberries sliding off? Your jam glaze is the glue. It helps the berries stick to the creamy filling.

I remember when my filling was too runny. I did not chill it long enough. Patience makes a perfect slice.

Getting it right builds your cooking confidence. A beautiful pie makes everyone smile. Small fixes lead to big, happy flavors.

Which of these problems have you run into before?

Your Pie Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free graham cracker crust from the store.

Q: Can I make it ahead? A: Absolutely. Make it the day before you need it. The chill time makes it better.

Q: What can I use instead of whipped topping? A: You can use an equal amount of freshly whipped cream.

Q: Can I double the recipe? A: You can make two pies. I do this for big family gatherings.

Q: Any other tips? A: A little lemon zest adds a nice, bright flavor. Fun fact: Strawberries are the only fruit with seeds on the outside!

Which tip will you try first?

A Sweet Note From Fiona

I hope you love making this pie. It is a simple joy to share. My kitchen is always open for you.

I would love to see your creation. Your beautiful pie could inspire another cook. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Fiona Brooks.