This Fresh Strawberry Cheesecake Pie is a perfect no-bake dessert to show off the season’s fresh strawberries. A homemade graham cracker crust is filled with sweetened cream cheese and fresh strawberries mixed with a sauce made from more fresh strawberries. This dessert does not contain Jell-O.
It’s been quite a while since I published a recipe with fresh strawberries. So since it’s strawberry season around here I decided it was time to post another one. My mom would make fresh strawberry pies a lot when I was a kid. But since pie crust and I don’t get along I wanted a dessert with a graham cracker crust. I used this recipe as my jumping off point to create my Fresh Strawberry Cheesecake Pie.
But this recipe is not unique. Lots of people had the same idea that a cheesecake bottom and fresh strawberry filling would go great together. I’ll be honest, I could have sat with a spoon and eaten the whole thing straight from the pie plate. It’s that good!
My recipe is a little different in that the sauce for the strawberries does not use Jell-O (it uses cornstarch as a thickening agent). And my pie is no-bake. Except for turning on the stove-top for cooking the sauce. But it still counts as no-bake. And no-bake desserts are what I’m looking for in the heat of the summer. What about you?
Tips for making Fresh Strawberry Cheesecake Pie:
- Use a 9-inch pie plate
- You can use a store-bought graham cracker crust but I think homemade tastes better
- Pushing the sauce through a strainer removes the seeds and makes the sauce smooth and pretty
- Add a little red food coloring for a more vibrant red color (just one or two drops is enough)
- This pie is best served after it has chilled in the refrigerator overnight
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Fresh Strawberry Cheesecake Pie
This Fresh Strawberry Cheesecake Pie is a perfect no-bake dessert to show off the season's fresh strawberries.
- 1 1/2 cup graham cracker crumbs about 9 full sheets
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp plain Greek yogurt
- 2 tbsp light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 3 tbsp water
- 1/3 cup fresh strawberries crushed
- 1 tbsp fresh lemon juice
- 3 cups fresh strawberries sliced
Pulse the graham cracker sheets in a food processor until fine crumbs are formed. Add the 3 tablespoons of sugar to the crumbs and pulse again until combined. Add the melted butter to the mix and pulse again until combined. Pour the crust into a 9-inch pie plate and evenly press the crust along the bottom and up the sides of the plate. Refrigerate the crust while preparing the fillings.
Using a hand or stand mixer, whip together the softened cream cheese, powdered sugar, vanilla extract, Greek yogurt and brown sugar until smooth. Set aside.
In a small sauce pan, combine the remaining 1/2 cup of granulated sugar, cornstarch, 3 tablespoons of water, 1/3 cup crushed strawberries and lemon juice. Bring to a boil, stirring often and simmer until just thickened. Push the sauce through a fine mesh strainer into a clean bowl. Place the bowl in the refrigerator.
Remove the prepared graham cracker crust from the refrigerator and evenly spread the sweetened cream cheese into the bottom of the pie crust.
Stir the prepared strawberry sauce together with 3 cups of sliced, fresh strawberries and evenly spread the strawberries with sauce on top of the cream cheese layer.
Cover the pie with plastic wrap and refrigerate overnight. Serve the pie with whipped cream.