Name: Strawberry Cream Cheese Chill Pie
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1 graham cracker crust (9-inch); 5 cups fresh strawberries (divided); ½ cup granulated sugar; 1½ tbsp cornstarch; 8 oz cream cheese, softened; 1 cup heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice (optional)

Jump to Recipe·Print Recipe

This no-bake Strawberry Cream Cheese Chill Pie is a delightful treat that combines the rich, creamy texture of the filling with the refreshing sweetness of strawberries. It’s a dessert that’s perfect for those warm summer days when you’re craving something cool and satisfying.

Ingredients

1 graham cracker crust (9-inch)

5 cups fresh strawberries (divided)

½ cup granulated sugar

1½ tablespoon cornstarch

8 oz cream cheese, softened

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by preparing the strawberry topping. Slice 3 cups of fresh strawberries and place them in a medium saucepan.

In a small bowl, mix the granulated sugar and cornstarch together. Add this mixture to the saucepan with the strawberries, and cook over medium heat, stirring occasionally, until the strawberries release their juice and the mixture thickens into a glossy syrup (about 5-7 minutes). Set aside to cool.

In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue mixing until combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a smooth, fluffy filling.

Pour the cream cheese mixture into the graham cracker crust, smoothing the top with a spatula.

Once the strawberry syrup has cooled to room temperature, spoon the syrup over the cream cheese filling, arranging the remaining fresh strawberries on top for extra freshness and color.

Chill the pie in the refrigerator for at least 4 hours, or until fully set.

Once ready to serve, slice and enjoy the creamy, fruity goodness of your strawberry cream cheese chill pie!

Servings and Timing

Servings: 8 slices

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 4 hours 25 minutes (includes chilling time)

Variations

Berry Blend: I like to mix in other berries, like blueberries or raspberries, for a fun twist on this classic pie. You can use a combination of fruits to create your own signature topping.

Graham Cracker Crust Alternatives: Instead of the traditional graham cracker crust, you can use a chocolate cookie crust for a richer flavor or a gluten-free crust to make the pie more accessible.

Lemon Zest: For an added citrus kick, I sometimes incorporate some lemon zest into the filling for a more vibrant flavor.

Storage/Reheating

Storage: I always store this pie in the refrigerator to keep it fresh. It will stay good for up to 3 days, though I find it tastes best within the first couple of days.

Freezing: If I have leftovers, I freeze individual slices for a quick and refreshing dessert later. Just wrap them tightly in plastic wrap before freezing.

FAQs

Can I use frozen strawberries for the topping?

While fresh strawberries give the topping the best texture and flavor, I’ve used frozen strawberries in a pinch, and they work fine too. Just be sure to thaw and drain them before using them to prevent excess liquid in the syrup.

Is it necessary to use lemon juice in the filling?

I’ve made this pie both with and without lemon juice, and while it’s not essential, I find that the lemon adds a subtle tang that enhances the cream cheese filling’s flavor. If I’m feeling a bit lazy, I skip it, and the pie still tastes fantastic!

Can I make this pie ahead of time?

Absolutely! I actually recommend making it a day in advance. It needs time to chill and set properly, so preparing it the night before allows the flavors to meld together beautifully.

Can I substitute the graham cracker crust for a different type?

Yes, I’ve made this pie with both Oreo and Nilla wafer crusts. It’s a fun way to change the flavor of the pie. Just make sure the crust is firm enough to hold the filling.

How do I prevent the crust from getting soggy?

I like to bake the graham cracker crust for about 5-7 minutes before filling it. This gives it a little extra firmness and prevents it from getting soggy when the filling is added.

Conclusion

This strawberry cream cheese chill pie is a must-try dessert for any occasion, especially in the summer when you want something cool and refreshing. The balance of creamy filling and sweet strawberry topping is absolutely irresistible. Plus, the no-bake method makes it super easy to whip up. It’s a dessert that I’m always happy to make again and again.

Recipe:

Strawberry Cream Cheese Chill Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 25 minutes (includes chilling time)
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

This no-bake strawberry cream cheese pie features a rich, creamy filling paired with a sweet strawberry topping, perfect for warm days when you need a refreshing dessert.

Instructions

Prepare the strawberry topping by slicing 3 cups of fresh strawberries and placing them in a medium saucepan.
In a small bowl, mix the granulated sugar and cornstarch together. Add this mixture to the saucepan with the strawberries, and cook over medium heat, stirring occasionally, until the mixture thickens into a glossy syrup (about 5-7 minutes). Set aside to cool.
In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice (if using), and continue mixing until combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a smooth, fluffy filling.
Pour the cream cheese mixture into the graham cracker crust, smoothing the top with a spatula.
Once the strawberry syrup has cooled to room temperature, spoon the syrup over the cream cheese filling, and arrange the remaining fresh strawberries on top.
Chill the pie in the refrigerator for at least 4 hours, or until fully set.
Once ready to serve, slice and enjoy!