This No Bake Strawberry Cream Pie is a refreshing, fruity dessert that’s creamy, smooth, and bursting with real strawberry flavor. With a buttery graham cracker and almond crust and a luscious strawberry filling, this pie is perfect for spring and summer — or any time you want a cool, no-fuss dessert straight from the freezer.
Why You’ll Love This Recipe
This pie has everything going for it: it’s easy to make, doesn’t require an oven, and looks stunning on the table. The strawberry filling is made with real strawberries, cream cheese, and sweetened condensed milk, giving it a rich but airy texture. Plus, it’s make-ahead friendly — just freeze and thaw slightly before serving. Whether you’re hosting a party or craving something sweet on a weeknight, this pie delivers with minimal effort and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
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1 ½ cups graham cracker crumbs
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½ cup ground almonds (or more graham cracker crumbs if preferred)
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3 tablespoons granulated sugar
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6 tablespoons unsalted butter
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¼ teaspoon salt
For the Strawberry Filling
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1 lb fresh strawberries, hulled
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2 tablespoons granulated sugar
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2 tablespoons fresh lemon juice
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2 ½ teaspoons unflavored gelatin
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¼ cup cold water
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4 oz cream cheese, softened
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1 cup heavy cream, chilled
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1 cup sweetened condensed milk
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1 teaspoon vanilla extract
Optional Garnish
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½ cup whipped cream
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½ cup fresh strawberries, sliced
Directions
Make the Crust
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(Optional) Lightly toast the ground almonds in a dry non-stick skillet for a few minutes to enhance their flavor.
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Melt the butter in a small pan over medium heat.
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In a medium bowl, combine the graham cracker crumbs, ground almonds, sugar, and salt. Stir in the melted butter until the mixture is evenly coated.
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Press the mixture firmly into the bottom of a 9-inch springform pan using a heavy glass or measuring cup to create a flat, even layer.
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Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.
Prepare the Strawberry Filling
6. In a blender or food processor, blend the strawberries, sugar, and lemon juice until smooth.
7. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
8. Warm the strawberry purée in a saucepan over medium heat (do not boil). Stir in the bloomed gelatin until fully dissolved. Let cool to room temperature.
9. In a large bowl, beat the softened cream cheese until smooth.
10. Add the chilled heavy cream and vanilla extract. Beat until stiff peaks form.
11. Mix in the sweetened condensed milk until fully incorporated.
12. Fold in the cooled strawberry mixture until the filling is smooth and evenly combined.
Assemble and Chill
13. Pour the strawberry cream filling into the chilled crust and smooth the top.
14. Freeze for 4–6 hours or until fully set.
Garnish and Serve
15. Remove the pie from the freezer about 30 minutes before serving.
16. Garnish with whipped cream and fresh strawberry slices, if desired.
17. Slice and enjoy!
Servings and timing
This recipe makes 10 slices.
Prep time: 30 minutes
Freezing time: 4 hours
Total time: 4 hours 30 minutes
Variations
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Nut-free: Replace the almonds with extra graham cracker crumbs.
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Chocolate crust: Use chocolate graham crackers or Oreo crumbs for a decadent twist.
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Berry mix: Substitute or add raspberries or blueberries for a mixed berry filling.
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Coconut flavor: Add a touch of coconut extract or sprinkle toasted coconut on top.
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Mini pies: Use a muffin tin with liners to make individual servings.
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No gelatin: Use a store-bought stabilized whipped topping for a gelatin-free version.
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Dairy-free: Use dairy-free cream cheese, whipped topping, and condensed milk alternatives.
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Extra tang: Add a tablespoon of sour cream to the filling for a slight tang.
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Lime twist: Substitute lemon juice with lime juice for a tropical flair.
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Whipped topping shortcut: Use whipped topping instead of homemade whipped cream to save time.
Storage/Reheating
Store the pie in the freezer, covered tightly with plastic wrap or foil, for up to 1 month. For best texture, let it thaw at room temperature for about 30 minutes before slicing. Once thawed, do not refreeze. This pie is meant to be served cold and does not require reheating.
FAQs
Can I use frozen strawberries?
Fresh is best for texture, but you can use thawed frozen strawberries — just be sure to drain any excess liquid.
Can I make this pie without a springform pan?
Yes, you can use a regular 9-inch pie dish, but it may be harder to remove the pie cleanly.
Is the gelatin necessary?
Yes, it helps the filling set properly. Without it, the pie may be too soft to slice.
Can I use flavored gelatin?
It’s best to stick with unflavored gelatin to avoid altering the taste.
How do I know when the pie is set?
The pie should feel firm to the touch and hold its shape when sliced.
Can I make this ahead of time?
Yes, this is a great make-ahead dessert. Just keep it frozen until ready to serve.
Can I skip the almonds?
Yes, you can use all graham cracker crumbs for a nut-free crust.
Can I use store-bought whipped cream?
Absolutely — it’s a convenient shortcut for the garnish.
Does the pie taste very sweet?
It’s sweet but balanced by the fresh strawberries and lemon juice.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and richness.
Conclusion
No Bake Strawberry Cream Pie is a simple yet impressive dessert that’s cool, creamy, and full of fresh strawberry flavor. With minimal effort and no oven required, it’s a perfect make-ahead treat for summer parties, family dinners, or any occasion where you want to keep things light, fruity, and delicious. Just blend, freeze, and enjoy!
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No Bake Strawberry Cream Pie
This No Bake Strawberry Cream Pie is a creamy, dreamy dessert with a crunchy graham cracker-almond crust and a smooth strawberry cream filling. It’s easy to prepare, freezer-friendly, and perfect for make-ahead entertaining.
- Total Time: 4 hours 30 minutes
- Yield: 10 slices
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup ground almonds (or more graham crackers)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter
- ¼ teaspoon salt
- Strawberry Filling:
- 1 lb fresh strawberries, hulled
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 2 ½ teaspoons unflavored gelatin
- ¼ cup cold water
- 4 oz cream cheese, softened
- 1 cup heavy cream, chilled
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Garnish (optional):
- ½ cup whipped cream
- ½ cup fresh strawberries, sliced
Instructions
- Make the Crust: Optionally toast the ground almonds in a non-stick skillet until fragrant. Melt the butter in a small pan. In a bowl, combine graham cracker crumbs, ground almonds, sugar, and salt. Stir in melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use a heavy glass to compact and smooth the crust into an even layer. Chill in the refrigerator for at least 30 minutes.
- Prepare the Strawberry Filling: In a food processor or blender, puree strawberries, sugar, and lemon juice until smooth. Sprinkle gelatin over cold water and let bloom for 5 minutes.
- Heat the strawberry puree in a saucepan over medium heat until warm (do not boil). Stir in the bloomed gelatin until fully dissolved. Let cool to room temperature.
- In a mixing bowl, beat cream cheese until smooth. Add heavy cream and vanilla and beat until stiff peaks form. Mix in sweetened condensed milk until well blended. Gently fold in the cooled strawberry puree until fully incorporated.
- Assemble: Pour the strawberry cream filling into the chilled crust and smooth the top. Freeze for 4–6 hours or until fully set.
- Garnish & Serve: Remove the pie from the freezer 30 minutes before serving to allow it to soften slightly. Garnish with whipped cream and fresh strawberries, if desired.
Notes
- Toasting the almonds enhances their flavor but is optional.
- Ensure gelatin is fully dissolved for a smooth filling.
- For easier slicing, dip a knife in warm water before each cut.
- This pie must be kept frozen and should only be softened just before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg