Strawberry Cream Cheese Pie

If you love strawberry cheesecake – but are looking for an easier, no-bake option – then this strawberry cream cheese pie is the perfect recipe. It has a thick and crunchy graham crust and a creamy, dreamy, filling with a mountain of strawberries on top. The filling is similar to a no-bake cheesecake, but a little lighter in texture. Think less cream cheese-y and more whipped creamy.

Besides from the fact that this pie is absolutely delicious, I love this recipe because it’s no-bake and can be made in very little time compared to a baked cheesecake or a homemade strawberry pie. There’s no need to worry about pastry crust fails, soupy pie filling, or fancy lattice pie crusts.

• 1 2/3 cup graham crumbs (200 grams)
• 3 tablespoons brown sugar (40 grams) , light or dark
• 6 tablespoons unsalted butter (84 grams) , melted

• 1 cup whipping cream (240 ml), 33-35% MF
• 2 tablespoons powdered sugar
• 8 oz full-fat cream cheese (228 grams) , brick style, softened to room temperature
• 2/3 cup powdered sugar (73 grams)
• 1 teaspoon vanilla extract

• 1 lb strawberries (454 grams) , measured before coring
• 1/3 cup granulated sugar (67 grams)
• 2 tablespoons lemon juice (30 ml) , freshly squeezed
• 1 tablespoon cornstarch, AKA cornflour in the UK & Australia
• 2 tablespoons water (30 ml)

• 1/2 cup whipping cream (120 ml)
• 1 tablespoon powdered sugar