This no-bake cheesecake pie has been a beloved family favorite for years, and I’m sure it will become one of yours, too. The filling is irresistibly light and creamy with just a hint of tang, nestled in a buttery graham cracker crust that adds the perfect touch of sweetness and crunch. To top it off, juicy strawberries make every bite pure perfection. With just a handful of simple ingredients and no baking required, this cheesecake pie comes together effortlessly and is sure to impress!
WHY YOU WILL LOVE THIS NO-BAKE CHEESECAKE PIE
Maybe you’re hosting a last-minute family dinner, or perhaps you’ve been invited to a ladies’ luncheon and have been assigned the dessert. This is truly the perfect recipe for any occasion. You can whip up the cheesecake pie filling in the morning, add it to either one large graham cracker pie crust, or divide the filling among six mini graham cracker pie crusts. Cover it with clear wrap and pop it in the fridge to chill. Just before serving, top it with your strawberry topping and a sprig of mint (if, like me, you love that fresh pop of green on top).
When you’re craving cheesecake, but are short on time or just simply want something lighter and no-bake, this is the recipe for you.
RECIPE HIGHLIGHTS
- No-bake dessert
- Quick and easy
- Make-ahead
- Light and fluffy
- Budget-friendly
- Family favorite
INGREDIENT NOTES
See the full recipe card below with exact ingredient amounts and substitutions.
No-Bake Cheesecake Pie
- Cream cheese: I use Philadelphia plain or reduced fat cream cheese. Plain gives it a rich flavor and creamy texture. Reduced fat will still deliver a good flavor, but with less richness.
- Powdered sugar: I’ve only ever used Domino Powdered Sugar, maybe because that’s what my mom always bought!
- Vanilla extract: Now this is where you don’t want to skimp! Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is the not-so-secret ingredient in all of my dessert recipes that call for vanilla extract. It is a premium, high-quality vanilla extract that will elevate your desserts – trust me!
- Whipped cream topping: I use CoolWhip, Original or Light. I haven’t tested Fat Free or Sugar Free CoolWhip, but these are other options you could try if your diet calls for it.
- Graham cracker pie crust: I use Keebler Mini Pie Crusts or Keebler Whole Pie Crust, but it’s up to you as to how you prefer to serve your pie. In my family, we’ve always served it as a whole pie but recently tried the mini pie crusts and the individual dessert just felt so special and elegant!
Strawberry Topping
- Strawberries: I use frozen strawberries because they’re always ripe and create a great juice/syrup as they macerate, or sit in sugar and thaw. You can certainly use fresh strawberries as well. They make a beautiful and delicious topping, but with little to no juice.
- Sugar: I use white sugar and eyeball the amount based on how many strawberries I’m using. If I’m using reduced fat or light ingredients, I will use less sugar to keep the recipe light.
- Fresh mint leaves (optional): This is just a fun way to add a pop of color and freshness to your dessert. I don’t always use it, but for special occasions I like to add the mint garnish.
EQUIPMENT USED
- Electric Mixer, Handheld (like this one) or Stand (like this one.) I have a pink KitchenAid mixer that was gifted to me by my cousins after college graduation and I still use it to this day (almost 20 years later!)
- Mixing Bowls – These are the bowls I use most often in my kitchen. They come in assorted sizes and have a convenient spout for pouring and handle to keep your fingers away from the mixer.
- Gold Measuring Spoons and Cups – these measuring cups and these measuring spoons are a new purchase from JOANN and I just love them!
STEP-BY-STEP INSTRUCTIONS
15-Minute Light and Easy No-Bake Cheesecake Pie with Graham Crust
Ingredients
Equipment
Method
- Add softened cream cheese, powdered sugar, vanilla, and whipped cream topping to large mixing bowl.
- With an electric mixer, beat on high speed until fluffy and creamy, about 1 minute.
- Using a spoon or spatula, scoop the filling into mini graham cracker pie crusts or whole pie crust and smooth out the top using the back of a spoon or spatula.
- Cover your pie with the plastic top that came with your pie crust (or use plastic wrap) and pop into the refrigerator to chill for a minimum of 1 hour. No baking required!
- In a small, separate bowl, add desired amount of frozen strawberries and cover with sugar. I use about 1/4 cup of sugar to one small bag of frozen strawberries. Adjust amount of sugar based on your preference. Toss sugar and strawberries lightly with a spoon.
- Cover with plastic wrap and either leave on counter to macerate, or pop in the fridge if you aren't in a rush for them to thaw.
- Serve pie with spoonful of strawberry topping and optional mint garnish. I hope you enjoy!
So easy to make and tasted delish!
Thank you! I’m so glad you enjoyed it!