No Bake desserts are so easy to whip up and this recipe for No Bake Strawberry Cheesecake Pie is loaded with strawberry flavour!
No Bake Strawberry Cheesecake pie is so light and fluffy, a perfect summertime dessert. The sweet fresh strawberries layer make this pie so impressively decorative. If you like no bake desserts be sure to try my No Bake Triple Layer Pumpkin Pie as well.
This recipe makes an incredibly high pie. If you prefer the recipe can be easily adapted to make 2 pies or even individual tarts. Make you own homemade graham crust or use your preference for pre-made store bought crusts.
When preparing this recipe be sure the cream cheese is at room temperature or you will have undesirable lumps in your pie. I prepared the strawberry jello the night before, then whipped up the pie in the morning so it was set for after dinner dessert. To get the beautiful strawberry layer, simply place fresh strawberries on bottom of pie crust, then top with strawberry filling.
To fill pie start by spreading a portion of filling to cover strawberries completely Use a spatula to press filling in all the spaces between strawberries to ensure the are no empty pockets in the pie.
No Bake Strawberry Cheesecake Pie
Ingredients
- 1 pkg strawberry Jello prepared per pkg. instructions and set completely. 4 serving size
- 15-20 fresh strawberries stems removed
- 1 graham pie crust
- 8 oz cream cheese room temperature
- 2 tbsp granulated sugar
- 4 cups cool whip or any frozen whipped topping thawed
Instructions
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Prepare jello as per pkg. instructions and refrigerate to set completely.(at least 3 hours)
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Wash and remove stems from strawberries, pat dry.
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Cover bottom of graham pie crust with whole fresh strawberries.
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In mixing bowl beat together cream cheese and granulated sugar.
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Add prepared jello and mix completely.
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Using spatula fold whipped topping into cream cheese mixture.
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Spread a portion of mixture on top of strawberries, pressing to ensure all gaps between strawberries are filled.
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Add remaining mixture, spreading evenly into dome shaped top. This is a very high pie!
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Refrigerate to set for at least 6 hours.
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For another great tasting Strawberry dessert give my Strawberry Rhubarb Mouse Pie a try!
I have just made this, because I am always trying to find new good recipes, & I love to cook.
I wanted to Thank – You for sharing this recipe with me, & others. I loved it, & it was easy to make. I loved the pie so much that I couldn’t stop eating it.
Thank you for trying my recipe Lorie, so glad you enjoyed it.
Hi. I’m going to make this but I forgot the jello!!! Can it be made without it?
sorry for not getting back to you sooner Kim, but I have been busy moving. You do need the jello for this recipe!
Can this pie be made the night before so it can be eaten at the noon meal. Thank you.
yes Bridgett, its great to make the day before.
This is one of my favorite pies❤️. I know this is hard to believe, the adorable lunch ladies at my school made these pies! We had the most awesome ladies preparing wonderfully lunches! Trust me I was the picky kid that didn’t allow my food to touch?. Great recipe! Thank You!
So happy you enjoyed the recipe and taking the time to drop me a note. Enjoy the Holiday season
Looks easy and delicious
It is so easy, and yes so so good!
deliciosa receta gracias … Me encanto
Your very welcome Vera 🙂
Sounds easy and delicious. Going to try it!
I’m not a real fan of whipped toppings such as Cool Whip. Could real whipped cream be substituted and would it hold up if made the night before or be better made as directed and finished the day of?
Thanks!
cool whip is quiet stable thus the pie holds together. To use real whipped cream you would have to stabilize it somehow and try.
You could use plain gelataio to stablise the whipping cream also sweetening the whipping cream with powdered sugar also helps stabilize because of the cornstarch in the powdered sugar…
Use gelatin in the whipping cream to stabilize it. You can buy gelatin in your local grocers.
Made this with sugar free jello and put in individual tart shells made with almond flour…. used real whipped cream stabilized with Dr Oetker’s Whip It stabilizer….no extra sugar…. low carb dessert!
I’ll have to try the Dr Oetker stabilizer with real whipped cream next time. Thanks for the tip Barb.
Bought all ingredients to make the pie- so 4 cups of cool whip is 4 containers , right??
Hi Linda, there are different size containers of cool whip, so you have to measure by the cup
How did you make it into a dome?
Hi Mariel, the filling is quite thick and hold together well, I just used a spatula to build it up.
I made two tonight. Mine wasn’t as thick but the filling taste amazing. Does it thicken while in the the fridge for 6 hrs?? Thank you for the recipe:)
Hi Rosie, it should thicken more in the fridge. Enjoy!
This is really good, I made it as a salad with sliced fresh berries added with the whipped topping. I used sugar free jello, Neufchatel cream cheese and light store brand Whipped Topping and it was not thick enough to mound as high as yours did with regular ingredients, but it is delicious and the perfect thickness for a salad. I think this was mostly because the light generic Whipped Topping was more airy and not the same stable consistency of Cool Whip, I would not use it again (from a nationwide Supercenter store). Also, the sliced berries may have added extra liquid and the light cream cheese may not have added as much thickening. If making this for company, I would make it as your recipe is written and probably make 2 pies, it makes a lot! I will make my lightened version over and over. Thanks for posting the recipe.
Hi Kat, looks like you did a great job of adapting the recipe. So glad you enjoyed it.
Hi. Can I use whipped fresh cream instead of cool whip?
Hi Rhea, fresh whipped cream won’t hold up enough for this pie and it will get runny.
Your list of ingredients does not list Strawberry Jello. The pie was very good.
Hi Donna, it is the 1st thing on the ingredient list. So glad you enjoyed the recipe
Great summer treat easy to make and light and yummy.