No-Bake Strawberry Icebox Pie with Cream Cheese and Graham Cracker Crust

If you’re anything like me, you probably have a soft spot for chilled, creamy desserts that come together without a ton of effort. And when strawberries are in season? Oh, it’s game on. That’s exactly why this Easy Strawberry Icebox Pie is on repeat in my kitchen the minute those juicy red berries hit the farmer’s market.

There’s something so nostalgic and satisfying about an icebox pie. It reminds me of summers growing up—when the last thing anyone wanted was a hot oven running all afternoon, but dessert was still a non-negotiable part of the day. This recipe gives you that same creamy, dreamy experience with just a few simple ingredients and a little chill time in the fridge.

And let’s be honest, that graham cracker crust? It’s the unsung hero of this whole thing. Sweet, buttery, and just the right amount of crunch. Pair that with a smooth, lightly sweetened cream cheese filling and juicy fresh strawberries, and you’ve got a dessert that’s equal parts beautiful and delicious.

Whether you’re hosting a backyard BBQ, need something quick for a potluck, or just want to treat yourself to a slice of fruity heaven, this pie checks all the boxes. Let’s dive into the first few steps to get things started!

MAKE THE CRUST: A SIMPLE START WITH BIG FLAVOR

The base of this pie couldn’t be easier. You’re just three ingredients away from a homemade graham cracker crust that seriously delivers in the flavor department. Here’s what you’ll need:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter

Start by preheating your oven to 350°F (175°C). While that’s warming up, mix the graham cracker crumbs, sugar, and melted butter together in a medium-sized bowl. Stir until the crumbs are evenly moistened and everything starts to come together into a crumbly, sandy texture. If it feels too dry, you can always add a touch more melted butter—just a teaspoon or two.

Now, press the mixture firmly into the bottom of a 9-inch pie dish. Use the bottom of a measuring cup or a flat-bottomed glass to press it down evenly. You want the crust to be packed tightly so it holds together after chilling.

Pop the crust into the oven and bake it for about 8 to 10 minutes, or until it’s golden brown and smells like toasted heaven. Once it’s done, set it aside to cool completely before adding the filling. This is a great time to prep your strawberries and whip the cream!

CREAMY FILLING TIME: FLUFFY, SWEET, AND FULL OF FLAVOR

Now for the best part: that dreamy filling. It’s light, luscious, and just sweet enough without being overpowering. To make it, gather the following ingredients:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Start by beating the softened cream cheese in a large bowl until it’s smooth and free of lumps. You can use a hand mixer or stand mixer for this part—whatever makes your life easier. Once the cream cheese is smooth, add the powdered sugar and vanilla extract and beat again until everything’s fully combined and creamy.

In a separate bowl, whip the heavy cream until it forms soft peaks. You want it to be fluffy and light, but not stiff or overbeaten. Then, gently fold the whipped cream into the cream cheese mixture. Don’t rush this step—use a spatula and take your time folding so you don’t deflate the air you just whipped into the cream.

Once the filling is nice and uniform, go ahead and spread it into the cooled graham cracker crust. Smooth it out with a spatula so it reaches all the edges.

ADD THE STRAWBERRIES: A BURST OF FRESHNESS

Time to make things pretty! Take about 2 cups of fresh strawberries, sliced, and arrange them over the top of the cream filling. You can go rustic with a casual scattering or get fancy with a spiral pattern—whatever fits your vibe.

That’s it for now! Pop the pie into the fridge and let it chill for at least 4 hours (though overnight is even better). This gives everything time to set and the flavors to come together perfectly.

CHILL, SLICE, SERVE – AND ADD A FEW PERSONAL TOUCHES

Alright, so your pie is chilling in the fridge and you’re doing your best not to open the door every 30 minutes to sneak a peek—we’ve all been there. This next part is all about patience (just a little!), presentation, and a few fun twists you can try if you want to make this strawberry icebox pie your own.

Once your pie has had at least 4 hours to set—overnight is even better for those clean slices—it’s time to finish it off and dig in. But before we grab the forks, let’s talk about those optional toppings and a couple of smart tips to take your dessert game to the next level.

FINISHING TOUCHES: TOPPINGS THAT TAKE IT OVER THE TOP

After chilling, the pie should be firm enough to slice easily, and the filling will have that light, mousse-like texture that makes every bite melt in your mouth.

Here’s what you can add just before serving for a little extra wow factor:

• Whipped cream – You can either dollop it generously over the whole pie or pipe it around the edges if you want a bakery-style finish. For extra flavor, add a splash of vanilla or a pinch of powdered sugar to your whipped cream.

• Fresh strawberries – A few more sliced strawberries on top give it a fresh, juicy look. Fan them out or pile them up in the center. You could even go the extra mile and glaze them with a little melted strawberry jam for a shiny finish.

• Mint leaves – Totally optional, but a sprig or two adds a pop of color and gives it that summery feel.

Pro Tip: If you’re making this for a party, wait until just before serving to add the toppings so they stay nice and fresh. Whipped cream especially tends to deflate or weep if it sits too long.

MIX IT UP: EASY VARIATIONS TO KEEP THINGS INTERESTING

One of the reasons I keep coming back to this recipe is how versatile it is. Once you get the basic method down, there are so many ways to change it up based on what you have on hand or what flavors you’re craving. Here are a few of my favorite twists:

• Berry Blend: Mix in blueberries, raspberries, or blackberries with the strawberries. It adds color and a little tartness that balances the sweetness perfectly.
• Chocolate Crust: Swap out the graham crackers for chocolate wafer cookies or even crushed Oreos. It gives the pie a rich, chocolatey contrast to the fruity filling.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the cream filling for a bright, zippy flavor boost.
• Frozen Version: Want something even cooler? Stick the whole pie in the freezer for a few hours until firm. It turns into more of a frozen cheesecake-style dessert—so good on a hot day!

If you’re making this for a group or bringing it to a potluck, trust me, people will ask for the recipe. And they’ll probably ask for seconds too.

STORAGE TIPS: KEEPING IT FRESH (IF THERE’S ANY LEFT)

If you happen to have leftovers (lucky you!), here’s how to store them:

• Fridge: Cover the pie loosely with plastic wrap or foil and store it in the fridge. It’ll stay good for up to 4 days.
• Freezer: You can freeze the pie for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn. When you’re ready to serve, let it thaw in the fridge overnight.

One note: if you’ve added fresh strawberries on top, they may not look quite as fresh after a couple of days. But the pie will still taste amazing.

SERVING SUGGESTIONS: WHEN TO BRING OUT THIS PIE

This easy strawberry icebox pie is one of those desserts that feels right at home at just about any gathering. Here are some of my favorite occasions to serve it:

• Backyard BBQs
• Easter brunch
• Baby showers
• Summer birthday parties
• Weeknight dessert (because why not?)

Honestly, it’s the kind of recipe that just makes people smile. It’s simple, nostalgic, and feels like something your grandma might’ve made—only with a little modern twist.

YOUR QUESTIONS ANSWERED + A SWEET LITTLE WRAP-UP:

Before you dive into that first delicious slice, let’s run through a few frequently asked questions. These are the little things that tend to pop up when you’re making a chilled dessert like this Easy Strawberry Icebox Pie, especially if it’s your first time making one. Whether you’re wondering about substitutions, storage, or texture, I’ve got you covered.

1. Can I make this pie ahead of time?
Absolutely. In fact, this pie is perfect for making ahead. I usually prepare it the night before and let it chill overnight so it sets up beautifully. Just add the toppings right before serving so they stay fresh.

2. Can I use frozen strawberries instead of fresh?
I wouldn’t recommend it for the topping, since frozen strawberries tend to release a lot of liquid as they thaw, which can make the pie runny. If you must use frozen, thaw and drain them really well first, and maybe fold them into the filling instead of layering them on top.

3. What’s the best way to whip heavy cream for the filling?
Use a cold mixing bowl and cold beaters for the best results. Whip the heavy cream until soft peaks form—not too stiff—so it folds smoothly into the cream cheese mixture. Don’t overmix, or it can become grainy.

4. Is there a way to make this pie lighter?
You can swap the heavy cream for a light whipped topping (like Cool Whip) and use a reduced-fat cream cheese if you want to cut back on richness. It won’t be quite as creamy, but still super tasty.

5. Can I skip baking the crust?
You can! If you want a true no-bake dessert, just chill the crust for 30 minutes before adding the filling. It won’t be quite as firm or toasty, but it still holds together well, especially if you press it tightly into the pie dish.

6. What size pie dish should I use?
A standard 9-inch pie dish works best for this recipe. If you’re using a deep-dish pie plate, the filling will still work, but it might not reach the top. You could also double the filling if you like a thicker pie.

7. How do I get clean slices when serving?
Use a sharp knife dipped in hot water, then wipe it clean between each cut. That’s the best trick for getting smooth, bakery-style slices without dragging the filling or crust.

A FEW FINAL THOUGHTS (AND AN INVITE TO SHARE YOUR TWIST:

So there you have it—your new go-to dessert for strawberry season (or honestly, anytime you’re craving something sweet and refreshing). This Easy Strawberry Icebox Pie is the kind of recipe that’s simple enough to whip up on a weeknight, but special enough to serve at a celebration. It’s creamy, fruity, and just the right amount of indulgent.

What I love most is how adaptable it is. Once you’ve made it once, you’ll find yourself thinking up new versions—different fruits, different crusts, maybe even a chocolate drizzle here or there. And that’s part of the fun.

If you do give this recipe a try, I’d love to hear how it turned out! Did you add your own spin? Use a fun topping? Swap in another fruit? Drop a comment and share it—those creative takes are what make recipes like this even better.

And don’t forget to save this one. Pin it, print it, bookmark it—whatever works for you. Because once summer hits, this pie won’t be leaving your kitchen anytime soon.

Until next time, happy baking (or in this case, chilling)!

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