A refreshing, no-bake Strawberry Icebox Pie with a creamy filling and a buttery graham cracker crust. This dessert is perfect for warm days when I want something sweet but don’t want to turn on the oven. It’s light, fruity, and absolutely irresistible.
Why I Love This Recipe
No-bake and easy to make – Perfect for when I need a hassle-free dessert.
Creamy and refreshing – The smooth strawberry filling is light and airy, making every bite delightful.
Perfect for summer – Fresh strawberries give it a naturally sweet and juicy flavor.
Great make-ahead dessert – It needs time to chill, making it ideal for prepping ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
2 cups fresh strawberries, pureed
1 tsp vanilla extract
1 cup heavy whipping cream
½ cup fresh strawberries, sliced (for topping)
For Garnish:
Whipped cream (optional)
Extra strawberry slices
Directions
Prepare the Crust – In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch pie dish. Place in the freezer for 15 minutes to set.
Make the Filling – In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Fold in the strawberry puree until fully incorporated.
Pour the filling into the prepared crust and spread evenly.
Top with sliced strawberries and refrigerate for at least 4 hours, or until firm.
Garnish with whipped cream and extra strawberry slices before serving.
Servings and Timing
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 310 kcal per serving
Variations
Chocolate twist – Add 2 tablespoons of cocoa powder to the crust for a chocolatey touch.
Berry mix – Replace half of the strawberries with raspberries or blueberries for a mixed berry version.
Lemon zest – Add a teaspoon of lemon zest to the filling for a citrusy contrast.
Oreo crust – Swap the graham crackers for crushed Oreos for a cookies-and-cream variation.
Storage/Reheating
Refrigerator: Store the pie covered in the fridge for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months. Let it thaw in the fridge before serving.
Reheating: This pie is meant to be served cold, so no reheating is necessary!
FAQs
How do I get a smooth and creamy filling?
I make sure to beat the cream cheese until completely smooth before adding other ingredients. This prevents lumps in the filling.
Can I use frozen strawberries?
Yes, but I thaw and drain them before pureeing to avoid excess liquid in the filling.
What if I don’t have a hand mixer?
I can still mix the ingredients by hand, but it will take more effort to whip the cream properly. A whisk and some patience work just fine.
Can I make this pie ahead of time?
Absolutely! I often prepare it a day in advance and let it chill overnight for the best texture.
How do I keep the crust from crumbling?
Pressing the crust firmly into the pan and letting it set in the freezer ensures it holds together well.
Conclusion
This Strawberry Icebox Pie is a dreamy, no-bake dessert that’s perfect for summer. With its creamy texture, fresh strawberry flavor, and easy prep, it’s a favorite for any occasion. Whether I’m making it for a family gathering or just craving something sweet, this pie never disappoints.
Recipe:
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Strawberry Icebox Pie
This Strawberry Icebox Pie is a refreshing no-bake dessert with a creamy strawberry filling and a buttery graham cracker crust. Perfect for summer gatherings, this easy-to-make pie is light, fruity, and irresistibly delicious.
- Total Time: 4 hours 20 minutes (Plus chilling)
- Yield: 8 servings
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 cups fresh strawberries, pureed
½ cup fresh strawberries, sliced (for topping)
For Garnish (Optional):
Whipped cream
Extra strawberry slices
Instructions
1️⃣ Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press firmly into a 9-inch pie dish.
- Freeze for 15 minutes to set.
2️⃣ Make the Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Gently fold in the strawberry puree.
3️⃣ Assemble & Chill:
- Pour the filling into the crust and spread evenly.
- Top with sliced strawberries.
- Refrigerate for at least 4 hours, or until firm.
4️⃣ Serve & Garnish:
- Add whipped cream and extra strawberry slices before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal
