Strawberry Cream Pie

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This glorious strawberry cream pie recipe is what happens when cheesecake and strawberries combine a.k.a it’s a match made in heaven!

Slice of stawberry cream pie.

This strawberry cream pie recipe is for my husband, who used to think he hated cheesecake – because he had never tried it – and has always loved strawberries. This is a wonderful blend of them both. The whipped topping and cream cheese are whipped up into a creamy, fruity, and delicious summer concoction and served up in a graham cracker crust!

To make it even more fun, you can substitute Splenda for the sugar if you like and make this practically sugar-free, save for the scant amount in the pie crust.

One of my favorite things about this strawberry cream pie recipe is that it’s so easy to make (because we don’t use a homemade pie crust and stick to a store-bought graham cracker crust) and it’s no-bake. Yep, once you mix all the ingredients together, pour the strawberry filling into the pie shell, and then refrigerate. Your pie will be set in a few hours.

If you’re not feeling the cream but still want to make a strawberry pie recipe, check out my fresh strawberry pie (another family favorite). I also have recipes for fresh strawberry cake and muffins if that’s more your style. For more summer pie inspiration, I definitely recommend checking out my guide to 12 summer pie recipes! Now, enough talk about strawberries – let’s make us some strawberry cream cheese pie!

Labeled recipe ingredients for strawberry cream pie.

Recipe Ingredients

  • Cream cheese (here’s our easy-peasy recipe for homemade cream cheese).
  • Whipped topping (You can get any whipped topping you want, light is fine, or you can make your own from our whipped cream recipe).
  • Vanilla extract
  • Sugar (You can also substitute Swerve for the sugar if you like. If you have another artificial sweetener that cranks your tractor, go for it).
  • Fresh strawberries
  • A regular size (not deep dish) graham cracker crust

How to Make Strawberry Cream Pie

Place cream cheese, sugar, and vanilla in a large bowl.

Place your softened cream cheese, sugar, and vanilla in a large bowl.

Beat the sugar, cream cheese, and vanilla together.

Beat until light and fluffy, or until you get tired of messing with it, whichever comes first.

Wash and chop up your strawberries.

Wash your strawberries and cut the tops off. Chop them up a bit.

Add strawberries to mixing bowl.

Throw the sliced strawberries into your mixing bowl.

Mix strawberries into mixture.

Beat up this cream cheese mixture like it just called your Mama ugly.

Add whipped topping to mixing bowl.

Dump in the whipped topping.

Mix in the whipped topping.

Beat up the pie filling again.

NOW, if you want your pie to be a little bit pinker, add a few drops of red food coloring like I’m doing here.

Add red food coloring and mix again.

Mix until well combined.

Note: If you find food coloring highly offensive and feel certain it is responsible for the decline of mankind, feel free to avoid this step.

We don’t want anybody to go declining any further than they have to in the natural cycle of things…

You stay away from red food coloring, I’ll stay away from reality tv.

Spoon pie mixture into the graham cracker crust.

Spoon the strawberry filling into your graham cracker crust and cover.

Slice of strawberry cream pie

Refrigerate for several hours if you are going to eat it within the next day or two.

If not, cover it well and freeze it. It will keep for up to a month in the freezer if sealed really well.

Add strawberry preserves to your slice of strawberry cream pie.

When you get ready to serve your strawberry cream pie and want a lovely strawberry sauce like I have, just take some strawberry preserves and put them in a microwave-safe cup.

Heat for about 45 seconds and give a good stir, then allow to cool slightly and spoon over the top.

I love this pie but in my opinion, the strawberry preserves topping just MAKES it!

Slice of strawberry cream pie.

Like so!



Store the strawberry cream cheese pie, loosely covered in plastic wrap, in the refrigerator for up to two days, or freeze (wrapped really well) for up to a month.

Slice of strawberry cream pie.

Recipe Notes

  • Along with the strawberry preserves, another nice topping is fresh strawberries with fresh mint. Or you could drizzle on some melted chocolate.
  • While I recommend using fresh strawberries, you could use frozen strawberries in this pie recipe, they’ll just be softer. Make sure they’re completely thawed before adding to your pie mixture.
  • You could adapt this recipe to make a cream pie that’s filled with an assortment of berries, like raspberries, strawberries, and blueberries.

Here are more of my favorite pie recipes:

Coca Cola Pie

Easy Pumpkin Pie Recipe From Scratch

Mint Oreo Ice Cream Pie

Triple Chocolate Brownie Pie

Peanut Butter Pie Made the Old-Fashioned Way

Slice of strawberry cream pie.

Strawberry Cream Pie

This easy no-bake summer strawberry cream pie recipe is a deliious blend of cheesecake and fresh strawberries, served in a graham cracker crust.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: pie, strawberry
Servings: 4
Calories: 395kcal


  • 8 ounces cream cheese at room temp
  • 8 ounces whipped topping light is fine
  • 1/2 cup sugar or Splenda
  • 1 cup chopped fresh strawberries
  • 1-2 teaspoons vanilla extract
  • 1 6-ounce graham pie crust
  • strawberry preserves for garnishing if desired


  • Place the cream cheese, vanilla, and sugar in a large bowl and beat with an electric mixer until light and fluffy.
    8 ounces cream cheese, 1/2 cup sugar or Splenda, 1-2 teaspoons vanilla extract
  • Wash the strawberries and remove the tops. Coarsely chop with a knife before adding the sliced strawberries to the mixing bowl. Beat again until well combined. Dump in the whipped topping and beat your pie filling until smooth and creamy, scraping down sides as needed. Note: There will be lumps from the strawberries and that is fine.
    1 cup chopped fresh strawberries, 8 ounces whipped topping
  • Spoon the strawberry cream filling into the pie crust. Cover and refrigerate for several hours before serving or wrap well in foil and freeze for up to one month.
    1 6-ounce graham pie crust
  • To garnish (if desired): spoon some strawberry preserves into a microwave-safe cup and heat for about 45 seconds until just warm. Stir vigorously until it is syrup consistency and spoon a little over each slice.
    strawberry preserves for garnishing


Calories: 395kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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  1. 5 stars
    Absolutely delicious! I’m not a big sweets person, but this was light, fresh and not overly sweet. Made me think of the perfect summer dessert!

  2. 5 stars
    This was a wonderful,creamy strawberry pie! Will definitely make it again .I will make my own Graham cracker crust next time. I cut up more strawberries and sprinkled with sugar , water and refrigerated with pie in a separate container. Served them with pie .A big hit. Very easy fast recipe. Great for the summer.

  3. 5 stars
    This is the pie my mom made growing up. We’re trying to cut back on the sugar a bit so instead of whipped topping I just whipped up 1 cup of unsweetened whipping cream and, I gotta say, wowzers!!

  4. 5 stars
    This looks delicious! I use Southern Plate’s recipe for regular Strawberry Pie and sell a ton of them…can’t wait to try this one!

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