Strawberry Cheesecake Icebox Pie -

As the warm weather graces us with its presence, the allure of no-bake desserts becomes hard to resist. These delightful treats are perfect for gatherings, picnics, or simply enjoying a quiet afternoon in the sun. Among the array of no-bake options, the Strawberry Fields Forever Cheesecake Icebox Pie stands out as a quintessential summer dessert. With its perfect balance of creamy cheesecake filling and the fresh burst of strawberries, this pie is a celebration of flavors that is sure to impress at any occasion.

Strawberry Cheesecake Icebox Pie

Indulge in the perfect summer treat with the Strawberry Fields Forever Cheesecake Icebox Pie. This no-bake dessert combines a crunchy graham cracker crust with a rich and fluffy cheesecake filling, all topped with succulent strawberries. Ideal for picnics or gatherings, it's easy to make and requires minimal effort. Simply layer, chill, and serve for a stunning dessert that offers a refreshing burst of flavor. Get ready to impress your friends and family with this delightful pie!

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the strawberry topping:

2 cups fresh strawberries, hulled and thinly sliced

¼ cup granulated sugar

1 tablespoon lemon juice

Optional garnish:

Fresh mint leaves for a pop of color

Whipped cream for an extra decadent finish

Instructions

Prepare the crust:

- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.

- Add in the melted unsalted butter and mix until the texture resembles wet sand.

- Firmly press this crumb mixture into the bottom and slightly up the sides of a 9-inch pie dish to create an even layer.

- Refrigerate the crust for about 30 minutes to allow it to set and firm up.

Make the cheesecake filling:

- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, which should take about 2-3 minutes.

- Gradually add the powdered sugar while continuing to mix until well incorporated.

- Stir in the vanilla extract to enhance the flavor.

Whip the cream:

- In a clean bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.

- Gently fold the whipped cream into the cream cheese mixture with a spatula, being careful not to deflate the air incorporated in the whipped cream. Fold until no white streaks remain, keeping the filling light and airy.

Assemble the pie:

- Spoon the cheesecake filling into the prepared and chilled graham cracker crust, using a spatula to smooth the top evenly.

- Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight for the best texture and flavor.

Prepare the strawberry topping:

- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.

- Gently toss the strawberries to coat them in the sugar mixture.

- Allow this mixture to sit for about 20 minutes so the strawberries can release their juices and become syrupy.

Serve the pie:

- Once the cheesecake pie has set, remove it from the refrigerator.

- Generously top the cheesecake filling with the macerated strawberries, allowing some of the released juices to drizzle over the cheesecake.

- For an elegant touch, add fresh mint leaves and a dollop of whipped cream right before serving.

Prep Time, Total Time, Servings:

- Prep Time: 20 minutes |

- Total Time: 4 hours (including chilling) |

- Servings: 8 delightful slices