no bake strawberry cheesecake pie

I don’t know why, but the archives here on Savory Nothings are not exactly filled with dessert recipes.

No, that was a lie. I do know why: I hate taking photos of desserts. The last time I made a strawberry dessert for the blog was my strawberry rhubarb crisp, and that took me a million hours to photograph.

But you guys instantly fell in love with my Vanilla Strawberry Overnight Oats so I figured I’d have to make a strawberry dessert and get over my fear of photographing it.


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I don’t know why, but desserts a struggle. I love making them, I LOVE eating them… I guess I’ll need to work on getting better at photographing them. Which means lots of desserts coming to Savory Nothings this summer 😉 Because THIS:

It’s so delicious. And sooo simple to make! I adore no bake desserts during the summer, because nothing is worse than heating up the house with the oven when it’s a million degrees outside.


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You can always make berry cobbler in the crockpot if you need a hot dessert! This is probably the reason why I don’t make too many summer fruit pies (give me apple pie and pumpkin pie during the fall any day!), which is something I’m going to change this year.

INGREDIENTS

• 1 9-inch graham cracker crust or make your own
• 1 quart strawberries hulled and divided
• 3 tablespoons cornstarch
• 1/2 cup granulated sugar
• 8 ounces package cream cheese softened
• 1 3/4 cups sweet whipped cream (NOT liquid whipping cream! Fluffy WHIPPED cream/topping!) or click to make your own
• Garnish: whipped cream strawberries, fresh mint
• US Customary - Metric

INSTRUCTIONS

1. Prep strawberries: Set aside 2 pounds of the strawberries. Blend the remaining pound (about 1 1/2 cups) until smooth. Add water to equal 2 cups, then pour into a small saucepan.
2. Make strawberry sauce: Add the granulated sugar and cornstarch to the blended strawberries in the saucepan. Bring to a boil, stirring, for one minute. Remove from the heat and cool completely.
3. Make cream layer: While the strawberry sauce is cooling, make the cheesecake layer. Beat the softened cream cheese, then carefully fold in the whipped cream until smooth.
4. Assemble the pie: Spread cream cheese mix in the bottom of the pie crust; arrange enough reserved berries on top with the pointy end up to fill the entire pie. Pour cooled strawberry sauce over the top and spread between all the nooks. Slice the remaining strawberries into rounds and layer on top of the pie.
5. Chill the pie: Refrigerate for at least 6 hours, better overnight. For easiest slicing, freeze the chilled pie 20-30 minutes before serving. To serve, top with whipped cream, extra berries and fresh mint, if you like.

RECIPE NOTES
To make your own whipped cream, follow the tutorial in this post, using 3/4 cup cream, 1/2 cup powdered sugar and 1 teaspoon vanilla extract.

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