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Judy John

No Bake Strawberry Pie

This No Bake Strawberry Pie features a buttery cookie crust, creamy filling, and fresh strawberry topping. It delivers bright flavor and beautiful presentation without turning on the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 2 cups vanilla cookie crumbs finely crushed
  • 6 tbsp unsalted butter melted
Cream Filling
  • 8 oz cream cheese softened
  • 1 cup whipped topping thawed
  • 0.5 cup powdered sugar
Strawberry Topping
  • 4 cups strawberries sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Pie Dish
  • Spatula
  • Measuring Cups
  • Freezer
  • Tray
  • Whisk
  • Refrigerator

Method
 

  1. Mix cookie crumbs and melted butter until evenly coated and sandy.
  2. Press the mixture firmly into a pie dish, creating an even crust.
  3. Freeze the crust briefly until firm and easy to fill.
  4. Beat cream cheese and powdered sugar until smooth and creamy.
  5. Fold in whipped topping gently for a light, fluffy texture.
  6. Spread filling into the crust. Top with strawberries mixed with sugar and lemon juice.
  7. Chill until set, then slice carefully and serve cold.

Notes

For a softer crust, reduce freezer time slightly. For a firmer, crispier texture, chill longer before filling. Freeze the assembled pie for up to one month and thaw in the refrigerator. Handle slices with a sharp knife for clean presentation. Customize flavors with blueberries, raspberries, or mixed berries. Store covered in the refrigerator for up to four days.