No-Bake Frozen Strawberry Pie

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The Dog Days of Summer have definitely paid a visit to North Dakota this year! It has been hot, hot, hot so using my oven has been a not, not, not! Unfortunately, every time I ask The Hubby what he would like me to make for the blog the only thing he comes up with is strawberry cheesecake. And while homemade cheesecake is definitely on my list of things I need to learn to make, it’s not high on the list when Mother Nature keeps turning up the heat on us. So I decided to compromise with this easy frozen strawberry pie that’s made with cream cheese. While it doesn’t really compare to the real deal, this dessert is fruity and refreshing and perfect for these hot days.

There are two basic versions of this type of frozen pie circulating the internet: one made with sweetened condensed milk and one made with whipped cream. Personally, I love any excuse to have a small carton of heavy whipping cream in my fridge so that’s what I went with for the recipe. The cream cheese adds nice body and a lovely smoothness, even if it doesn’t taste like cheesecake. I think it satisfied The Hubby’s cravings at least until the weather cools off.

One of the things I love about this pie is you can make it on a Sunday afternoon and have it in your freezer for an easy dessert or even a great after school snack to enjoy during the rest of the week. And feel free to mix up the berries you use, too! I think blackberries would be phenomenal in this pie, if only The Hubby liked them 🙂 If it’s hot where you are, you gotta give this one a try….and if it’s not too hot, go ahead a make a cheesecake, in honor of The Hubby!

No-Bake Frozen Strawberry Pie

Ingredients
  

  • 1 pre-made graham cracker crust
  • 1 and 1/2 c chopped strawberries
  • 1 tsp sugar
  • 8 oz cream cheese softened
  • 1/2 c powdered sugar
  • 1/2 c heavy whipping cream
  • 1 T powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Roughly chop the strawberries before you measure, it should be around half a pound
  • Toss the strawberries with the sugar until well mixed, set aside for 5-10 minutes
  • Once the juices have released from the strawberries, puree them in a food processor or high quality blender
  • Meanwhile in the bowl of your stand mixer (or large mixing bowl and hand mixer) beat the cream cheese and 1/2 c powdered sugar until fluffy
  • Add in the strawberry puree and mix well
  • In a second mixing bowl, beat the heavy cream until foamy, then add in the powdered sugar and vanilla
  • Beat until soft peaks form
  • Fold the whipped cream into the strawberry mixture
  • Gently stir until fully combined
  • Pour into graham cracker crust and smooth out the surface
  • Cover (I just used the lid that comes with the crust) and place in freezer
  • Freeze until solid, 2-3 hours
  • Serve with your choice of whipped cream
  • Store leftovers in the freezer
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