This No-Bake Strawberry Cheesecake Ice Cream Pie is a cool, creamy dessert made with a graham-cracker crust, full-fat cream cheese, strawberry ice cream, sugar, vanilla, and finely chopped fresh strawberries. The active preparation takes about 20–25 minutes, followed by at least 4–6 hours of freezing; for the firmest, cleanest slices, freeze the pie overnight.
Every bite tastes like strawberry cheesecake crossed with a classic ice cream pie. The buttery crumb crust adds crunch, the cream cheese gives the strawberry ice cream a tangy cheesecake richness, and the fresh berries bring bright summer flavor without turning on the oven.
Jump to RecipeWhy You’ll Love This Recipe
This pie delivers the flavor of strawberry cheesecake in a cold, spoon-tender slice. It has a rich cream cheese base, sweet strawberry ice cream, juicy pieces of real fruit, and a crisp graham-cracker crust.
Because there is no baking or stovetop work, it is a practical dessert for warm days, birthdays, cookouts, and holiday meals when the oven is already busy. You can assemble it in one bowl plus the crust and let the freezer do the work.
The recipe is also wonderfully make-ahead friendly. Prepare it the night before, then add the whipped cream and strawberry garnish just before serving for a dessert that looks special with very little last-minute effort.
If you enjoy cool cream cheese desserts, our no-bake cheesecake mousse is another easy option for your dessert table.
Ingredients You’ll Need
The homemade crust starts with a short list of pantry staples. Graham-cracker crumbs, melted unsalted butter, and granulated sugar create a sturdy, lightly sweet base that balances the creamy filling.
- Graham-cracker crumbs: Use 1 1/2 cups, or about 150 grams.
- Unsalted butter: Six tablespoons bind the crumbs and add buttery flavor.
- Granulated sugar: Two tablespoons go into the crust, while another 1/2 cup sweetens the filling.
- Full-fat cream cheese: An 8-ounce package provides the signature cheesecake tang and a smooth texture.
- Vanilla extract: One teaspoon rounds out the dairy and berry flavors.
- Strawberry ice cream: Use 1 quart, approximately 1.5 pints or 950 milliliters.
- Fresh strawberries: One cup finely chopped berries adds color, texture, and fresh strawberry taste.
If you are short on time, use one prepared 9-inch graham-cracker crust instead of making the crumb crust. Whipped cream or 1 cup of thawed frozen whipped topping is optional, but it makes the finished pie especially inviting.
For another frozen dessert idea, take a look at this mint fudge ice cream dessert, which layers cool confectionery flavors in a similarly freezer-friendly format.
How to Make It Step-by-Step
Step 1: Make the graham-cracker crust by stirring the crumbs, melted butter, and 2 tablespoons of sugar together until every crumb is lightly moistened. Press the mixture firmly over the bottom and slightly up the sides of a 9-inch pie plate, using the bottom of a measuring cup to create an even layer.
Step 2: Chill the crust for 20–30 minutes while you prepare the filling. If you are using a prepared 9-inch graham-cracker crust, skip this step and keep the crust refrigerated until needed.
Step 3: Place the softened full-fat cream cheese, 1/2 cup of sugar, and vanilla in a mixing bowl. Beat until smooth and creamy, scraping the sides of the bowl so no small cream cheese lumps remain.
Step 4: Remove the strawberry ice cream from the freezer and let it sit at room temperature for 10–15 minutes. It should be thick and scoopable, not liquid or soupy, because slightly softened ice cream creates a creamier filling that firms more reliably.
Step 5: Beat or fold the softened ice cream into the cream-cheese mixture until the color and texture are even. Work promptly, but avoid excessive mixing once the ice cream is incorporated.
Step 6: Fold in 1 cup of finely chopped fresh strawberries. If the berries are especially juicy, pat them dry with paper towels first so excess liquid does not create icy pockets in the finished pie.
Step 7: Spoon the strawberry cheesecake mixture into the chilled crust. Smooth the top with a spatula, cover the pie tightly, and freeze for at least 4–6 hours until firm; overnight freezing gives the best texture.
Step 8: Set the pie at room temperature for approximately 10 minutes before cutting. Add whipped cream and sliced strawberries immediately before serving, then use a hot, dry knife for neat portions.
Pro Tips for the Creamiest Pie
Start with completely softened cream cheese. Cold cream cheese can leave tiny lumps behind, and those lumps become more noticeable after the filling freezes.
The ice cream should soften only enough to stir. If it melts completely, the filling may become loose and take longer to firm; a thick, scoopable consistency is the better target.
Finely chop the strawberries rather than leaving large chunks. Smaller pieces distribute evenly through every slice and make the pie easier to cut after freezing.
- Use a metal or glass pie plate that fits a standard 9-inch crust.
- Press the crust firmly, especially around the edge, to prevent crumbs from falling away.
- Cover the pie well so it does not absorb freezer odors.
- Dip a sharp knife in hot water and wipe it dry between cuts.
- Garnish only after the pie has softened for about 10 minutes.
For a drink pairing or another chilly treat, our coffee milkshake recipe brings a creamy café-style flavor to the same dessert spread.
Serving Suggestions
Serve each slice with a small crown of whipped cream and a few fresh strawberry slices. A strawberry half placed on top makes the dessert instantly recognizable, while a scattering of extra graham crumbs adds a pleasant contrast.
Keep the garnishes simple because the pie already has plenty of color and flavor. If you like a stronger cheesecake presentation, add a few tiny graham-cracker crumbs around the whipped cream just before carrying the pie to the table.
This dessert is particularly good after a grilled dinner, but it also fits afternoon celebrations and casual family meals. Cut modest slices at first because the filling is rich, and return the pie to the freezer between servings.
For a baked berry-and-cream-cheese option to serve alongside it, try these blueberry cream cheese treats.
Storage and Make-Ahead Advice
Cover the pie tightly with plastic wrap or foil and keep it frozen. It is best enjoyed after freezing overnight, when the filling is fully firm and the crust has had time to set.
Let only the portion you plan to serve stand at room temperature for approximately 10 minutes. Avoid leaving the entire pie out for an extended period, since repeated softening and refreezing can damage the smooth texture.
Add whipped cream and sliced strawberries immediately before serving rather than before freezing. This keeps the topping fresh and prevents the berries from releasing extra liquid onto the frozen surface.
More Cheesecake Inspiration
If your family loves creamy fruit desserts, make a dessert sampler with this pie, a few fresh berries, and a tray of cheesecake bars. The combination gives guests a choice between a frozen slice and a tender baked-style bite.
Our cherry cheesecake bars are a lovely companion recipe, especially when you want a second fruit flavor without adding another frozen dessert.
No-Bake Strawberry Cheesecake Ice Cream Pie
Ingredients
Method
- Combine the graham-cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate, then chill for 20–30 minutes.
- Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until completely smooth and lump-free.
- Let the strawberry ice cream stand at room temperature for 10–15 minutes, just until it is thick and easy to stir. Do not let it melt completely.
- Beat or fold the softened ice cream into the cream-cheese mixture until evenly blended. Fold in the finely chopped fresh strawberries.
- Spoon the filling into the chilled crust and smooth the top. Cover the pie and freeze for at least 4–6 hours, preferably overnight.
- Let the frozen pie stand at room temperature for approximately 10 minutes before slicing. Garnish with whipped cream and sliced strawberries immediately before serving.
Notes
Final Thoughts
This No-Bake Strawberry Cheesecake Ice Cream Pie is proof that an impressive dessert does not require an oven. With a crisp graham-cracker crust, smooth cream cheese and strawberry ice cream filling, and flecks of fresh fruit in every slice, it is both easy to prepare and genuinely memorable.
Give the pie at least 4–6 hours in the freezer, with overnight chilling preferred, and allow it to stand for approximately 10 minutes before serving. Finish with whipped cream and sliced strawberries for a cool, creamy dessert that tastes like summer in cheesecake form.