Decadent No-Bake Strawberry Cream Pie with Oreo Crust & Chocolate Ganache

Serve up a slice of pure summer bliss with this luscious and airy Strawberry Cream Pie! Forget the oven and tedious baking; this no-bake marvel is crafted with a crunchy Oreo cookie crust, a rich and tangy cream cheese filling bursting with fresh strawberries, and a velvety fudgy ganache layer that beautifully mimics the flavor of a chocolate-covered strawberry. It’s the perfect cool treat for warm weather gatherings or a delightful anytime indulgence.

Ah, summer! It’s my absolute favorite time of year, especially for one reason: fresh strawberry picking at our local berry farm. Every early June, my dad and I make it a tradition to head out and gather pounds of sweet, ruby-red strawberries. We usually come home with a generous haul, roughly 5-6 pounds, ready to be transformed into an array of delicious treats.

With such a bounty, the perennial question arises: what should we make first? While I have my go-to strawberry recipes, such as refreshing strawberry popsicles, classic chocolate strawberry shortcake, and dreamy strawberry cream cheese frosting, this year I was craving something a little different.

Why This No-Bake Strawberry Cream Pie Is Your Summer Dessert Hero

My heart was set on the delightful combination of chocolate and strawberries, specifically a chocolate-covered strawberry experience. However, making individual chocolate-covered strawberries can be surprisingly time-consuming, not to mention a bit messy when dealing with melted chocolate in the summer heat. On top of that, I wasn’t keen on turning my oven into an inferno, especially not for something like my chocolate covered strawberry brownies.

That’s when inspiration struck, leading to the creation of this incredible Strawberry Cream Pie! It perfectly delivers on all fronts: the luscious taste of chocolate-covered strawberries without the fuss, and absolutely no baking required. This pie is a total win-win in my book, combining convenience with unparalleled flavor.

What makes this strawberry pie truly special? It’s a harmonious blend of textures and tastes. Imagine a creamy, smooth filling made with real cream cheese and fresh berries, nestled within a crisp, chocolatey Oreo cookie crust. To elevate it further, a generous layer of rich chocolate ganache crowns the pie, creating that irresistible chocolate strawberry flavor profile. Thanks to the velvety strawberry cream cheese filling, each bite also reminds you of a luxurious strawberry cheesecake pie, much like my popular blueberry cheesecake pie. For an extra burst of fresh fruit, I gently folded in additional chopped strawberries into the filling, ensuring every slice is packed with berry goodness.

The most challenging part of this entire recipe? The waiting! Allowing your strawberry cream cheese pie enough time to chill properly is crucial for achieving that perfect firm, sliceable texture. But trust me, the anticipation is well worth it for this stunning no-bake dessert.

Essential Ingredients For Your Perfect Strawberry Cream Pie

Crafting this delightful cream cheese strawberry pie requires a few simple, yet high-quality ingredients. Each component plays a vital role in achieving the pie’s incredible texture and flavor. Let’s dive into what you’ll need:

Oreo Cookie Crumbs: For the crust, I wholeheartedly recommend Oreo cookies. Their deep chocolate flavor perfectly complements the strawberries, creating that sought-after chocolate-covered strawberry experience. However, if you prefer a different base, classic graham cracker crumbs are a fantastic alternative. Make sure your crumbs are finely crushed for a consistent crust.
Butter: Melted butter is essential for binding the cookie crumbs together, forming a firm and delicious crust that holds its shape beautifully. Unsalted butter is preferred so you can control the salt level.
Salt: A pinch of salt enhances the flavor of the crust, especially if you’re using unsalted butter. It helps to balance the sweetness and brings out the chocolate notes in the Oreos.
Heavy Cream: This is key to creating that light, airy, and luscious filling. We’ll be whipping heavy cream into homemade whipped cream, which acts as a natural thickener and provides a much superior texture and taste compared to store-bought whipped toppings like Cool Whip. For best results, ensure your cream is very cold. You can learn how to make homemade whipped cream with ease.
Cream Cheese: For the rich, tangy backbone of our pie filling, a block of full-fat cream cheese is non-negotiable. Low-fat or fat-free versions contain more water, which can result in a runny, less stable filling. It’s also crucial that your cream cheese is at room temperature and soft to the touch before mixing, to prevent any lumps.
Powdered Sugar: This finely milled sugar does double duty. It sweetens the filling, balancing the tanginess of the cream cheese, and also helps to stabilize the mixture, contributing to the pie’s firm set. Sifting it is a good practice to avoid lumps.
Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth that completes the filling.
Fresh Strawberries: Of course! Fresh, ripe strawberries are at the heart of this pie. You’ll need some for blending into a puree for intense strawberry flavor in the filling, and additional chopped berries to fold in for texture and an extra burst of fruit in every bite.
Chocolate for Ganache: Semisweet chocolate is ideal for the ganache, offering a balanced sweetness that pairs wonderfully with the strawberries. Ensure it’s good quality chocolate, finely chopped for even melting.
Heavy Whipping Cream for Ganache: Used to create the smooth, pourable ganache.
Unsalted Butter for Ganache: A small amount of butter adds gloss and richness to the ganache, making it extra decadent.
Pinch of Salt for Ganache: Just like in the crust, a tiny bit of salt (kosher or sea salt works well here) in the ganache enhances the chocolate flavor.

Step-by-Step Guide: How To Make This Dreamy Strawberry Cream Pie

Creating this stunning no-bake strawberry cream cheese pie is surprisingly straightforward. Follow these simple steps for a dessert that looks and tastes like it came from a gourmet bakery:

Prepare the Oreo Crust: In a medium bowl, combine the finely crushed Oreo cookie crumbs, melted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate. A flat-bottomed glass or the back of a spoon can help you create an even, compact crust. Refrigerate the crust while you prepare the filling to help it set.
Make Strawberry Puree: Take 1 cup of your fresh strawberries and blend them in a blender or food processor until completely smooth. This will yield about 1/2 cup of vibrant strawberry puree, which will infuse the filling with intense berry flavor.
Whip the Heavy Cream: In a large mixing bowl (ideally chilled, with a chilled whisk attachment if using a stand mixer), beat the cold heavy cream on medium-high speed until stiff peaks form. This usually takes about 3-4 minutes. You’ll know it’s ready when you lift the beaters and the peaks stand tall without collapsing. Gently transfer the whipped cream to another bowl and refrigerate it to keep it cold and stable.
Prepare the Cream Cheese Filling: In the same mixing bowl (no need to clean it!; switch to a paddle attachment if using a stand mixer), beat the room-temperature full-fat cream cheese with the sifted powdered sugar and vanilla extract until the mixture is completely smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is well combined. Then, beat in the strawberry puree until fully incorporated.
Combine and Assemble: Gently fold the chilled whipped cream into the cream cheese mixture until just combined, being careful not to deflate the whipped cream. Then, gently fold in the remaining 1 cup of fresh chopped strawberries. Spread this luscious strawberry cream cheese filling evenly into your pre-chilled Oreo crust. Place the pie back in the refrigerator while you quickly prepare the ganache.
Create the Decadent Ganache: Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the 1/2 cup heavy whipping cream over medium heat until it just begins to simmer around the edges (do not let it boil).
Finish the Ganache: Pour the hot cream directly over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt. Add the softened butter and a pinch of salt, then gently stir with a whisk or spatula until the mixture is completely smooth, glossy, and uniform.
Top and Chill: Carefully pour the warm ganache evenly over the strawberry cream cheese filling in the pie crust. You can gently tilt the pie plate to help it spread. Refrigerate the pie for at least 4 hours, or ideally overnight, until it is firm enough to slice cleanly. This chilling time is essential for the pie to set properly.

Once chilled, your magnificent No-Bake Strawberry Cream Pie is ready to be served! Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Troubleshooting: Why is My Strawberry Cheesecake Pie Lumpy?

A common culprit for a lumpy no-bake strawberry pie or cheesecake filling is cold cream cheese. For a perfectly smooth and creamy texture, it is absolutely essential that your full-fat cream cheese is at room temperature and soft to the touch before you begin mixing. If it’s too cold, it won’t blend smoothly with the sugar and will result in small lumps. Take it out of the refrigerator at least an hour or two before you plan to make the pie.

Tips for No-Bake Pie Success

Achieving a perfect no-bake pie is easy when you keep a few key tips in mind:

Room Temperature Cream Cheese: As mentioned, this is paramount. Set it out well in advance (at least 1-2 hours) to ensure it’s completely softened. This is the secret to a lump-free, silky smooth filling.
Cold Heavy Cream: For whipping, ensure your heavy cream, mixing bowl, and even whisk attachment are thoroughly chilled. This helps achieve stiff peaks quickly and efficiently. Warm cream simply won’t whip properly.
Don’t Overmix Whipped Cream: Beat until stiff peaks form, but stop there. Overmixing can cause the whipped cream to separate and become grainy, which will affect the texture of your pie filling.
Gentle Folding: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion with a spatula. This preserves the airiness of the whipped cream, contributing to the pie’s light and fluffy texture.
Chill Time is Critical: Resist the urge to cut into the pie too soon! The 4-hour minimum (or ideally overnight) chill time allows the filling and ganache to set properly and firm up, ensuring clean, beautiful slices. Patience is a virtue here!
Sifting Powdered Sugar: For the smoothest filling, always sift your powdered sugar. This removes any tiny clumps that can stubbornly refuse to dissolve, ensuring a silky consistency.
Quality Chocolate for Ganache: Using good quality semisweet chocolate will significantly impact the flavor and texture of your ganache. Better chocolate melts more smoothly and tastes richer.

Serving Suggestions & Variations

This Strawberry Cream Pie is a showstopper on its own, but here are a few ideas to make it even more special or to customize it to your liking:

Elegant Garnish: A few extra fresh strawberry slices, a sprinkle of delicate chocolate shavings, or a dollop of fresh, lightly sweetened whipped cream can elevate its presentation. A sprig of fresh mint also adds a beautiful pop of color.
Different Crusts: While the Oreo crust is fantastic and perfectly complements the chocolate-covered strawberry theme, consider a classic graham cracker crust for a more traditional cheesecake feel. A vanilla wafer crust also offers a lighter, subtly sweet base.
Berry Boost: For an even more intense strawberry flavor and a juicier texture, you could lightly macerate some of the chopped strawberries with a teaspoon of sugar for about 15-20 minutes before folding them into the filling. This draws out their natural juices and enhances their sweetness.
White Chocolate Ganache: For a delightful twist, try topping the pie with a luscious white chocolate ganache instead of dark chocolate. This creates a visually stunning contrast and a different flavor profile.
Mixed Berry Pie: While this recipe focuses on strawberries, you could experiment with a mix of other berries like raspberries, blueberries, or even blackberries. Just ensure they are ripe and well-drained. These can be incorporated into the filling or used as a colorful topping.

More Irresistible No-Bake Dessert Recipes

If you’ve fallen in love with the ease and deliciousness of this strawberry cream cheese pie, you’re in for a treat! Explore these other fantastic no-bake desserts that are perfect for any occasion, especially when you want to keep the oven off during those warm summer months:

No Bake Biscoff Cheesecake
No Bake Chocolate Pie
No Bake Peanut Butter Pie
No Bake Mini Cheesecakes
No Bake Cheesecake Bars
Strawberry Cheesecake Dip

No-Bake Strawberry Cream Pie with Chocolate Ganache

Yield:
8-10 servings

Prep Time:
30 minutes

Chill Time:
4 hours

Total Time:
4 hours 30 minutes

Indulge in this delightful no-bake Strawberry Cream Pie, a perfect summer dessert! It features a rich Oreo cookie crust, a creamy strawberry cheesecake-like filling, and a luscious chocolate ganache topping, tasting just like a gourmet chocolate-covered strawberry. Made without Cool Whip, this recipe relies on homemade whipped cream for an incredibly light and airy texture.

Ingredients

2 cups chocolate sandwich cookie crumbs, such as Oreo (about 25-30 cookies)
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
Pinch of table salt
2 cups chopped fresh strawberries (divided)
1/2 cup heavy whipping cream, cold
8 ounces (1 block) full-fat cream cheese, room temperature and not cold to the touch (do not substitute with low-fat or fat-free)
1 cup powdered sugar, sifted (plus more for dusting, optional)
1 teaspoon vanilla extract

For the Chocolate Ganache:

4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1 tablespoon unsalted butter, softened
Pinch of salt (preferably kosher or fine sea salt)

Instructions

In a large bowl, mix together Oreo crumbs, melted butter, and salt until evenly moistened. Press firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate. Refrigerate for at least 15 minutes while you make the filling.
To make the strawberry puree, place 1 cup of the fresh chopped strawberries into a blender or food processor and blend until completely smooth (this should yield approximately 1/2 cup of puree). Set aside.
In a large, chilled mixing bowl (using a whisk attachment for a stand mixer is ideal), beat the cold heavy cream on medium-high speed until it thickens and stiff peaks form, about 3-4 minutes. The peaks should hold their shape when the beaters are lifted. Gently transfer the whipped cream to another bowl and keep it cold in the refrigerator.
In the same mixing bowl (no need to wash; switch to a paddle attachment if using a stand mixer), beat the room-temperature full-fat cream cheese with the sifted powdered sugar and vanilla extract until the mixture is light, smooth, and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Beat in the prepared strawberry puree until fully incorporated and the mixture is uniformly pink.
Gently fold the chilled whipped cream into the cream cheese mixture until just fully incorporated, being careful not to overmix and deflate the whipped cream. Then, gently fold in the remaining 1 cup of fresh chopped strawberries. Spread this creamy filling evenly into the chilled Oreo pie crust. Place the pie back in the refrigerator while you prepare the ganache.
Make the Ganache: Place the finely chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the 1/2 cup heavy whipping cream until it just begins to simmer around the edges; do not let it boil.
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt. Add the softened butter and a pinch of salt, then stir gently with a whisk or spatula until everything is melted and the ganache is completely smooth and glossy.
Carefully pour and spread the warm ganache evenly on top of the strawberry cream cheese filling. Refrigerate the pie for at least 4 hours, or ideally overnight, until it is firm enough to slice cleanly. The longer it chills, the better it will set.
Refrigerate any leftovers in an airtight container for up to 5 days.

Notes

For the best texture, ensure your cream cheese is at room temperature. Cold cream cheese will result in a lumpy filling.
Do not substitute full-fat cream cheese with low-fat or fat-free versions, as they contain more water and will not set properly.
Make sure your heavy cream is very cold before whipping to achieve stiff peaks.
When folding, be gentle to maintain the airiness of the whipped cream and the light texture of the filling.
Chilling time is crucial! Allow at least 4 hours for the pie to set. Overnight is even better.
Enjoyed this recipe? You might also love my other no-bake dessert creations such as No Bake Chocolate Pie, No Bake Peanut Butter Pie, No Bake Mint Chocolate Chip Pie, No Bake Gingerbread Cream Pie, and No Bake Blueberry Cheesecake Pie.

Recommended Kitchen Tools

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9 Inch Pie Plate
Stand Mixer (Optional, but highly recommended)
Blender or Food Processor

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First published June 16, 2015