No-Bake Strawberry Cheesecake Pie with Pretzel Crust
Creamy no-bake strawberry cheesecake with a salty-sweet pretzel graham cracker crust. Homemade strawberry puree folded into whipped cream cheese creates a light, fluffy filling. Chilled overnight for optimal texture, topped with fresh strawberries and whipped cream just before serving.
Ingredients
- ½ cup pretzel crumbs, crushed, from 1 cup salted mini pretzel twists or piecescrushed saltine crackers1:1saltysavory
adds slight butter flavor
- 1 cup graham cracker crumbs, from about 8 full sheet graham crackers
- 3 Tablespoon granulated sugar, for crust
- 5 Tablespoon unsalted butter, melted
- 1 ½ lbs strawberries, rinsed and hulled, for puree
- 1 cup heavy cream, cold, for whipping
- 16 ounce cream cheese, full-fat brick, softened to room temperature
- 1 cup confectioners' sugar, for fillingpowdered sugar1:1identical product
none
- 1 teaspoon vanilla extract, pure, for filling
- 1 cup strawberries, sliced, for topping
- 2 Tablespoon granulated sugar, plus 1 teaspoon, divided, for topping
- ½ teaspoon vanilla extract, pure, for whipped cream topping
- heavy cream, for whipped cream topping
Instructions
- 1
Preheat oven to 350°F.
- 2
Grind pretzels and graham crackers into fine crumbs using a food processor, blender, or by crushing in a sealed bag with a rolling pin.
- 3
Mix crumbs, granulated sugar, and melted butter until combined and sandy.
- 4
Press mixture firmly into bottom and sides of a 9-inch pie dish using the bottom of a flat measuring cup.
- 5
Bake for 15-16 minutes until set.
- 6
Remove from oven and cool for at least 30 minutes before filling.
- 7
Puree strawberries completely in a food processor.
- 8
Strain puree through a fine mesh sieve, pressing down with a spoon and discarding seeds.
- 9
Simmer strained puree over low-medium heat, stirring occasionally, until reduced to 1/2 cup or slightly more.
- 10
Cool puree completely to room temperature.
- 11
Whip cold heavy cream to stiff peaks using a hand or stand mixer on medium-high speed.
- 12
Beat softened cream cheese on medium speed until smooth and creamy, scraping bowl as needed.
- 13
Add cooled strawberry puree, confectioners' sugar, and vanilla extract to cream cheese and beat on medium-high speed until smooth and combined.
- 14
Using a rubber spatula, fold whipped cream into cheesecake filling on low mixer speed until combined, taking several turns to avoid deflating air.
- 15
Spread filling into cooled crust and smooth the top with an offset spatula.
- 16
Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours, preferably 12 hours.
- 17
About 10-15 minutes before serving, toss sliced strawberries with granulated sugar.
- 18
Whip heavy cream, remaining sugar, and vanilla extract on medium-high speed until medium peaks form.
- 19
Top pie with strawberries and pipe or dollop whipped cream.
- 20
Cut with a clean sharp knife, wiping between slices.
Tips
Press crust very firmly and compactly for structural integrity.
Strawberry reduction time varies by pan type and fruit water content; watch for visual cues rather than strict timing.
Do not add sugar to strawberry puree while reducing to preserve pure flavor.
Fold whipped cream gently to maintain airiness in the filling.
Refrigerate at least 12 hours for best texture and set.
Prepare fresh strawberry and whipped cream topping shortly before serving to keep crisp.
Good to Know
Cover and store leftover cheesecake in refrigerator for up to 5 days.
Strawberry puree can be made in advance and cooled before use. Crust can cool up to 2 days before filling. Cheesecake filling can refrigerate up to 2 days before topping.
Top with fresh strawberries and whipped cream about 10-15 minutes before serving. Cut with a clean sharp knife, wiping between slices for neat presentation. Serve individual slices with strawberries and whipped cream dollop.
Common Mistakes
Do not skip cooling the crust before adding filling to avoid warming and breaking the crust.
Do not add sugar or other ingredients to strawberry puree during reduction to preserve pure strawberry flavor.
Do not over-fold the whipped cream into the filling to avoid deflating the air and resulting in dense texture.
Do not use the freezer to set the cheesecake as it may cause texture degradation.
Do not skip the 8-hour minimum refrigeration to ensure proper setting.
Substitutions
adds slight butter flavor