This Strawberry Cream Cheese Chill Pie is the ultimate marriage of creamy, tangy filling and sweet, fresh berries — all resting on a buttery graham cracker crust. Every bite delivers a burst of juicy strawberry flavor wrapped in smooth cream cheese, with a glossy homemade glaze for that bakery-style finish.
It’s a no-bake dessert recipe that’s both elegant and effortless, making it ideal for summer picnics, holiday gatherings, or a sweet treat after a weeknight dinner. Best of all, you can make it ahead of time, so you can relax and enjoy the moment while dessert takes care of itself.
Why You’ll Love This Recipe
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No baking required — perfect for hot days.
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Creamy, tangy filling balances the sweet strawberries beautifully.
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From-scratch strawberry glaze tastes fresh and vibrant.
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Make-ahead friendly for stress-free entertaining.
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Beautiful presentation that looks like it came from a bakery.
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Customizable with other berries or flavor twists.
Ingredient Breakdown
Cream Cheese – Smooth, tangy base for the filling.
Powdered Sugar – Sweetens without grittiness.
Vanilla Extract – Adds warmth and depth.
Whipped Topping or Whipped Cream – Lightens the texture of the filling.
Graham Cracker Crumbs – Buttery, slightly sweet crust base.
Granulated Sugar – Sweetens both crust and glaze.
Unsalted Butter – Binds the crumbs and adds richness.
Fresh Strawberries – Star of the show for topping and glaze.
Cornstarch – Thickens the glaze for a glossy finish.
Water – Helps dissolve cornstarch for a smooth texture.
Lemon Juice (Optional) – Adds brightness to the glaze.
Step-by-Step Instructions
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Prepare the crust
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In a bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press mixture firmly into a 9-inch pie dish, covering the base and sides evenly.
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Chill in the refrigerator while making the filling.
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Make the filling
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In a large bowl, beat softened cream cheese until smooth and creamy.
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Add powdered sugar and vanilla; beat until fluffy.
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Gently fold in whipped topping until fully combined.
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Spread evenly over the chilled crust.
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Make the strawberry glaze
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Puree 1 ½ cups strawberries in a blender or food processor.
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In a small saucepan, whisk together strawberry puree, sugar, cornstarch, water, and lemon juice.
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Cook over medium heat, stirring constantly, until thick and glossy (about 5–8 minutes).
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Let glaze cool to room temperature.
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Assemble the pie
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Slice the remaining strawberries and arrange over the cream cheese layer.
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Pour cooled glaze evenly over the berries.
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Chill for at least 4 hours (or overnight) until set.
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Pro Tips for Perfect Results
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Use room-temperature cream cheese to avoid lumps in the filling.
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Chill the crust to help it hold together better when slicing.
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Cool the glaze completely before pouring it over strawberries to prevent wilting.
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Dry strawberries well after washing to keep the topping neat.
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Chill overnight for the cleanest slices.
Ingredient Swaps or Variations
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Chocolate cookie crust instead of graham crackers for a richer flavor.
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Mixed berries (raspberries, blueberries) instead of all strawberries.
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Coconut whipped cream for a dairy-free option.
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Add almond extract for a nutty flavor twist.
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Top with white chocolate shavings for extra decadence.
Serving Suggestions
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Pair with iced coffee or a light herbal tea.
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Serve with a dollop of whipped cream on each slice.
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Garnish with mint sprigs for a pop of color.
Make Ahead + Storage Tips
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Make ahead: Prepare up to 24 hours in advance; keep chilled until serving.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Freezing: Freeze without strawberries and glaze; thaw overnight and top before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Yes — thaw and drain them well before making the glaze. For topping, fresh is best.
Can I make this sugar-free?
Use a sugar substitute that measures cup-for-cup and a sugar-free cookie crust.
Do I need to bake the crust?
No — this recipe is designed to be fully no-bake, but you can bake it for 8 minutes at 350°F for extra firmness.
Can I double the recipe?
Yes — make in a 9×13-inch pan for a crowd.
Ingredients
Equipment
Method
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into a 9-inch pie dish.
- Chill while preparing the filling.
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, beating until fluffy.
- Gently fold in whipped topping until fully incorporated.
- Spread over the chilled crust.
- Puree 1 ½ cups strawberries in a blender or food processor.
- In a saucepan, combine puree, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until thick and glossy (about 5–8 minutes).
- Let cool to room temperature.
- Slice remaining strawberries and arrange on top of filling.
- Pour cooled glaze over berries.
- Chill for at least 4 hours or overnight before serving.
Notes
- Baking the crust is optional but adds extra firmness.
- The glaze will thicken more as it cools.