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Creamy No-Bake Strawberry Lemonade Icebox Pie

no-bake strawberry lemonade icebox pie - featured image
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A creamy no-bake pie combining tangy lemonade and fresh strawberries in a buttery graham cracker crust, perfect for summer gatherings and easy to prepare without an oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberry puree (fresh or thawed frozen strawberries blended smooth)
  • 1 cup sliced fresh strawberries (for garnish)
  • Optional: a few sprigs of fresh mint

Instructions

  1. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are evenly coated and the mixture feels like wet sand. Press this mixture firmly into the bottom and about 1-inch up the sides of your 9-inch pie pan. Use the bottom of a glass to press down evenly for a smooth surface. Chill in the fridge for at least 15 minutes to set.
  2. Prepare the strawberry puree: While the crust chills, blend fresh or thawed strawberries until smooth. For a seed-free finish, push the puree through a fine mesh sieve. Set aside.
  3. Whip the cream: In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes. Do not overwhip. Set aside.
  4. Mix the cream cheese filling: In another bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add powdered sugar and continue mixing until fully incorporated and silky.
  5. Add flavorings: Stir in lemon juice, lemon zest, and vanilla extract into the cream cheese mixture. Beat gently to combine.
  6. Fold in whipped cream: Carefully fold about half of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until fully combined but still fluffy.
  7. Incorporate the strawberry puree: Gently fold the strawberry puree into the filling. Swirl for a marbled effect or mix completely for a uniform pink color.
  8. Assemble the pie: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
  9. Before serving: Garnish the pie with fresh sliced strawberries and mint leaves. Optionally, sprinkle some lemon zest on top just before slicing.

Notes

Use cold heavy cream for best whipping results. Soften cream cheese fully to avoid lumps. Chilling overnight yields best slicing results. Optional to bake crust at 350°F for 8 minutes for crunchier texture. Dairy-free and gluten-free substitutions available.

Nutrition

Keywords: no-bake pie, strawberry lemonade pie, summer dessert, icebox pie, easy dessert, creamy pie, no oven dessert

Find it online: https://piperplate.com/creamy-no-bake-strawberry-lemonade-icebox-pie-recipe-easy-and-perfect-for-summer/