Strawberry Cheesecake Pie (No Bake Filling)

This strawberry cheesecake pie combines an extraordinarily creamy no-bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. The filling is adapted from regular no bake cheesecake and we’re adding real strawberries without any artificial flavoring. To get enough fruit flavor, apply the same technique used in this strawberry cake recipe by pureeing then reducing strawberries down. It’s an extra step, but completely worth it especially if you have sweet summer strawberries on hand!

strawberry no bake cheesecake pie

Is this strawberry cheesecake? Is this strawberry pie? It’s neither, but it’s both.

You’re looking at a no-bake strawberry cheesecake filling that tastes like strawberry mousse. It sits in a salty and sweet pretzel graham cracker crust and is prepped in a pie dish, not a springform pan (though that works too!). Baking the crust is key to its structure, so this isn’t completely no bake.

Whatever you call it, this dessert is 100% pure strawberry goodness and perfect for summertime.

slice of strawberry no bake cheesecake pie

Strawberry Cheesecake Pie Details

  • Flavor: Have you had plain no bake cheesecake before? It’s wonderfully tangy without an overpowering cream cheese flavor. In this strawberry cheesecake pie recipe, we’re flavoring the filling with strawberry. (And I have a pumpkin no bake cheesecake too!) The strawberry flavor is light because we aren’t using the crutch of artificial flavoring. Some strawberry pie recipes call for strawberry flavored gelatin powder, but we’re skipping it here. My #1 piece of advice is to only make this strawberry cheesecake pie when you have super sweet strawberries. You’ll find the flavor lacking if your strawberries aren’t in their prime. So, save this for the warmer months when strawberries are in their peak season. (I tested this recipe in May with the reddest strawberries I could find and the flavor was excellent.)
  • Texture: By closely following this recipe, you’ll be rewarded with a slice of ultra smooth and creamy pie that’s reminiscent of mousse. The filling’s light texture contrasts beautifully with the crisp crunch of the pretzel graham cracker crust and juicy sugared strawberries on top. The best bites are those with extra crust AND sliced strawberries!
  • Ease: No bake cheesecake is A LOT easier than traditional baked cheesecake. Without eggs and baking, there’s really no room for huge error. For example, you can’t over-bake the filling and you don’t have to mess with a cheesecake water bath either. We’re essentially cutting every single complicated step and I know that’s music to your ears when it comes to from-scratch desserts!

Pretzel/Graham Cracker Crust Hybrid

Before jumping into the step photos and printable recipe, I want to explain the pretzel graham cracker crust. For the crust, you’ll use 1/2 cup of crushed pretzel crumbs and 1 cup of graham cracker crumbs. Stir these together with melted butter and some sugar.

  • Problem Using Only Pretzels: The crust does not set up properly using only pretzel crumbs. It was so sandy and crumbly that we couldn’t even cut slices. (And that’s after baking the crust to help it set, too.) Maybe using more melted butter would help, but that would require additional testing. Instead, using a blend of graham cracker and pretzel crumbs gives us that salty sweet flavor and it still maintains its structure.
  • Can I Skip Baking the Crust? I don’t recommend it. Since we’re using pretzels and serving this out of a pie dish, the entire dessert benefits from baking the crust.

SAVE TIME: Bake and cool the crust as you prepare and cool the reduced strawberry puree.

pretzel graham cracker crust mixture in bowl and in pie dish

Reduced Strawberry Puree Adds The Flavor

After or during the crust’s bake and cool time, start preparing the strawberry flavor. We’re following the same exact process that we use for strawberry cake, only starting with a little extra strawberries. Since we’re not baking this dessert, I recommend straining the puree to rid the seeds. Puree the strawberries, strain the puree, then reduce the puree on the stove. If some seeds slip through, don’t worry about– you can’t detect a few here and there.

strawberries in food processor

Depending on the pan and stove heat, reducing the strawberry puree down can take anywhere from 25-35 minutes. The 1/2 cup of reduced puree usually has the consistency of applesauce. Let it cool completely before using in the filling.

reduced strawberry puree

Step By Step Photos For Filling

The strawberry cheesecake pie’s filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. The air whipped into the cream gives the entire cheesecake its structure and stability. Use the 2nd bowl for the cream cheese, confectioners’ sugar, cooled reduced puree, and vanilla extract. 1st & 2nd bowl:

whipped cream and strawberry filling mixtures in bowls

Fold the whipped cream into the cream cheese mixture, then spread into the baked and cooled crust. I like using a large or small offset spatula, which makes it easier and keeps the pie (and slices) looking neat. Instead of the oven, the filling sets in the refrigerator. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 8-12 hours. This makes for a great make-ahead dessert!

*Do not freeze the cheesecake to set it because the filling won’t slice and you’ll lose the creamy velvet texture.

strawberry cheesecake filling

strawberry no bake cheesecake with whipped cream on top

Whipped cream and sugared strawberries make a simple dessert look elevated! Both toppings are pretty convenient because you use the same ingredients in the filling. You can buy 2 lbs of strawberries and 1 pint of heavy cream and have enough for the filling AND toppings.

Helpful Tools I Use & Recommend

  1. Blender or Food Processor: This is an essential tool to pulse the pretzels and graham crackers as well as puree the strawberries. This blender is fantastic quality for its price.
  2. Pie Dish: Time and time again, this glass pie dish is an absolute favorite. If using a springform pan, I use and love this one.
  3. Fine Mesh Sieve: Use this to strain the seeds from the strawberry puree.
  4. Electric Mixer: You need a handheld mixer or stand mixer for the filling. The whisk attachment can be used for whipping the cream as well as mixing the cream cheese mixture.
  5. Small Offset Spatula: This is helpful for packing and smoothing the filling into the crust.
  6. Piping Bag & Tip: Though optional, piping the whipped cream on top adds a beautiful finishing touch. In these photos, I used Ateco 849 and a reusable piping bag.
Print
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strawberry no bake cheesecake pie

Strawberry Cheesecake Pie (No Bake Filling)

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 9 hours, 15 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Description

This strawberry cheesecake pie combines creamy no bake strawberry cheesecake filling with a crunchy, salty and sweet pretzel graham cracker crust. To get enough fruit flavor, use strawberries when they are in season.


Ingredients

Pretzel Graham Cracker Crust

  • 1/2 cup (50g) crushed pretzel crumbs (from 1 cup salted mini pretzel twists or pretzel pieces)
  • 1 cup (100g) graham cracker crumbs (about 56 full sheet graham crackers)
  • 3 Tablespoons (38g) granulated sugar
  • 1/3 cup (5 Tbsp; 72g) unsalted butter, melted

Strawberry Filling

  • 1.5 lbs (about 680g) strawberries, rinsed & hulled
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • two 8-ounce blocks (450gfull-fat cream cheese, softened to room temperature
  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Toppings

  • 1 cup (about 150g) sliced strawberries
  • 2 Tablespoons + 1 teaspoon (29g) granulated sugar, divided
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Crust: Use a food processor or blender to grind the pretzels and graham crackers into a fine crumb. (Or crush both in a zipped top bag with a rolling pin.) Mix the crumbs, granulated sugar, and melted butter together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 30 minutes (and up to 2 days) before adding the filling. Meanwhile, prep the reduced strawberry puree in the next step.
  3. Strawberries for the filling: Puree the strawberries completely. You will have 1.5 – 2 cups puree– anywhere around this amount is fine. Strain through a fine mesh sieve, using a spoon to press it down and work it through the strainer. Discard seeds. Stirring occasionally, simmer the strained puree over low-medium heat until you’re left with 1/2 cup or a little over 1/2 cup. This takes at least 25-35 minutes, but could take longer depending on your pan or how juicy your strawberries were. *Do not add sugar or anything to the puree or reduced puree– it’s just pure strawberries. Allow to cool completely to room temperature before using in the filling. (See make ahead instructions below if doing this in advance.)
  4. Rest of the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the cooled reduced strawberry puree, confectioners’ sugar, and vanilla extract and beat on medium-high speed until combined, creamy, and smooth. Scrape down the sides and up the bottom of the bowl as needed to help combine. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  6. Spread filling into cooled crust. Use a small offset spatula to smooth down the top.
  7. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. The longer refrigerated, the nicer the no-bake cheesecake will set up. I don’t recommend using the freezer to set this cheesecake filling.
  8. Toppings: About 10-15 minutes before slicing and serving, prepare the toppings. Stir the sliced strawberries and 1 teaspoon (4g) of granulated sugar together. Set aside as you prepare the whipped cream topping. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, remaining sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  9. Remove pie from the refrigerator. Spoon strawberries on pie and pipe whipped cream around the edges. (I used Ateco 849 piping tip.) Or you can serve each individual slice with strawberries and a dollop of whipped cream.
  10. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  11. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: You can prepare the crust (steps 1 and 2) up to 2 days in advance. Cover and store baked and cooled crust at room temperature until ready to use. You can prepare the strawberry reduction (step 3) 1-2 days in advance. Cover and refrigerate, then bring to room temperature before using in step 4. You can also freeze the reduced strawberry puree for up to 3 months. Thaw, bring to room temperature, then use in the recipe. You can prepare the entire filling (steps 3-5) 1 day in advance before spreading into the crust in step 6. Cover and refrigerate until ready to use. You can prepare the whipped cream and strawberries for the topping (step 8) 1 day in advance. Cover and refrigerate both until ready to use.
  2. Pretzel/Graham Cracker Crust: It’s ideal to use both pretzel and graham cracker crumbs in this recipe. If desired for more explanation, see section above Pretzel/Graham Cracker Crust Hybrid. If you want a plain graham cracker crust, follow this graham cracker crust recipe. You could skip baking the crust, but I recommend still baking it to really ensure the crust sets up and the slices cut neatly.
  3. Can I Make This in a Springform Pan? Yes. Follow the recipe exactly as written including baking the crust, but use a 9 inch springform pan. When it’s time to serve, use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
  4. Can I Use Frozen Strawberries For the Filling? Yes. Thaw, then puree, strain, and cook as directed. The puree may take longer to reduce down. For best taste, I recommend fresh strawberries for the topping.
  5. Can I Make Mini No-Bake Cheesecakes? Yes. Use this crust and filling recipe and follow the instructions in my mini no bake cheesecakes, which are made in a standard muffin pan.

Keywords: strawberry cheesecake pie

slice of strawberry no bake cheesecake pie

62 Comments

  1. Do I use salted or unsalted pretzels for the crust?
    I am looking forward to preparing this for Father’s Day.
    My husband’s all time favorite fruit!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Barb! You can use either salted or unsalted pretzels. We recommend salted for a sweet/salty combination in the crust. Let us know if you end up trying it!

  2. Do I have to strain the seeds from the berries?

    1. Hi Caroline! I recommend it, yes. (See step 3.) However feel free to skip that step if desired.

      1. Thanks so much for the quick reply. Can hardly wait to make this pie!!

  3. Could you make this into a no bake blueberry cheesecake? If so, how?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Abby, We haven’t tested this recipe with different berries, but you could certainly give it a try. Puree the blueberries, then reduce the puree on the stove. If you try it, let us know how it goes!

  4. Hi Sally,
    This recipe sounds so yummy, and I will be making it, soon. Soon, as in when I go pick some strawberries at the strawberry patch.
    I was curious, can I use blueberries in the place of the strawberries. I think it would be delicious if it’s possible. Just wondering.
    Thank you so much for all your great recipes. Have a fantastic summer.

    1. Hi Glenda! I haven’t tested this with other berries or fruits, but I can’t see any issue with it as long as you use 1/2 cup of reduced puree in the cheesecake filling. Let us know what you try!

      1. Thank you, Sally
        That was my thought, also. I will let you know when I try the blueberries, but I can’t wait to try the strawberries. They have spring/summer written all over them.
        Again, thank you!!!

  5. Hi Sally, would any part of this recipe work with dried strawberries? Thank you!

    1. Hi Brooklyn, maybe freeze-dried strawberry powder, but I haven’t tested it. Let me know if you do!

      1. Thank you for the quick reply!

    2. I’m wondering the same – would freeze dried strawberries, pulverized to a crumb, work; so please, share an update if you try it! Thanks!

      1. Kyra Janille says:

        Hi Sally! I’d love to add this to my DIY wedding dessert buffet next month. I’m planning to make all the desserts by myself so this no-bake recipe will be very helpful. However, I want to make it into smaller batches. What alternative pan size or serving suggestion would you recommend?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Kyra! How about individual servings like our no-bake cheesecake jars? You can use the crust (no need to bake if using jars) and filling from this recipe.

  6. Valerie from The North says:

    Hi Sally,
    First of all, big fan! Love seeing your emails pop up in my inbox! I was wondering if you tried cooking strawberries whole and then straining and reducing? I know it’s an extra step, I was told in culinary school that when you purée any fruit with small seeds it releases a bitter flavor from the seed into your final product. Any thoughts?? I can’t wait to make this for my mum, her favorite ice cream is the Ben & Jerry Strawberry CheeseCake so this is going to taste like Heaven to her!!

    1. Hi Valerie! Thank you so much for subscribing! You know, I didn’t try cooking/straining/pureeing the strawberries in that order but I’m sure that would work just fine. Let us know if you try it though!

  7. HI Sally, Do you think it would work to layer in a small mason jar alternating crust and filling? Does the crust have to be baked?

    1. Hi Therese! Absolutely. And you could definitely skip baking the crust if you do it that way.

  8. Oh gosh, strawberries are my favorite and when I saw this recipe, I immediately texted my friend. We’re going to go strawberry picking tomorrow. Can’t wait to try this, thank you!

  9. Hi Sally,

    I was wondering if I could do an all graham cracker crust instead of using pretzels.

    1. Trina @ Sally's Baking Addiction says:

      Hi Maya, definitely! You can follow this graham cracker crust recipe instead.

  10. Delicious! I made the pie day before yesterday and served it last night. Everyone loved it. We liked that it wasn’t too sweet and the taste of my freshly picked strawberries really dominated. As always, your instructions are outstanding. My crust was a bit more crumbly than I thought it should have been – not sure why – I weighed all the ingredients. Also, I didn’t make the whipped cream topping since I didn’t want to be whipping it while I had guests. I used the refrigerated canned stuff. I know it’s not as good, but it worked. Questions- how far in advance can I make whipped cream? I will definitely make this again and experiment with other fruit. Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary Ann we’re so glad you enjoyed this recipe! Whipped cream can be made ahead and chilled in the refrigerator for up to 24 hours.

      1. Great to know – thank you!

  11. I made the pie yesterday and served it today. It was good, but the crust was crumbly and did not hold together well; it seemed to need more butter. The filling was good, but could have been a touch sweeter. Maybe my strawberries weren’t sweet enough?
    Nice pie, but I would tweak the crust and filling if I make it again. Thank you!

  12. Absolutely delicious. First time I made strawberry cream cheese pie, taste like mousse. I made 2 kinds; one for my husband on Keto diet with almond flour crust and monk fruit sweetener. The other for rest of my family, following your recipe. Both came out perfect and will be gone within 2 days. Hardest part was waiting to be chilled overnight. Will make this again.

  13. Hi Sally,

    I love all of your recipes! Thanks for sharing! By chance can you freeze this pie after made? TIA

    1. Hi Stephanie! Absolutely. Thaw it in the refrigerator and serve cold.

  14. Diane Mowery says:

    Oh my, this recipe is so easy and fun to make. I am 70 years young, have been baking most of my life, but recently my son said, your baking has become so much better, hmmmmm. I find it’s the little things that make my baking better. Room temperature, keep it cold, toast the nuts. Thank you so much for all the wonderful notes and making it fun to bake and eat.

  15. I made this for a belated Mother’s Day celebration. Everyone loved it, light and creamy. The pretzels in the crust added a perfect compliment to the sweet filling. There was a few slices left over which I took to work–they were thrilled. A perfect dessert–Thank you!

  16. BLAND and NOT worth all the effort. At all. Ends up tasting like a 5-minute pie made with cool whip, even with Philly brand cream cheese, fresh cream and sweet local strawberries. And, yes, I made it EXACTLY as written, no additions or substitutions, even when I knew better (lemon juice).

    While this might not be a “baked” cheesecake, it sure puts you through a lot of steps and takes just as long but you end up with poor results. Read the recipe and you’ll see you have to bake and cool the crust, and cook down the berries and wait for the puree to cool before you can even mix the filling. So there are MANY steps, it messes up a lot of bowls and tools, and after all that work turns out almost tasteless — in fact, the only thing that actually had flavor was the crust and the fresh sliced berries on top! It did not taste like cheesecake whatsoever, which I actually anticipated since there is no lemon juice or sour cream to add twang, and it has the soft texture of a faux cream pie when refrigerated. We ended up freezing it after the first slice just to save it, and added lemon juice to the strawberries on top. So if you are determined to make it anyway, be ready to be disappointed, and then still have to wash a knife, cutting board, cookpot, sieve, blender, bowl for cream plus mixer whisk, bowl for cream cheese mixture plus mixer beaters, and all the spatulas and measuring cups and spoons.

    WASTE OF TIME and NOT RECOMMENDED! Just make a REAL cheesecake and be done with it.

    1. Thank you for your feedback! It’s always helpful as I test new recipes.

      1. I made this exactly as instructed, as I always do with your recipes because I know you’ve done the work and the finished product never disappoints. Though it took some time (mainly the strawberry purée part), it was 100% worth it! Absolutely loved it!

  17. Hi, this looks delicious and I’d love to make it. Is there a gluten free option for the crust, or do you have a different gluten free crust recipe that pairs well with the filling?
    Thanks for this recipe!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elaine! We haven’t tried it ourselves, but you can try using gluten-free pretzels and gluten-free graham crackers to create the same crust. Or, the crust from our Chocolate Coconut Almond Tart is naturally gluten-free and would be delicious here as well. If you give either a try, we’d love to know how it turns out for you.

  18. Could I use unsalted pretzels & add a little salt to the crust?

    1. Lexi @ Sally's Baking Addiction says:

      That will work just fine, Chris. Enjoy!

  19. What is nutrition info per serving?

    1. Trina @ Sally's Baking Addiction says:

      Hi Dawn, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  20. We found this pie way blah after following the recipe to the letter. Strawberry puree needed sugar and the whipped cream, cream cheese filling definitely needed more sugar. The berries I used were juicy and ripe, but even that was not enough to save it. The effort put into this recipe was not worth the trouble to me, and I threw it down the garbage disposer after one piece–not worth the calories. Too much whipping cream and cream cheese for our tastes, and not enough flavor. If presentation alone were being evaluated, though, I would have given it five stars, as it looked quite pretty and tempting. Ah, appearances!

    1. Thank you for your feedback, Pat, and thanks for trying the recipe. We received feedback like this earlier this week too and both have been very helpful.

  21. Jenna Lehr says:

    I made this today exactly as written and I loved it. I didn’t wait the full eight hours to eat it. We waited three and still loved it but I’ll have it again for breakfast in the morning and am sure it will be be even better.

    My only thought in terms of feedback for other bakers is mine seemed to need more melted butter for the crust. I didn’t add it but if I made it again I would. It was very crumbly. Still delicious but I think it would hold up better if I had a little more butter.

    Thanks sally! (Side note I made your lemon poppy muffins from your cookbook this morning and LOVED those too!!)

    1. Trina @ Sally's Baking Addiction says:

      Thank you for the feedback, Jenna! We’re so glad you enjoyed this recipe.

  22. Awesome recipe! Thanks!

  23. I have NO idea how there are negative reviews because crumbs are only left from my pie pan. It was that delicious! Everyone loved it. Thanks so much Sally for another tasty recipe!

    1. I forgot to give this recipe 5 stars!

  24. Just made this ahead of time for my birthday tomorrow- birthdays in May = pink strawberry cakes every year!! ! Just licking the strawberry cream cheese filling off my spatula has got me so excited!! Usually I cut down on the sugar when following Sally’s recipes (sometimes up to 50%), but this one I think the quantities are just right!! The filling is not too sweet at all, which is just the way I like it!

    Definitely a lot of steps to follow, I prepared the crust whilst the strawberry puree was reducing, and left everything to cool over lunch. Then did the whipping and combining later, so definitely requires a lot of free time, but I’m confident it’s super worth it!

    Thank you so much for all of the amazing recipes you create!
    Huge fan !

    1. Lexi @ Sally's Baking Addiction says:

      Thank you for the positive feedback, Francisca — we hope you have a wonderful birthday and enjoy this pie!

  25. Made this for my birthday dinner and it was a big hit! I’ve made Sally’s no-bake cheesecake before so the smooth mousse-like texture was exactly what I expected. I bake cheesecakes all the time and I know that anytime you bake with strawberries or raspberries the volume of liquids you add for flavor is super important. So I pureed and reduced the strawberries the night before so I wouldn’t be rushed. It took quite a bit longer than the recipe said but I was super cautious with the low temp of my stovetop to avoid scorching. The only thing that didn’t work as well for me was the crust but that’s probably just me. I am not a fan of graham cracker crusts that go up the side as I can never make them as solid as I’d like and the crumble when I make that first cut. Luckily my family doesn’t care how pretty it is once it’s on the plate and they ate every crumb. 🙂 I’ll definitely make this again!

  26. Margaret Dusel says:

    Can this recipe be doubled? Or should I just cook twice?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Margaret, for best results we recommend making 2 individual batches. Hope you love it!

      1. Margaret Dusel says:

        Thank you Hilari. I ended up doubling it due to time constraints and the pies came out beautifully. SO yummy. Everyone at the Memorial Day party loved it! I don’t eat strawberries whole (seeds) but loved the flavor. Perfect combo of sweet and tangy.
        Thanks!

      2. Margaret Dusel says:

        BTW, just ate the last piece and you’d never know it was 5 days old. The flavor maybe even better lol

  27. OMG, this pie was delicious. I made it over the Memorial day weekend, and it was a huge hit. Even my husband ate it and he doesn’t eat strawberries. It was very smooth and refreshing. Thanks Sally for all your great recipes. Your my go-to desert person and everything always turns out excellent!!

  28. Carrie Proud says:

    So the flavor was delicious. Even after refrigerating overnight, my filling really had no shape after cutting in to it. It looked pretty on the outside but no firmness, I missed the step on letting the purée cool, wonder if that made the difference?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carrie, Adding the strawberry puree while hot definitely could have been the culprit! It would have melted the whipped cream and cream cheese not allowing it to set up properly. It’s an easy fix if you try again!

  29. Adri Hodge says:

    Hi Sally, would I be able to make this recipe in mini tart pans? If so how long should I bake the crust for?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Adri, you sure can make this in mini tartlets. We’re unsure of the exact bake time, as it will depend on the size of your mini tartlets. Keep a close eye on them. Hope you enjoy it!

  30. Stephanie Sembera says:

    This is one of the best desserts I have ever made, excellent recipe! I have celiac so to accommodate my GF needs I used Schar honeygrahams and Snyder’s GF mini pretzels for the crust. Absolutely amazing!! The texture is incredible, it’s not too sweet, tons of flavor, I cannot say enough good things!

    1. Trina @ Sally's Baking Addiction says:

      We’re so happy to hear that it turned out, Stephanie!

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