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Strawberry Fields Forever Cheesecake Icebox Pie is a delightful no-bake dessert that combines the vibrant flavors of fresh strawberries with the creamy richness of cheesecake. This dessert is not only visually stunning with its luscious red topping but also incredibly easy to prepare, making it a favorite among home bakers and dessert enthusiasts alike. As the warm weather approaches, this refreshing pie offers a sweet escape without the need for an oven, making it an ideal choice for summer gatherings, picnics, or casual family dinners.

Strawberry Cheesecake Icebox Pie

Indulge in the refreshing flavors of summer with this Strawberry Fields Forever Cheesecake Icebox Pie. This no-bake dessert features a creamy cheesecake filling topped with vibrant, fresh strawberries. Easy to make and visually stunning, it’s perfect for picnics, family gatherings, or any celebration. The delightful balance of sweetness and tartness will elevate any occasion. Make ahead and enjoy a delightful treat that captures the essence of summertime in every bite.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

Optional garnish:

Fresh mint leaves

Whipped cream

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish to create an even layer. Refrigerate for about 30 minutes to set.

    Make the cheesecake filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add the powdered sugar and continue to beat until combined. Mix in the vanilla extract.

      Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until there are no white streaks remaining. Be careful to fold gently to keep the mixture light and airy.

        Assemble the pie: Spoon the cheesecake filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for the best results.

          Prepare the strawberry topping: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in the sugar. Allow the mixture to sit for about 20 minutes to let the strawberries release their juices.

            Serve the pie: Once the pie has set, remove it from the refrigerator. Top the cheesecake filling with the macerated strawberries, allowing some of the juices to drizzle over the top. For extra flair, add fresh mint leaves and a dollop of whipped cream before serving.

              Prep Time, Total Time, Servings:

                20 minutes | 4 hours (including chilling) | 8 servings