Easy Strawberry Cheesecake Cream Pie (no bake!)

This recipe was born of me attempting to make my usual cheesecake pie and realizing that we didn't have enough eggs. So I improvised, and the result was just amazing! If you're ever looking for a dessert that's fast, easy, pretty, and delicious, this is definitely it.

Ingredients for filling:
1 regular graham cracker crust (the kind with an inverted plastic lid)
2 8-ounce packages of softened cream cheese
1 cup confectioners sugar (I actually used a tablespoon or two less of a full cup for mine)
2-3 teaspoons pure vanilla extract (use more or less depending on your own taste)
1 12-ounce (regular) tub of whipped topping (reserve about a cup of it)

In a large bowl, add the cream cheese, sugar and vanilla. Using an electric mixer and a rubber spatula, beat these ingredients until everything is smooth and combined--it took me about 2 minutes of beat/scrape/beat/scrape. Using the rubber spatula, scoop the whipped topping on top of the cream cheese mixture and fold it in well, until all ingredients are creamy, reasonably fluffy, and well-combined.

Scoop the filling into your graham cracker crust, smooth it out, put the lid on, and put it in the freezer. If you have too much filling to fit it all into the crust, don't panic--just put the extra away and save it to use as a fruit dip the next day. :)

Now use this time to prepare your topping!

Homemade strawberry topping:
2 cups halved fresh strawberries
3/4 cup of granulated sugar
1 1/2 cups water (plus 1/4 cup of very hot, but not boiling, water, set aside)
2 rounded teaspoons cornstarch
a few drops of red food coloring (optional)

Put the water in a medium saucepan and heat until boiling. Add the sugar and stir until it dissolves. Add the strawberries and food coloring. Cook for about 5-10 minutes at a simmer, stirring frequently. In a coffee cup, combine the extra 1/4 cup of very hot water with the cornstarch and mix until the cornstarch dissolves. While stirring briskly, add the cornstarch to the pan and continue stirring for about 30 seconds while it thickens. Immediately remove from heat and pour into a storage container of your choice, then put this topping in the fridge (or freezer, if you're in a hurry) to cool.

The pie should stay in the freezer for at least an hour. Then move it to the fridge. As soon as the strawberry topping is chilled, everything is ready! Cut slices of the pie, spoon strawberry topping over the slices, and top with a spoonful of the reserved whipped topping.

The end result is very light and creamy, but with a wonderful "cheesecake" taste, and the strawberries are super-good. I gave this to my partner and the kidlet, and both of them absolutely raved over it. :)

Potential calorie-reducing substitutions: I haven't personally tried this, but I'm betting you could use reduced-fat cream cheese, Cool Whip "Lite", and possibly even Splenda to reduce calories/fat and still have a tasty dessert in the end. :hi:

That brings back memories. It was one of the first things I learned to make as a pre-teen just interested in cooking, except with cherries. My BIL makes a version in a 9x13 glass cake pan and tops half with cherries and half with blueberries. And he makes that flour, sugar, butter, and chopped pecan crust for it.

Always tastes really good! :loveya:

A carton of really good yogurt with a couple of tablespoons of whey protein powder stirred in tastes like the richest cheesecake ever eaten. I used Trader Joe's greek-style apricot yogurt last time. Deeelicious.