There’s something magical about a Strawberry Icebox Pie that instantly brings back memories of sunny afternoons and family gatherings. With its luscious strawberry filling, creamy texture, and crisp graham cracker crust, this no-bake dessert is the perfect balance of sweet, tangy, and refreshing.

I first discovered this recipe during a scorching summer when turning on the oven was out of the question. One bite of the cool, velvety pie, bursting with fresh strawberry flavor, and I was hooked. Now, it’s my go-to dessert for potlucks, barbecues, and any occasion that calls for a stress-free, make-ahead treat.

Why You'll Love This Strawberry Icebox Pie

Get ready to fall in love with this easy and irresistible dessert. Whether you're a fan of fruity sweets or just need a no-fuss dessert, this pie checks all the boxes.

First off, it’s completely no-bake. No need to turn on the oven or worry about complicated steps—just mix, chill, and enjoy.

It’s also incredibly refreshing. The combination of fresh strawberries and a creamy filling creates a light yet indulgent dessert, perfect for warm weather.

You won’t believe how easy this is to make. With just a handful of ingredients and a few simple steps, even beginner bakers can master this recipe with ease.

Plus, it’s make-ahead friendly. Prep it the day before, let it chill overnight, and serve it straight from the fridge for a hassle-free dessert that’s ready when you need it.

Ingredients Notes

The magic of Strawberry Icebox Pie lies in its simple yet flavorful ingredients. Each component plays a key role in achieving that perfect balance of texture and taste.

Fresh strawberries are the star of the show. Be sure to use ripe, juicy berries for the best natural sweetness and vibrant color. If strawberries aren’t in season, you can use frozen berries, just be sure to thaw and drain them first.

Sweetened condensed milk adds the perfect amount of creaminess and sweetness to the filling. This thick, luscious ingredient blends beautifully with the strawberries, creating a silky texture.

Cream cheese gives the pie its signature richness and a slight tang that complements the sweetness of the berries. Be sure to let it soften at room temperature for easy mixing.

Whipped topping (or homemade whipped cream) makes the pie extra light and fluffy. If you prefer homemade, simply whip heavy cream with a little powdered sugar until soft peaks form.

Finally, the graham cracker crust provides the perfect crunchy contrast to the creamy filling. You can make your own by combining crushed graham crackers with melted butter, or save time by using a store-bought crust.

How To Make This Strawberry Icebox Pie

Making this delightful Strawberry Icebox Pie is a breeze. Here’s how to put it together step by step.

Start by preparing the crust. If making it from scratch, mix crushed graham crackers with melted butter and press the mixture firmly into a pie pan. Pop it in the fridge to firm up while you make the filling.

Next, prepare the strawberry mixture. Blend fresh strawberries until smooth, then strain the puree to remove seeds. This ensures a smooth, velvety filling with no unwanted texture.

In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and mix until fully incorporated. Stir in the strawberry puree, blending everything until well combined.

Gently fold in the whipped topping, being careful not to deflate the mixture. This step gives the pie its airy, melt-in-your-mouth texture.

Pour the filling into the chilled crust, spreading it evenly. Cover and refrigerate for at least 4 hours, or until the pie is set. For best results, let it chill overnight to allow the flavors to fully develop.

Storage Options

This Strawberry Icebox Pie stores beautifully, making it a fantastic make-ahead dessert.

For best results, keep the pie covered in the refrigerator for up to 3 days. Use plastic wrap or an airtight container to prevent it from absorbing fridge odors.

Want to save some for later? This pie freezes well! Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. When ready to serve, let it thaw in the fridge for a few hours until it reaches the perfect consistency.

To keep the crust crisp, consider storing slices individually and adding fresh whipped cream or garnish just before serving.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is! Here are a few ways to switch it up:

For a lighter version, swap out the sweetened condensed milk for Greek yogurt or light cream cheese. It won’t be quite as rich, but still delicious.

Try a chocolate twist by using an Oreo cookie crust instead of graham crackers. The combination of strawberries and chocolate is always a winner.

For a citrusy upgrade, add a bit of lemon or lime zest to the filling. The extra acidity enhances the strawberry flavor beautifully.

Make it dairy-free by using coconut milk instead of sweetened condensed milk and dairy-free cream cheese. Top with coconut whipped cream for a tropical touch.

Experiment with other berries! Raspberries, blueberries, or a mix of different berries all work wonderfully in this pie.

No matter how you make it, this Strawberry Icebox Pie is guaranteed to be a crowd-pleaser. So go ahead—slice, serve, and enjoy every creamy, fruity bite!