This strawberry marshmallow pie is a fluffy, smooth no-bake dessert made from fresh puréed strawberries and marshmallow crème in a crunchy graham cracker crust.
Marshmallow pies are the best no-bake pies, and they’re so easy to make! I also have a Biscoff marshmallow pie, chocolate marshmallow pie, and peanut butter marshmallow pie that you can try.
This recipe has been updated in 2025 from the original version posted in 2015.
Easy Strawberry Marshmallow Pie
If there’s one dessert that welcomes strawberry season at our house, it’s this cool and creamy strawberry marshmallow pie. It’s prepared similarly to a no-bake strawberry cheesecake, requiring just a few hours of chilling time. This recipe has a filling of Jet-Puffed marshmallow crème, fresh puréed strawberries, and whipped cream that gives it the lightest, fluffiest texture. If you’re looking for an easy dessert to take to a spring or summertime celebration, you’ve found it!
Why You Should Try it
- No baking. Marshmallow crème is filled with air. When mixed into the filling, that fluffiness is distributed throughout the pie, creating a soft yet stable texture without baking. It’s a glorious thing.
- It tastes like a strawberry milkshake! The combination of fresh berries, whipped cream, and marshmallow fluff in the filling is sweet, cold, and creamy, just like strawberry ice cream.
- Adaptable. You can decorate this no-bake pie any way you see fit. I garnish mine with additional strawberries and homemade whipped cream, but you can easily pipe a border of strawberry whipped cream for even more flavor.
A Few Ingredient Notes
These are some notes on the key ingredients you’ll need to make this no-bake strawberry pie. Scroll down to the printable recipe card for the full list and recipe amounts.
- Crust – I make my easy homemade graham cracker crust from crushed graham crackers (about 2 sleeves) and melted, unsalted butter. You could also use an Oreo pie crust if you prefer.
- Strawberries – You’ll need fresh or frozen puréed strawberries. If you’re using frozen strawberries, thaw and drain them first.
- Cream Cheese – Full-fat cream cheese, at room temperature.
- Marshmallow Crème – I use Kraft Jet-Puffed marshmallow crème. You can use any brand you prefer.
How to Make Strawberry Marshmallow Pie
This no-bake marshmallow pie is easy to make in just a few steps. Afterward, you leave the rest of the work to your fridge. Follow along below, and scroll to the recipe card for the printable directions.
- Make the crust. Grind the graham crackers into crumbs, then mix with melted butter until well combined. Press the crust mixture firmly into the bottom and up the sides of a lightly greased 9” springform pan (if needed, see my full tutorial on how to make a perfect no-bake crust for pies, cheesecakes, and more). Place the crust in the fridge while you make the filling.
- Purée the strawberries. Next, you’ll wash, hull, and purée the strawberries in a blender or food processor. Strain the purée through a fine mesh sieve, and discard the liquid.
- Prepare the whipped cream. Now, beat heavy cream in a chilled bowl until you reach soft peaks. Add the powdered sugar and keep beating until stiff peaks form. Set the whipped cream aside for now.
- Make the filling. In a new bowl, beat the cream cheese with sugar and vanilla, followed by the marshmallow crème and strawberry purée. Once that’s combined, slowly fold in the whipped cream by hand.
- Assemble and chill the pie. Lastly, spread the strawberry marshmallow filling into your prepared pie crust and refrigerate the pie for 3-4 hours.
- Add the topping. Once the pie sets, release it from the pan and make a fresh batch of whipped cream. Pipe a border around the top edge of the pie and garnish with fresh strawberries for serving.
Recipe Tips
- Time-saving tip. I make this pie in a springform pan because I prefer the sides to be straight, but a store-bought, ready-made graham cracker crust works just as well if you’re short on time.
- Dry the berries well. Berries can be tricky to work with because the added moisture can change the texture and integrity of no-bake desserts. Always dry the strawberries well after washing and before adding them to the filling.
- Use full-fat ingredients. The secret to ultra-creamy no-bake cheesecake and marshmallow pie is using full-fat cream cheese and heavy cream to make the filling. Low-fat ingredients have a higher water content, and the texture won’t be as silky.
- Scrape down the bowl. This is especially true when using a stand mixer, but scraping down the sides of the bowl while you beat the cream cheese and filling ensures that everything is well-mixed.
- More garnishes. Top this pie with shaved white chocolate, mini marshmallows, or homemade lemon curd.
How to Store
- Refrigerate. This strawberry marshmallow pie needs to be kept cold. Store it covered in the fridge for up to 3-4 days.
- Freeze. You can freeze the marshmallow pie before adding the whipped topping. Wrap the whole pan tightly in a double layer of plastic wrap and freeze it for up to 2 months. Thaw the pie in the fridge before garnishing and serving.
More Strawberry Desserts
Easy Strawberry Marshmallow Pie
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
A fluffy, smooth strawberry cheesecake infused with marshmallow crème. This is the best no-bake strawberry pie that you will ever have!
Ingredients
For the Crust:
- 2 cups (224g) graham cracker crumbs (about 2 sleeves)
- 6 tablespoons (84g) unsalted butter, melted
For the Filling:
- 8 ounces fresh strawberries, pureed
- 1 cup (236ml) heavy whipping cream, cold
- ½ cup (65g) powdered sugar
- 8 ounces (452) full-fat cream cheese, at room temperature
- ¼ cup (48g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (104g) Jet-Puffed Marshmallow Creme
For the Topping:
- ¾ cup (177ml) heavy whipping cream, cold
- ½ cup (65g) powdered sugar
- Additional fresh strawberries for garnish
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind the graham crackers into a fine crumb using a food processor or blender. Combine the melted butter and graham cracker crumbs, stirring until well combined.
- Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan to create the crust. Refrigerate the crust while preparing the filling.
For the Filling:
- Wash and hull the strawberries. Puree them in a food processor or blender until smooth. Pour the puree through a mesh sieve, separating the liquid from the fruit. This should yield about ½ -1/3 cups of pureed fruit, set aside. Discard the liquid.
- Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
- Next beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the marshmallow creme and strawberry puree, beating until combined.
- Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.
For the Topping:
- Prepare another batch of whipped cream following the instructions above. Use a large piping bag to pipe the borders of the cheesecake. Garnish with fresh fruit.
Notes
- To make this pie easier, you can use a prepare graham cracker pie crust.
- Do not skip straining the strawberry puree or the pie won’t set properly.
Hello, would this taste good with a biscof crust?
Yes!
This recipe took like two hours to make. It was a nightmare. I’m unclear why I put parchment paper in the spring pan because when trying to cut pieces all it did was cut paper and bring it up with the pie … but just in pieces. I let this baby sit in the fridge for three hours and it didn’t set like a firmer dessert pie might.
It tasted good once I just spooned the glop onto a plate.
Hi Sam- two hours? Why so long? The parchment paper on the bottom of the pan is to help you remove the dessert from the pan with ease. If you left it there, I could understand why it would be difficult to cut it. This should not set like a firmer dessert though, it’s super light and airy, it’s not like a no-bake cheesecake because of the marshmallow fluff.
Can this be frozen
I made this for a friend’s Birthday & it was hand’s down the best & easiest cheesecake I’ve ever made. I did change the crust & used chocolate Graham Crackers, also the strawberry’s were not very ripe so I added 1/2 teaspoon of strawberry extract to the batter.
I made the stabilized whipped cream & also added 1/8 teaspoon of strawberry extract.
It was sssssssssssoo good, not a crumb left.
Thank you very much for another wonderful recipe to WOW my friends.
Wow Susie, thank you so much!