Beyond Frosting » Recipes » Desserts » No-Bake Desserts » Easy Strawberry Marshmallow Pie

Easy Strawberry Marshmallow Pie

A fluffy, smooth strawberry cheesecake infused with marshmallow crème. This is the best no-bake strawberry pie that you will ever have!

A gorgeous slice of strawberry pie on a white ruffled edge plate with a silver fork in the background.

I understand that some of you are still digging out from last week’s snow storm, but we are in full Strawberry season here. This past weekend, I (along with Dorothy and Lindsay) hosted a group of food bloggers here in Southern California. I have so much more to tell you about it this later this week! While we ate a TON of food, it seemed everyone was particularly impressed with the fresh fruit! I love to use fresh fruit when it comes to dessert!

An overhead shot of a strawberry pie with a blue bowl of strawberries in it, a blue napkin in the background and a stack of white rimmed plates with 3 silver forks on top.

This Easy Strawberry Marshmallow Pie tastes like a fresh strawberry milkshake. It it a no-bake strawberry cheesecake that is mixed with a jar of Jet-Puffed Marshmallow Crème, which  gives this dessert the most lightest and fluffy texture EVER! It topped with whipped cream and chopped strawberries. 

A whole stawberry pie with a graham cracker crust and whipped cream swirls. It's back light with some plate, napkins and silver wear in the background.

Marshmallow pies are what I like to call “next level” when it comes to no-bake pies. The marshmallow crème is filled with air and when mixed into pie, that fluffiness is distributed throughout the pie. It is a glorious thing. I have a Biscoff Marshmallow Pie and also a Nutella version as well.

I like to make this pie in a spring form pan because I like the sides to be straight, but a store-bought graham cracker crust would work out just as well.

The graham cracker crust is so easy to make. You just need to pulverize the graham crackers in a food processor until they are crumbs. Then you melt some butter over top and stir until the crumbs are well coated. Then you just press them into the pan. It seems like a daunting task, but you just need to be sure the crust is wet enough to press in the pan. Make sure you see all my tips for how to make a crust in a springform pan

A no-bake Strawberry pie is sitting on a white ruffled cake plate.

Berries can be tricky to work with because they can be very wet, and change the texture and integrity of the dessert. Whenever I work with berries, I always wash and dry them (as best as I can) before adding to the dessert.

I also spoon them into the mixing bowl and opposed to pouring them in. That way, you can control amount of liquid that you are putting into your batter. You want the strawberries to be very finely chopped for the filling. 

A silver fork with a bite of strawberry pie on it, and a slice of pie blurred out in the background.

Once all of your ingredients are mixed for the filling, you just need to pour them into your crust and let it sit for a couple hours to get firm. You can decorate this pie any way you see fit. I sprinkled it with additional strawberries and whipped cream. You just might want to keep this dessert for yourself because it is that good.

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Easy Strawberry Marshmallow Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 2.7 from 3 reviews
  • Author: Julianne Dell
  • Prep Time: 20 mins
  • Chill Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


A fluffy, smooth strawberry cheesecake infused with marshmallow crème. This is the best no-bake strawberry pie that you will ever have!


For the Crust

  • 2 ¼ C Graham cracker crumbs
  • ½ C Unsalted butter, melted

For the Filling

  • 12 oz Cream cheese
  • 1 jar (7oz) Marshmallow Crème
  • 2 8-ounce containers Cool Whip, thawed
  • 1 cup Strawberries finely diced
  • Lemon zest


For the Crust

  1. 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. Line the bottom of the pan with parchment paper.
  2. Grind the graham crackers into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

  1. Beat the cream cheese until it’s completely smooth, scrape down the sides of the bowl as needed. Add marshmallow fluff and beat into cream cheese until smooth and well-mixed. Next, add one container of Cool Whip, mixing until well combined.
  2. Use a food processor and tap a few times to chop strawberries into small pieces. Spoon strawberries and lemon zest into cream cheese. Turn the mixer to medium-high and beat until strawberries are well incorporated into the batter. Pour into prepared pie crust and refrigerate for 2-4 hours until firm.
  3. Top with additional Cool Whip and sprinkle with leftover strawberries.


– To make this pie easier, you can use a prepare graham cracker pie crust.
– The “prep time” includes allowing the Cool Whip to Thaw.
– The “cook time” is time this pie needs to rest in the refrigerator. There is no actual baking involved in this recipe.
– Be sure to dry strawberries as best as possible

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33 thoughts on “Easy Strawberry Marshmallow Pie”

  1. Avatar photo
    Melissa Shelton

    Hello, I’m looking to make this in a day advance for a sort of pot luck where it will be sitting out all day .Will this be a soupy mess and melt? It’s winter here. Thanks.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Melissa, it’s not meant to be sitting out for long periods of time, it does need to be chilled.

  2. I made this as directed but how do you get the foil off the bottom without it breaking apart. Next time I will use a pie plate instead.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Usually once it’s cold it comes right off but parchment paper is probably a better option, I’ll make that update

  3. Avatar photo
    Gail Starner

    Hi u say 3 bars of cool whip 8 oz. So do you mean 2 containers That total 8 ounces meaning both of the jars sorry I’m a little confused I want to make sure I get this right it looks awesome and thank you

  4. Avatar photo
    Brenda M. Morris

    I’ve made a similar recipe before but adding the strawberries and Cool Whip was delicious. Thanks for sharing!

  5. I made this pie for company tonight and it was a fail I had the pie in fridge for 4 hours and it was mush and fall apart. Won’t make again!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sonia, I am sorry to hear you had a bad experience with this. I’ve never experienced what you’re describing. A couple of possibilities, were the strawberries too wet when you added them, leaving extra water and moisture? Did you use a full-fat cream cheese? Between the cream cheese, marshmallow creme and Cool Whip there should be plenty of stability here.

  6. I wonder how far in advance I could make this pie? I want to serve it Sunday evening and would love to make it tonight, Friday evening….do you think two days in the fridge is too long?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Stefanie, sorru I didn’t see your comment early. A day in advance is more than acceptable. I might save the whipped topping to add before serving.

      1. Well, I made this and my husband said it was his favorite dessert I have made to date!!

  7. Julianne - Beyond Frosting
    Beyond Frosting

    I did manage to get it out but it took awhile! I have so much going on this month it is crazy. I might jus have to make this pie again to get through it.

  8. Julianne - Beyond Frosting
    Beyond Frosting

    Oh my gosh! Thank YOU for coming! It was really special! I wish I could have shared this pie with everyone!