A fluffy, smooth strawberry cheesecake infused with marshmallow crème. This is the best no-bake strawberry pie that you will ever have!
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!
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.
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.
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.
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
- Prep Time: 20 mins
- Chill Time: 3 hours
- Total Time: 3 hours 20 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 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
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. Line the bottom of the pan with parchment paper.
- 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.
- 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:
- 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.
- 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.
- Top with additional Cool Whip and sprinkle with leftover strawberries.
Notes
– 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
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!