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