This No Bake Strawberry Pie with Cream Cheese Filling is everything you want in a spring and summer dessert: Easy to make, full of fresh fruit (3 pounds of strawberries in there!) and with a cool and creamy layer of cheesecake filling. Yum!
Prep strawberries: Set aside 2 pounds of the strawberries. Blend the remaining pound (about 1 ½ cups) until smooth. Add water to equal 2 cups, then pour into a small saucepan.
Make strawberry sauce: Add the granulated sugar and cornstarch to the blended strawberries in the saucepan. Bring to a boil, stirring, for one minute. Remove from the heat and cool completely.
Make cream layer: While the strawberry sauce is cooling, make the cheesecake layer. Beat the softened cream cheese, then carefully fold in the whipped cream until smooth.
Assemble the pie: Spread cream cheese mix in the bottom of the pie crust; arrange enough reserved berries on top with the pointy end up to fill the entire pie. Pour cooled strawberry sauce over the top and spread between all the nooks. Slice the remaining strawberries into rounds and layer on top of the pie.
Chill the pie: Refrigerate for at least 6 hours, better overnight. For easiest slicing, freeze the chilled pie 20-30 minutes before serving. To serve, top with whipped cream, extra berries and fresh mint, if you like.