This strawberry yogurt pie recipe is the dessert I make when I want something impressive without turning on the oven.
It has a buttery graham cracker crust, a creamy strawberry yogurt filling, and a pile of fresh berries on top.
It tastes like a cross between cheesecake and a fruit parfait, and it comes together with about twenty minutes of hands-on work.
The rest is just chill time, which means the fridge does most of the heavy lifting for you.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Yogurt Pie Recipe
This is one of those recipes that looks far more complicated than it actually is.
Nobody has to know it took you twenty minutes and zero trips to the oven.
It also happens to be one of the easiest desserts to dress up for a crowd, right alongside my yogurt pie recipe, which uses the same basic method with a different fruit twist.
- No oven required, so it will not heat up your kitchen in the summer
- Only a handful of ingredients, most of which you may already have
- Make it a day ahead, which makes it perfect for parties and potlucks
- The tangy yogurt keeps it from tasting overly sweet, unlike some cream pies
- A gorgeous, bakery-style presentation with almost no effort
Ingredients
You will need a short list of pantry and fridge staples, plus fresh strawberries for the topping.
Everything here plays a specific role in the crust, the filling, or the finishing touch, and I will walk through exactly when each one gets used.
If you enjoy no-bake fruit desserts like this one, you might also like my strawberry cream cheese pie recipe.
- For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling
- 8 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 (5.3 ounce) containers strawberry Greek yogurt
- 1 packet (¼ ounce) unflavored gelatin
- 2 tablespoons cold water
- 1½ cups whipped topping, thawed, or freshly whipped heavy cream
- For the Topping
- 1½ cups fresh strawberries, hulled and sliced
- â…“ cup strawberry glaze or seedless strawberry jam, warmed
Kitchen Equipment Needed
None of this requires anything fancy, though a couple of good tools will make the process smoother and the finished pie prettier.
Read Also: No Bake Cheesecake Recipe
- A 9 inch pie dish
- Large and medium mixing bowls
- An electric hand mixer
- A rubber spatula
- A small microwave-safe bowl for the gelatin
- Measuring cups and spoons
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on what has actually made the process easier and the results better.
1. Glass Pie Dish
A glass dish lets you see exactly how thick and even your crust is before it goes into the fridge, which matters a lot for a no-bake crust.
It also chills faster than ceramic, which helps the filling set on schedule.
2. Electric Hand Mixer
Beating the cream cheese smooth by hand is doable, but a hand mixer gets it silky in under a minute and keeps you from ending up with lumps in the filling.
It is also handy if you decide to whip your own cream instead of using whipped topping.
3. Strawberry Greek Yogurt
Greek yogurt gives the filling a thicker, richer texture than regular yogurt, and it holds its shape better once the pie is sliced.
I always reach for a full-fat strawberry Greek yogurt for the best flavor and creaminess.
4. Unflavored Gelatin
This is the ingredient that keeps your slices clean instead of collapsing into a puddle on the plate.
A small packet goes a long way and is worth keeping stocked in your pantry for pies like this one.
5. Graham Cracker Pie Crust
On busy weeks, I will grab a store-bought graham crust to save time, and honestly nobody has ever noticed the difference once the filling and berries are on top.
It is a great shortcut when you need this pie done fast.
Step-by-Step Instructions: How to Make Strawberry Yogurt Pie
Follow these steps in order and your pie will set up perfectly every time. I have broken each phase into detailed sub-steps so nothing gets missed.
Step 1: Make the Graham Cracker Crust
- In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar until evenly combined.
- Pour in the melted butter and stir with a fork until the mixture looks like wet sand and every crumb is coated.
- Tip the mixture into your 9 inch pie dish.
- Using the bottom of a measuring cup or a flat-bottomed glass, press the crumbs firmly and evenly across the bottom and up the sides of the dish.
- Place the crust in the freezer for 10 to 15 minutes while you prepare the filling. This helps it firm up so it holds together when you slice the finished pie.
Step 2: Bloom and Dissolve the Gelatin
- Sprinkle the unflavored gelatin evenly over the 2 tablespoons of cold water in a small microwave-safe bowl.
- Let it sit undisturbed for about 5 minutes. It will absorb the water and turn into a solid, wrinkled mass. This step is called blooming and it is what allows the gelatin to dissolve smoothly instead of forming clumps.
- Microwave the bloomed gelatin for 10 to 15 seconds, just until it turns fully liquid and clear.
- Set it aside to cool for a few minutes so it is warm rather than hot when you add it to the filling.
Step 3: Beat the Cream Cheese Base
- In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth, about 1 to 2 minutes.
- Add the powdered sugar and vanilla extract, then continue beating until fully combined and no streaks remain.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly mixed.
Step 4: Add the Yogurt and Gelatin
- Add the strawberry Greek yogurt to the cream cheese mixture and beat on low speed until smooth and evenly pink throughout.
- Drizzle in the cooled, liquid gelatin while continuing to mix on low speed. Mixing while pouring keeps the gelatin from setting into strings before it is fully distributed.
- Beat for another 30 seconds to make sure the gelatin is completely incorporated.
Step 5: Fold in the Whipped Topping
- Add the whipped topping to the strawberry yogurt mixture.
- Using a rubber spatula, gently fold it in with a scoop-and-turn motion rather than stirring vigorously. This keeps the filling light and airy instead of dense.
- Continue folding just until no white streaks remain and the mixture is uniform in color.
Step 6: Fill, Chill, and Top the Pie
- Remove the chilled crust from the freezer and pour the strawberry yogurt filling into it.
- Smooth the top with your spatula so it is level and even.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set and no longer jiggly in the center.
- Just before serving, arrange the sliced fresh strawberries decoratively over the top of the pie.
- Warm the strawberry glaze or jam for a few seconds in the microwave until it is pourable, then brush or drizzle it over the berries for a glossy, bakery-style finish.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Tips for The Best Strawberry Yogurt Pie
A few small details make the difference between a pie that slices cleanly and one that slumps on the plate.
I picked up most of these tricks while testing my strawberry icebox cake recipe, since both desserts rely on a similar chill-to-set method.
- Make sure your cream cheese is fully softened before mixing, or you will end up with small lumps
- Do not skip the gelatin blooming step, since dumping it in dry can leave gritty bits in the filling
- Chill the crust before filling it, which helps it hold its shape once sliced
- Give the pie the full 4 hours in the fridge, since cutting it early will result in soft, messy slices
- Add the fresh strawberry topping right before serving so the berries stay bright and juicy
Serving Suggestions
This pie is rich enough to stand entirely on its own, but it also pairs beautifully with a few simple sides.
Another favorite: Berry Trifle
- A dollop of extra whipped cream on each slice
- A scoop of vanilla bean ice cream on the side
- Fresh mint leaves scattered over the top for color and fragrance
- A glass of iced tea or sparkling lemonade alongside it for a summer gathering
- A light fruit salad to round out a brunch spread
Variations of Strawberry Yogurt Pie
Once you have the base method down, it is easy to switch things up depending on the season or what you have on hand.
I originally worked out a lot of these swaps while developing my strawberry rhubarb pie recipe, and several of the same ideas apply here.
- Swap the graham cracker crust for a chocolate cookie crust for a richer flavor
- Use raspberry or peach yogurt in place of strawberry for a different fruit profile
- Fold in a handful of chopped fresh strawberries directly into the filling for extra texture
- Make it dairy free by using coconut yogurt and a dairy free whipped topping
- Turn it into individual mini pies using a muffin tin lined with crust for portion control
Storage and Reheating
Since this is a chilled dessert, storage is simple and there is no reheating involved.
For a different make-ahead option, my no bake strawberry cheesecake cups follow a similar storage approach if you want individual portions instead of slices.
- Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator
- It will keep well for up to 3 days, though the topping is best within the first 24 hours
- For longer storage, freeze the pie without the fresh strawberry topping for up to 1 month
- Thaw a frozen pie overnight in the refrigerator, then add fresh berries and glaze just before serving
- Avoid leaving the pie at room temperature for more than an hour, since the dairy filling needs to stay cold
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie, and will vary depending on the specific brands you use.
For a closer look at how yogurt-based desserts compare nutritionally, check out my yogurt parfait recipe.
- Calories: approximately 290 per slice
- Total Fat: 16 grams
- Carbohydrates: 31 grams
- Sugar: 22 grams
- Protein: 5 grams
- Calcium: a meaningful source, thanks to the yogurt and cream cheese
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients bring some genuine nutritional value along with the flavor.
I go into more depth on this topic in my strawberry cheesecake recipe, since the two desserts share several of the same core ingredients.
- Greek yogurt is a good source of protein and probiotics that support gut health
- Fresh strawberries are rich in vitamin C and antioxidants
- Gelatin contains collagen, which some people take for joint and skin support
- Cream cheese and dairy contribute calcium for bone health
- Using less added sugar than a traditional baked pie makes this a slightly lighter dessert option
FAQs About Strawberry Yogurt Pie
1. Can I use regular yogurt instead of Greek yogurt?
Yes, but the filling will be a bit softer and less rich.
Greek yogurt is thicker and higher in protein, which helps the pie hold its shape once sliced.
2. Do I have to use gelatin?
Gelatin is what gives the pie clean, sliceable pieces instead of a soft, spoonable texture.
You can skip it if you do not mind a looser filling, but I recommend keeping it in for the best results.
3. Can I make this pie ahead of time?
Absolutely, and it is actually a great make-ahead dessert.
You can prepare it up to a day in advance and add the fresh strawberry topping right before serving.
4. Why did my filling turn out lumpy?
This usually happens when the cream cheese was not fully softened before mixing.
Let it sit at room temperature for about 30 minutes before you start, or microwave it in short bursts if you are short on time.
5. Can I freeze strawberry yogurt pie?
Yes, you can freeze it without the fresh berry topping for up to a month.
Thaw it overnight in the fridge and add the strawberries and glaze just before serving.
No-Bake Strawberry Yogurt Pie
Ingredients
- 1½ cups graham cracker crumbs about 180g
- ¼ cup granulated sugar 50g
- 6 tablespoons unsalted butter 85g, melted
- 8 ounces cream cheese 227g, softened to room temperature
- ½ cup powdered sugar 60g
- 1 teaspoon vanilla extract 5ml
- 2 containers strawberry Greek yogurt 5.3 ounces / 150g each, full-fat recommended
- 1 packet unflavored gelatin ¼ ounce / 7g
- 2 tablespoons cold water 30ml
- 1½ cups whipped topping 360ml, thawed, or freshly whipped heavy cream
- 1½ cups fresh strawberries about 225g, hulled and sliced
- â…“ cup strawberry glaze or seedless strawberry jam 80ml, warmed for glazing
Equipment
- 9-inch pie dish Glass recommended for even chilling
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer Essential for smooth cream cheese
- Rubber spatula For folding and scraping
- Small microwave-safe bowl For blooming gelatin
- Measuring cups
- Measuring spoons
- Flat bottomed glass or measuring cup For pressing crust
Method
- Combine graham cracker crumbs and granulated sugar in a medium bowl. Pour in melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides. Freeze for 10-15 minutes to firm up.
- Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes to bloom. Microwave for 10-15 seconds until fully liquid and clear, then set aside to cool slightly.
- Beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla, beating until fully combined and no streaks remain.
- Add strawberry Greek yogurt to the cream cheese mixture and beat on low until smooth. Drizzle in the cooled liquid gelatin while mixing to incorporate evenly.
- Gently fold the whipped topping into the strawberry mixture using a rubber spatula, using a scoop-and-turn motion until no white streaks remain.
- Pour the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours until fully set.
- Just before serving, arrange sliced fresh strawberries on top. Warm the strawberry glaze and brush or drizzle over the berries for a glossy finish.
Nutrition
Notes
- Make sure cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
- Do not skip the gelatin blooming step — it prevents gritty bits and ensures a smooth, sliceable texture.
- Chill the crust in the freezer for at least 10 minutes before adding the filling to help it hold its shape when sliced.
- Give the pie the full 4 hours in the refrigerator for the cleanest slices; cutting early will result in soft, messy pieces.
- For a time-saving shortcut, use a store-bought graham cracker crust instead of making your own.
- Add the fresh strawberry topping right before serving so the berries stay bright, juicy, and don’t weep.
- Store covered in the refrigerator for up to 3 days. The topping is best within the first 24 hours.
- Freeze the pie without the topping for up to 1 month. Thaw overnight in the fridge and add fresh berries and glaze before serving.
- For a different flavor, swap the strawberry yogurt for raspberry, peach, or another fruit variety.
- Make individual mini pies by pressing the crust into a muffin tin and dividing the filling among the cups.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry yogurt pie has become one of my go-to desserts for warm weather gatherings.
It is cool, creamy, and just tangy enough to feel a little lighter than a traditional pie.
I hope it earns a spot in your regular dessert rotation too.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo the next time you make it.
Recommended:
- No Bake Mini Cheesecakes
- Berry Pavlova Recipe
- Strawberry Poke Cake Recipe
- Blueberry Swirl Cheesecake
- Lemon Cheesecake Recipe
