Strawberry Cheesecake Icebox Pie

I noticed at the market this week the summer produce is slowly starting to dwindle. I sighed a little when it hit me: cherry season is really, truly over. Happily, several bags of cherries wait safely in my freezer for use later this fall. I’ve also loaded up on bruised peaches and plums. I peeled, cut, and froze them for smoothies and cobblers when the temperatures begin to dip. Strawberries were still abundantly available this week though, so I bought several pints. I love the small, thimble-size berries. They’re packed with sweetness and taste like they’re sprinkled with sugar.

Yesterday, I shared with you my graham cracker recipe. I made the rich, sugary crackers this week specifically for the pie’s crust. After creating the recipe, I couldn’t figure out what to call it. I phoned a friend, we brainstormed, and within a few minutes we had a name – Strawberry Cheesecake Icebox Pie. Why “icebox”? Because my Grandma used to make lemon icebox pie when I’d visit her in the summertime and this pie reminds me of those visits. Later in the evening, my husband and I sat on the couch eating thick slices and I told him the name. He replied, “It really doesn’t matter what you call it – this pie is freakin’ awesome.” Well said.


Strawberry Cheesecake Icebox Pie

Serving Size: Serves 8

Strawberry Cheesecake Icebox Pie


  • 11 whole wheat graham crackers, (click here for a gluten free graham crackers recipe, or grain free graham crackers recipe)

  • 3 tablespoons coconut sugar
  • 5 tablespoons unsalted butter, melted

  • 3 cups fresh strawberries

  • 1/2 cup honey

  • 4 teaspoons arrowroot

  • 1 tablespoon fresh lemon juice

  • 8 ounces cream cheese, softened

  • 1/3 cup honey, divided

  • 1 cup heavy cream

  • 20-24 strawberries, tops cut off and hulled


Preheat oven to 350°F and adjust rack to middle position. Butter a 9-inch pie plate. Place graham crackers and whole cane sugar in the bowl of a food processor. Pulse until finely ground. Pour in melted butter and process until crumbs are uniformly moist. Pour mixture into pie plate and press on bottom and up sides of plate. Bake for 10 minutes. Remove from oven and cool completely.

Pour strawberries, honey, and arrowroot in clean bowl of food processor. Pulse until blended. Pour mixture into a small saucepan and bring to a boil over medium-high heat, stirring constantly. Cook until mixture begins to thicken, about 2 minutes. Remove from heat and stir in lemon juice. Cool completely.

Place cream cheese and 1/4 cup honey in the bowl of a standing mixer with whisk attached. Whisk on medium speed until creamy. Pour cream cheese mixture into a large mixing bowl. Pour heavy cream into the now clean bowl of the standing mixer. With whisk attachment, whisk on medium speed while slowly adding remaining 1 /4 cup honey. Whisk until soft peaks form. Pour whipped cream into bowl with cream cheese mixture and fold until smooth. Pour mixture into cooled pie crust.

Arrange strawberries around the edge of the crust. Spoon cooled strawberry sauce over the top of the pie. Refrigerate for 3 hours before serving.

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  1. I made this today and it is delicious! A few tweaks: no graham crackers or ingredients to make my own, so I made a traditional crust with whole white wheat flour, half butter/half organic palm oil shortening and a healthy dose of cinnamon; I zested a medium orange and steeped the zest in the cream for 5 or 10 minutes before whipping it to soft peaks; I used slightly less honey than suggested. This was my first time to make a crust with wheat flour and while it was flaky and very tasty–loved the cinnamon–I’ve no doubt that a graham cracker crust is even better. This recipe is definitely a keeper. It’s the first I’ve made from your site and it made me quite, quite glad that I ordered your cookbook yesterday! ~K

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