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August 13, 2010

Strawberry Cheesecake Icebox Pie

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A graham cracker crust filled with sweet cheesecake and topped with strawberries makes for a delicious strawberry 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.

A graham cracker crust filled with sweet cheesecake and topped with strawberries makes for a delicious strawberry pie.
 

Serves: Serves 8

Strawberry Cheesecake Icebox Pie
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Arrange strawberries around the edge of the crust. Spoon cooled strawberry sauce over the top of the pie. Refrigerate for 3 hours before serving.
7.8.1.2
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https://deliciouslyorganic.net/strawberry-cheesecake-icebox-pie/
Copyright 2016 Deliciously Organic

 

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Filed Under: Baking, Desserts, Gluten Free Recipes, Grain Free Recipes, Nut-free, Uncategorized | 14 Comments

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14 Comments

  1. Elizabeth

    August 13, 2010 at 2:21 pm

    I've never made icebox cake, but this looks like an amazing place to start!
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  2. Maria

    August 13, 2010 at 2:22 pm

    Gorgeous pie! I love the berries
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  3. Esi

    August 13, 2010 at 3:28 pm

    Though I'm sad cherry season is so short lived, we still have plenty of great stuff here in So Cal. I love your desserts!!
    to Esi" aria-label='Reply to this comment to Esi'>Reply to this comment
  4. Active Foodie

    August 13, 2010 at 5:18 pm

    This looks gorgeous! I just love cheesecake, and I love it even more topped with strawberries.
    to Active Foodie" aria-label='Reply to this comment to Active Foodie'>Reply to this comment
  5. marla {family fresh cooking}

    August 13, 2010 at 7:14 pm

    "Freakin' Awesome Cheesecake Pie" I love it! This pie and your photos are beautiful. I need to start working with arrowroot, it is actually on my market list today. xo
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  6. Casey at Instant Inspiration

    August 13, 2010 at 2:15 pm

    That looks absolutely heavenly!
    to Casey at Instant Inspiration" aria-label='Reply to this comment to Casey at Instant Inspiration'>Reply to this comment
  7. Corinne

    August 14, 2010 at 2:09 pm

    How beautiful and it sounds so delicious! Do you have your grandmother's recipe for lemon icebox pie? I do hope you share that in a future post!
    to Corinne" aria-label='Reply to this comment to Corinne'>Reply to this comment
  8. ajcabuang04

    August 14, 2010 at 3:42 pm

    YUM!!! Your strawberries definitely look packed with flavor and are bright red!! Love it!! This looks soooo good!! Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/
    to ajcabuang04" aria-label='Reply to this comment to ajcabuang04'>Reply to this comment
  9. Gail

    August 15, 2010 at 7:03 pm

    This pie looks so amazing! Great name. :) My family used to make lemon icebox growing up too. This pie obviously takes it to a new level....yum.
    to Gail" aria-label='Reply to this comment to Gail'>Reply to this comment
  10. megan @ whatmegansmaking

    August 16, 2010 at 2:20 pm

    oh yum, this looks amazing! such a pretty dessert :)
    to megan @ whatmegansmaking" aria-label='Reply to this comment to megan @ whatmegansmaking'>Reply to this comment
  11. Kristin

    April 15, 2012 at 8:14 pm

    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
    to Kristin" aria-label='Reply to this comment to Kristin'>Reply to this comment
    • Deliciously Organic

      April 16, 2012 at 9:43 am

      I'm so glad you enjoyed it! I like the addition of the zest. Yum!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Christine

    April 17, 2018 at 11:34 am

    This was just the recipe I was looking for! Not a lot of ingredients, no baking of the filling required, and such a perfect light dessert for the season! I made this this morning and it is chilling now in the fridge. I had a lot of goat cheese I needed to use so I used that. I snuck a taste or two while preparing--delicious! Thank you!
    to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
    • Deliciously Organic

      April 18, 2018 at 11:50 am

      I love your addition of goat cheese! I need to give that a try!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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