No-Bake 4th of July Swirl Pie
This stunning no-bake pie features a creamy cheesecake filling with vibrant berry swirls, all atop a delicious graham cracker crust, making it perfect for summer gatherings.
Ingredients
For the Base
- 1 package graham cracker crumbs Can substitute with crushed cookies like Oreos or digestive biscuits.
- 1/2 cup melted butter
For the Filling
- 16 oz cream cheese, softened For a lighter option, use Greek yogurt or a dairy-free cream cheese.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream Coconut cream can be used for a dairy-free version.
For the Berry Swirls
- 1 cup mixed berries (strawberries, blueberries, raspberries) Feel free to mix and match based on availability.
- 1/4 cup sugar For berry swirls.
To Serve
- to taste Additional fresh berries Optional, for garnish.
Instructions
Preparation
- In a bowl, mix together graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a pie pan to form the crust. Refrigerate to set.
- In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well blended.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Blend the mixed berries with 1/4 cup sugar until smooth. If desired, strain the mixture to remove seeds for a smoother texture.
- Pour the cheesecake filling into the chilled crust. Using a knife or spatula, swirl the berry mixture on top for a beautiful marble effect.
- Refrigerate the pie for at least 4 hours or until fully set.
- Slice and serve chilled. Garnish with additional fresh berries if desired.
Notes
Use room temperature cream cheese for easier blending. Ensure the heavy cream is cold for optimum whipping. Chill for longer than 4 hours for a firmer texture.