Strawberry No Bake Cheesecake Pie

This strawberry no bake cheesecake pie combines an extraordinarily creamy nobake strawberry cheesecake filling with a crunchy salty and sweet pretzel graham cracker crust. The filling is adapted from regular no bake cheesecake and were adding real strawberries without any artificial flavoring. To get enough fruit flavor apply the same technique used in this strawberry cake recipe by pureeing then reducing strawberries down.
Ingredients
Pretzel Graham Cracker Crust
12 cup 50g crushed pretzel crumbs from 1 cup salted mini pretzel twists or pretzel pieces

1 cup 120g graham cracker crumbs about 8 full sheet graham crackers
3 Tablespoons 37g granulated sugar
5 Tablespoons 71g unsalted butter melted
Strawberry Filling
1 5 lbs. about 680g strawberries rinsed hulled
1 cup 240ml cold heavy cream or heavy whipping cream
16 ounces 452g fullfat brick cream cheese softened to room temperature
1 cup 120g confectioners sugar
1 teaspoon pure vanilla extract
Toppings
1 cup about 150g sliced strawberries
2 Tablespoons 1 teaspoon 29g granulated sugar divided
1 cup 240ml cold heavy cream or heavy whipping cream
12 teaspoon pure vanilla extract
Instructions
Preheat oven to 350F 177C.
Crust Use a food processor or blender to grind the pretzels and graham crackers into a fine crumb. Or crush both in a zipped top bag with a rolling pin. Mix the crumbs granulated sugar and melted butter together in a medium bowl until combined. The mixture will be thick coarse and sandy. Press the mixture into the bottom and up the sides of a 9inch pie dish. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 1516 minutes. Remove from the oven and allow to cool for at least 30 minutes and up to 2 days before adding the filling. Meanwhile prep the reduced strawberry puree in the next step.
Strawberries for the filling Puree the strawberries completely. You will have 1 5 2 cups puree anywhere around this