Why You’ll Love This Recipe
This Strawberry Cream Cheese Pie is an indulgent yet easy-to-make dessert that’s perfect for any occasion. The creamy, tangy filling pairs beautifully with the sweetness of fresh strawberries, while the buttery graham cracker crust adds the perfect crunch. It’s a no-bake dessert, meaning you can quickly whip it up without turning on the oven, making it great for warm weather when you want something refreshing. Whether you’re a fan of cheesecake or just love strawberries, this pie is bound to satisfy your cravings!
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the cream cheese filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
For the strawberry topping:
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2 cups fresh strawberries, sliced
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1/4 cup granulated sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch (optional, for thickening)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the crust:
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In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly combined and resembles wet sand.
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Press the graham cracker mixture firmly into the bottom of a 9-inch pie pan to form an even crust. You can use the back of a spoon to press it down, making sure it’s tightly packed.
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Refrigerate the crust for at least 30 minutes to set before filling.
2. Make the cream cheese filling:
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In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
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Add the powdered sugar and vanilla extract, continuing to mix until fully combined and smooth.
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In a separate bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a fluffy, light filling.
3. Assemble the pie:
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Once the crust has chilled and set, spread the cream cheese filling evenly over the crust, smoothing it with a spatula to the edges.
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Refrigerate the pie for at least 2 hours (or overnight) to allow the filling to firm up.
4. Prepare the strawberry topping:
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In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Stir gently and cook over medium heat for 5-7 minutes, until the strawberries release their juices and soften slightly.
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If you prefer a thicker topping, mix the cornstarch with 1 tablespoon of water to form a slurry. Add it to the strawberry mixture, and cook for an additional 1-2 minutes, until the mixture thickens slightly.
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Remove from heat and let the topping cool completely before spooning it over the cream cheese filling. This will prevent the topping from melting the filling.
5. Serve:
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Once the strawberry topping has cooled, spoon it evenly over the chilled cream cheese layer.
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Slice the pie and serve cold. Garnish with extra whipped cream or fresh mint, if desired.
Servings and Timing
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Servings: 8-10 slices
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Prep Time: 20 minutes (plus chilling time)
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Cook Time: 5-7 minutes (for the strawberry topping)
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Total Time: 30 minutes (plus chilling time)
Variations
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Add a berry mix: Instead of just strawberries, add other berries like raspberries, blueberries, or blackberries to the topping for a mixed berry version.
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Chocolate crust: For a chocolatey twist, use a chocolate cookie crust (like Oreo crumbs) instead of the graham cracker crust.
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Lemon zest: Add some lemon zest to the cream cheese filling or the strawberry topping for extra citrusy brightness.
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Whipped cream topping: For extra creaminess, top the pie with a layer of freshly whipped cream before serving.
Storage/Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days. Because this pie is no-bake, it’s best served cold and fresh, though it will keep its flavor and texture well for a few days in the fridge. Do not freeze the pie, as the texture of the cream cheese filling will change upon thawing.
FAQs
Can I use frozen strawberries for the topping?
Fresh strawberries are recommended for the best texture and flavor, but you can use frozen strawberries if needed. Just be sure to thaw and drain them before making the topping to avoid excess liquid.
Can I use a pre-made crust?
Yes, you can use a store-bought graham cracker or cookie crust to save time. Just make sure it’s a 9-inch crust to fit the pie filling.
How do I make the filling firmer?
If you prefer a firmer filling, you can add 1/4 teaspoon of unflavored gelatin to the cream cheese mixture. Dissolve the gelatin in a small amount of water and stir it in when mixing the cream cheese and powdered sugar.
Can I make this pie ahead of time?
Yes! This pie can be made a day or two in advance. Just store it in the fridge and add the strawberry topping just before serving to ensure the pie stays fresh.
Can I use a different type of berry for the topping?
Absolutely! Feel free to use other fruits like raspberries, blackberries, or a combination of berries for the topping. Just be sure to adjust the sugar to suit the sweetness of the berries you’re using.
Conclusion
Strawberry Cream Cheese Pie is the perfect dessert to make when you want something that’s both indulgent and refreshing. The combination of the creamy filling and fresh, sweet strawberry topping creates a balance of textures and flavors that everyone will love. It’s a simple, no-bake treat that can be made ahead of time, making it perfect for summer gatherings, holiday celebrations, or any time you’re craving a deliciously sweet dessert. Enjoy this pie as a perfect ending to any meal
Strawberry Cream Cheese Pie
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 30 minutes
- Yield: 8-10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cream Cheese Pie is a refreshing and indulgent no-bake dessert featuring a creamy, tangy cream cheese filling topped with a glossy strawberry topping. With its buttery graham cracker crust and fresh, fruity flavor, this pie is perfect for summer gatherings, holidays, or any occasion. Easy to make, this dessert is sure to satisfy your sweet tooth with its delicious combination of textures and flavors.
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the cream cheese filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
For the strawberry topping:
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2 cups fresh strawberries, sliced
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1/4 cup granulated sugar
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1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
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Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch pie pan to form an even crust. Refrigerate for at least 30 minutes to set.
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Make the cream cheese filling: Beat softened cream cheese in a large bowl until smooth. Add powdered sugar and vanilla extract, mixing until combined. Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold into the cream cheese mixture until fully combined.
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Assemble the pie: Once the crust has set, spread the cream cheese filling evenly over the crust. Refrigerate for at least 2 hours (or overnight) to firm up.
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Prepare the strawberry topping: In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, until strawberries soften. For a thicker topping, stir in cornstarch mixed with water and cook for 1-2 more minutes. Let the topping cool completely.
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Serve: Once the strawberry topping has cooled, spoon it over the chilled cream cheese filling. Slice and serve chilled, optionally garnishing with whipped cream or fresh mint.
Notes
Berry mix: Add raspberries, blueberries, or blackberries to the topping for a mixed berry twist.Chocolate crust: Use a chocolate cookie crust for a chocolatey variation.Lemon zest: Add lemon zest to the filling or topping for extra brightness.
