Strawberry Cream Cheese Pie Recipe

Introduction

Strawberry Cream Cheese Pie is a delightful no-bake dessert combining a tangy cream cheese layer with a fresh, fruity strawberry topping. It’s perfect for warm days or whenever you want a refreshing, sweet treat that’s easy to prepare.

Ingredients

• 1 9-10″ graham cracker crust (prepared and baked)
• 5-6 cups quartered strawberries, stems removed (divided)
• ½ cup sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice
• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup heavy cream

Instructions

1. Step 1: In a small saucepan, combine 2 cups of the quartered strawberries, sugar, cornstarch, and lemon juice over medium-low heat.
2. Step 2: Stir frequently until the strawberries release their juices.
3. Step 3: Use a potato masher to crush the strawberries until mostly liquid, leaving some small pieces for texture.
4. Step 4: Increase the heat to medium-high and bring the mixture to a boil, stirring constantly.
5. Step 5: Boil for 1 minute while stirring continuously, then remove from heat and transfer to a heat-proof container to cool faster. Set aside.
6. Step 6: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and combined.
7. Step 7: In a separate clean bowl, beat the heavy cream until stiff peaks form.
8. Step 8: Gently fold the whipped cream into the cream cheese mixture until thick and fluffy.
9. Step 9: Spread the cream cheese mixture evenly into the prepared graham cracker crust and refrigerate while the strawberry mixture continues to cool.
10. Step 10: Once the strawberry mixture has cooled completely, stir in the remaining fresh strawberries.
11. Step 11: Pour the strawberry topping over the cream cheese layer, mounding the strawberries mostly toward the center.
12. Step 12: Return the pie to the refrigerator and allow it to set for at least 4 hours, preferably overnight, before slicing and serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness in the topping.
• To make a gluten-free version, ensure the graham cracker crust is gluten-free or use a nut-based crust.
• For extra flavor, add a splash of strawberry liqueur to the strawberry topping before chilling.
• If you prefer a lighter topping, substitute half of the heavy cream with Greek yogurt in the cream cheese layer.

Storage

Store the Strawberry Cream Cheese Pie covered in the refrigerator for up to 3 days. Reheat is not recommended, but you can slice and enjoy it chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this pie?

While fresh strawberries are ideal, you can use frozen strawberries if necessary. Thaw and drain them before using to avoid excess liquid in the topping.

Does the pie crust need to be baked before adding the filling?

Yes, it’s best to prepare and bake the graham cracker crust beforehand to ensure it holds up well under the creamy filling and does not become soggy.

Strawberry Cream Cheese Pie Recipe

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4.8 from 145 reviews

A delicious and refreshing Strawberry Cream Cheese Pie featuring a smooth and fluffy cream cheese layer topped with a luscious strawberry compote piled with fresh strawberries, all set in a crisp graham cracker crust. Perfect for a sweet dessert that combines creamy, fruity, and crunchy textures.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 9-10″ graham cracker crust (prepared and baked)

Strawberry Filling

• 5–6 cups quartered strawberries, stems removed (divided)
• ½ cup sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice

Cream Cheese Layer

• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 cup heavy cream

Instructions

1. Cook the Strawberry Mixture: In a small saucepan, combine 2 cups (280g) of quartered strawberries with sugar, cornstarch, and lemon juice over medium-low heat. Stir frequently as the strawberries release their juices.
2. Mash Strawberries: Use a potato masher to crush the strawberries until the mixture is mostly liquid but still has some small pieces remaining.
3. Boil the Mixture: Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Boil for 1 minute while continuing to stir, then remove from heat and transfer to a new heat-proof container to cool.
4. Prepare Cream Cheese Layer: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and combined.
5. Whip Heavy Cream: In a separate clean bowl, beat the heavy cream until stiff peaks form.
6. Combine Cream Layers: Gently fold the whipped cream into the cream cheese mixture to create a thick and fluffy texture.
7. Assemble Cream Layer: Spread the cream cheese mixture evenly into the prepared graham cracker crust, then refrigerate while the strawberry mixture finishes cooling.
8. Finish Strawberry Topping: Once the strawberry mixture has completely cooled, stir in the remaining fresh strawberries.
9. Top the Pie: Pour the strawberry topping over the cream cheese layer, mounding the strawberries toward the center of the pie.
10. Chill: Return the pie to the refrigerator and allow it to set for at least 4 hours, preferably overnight, before slicing and serving.

Notes

• For best results, ensure the strawberry mixture is completely cooled before adding fresh strawberries and assembling the pie.
• Use a freshly baked or store-bought graham cracker crust for convenience.
• This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
• For a firmer topping, consider letting the strawberry mixture thicken slightly more before cooling.

Keywords: strawberry cream cheese pie, no-bake pie, summer dessert, creamy strawberry pie, graham cracker crust