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Strawberry Cream Cheese Pie Recipe

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★★★★★

4.7 from 103 reviews

This Strawberry Cream Cheese Pie combines a buttery graham cracker crust with a luscious layer of fluffy cream cheese filling, topped with a vibrant strawberry sauce mixed with fresh strawberries. Perfectly chilled, this no-bake dessert is sweet, tangy, and creamy—ideal for summer gatherings or anytime you crave a refreshing treat.

Ingredients

Scale

Crust

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

Strawberry Topping

  • 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 strawberry mixture: In a small saucepan, combine 2 cups (about 280g) of quartered strawberries, 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, allowing some small pieces to remain for texture.
  3. Boil mixture: Increase heat to medium-high and bring the mixture to a boil, stirring constantly. Boil for 1 minute while continuously stirring to prevent burning, then remove from heat and transfer to a heat-proof container to cool faster. Set aside.
  4. Prepare cream cheese layer: In a medium-sized bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
  5. Whip heavy cream: In a separate, clean bowl, beat the heavy cream until stiff peaks form, ensuring it holds its shape when lifted.
  6. Combine cream cheese and whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture, creating a thick, fluffy filling.
  7. Assemble cream cheese layer: Spread the cream cheese mixture evenly into the prepared and cooled graham cracker crust. Place it in the refrigerator while the strawberry topping continues to cool.
  8. Prepare strawberry topping: Once the cooked strawberry mixture has fully cooled, stir in the remaining fresh quartered strawberries to combine evenly.
  9. Top the pie: Pour the cooled strawberry mixture over the cream cheese layer in the crust, mounding some strawberries towards the center for an attractive presentation.
  10. Chill to set: Return the pie to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the layers to set properly before slicing and serving.

Notes

  • For best results, prepare the graham cracker crust ahead of time and allow it to cool before assembling the pie.
  • If fresh strawberries are not in season, frozen strawberries can be used; thaw and drain excess liquid before using.
  • The pie should be stored in the refrigerator and consumed within 2-3 days for optimal freshness.
  • You can garnish with additional fresh strawberries or a sprig of mint for an elegant look.
  • Using full-fat cream cheese and heavy cream results in a richer, creamier texture.

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

Find it online: https://kitchenbynora.com/strawberry-cream-cheese-pie-recipe/