Strawberry Cream Cheese Pie

Why You’ll Love This Recipe

This Strawberry Cream Cheese Pie is the ultimate summer dessert! The crust is perfectly buttery and crunchy, while the cream cheese filling is rich and smooth with just the right amount of sweetness. Topped with fresh strawberries glazed in strawberry jam, this pie is bursting with flavor. Plus, it’s no-bake, meaning you can prepare it ahead of time and let the fridge do all the work!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups (156g) graham cracker crumbs (about 10-11 sheets)

2 tablespoons granulated sugar

Pinch of salt

6 tablespoons (85g) unsalted butter, melted

For the Filling:

¾ cup (175g) chilled heavy whipping cream

8 ounces full-fat brick-style cream cheese, softened

½ cup (60g) powdered sugar

¾ teaspoon pure vanilla extract

For the Topping:

2 pounds fresh strawberries, halved or quartered

2 tablespoons strawberry jam or preserves, heated slightly to thin it out

Directions

1. Make the Crust:

Preheat your oven to 325°F (163°C).

In a large bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt.

Add the melted butter and mix until everything is well combined.

Press the mixture into the bottom and slightly up the sides of a 9½-inch pie plate. You can use the bottom of a drinking glass or measuring cup to help pack it in.

Bake the crust for 8-10 minutes, or until golden and fragrant. Remove from the oven and allow it to cool completely.

2. Make the Filling:

In a hand mixer or stand mixer, whip the chilled heavy cream until stiff peaks form. Set the whipped cream aside in the refrigerator.

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture with a silicone spatula, being careful not to overmix.

Scoop the cream cheese filling into the cooled crust and spread it into an even layer.

Cover tightly and refrigerate for at least 5 hours, or preferably overnight, to allow the filling to firm up.

3. Prepare the Topping:

In a bowl, combine the halved or quartered strawberries with the slightly heated strawberry jam or preserves. Mix until the strawberries are evenly coated in the jam.

Once the pie is set, spoon half of the strawberry mixture on top of the pie.

When serving, add more strawberries to each individual slice for a fresh, juicy topping.

4. Serve and Enjoy:

Serve the pie immediately after adding the strawberries, or refrigerate leftovers for up to 1 day. Keep in mind that the strawberries will release their juices the longer they sit.

Servings and Timing

Servings: 8 servings

Prep Time: 25 minutes

Cook Time: 10 minutes (for the crust)

Total Time: 35 minutes (plus chilling time)

Variations

Gluten-Free: Use gluten-free graham crackers or a gluten-free pie crust to make this dessert gluten-free.

Berry Topping: Feel free to mix in other berries like blueberries, raspberries, or blackberries for a different flavor profile.

Vegan Option: For a vegan version, use dairy-free cream cheese and a plant-based whipped cream substitute.

Storage/Reheating

Storage: Leftover pie can be stored in an airtight container in the refrigerator for up to 1 day. The strawberries will release juices over time, so it’s best served fresh.

Reheating: This is a chilled dessert, so there’s no need to reheat. Just enjoy it cold right out of the fridge.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. Just assemble the pie and let it chill in the refrigerator for at least 5 hours, or overnight for best results.

Can I use frozen strawberries?

While fresh strawberries work best for this recipe, you can use frozen strawberries for the topping if fresh ones aren’t available. Just make sure to thaw and drain them thoroughly to avoid excess moisture.

Can I make this without the whipped cream?

The whipped cream adds lightness and texture to the filling, but you can skip it if you prefer a denser filling. Simply use more cream cheese and powdered sugar to achieve the right consistency.

How long does the filling take to set in the fridge?

The filling should set in the fridge in about 5 hours, but for the best results, refrigerating it overnight allows the flavors to meld together and the filling to firm up nicely.

Can I use a pre-made crust for this pie?

Absolutely! You can use a pre-made graham cracker or cookie crust to save time, though homemade will add extra flavor and freshness.

Conclusion

This Strawberry Cream Cheese Pie is the perfect dessert for summer or any time you’re craving something fresh and creamy. The buttery graham cracker crust, velvety cream cheese filling, and sweet, juicy strawberries combine for a satisfying and refreshing treat. With minimal effort and make-ahead convenience, this pie is sure to become a favorite in your dessert rotation!

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