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Strawberry Cream Cheese Pie Recipe

Strawberry Cream Cheese Pie

iamwinfred
This Strawberry Cream Cheese Pie features a buttery baked graham cracker crust, a thick and fluffy no-bake cream cheese filling, and a gorgeous homemade glazed strawberry topping made with real fresh berries. No artificial flavoring, no Jell-O, and no complicated techniques required. It's the ultimate make-ahead summer dessert that looks like it came from a bakery but comes together with just a handful of simple ingredients.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 410 kcal

Equipment

  • 9-inch pie plate glass or ceramic recommended
  • Electric hand mixer or stand mixer for whipping cream and beating cream cheese
  • Large mixing bowls at least 2
  • Small saucepan for cooking the strawberry topping
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Food processor (optional) for crushing graham crackers; a zip-lock bag and rolling pin also works
  • Plastic wrap for covering the pie during chilling

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs about 12 full graham crackers, finely crushed
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted; about 85g

Cream Cheese Filling

  • 16 oz cream cheese 2 blocks (450g), fully softened to room temperature
  • 0.75 cup powdered sugar about 90g, sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream 240ml, cold
  • 1 tablespoon fresh lemon juice from about half a lemon

Strawberry Topping

  • 1.5 lbs fresh strawberries about 680g, hulled and sliced; divided (1 cup chopped for sauce, remainder sliced)
  • 3 tablespoons granulated sugar for the strawberry sauce
  • 1 tablespoon cornstarch for thickening the sauce
  • 2 tablespoons water for dissolving the cornstarch
  • 1 teaspoon fresh lemon juice for the strawberry topping

Optional Garnish

  • whipped cream freshly whipped, for serving
  • fresh mint sprigs optional, for garnish

Instructions
 

  • Chop about 1 cup of strawberries and place in a small saucepan with 3 tablespoons sugar, 1 teaspoon lemon juice, and a cornstarch-water slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook over medium heat, stirring frequently, for 5 to 7 minutes until thickened and jam-like.
  • Remove the sauce from heat and let it cool completely at room temperature before assembling the pie. Do not rush this step.
  • Preheat oven to 325°F (163°C). Mix 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter until the mixture resembles wet sand, then press firmly and evenly into a 9-inch pie plate.
  • Bake the crust for 8 to 10 minutes until golden and fragrant, then set aside to cool completely before adding any filling.
  • Beat 1 cup of cold heavy whipping cream with a hand or stand mixer on medium-high speed for 3 to 4 minutes until stiff peaks form, then refrigerate until needed.
  • Beat 16 oz softened cream cheese until completely smooth, then add ¾ cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice and mix until fully combined. Gently fold in the whipped cream in three additions until the filling is thick and mousse-like.
  • Spoon the cream cheese filling into the cooled crust and spread it into an even layer with a spatula. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
  • Stir the remaining sliced fresh strawberries into the fully cooled strawberry sauce, then spoon the mixture over the cream cheese layer, mounding it toward the center.
  • Cover loosely and refrigerate for at least 5 more hours, or overnight. Let the pie sit at room temperature for 5 to 10 minutes before slicing for the cleanest cuts.

Notes

  • Soften the cream cheese fully: Cold cream cheese will stay lumpy even with extended mixing. Leave it out for at least 30 to 60 minutes, or microwave in 10-second intervals until soft but not melted.
  • Cool the sauce completely: Even slightly warm strawberry sauce will melt the cream cheese filling. Let it cool fully at room temperature before assembling.
  • Use cold heavy cream: Cold cream whips faster and holds its peaks better. Chill your mixing bowl for 10 minutes in the freezer before whipping for best results in warm kitchens.
  • Make it ahead: This pie is best made a day in advance. The filling firms up completely overnight and slices come out much cleaner.
  • Store-bought crust shortcut: A pre-made graham cracker crust works perfectly and cuts prep time significantly. Just ensure it is fully cooled before filling.
  • Fresh strawberries only: Frozen strawberries release too much liquid and can make the topping runny. Stick with fresh, ripe, firm berries for best results.
  • Storage: Store covered in the refrigerator for up to 4 days. Do not freeze, as the dairy-based filling will weep and lose its texture when thawed.
  • Add topping right before serving: For the freshest presentation, you can add the strawberry topping just a few hours before serving and keep the rest on the side to spoon onto individual slices.
  • Crust variation: Swap graham crackers for crushed Oreos or Biscoff cookies for a richer, more indulgent crust flavor.
  • Lemon version: Increase lemon juice to 3 tablespoons and add 1 teaspoon of lemon zest to the filling for a bright citrusy twist.

Nutrition

Serving: 1SliceCalories: 410kcalCarbohydrates: 38gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 18IUVitamin C: 40mgCalcium: 8mgIron: 4mg
Keyword fresh strawberry pie, graham cracker crust pie, no bake cream cheese pie, strawberry cream cheese pie, summer dessert pie
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