strawberry cream cheese pie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best strawberry cream cheese pie recipe

I make this strawberry cream cheese pie more often than any other dessert in my recipe box. The filling comes together in one bowl, the crust is a simple press-in graham cracker layer, and the whole thing chills while I get on with my day. There is no custard to cook, no water bath, and nothing that can really go wrong. I can put it together on a Tuesday afternoon and still have something that looks like I planned ahead.

My kids ask for this pie by name. My youngest likes to help press the crumbs into the pan, and my oldest handles the strawberry topping because she takes the arrangement very seriously. My husband is not usually a dessert person, and he still goes back for a second slice. It works for a birthday, a cookout, a potluck, or a random Sunday dinner where I want something sweet without spending two hours in the kitchen. I have brought it to more gatherings than I can count, and I always come home with an empty dish.

The ingredients are simple and easy to find, which is a big part of why it stays in rotation. Strawberries bring vitamin C and fiber to the table, and cream cheese adds calcium and protein, so the pie has a little more going for it than a plain sugar dessert. The strawberries also keep it from tasting heavy, which matters when it is warm out and nobody wants a rich, dense slice. I like that I can serve it fresh or make it the night before without losing anything.

Strawberry Cream Cheese Pie

4.5 from 1513 votes

A buttery graham cracker crust holds a light, tangy cream cheese filling, and the whole pie is finished with fresh sliced strawberries and a glossy homemade glaze. It is a make-ahead dessert that slices cleanly and looks bright on the table.

Prep Time25 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hrs 35 mins
Servings: 8Cuisine: InternationalCalories: 410 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs (about 11 full sheets, crushed)
2 tbsp granulated sugar
1/4 tsp salt
6 tbsp unsalted butter, melted

For the Cream Cheese Filling

8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 cup heavy whipping cream, cold
2 tbsp granulated sugar

For the Strawberry Topping

1 lb fresh strawberries, hulled
1/3 cup granulated sugar
1 tbsp cornstarch
1/4 cup cold water
1 tsp fresh lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F and set a rack in the middle position.
2Stir the graham cracker crumbs, 2 tablespoons granulated sugar, and salt together in a medium bowl. Pour in the melted butter and mix until the crumbs look like wet sand and hold together when squeezed.
3Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the flat bottom of a measuring cup to pack it tight. Bake for 8 to 10 minutes, until the crust smells toasted and the edges are lightly browned. Cool completely on a wire rack, about 30 minutes.
4Beat the softened cream cheese, powdered sugar, vanilla, and lemon juice in a large bowl with an electric mixer on medium speed for 2 minutes, until smooth and no lumps remain. Scrape down the bowl.
5In a separate bowl, whip the cold heavy cream with 2 tablespoons granulated sugar on medium-high speed until soft peaks form, about 2 to 3 minutes. Stop while the peaks still curl over gently.
6Fold the whipped cream into the cream cheese mixture in two additions, using a spatula and turning the bowl as you go, just until no streaks of white remain. Spread the filling into the cooled crust and smooth the top with an offset spatula.
7Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm and set.
8For the topping, mash 1/2 cup of the strawberries with the 1/3 cup granulated sugar in a small saucepan. Whisk the cornstarch into the cold water in a small cup, then stir it into the saucepan. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until the mixture bubbles and turns clear and thick enough to coat the back of a spoon.
9Remove the glaze from the heat and stir in the lemon juice. Transfer to a bowl and let it cool to room temperature, about 30 minutes, stirring occasionally so a skin does not form.
10Slice the remaining strawberries about 1/4 inch thick. Arrange them over the chilled filling in overlapping circles, starting at the outer edge and working inward.
11Spoon the cooled glaze evenly over the strawberries, nudging it to the edges with the back of the spoon. Return the pie to the refrigerator for 30 minutes so the glaze sets.
12Slice with a sharp knife dipped in hot water and wiped dry between cuts. Store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

9-inch pie plate
Food processor or zip-top bag and rolling pin
Medium mixing bowl
Large mixing bowl
Electric hand mixer
Whisk
Small saucepan
Rubber spatula
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 410 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 75mg🧂Sodium: 190mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 4g

📝Notes

Tips: Let the cream cheese sit out for at least an hour before beating, or the filling will stay lumpy. Keep the heavy cream and the bowl cold, and stop whipping at soft peaks, since the filling firms up considerably in the refrigerator. Cool the glaze fully before spooning it over the berries so it does not melt the filling. For the cleanest slices, chill the finished pie for the full 30 minutes after glazing, or up to overnight. A store-bought graham crust works if you press it into shape and bake it briefly. Frozen strawberries can stand in for the mashed berries in the glaze, but use fresh for the sliced topping. Nutrition values are estimates based on one of eight slices.

Watch Video Of How Strawberry Cream Cheese Pie Works

I keep this strawberry cream cheese pie in my regular rotation because it comes together fast and I never have to worry about how it will turn out. It travels well to potlucks and holidays, and it always works for family gatherings since kids and adults both go back for a second slice. If you need one dessert you can count on, this is the one I reach for.

❓ Frequently Asked Questions About Strawberry Cream Cheese Pie

1. Do I have to bake the pie?

No. This is a no-bake pie, so the filling sets in the refrigerator rather than the oven. The only cooking happens on the stovetop if you make the strawberry glaze from scratch, and even that is just a brief simmer to thicken the juices. A graham cracker or cookie crumb crust works as-is, so there is no crust to blind bake either.

2. How long does the pie need to chill before serving?

Plan on at least four hours, and overnight is better if your schedule allows. The cream cheese layer needs time to firm up, and the strawberry topping needs to cool and set so it slices cleanly instead of sliding off. If you are short on time, chill the filling in the freezer for the first 30 minutes, then move it to the refrigerator to finish.

3. Can I use frozen strawberries?

Yes, and they work especially well for the glaze since they release plenty of juice as they thaw. Measure them frozen, then let them thaw in a bowl and use the liquid in place of water in the glaze. Skip frozen berries for the fresh sliced topping, though, because they turn soft and watery once thawed.

4. Why did my filling come out runny?

The usual culprits are cream cheese that was too warm, insufficient chilling, or skipping the step where the cream cheese is beaten smooth before the sweetened condensed milk or sugar goes in. Beat the cream cheese alone until it has no lumps, scrape the bowl, then add the remaining ingredients. If the filling still looks loose after four hours, give it more time rather than adding extra thickener, which can make it grainy.

5. Can I make it ahead of time, and how should I store leftovers?

You can assemble the pie up to a day in advance, but hold the fresh sliced strawberries for the top until just before serving so they stay firm and bright. Store the pie covered in the refrigerator for up to three days. If you want to freeze it, freeze the cream cheese layer alone for up to a month, thaw it overnight in the refrigerator, and add the strawberry topping after thawing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts