This Strawberry Cream Cheese Pie is a luscious dessert that combines velvety cream cheese with juicy, fresh strawberries for a perfect balance of sweet and tangy. The creamy filling, nestled in a crisp graham cracker crust, offers a delightful contrast of textures that melts in your mouth. Ready in just 30 minutes, it’s an effortless treat that feels indulgent yet refreshing, making it ideal for any occasion.
Each slice is a burst of vibrant flavors, with the richness of cream cheese complemented by the bright, natural sweetness of strawberries. Topped with a glossy strawberry glaze, it’s as beautiful as it is delicious. Whether you’re hosting a gathering or treating yourself, this pie promises to impress with its simplicity and irresistible charm.
Ingredients for Strawberry Cream Cheese Pie
- 1 (9-10 inch) graham cracker crust (prepared and baked)
- 5-6 cups (840 g) quartered strawberries, stems removed (divided)
- ½ cup (100 g) sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 8 oz (225 g) cream cheese, softened
- ½ cup (65 g) powdered sugar
- ½ teaspoon vanilla extract
- 1 cup (235 ml) heavy cream
Step-by-Step Instructions
- Prepare the strawberry topping: In a small saucepan, combine 2 cups (280 g) of the quartered strawberries, sugar, cornstarch, and lemon juice over medium-low heat. Stir frequently until the strawberries release their juices.
- Use a potato masher to crush the strawberries until mostly liquid (small pieces are fine). Increase the heat to medium-high and bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat and transfer to a heatproof container to cool faster. Set aside.
- Make the cream cheese layer: In a medium-sized bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and combined.
- In a separate, clean bowl, beat the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until thick and fluffy.
- Spread the cream cheese mixture evenly into the prepared graham cracker crust. Place in the refrigerator while the strawberry mixture continues to cool.
- Once the strawberry mixture has cooled completely, add the remaining quartered strawberries and stir well. Pour the strawberry topping over the cream cheese layer, mounding the strawberries toward the center.
- Return the pie to the refrigerator and allow it to set for at least 4 hours (preferably overnight) before slicing and serving.
Perfect Pairings: Serving Suggestions
This Strawberry Cream Cheese Pie is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a drizzle of chocolate sauce. For a refreshing twist, serve with a side of mint leaves or a scoop of vanilla ice cream. It’s also perfect for brunch alongside a cup of iced coffee or sparkling lemonade.
Keep It Fresh: Storage Tips
Store your pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, you can freeze it for up to 1 month. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for more than 2 hours to maintain its creamy texture.
Mix It Up: Recipe Variations
Try swapping strawberries for raspberries or blueberries for a different berry twist. For a tropical vibe, use mango or kiwi instead. If you’re feeling adventurous, add a layer of chocolate ganache between the cream cheese and strawberry layers. You can also use a chocolate cookie crust instead of graham cracker for a richer flavor.
Quick Tips: Time-Saving Hacks
To save time, use a store-bought graham cracker crust instead of making your own. You can also prepare the strawberry topping a day ahead and store it in the fridge. If you’re in a rush, chill the pie in the freezer for 1-2 hours instead of the fridge for a quicker set.
Tools of the Trade: Equipment Guidance
For this recipe, a potato masher is essential for crushing the strawberries, and a hand mixer or stand mixer will make whipping the cream and cream cheese a breeze. A heatproof spatula is handy for stirring the strawberry mixture, and a 9-10 inch pie dish is the perfect size for this dessert.
Strawberry Cream Cheese Pie
Ingredients
Graham Cracker Crust
- 1 9-10″ graham cracker crust prepared and baked (click on link)
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
- In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
- Stir frequently until strawberries release their juices.
- Use a potato masher to crush the strawberries until mostly liquid (it’s fine if small pieces are remaining).
- Increase heat to medium-high and bring to a boil, stirring constantly.
- Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. Set aside while you prepare your cream cheese layer
- In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.
- In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
- Fold into cream cheese mixture — the resulting mixture will be thick and fluffy.
- Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
- Once strawberry mixture has cooled completely, add remaining strawberries and stir well.
- Pour over cream cheese layer, piling/mounding strawberries towards the center.
- Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.