Name: The BEST Strawberry Cream Cheese Pie EVER!!
Prep time: 30 min
Cook time: PT-485415H7M25S
Total time: 30 min
Cuisine: American
Ingredients: One 9-inch crust made from crushed graham crackers; 2 cups strawberries, stems removed and quartered (split into two portions); 1/2 cup white sugar; 1 1/2 tablespoons cornstarch; 3 teaspoons freshly squeezed lemon juice; 8 ounces cream cheese, softened at room temperature; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 3 cups fresh strawberries (remaining portion for glaze)

A luscious, no-bake dessert that combines the sweet-tart flavor of fresh strawberries with a silky cream cheese filling, all nestled in a crisp graham cracker crust. This refreshing pie is perfect for spring and summer gatherings or whenever you want to showcase fresh strawberries at their peak.

Why You’ll Love This Recipe

This Strawberry Cream Cheese Pie is a crowd-pleasing dessert that strikes the perfect balance between sweet and tangy flavors. The creamy cheesecake layer provides a rich foundation, while the fresh strawberry topping adds brightness and visual appeal. It’s an impressive dessert that doesn’t require baking, making it ideal for warm weather when you don’t want to turn on the oven. The make-ahead nature of this pie also makes it perfect for entertaining, as it actually improves after chilling overnight.

Ingredients

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

Fresh strawberries are the star of this recipe, providing both sweet flavor and vibrant color. They’re used in two ways: some are cooked down to create a glossy glaze, while the rest are folded into the glaze for fresh texture and appearance.

Graham cracker crust forms the foundation of this pie, offering a sweet, buttery crunch that contrasts beautifully with the creamy filling. You can purchase a pre-made crust to save time or make your own for a more personalized touch.

Cream cheese creates the luscious, tangy base for the filling. Make sure it’s fully softened to room temperature to ensure a smooth, lump-free mixture.

Heavy whipping cream is whipped to stiff peaks and folded into the cream cheese mixture, creating a light, mousse-like texture that’s both rich and airy.

Powdered sugar sweetens the cream cheese filling without the graininess of granulated sugar. Its fine texture dissolves easily, ensuring a smooth consistency.

White sugar is used in the strawberry glaze to balance the natural tartness of the berries. When heated with the fruit, it creates a sweet, syrupy consistency.

Cornstarch acts as a thickening agent for the strawberry glaze, transforming the fruit juice into a glossy, spoonable topping that won’t run or soak into the cream layer.

Lemon juice brightens the strawberry flavor in the glaze and helps maintain the berries’ vibrant red color. The acidity also helps activate the cornstarch for proper thickening.

Vanilla extract adds depth and warmth to the cream cheese filling, complementing the strawberry flavor without overpowering it.

Directions

Prepare the strawberry topping:
- In a small saucepan, toss together 2 cups of strawberries, cornstarch, sugar, and lemon juice.
- Heat over low-medium heat, stirring occasionally until the strawberries begin to release their juice. Use a spoon or masher to crush the berries and create a thick sauce.
- Turn the heat up to medium-high and let it bubble for about 1 minute, stirring constantly to prevent burning. Remove from heat and let it cool completely.
Make the cheesecake layer:
- In a mixing bowl, blend the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until firm peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
Assemble the pie:
- Spread the cream cheese mixture evenly onto the graham cracker crust base. Set aside.
- Toss the remaining 3 cups of fresh strawberries in the cooled strawberry glaze. Evenly spread the glazed strawberries over the cream cheese layer.
Chill the pie:
- Cover the dessert and refrigerate for at least 4 hours, preferably overnight for the best texture.
Serve:
- Serve the pie cold and enjoy this creamy, fruity dessert!

Servings and Timing

This Strawberry Cream Cheese Pie yields 8 generous servings, making it perfect for family gatherings or dinner parties. The preparation takes approximately 30 minutes of active time, though no baking is required. Remember to factor in at least 4 hours of chilling time (preferably overnight) for the pie to set properly. Each serving contains approximately 320 calories.

Variations

Berry Medley Pie: Replace half the strawberries with a mix of blueberries, raspberries, and blackberries for a colorful variation.

Chocolate Crust: Use chocolate graham crackers or chocolate cookie crumbs for the crust to create a chocolate-strawberry combination.

Citrus Infusion: Add orange or lime zest to the cream cheese mixture for a subtle citrus note that complements the strawberries.

Nutty Crust: Add finely chopped toasted almonds or pecans to the graham cracker crust for added texture and flavor.

Layered Presentation: Instead of mixing all the glazed strawberries on top, create alternating layers of cream filling and strawberry topping for a striking visual effect.

Storage/Reheating

This pie is best stored covered in the refrigerator, where it will keep well for up to 3-4 days. The graham cracker crust may soften slightly over time, but the flavor will remain delicious. For the best presentation and texture, consume within 2 days.

This dessert is not suitable for freezing as the strawberry topping and cream cheese filling would separate upon thawing, resulting in a watery texture.

This pie is designed to be served cold directly from the refrigerator and does not require reheating. In fact, warming would cause the filling to lose its structure and become runny.

For serving, remove the pie from the refrigerator about 10-15 minutes before slicing to take the edge off the chill while still maintaining the proper texture.

FAQs

Why is my strawberry glaze runny?

If your glaze isn’t thick enough, you likely didn’t cook it long enough or use enough cornstarch. The mixture should bubble for at least a minute to activate the cornstarch’s thickening properties. Remember that the glaze will continue to thicken as it cools, so don’t panic if it seems slightly thin when hot.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries for the cooked glaze portion, but fresh berries are strongly recommended for the topping. If using frozen berries for the glaze, there’s no need to thaw them first; simply cook them as directed, though you may need to extend the cooking time slightly.

How do I prevent my cream cheese layer from being lumpy?

Ensure your cream cheese is completely softened to room temperature before beating. Cold cream cheese will remain lumpy no matter how long you mix it. For best results, remove the cream cheese from the refrigerator at least an hour before use.

Can I make this pie ahead of time?

Absolutely! This pie actually benefits from being made in advance. You can prepare it up to 24 hours before serving, which allows the flavors to meld and the texture to set perfectly. Keep it refrigerated until ready to serve.

Is it necessary to use heavy whipping cream, or can I substitute it?

Heavy whipping cream is recommended for its ability to hold firm peaks and create a stable filling. Light cream or half-and-half won’t whip properly. While you could use store-bought whipped topping as a shortcut, the flavor and texture won’t be as rich or authentic.

My graham cracker crust is crumbly. What did I do wrong?

If you’re making your own crust, ensure you’ve used enough butter to bind the crumbs together and pressed the mixture firmly into the pie plate. The crust should be compacted well, especially at the edges and up the sides of the dish.

Can I use a different type of fruit for this recipe?

Yes! This recipe works well with other berries like raspberries or blueberries. You can also try peaches or cherries, though the amount of cornstarch and sugar may need adjusting depending on the fruit’s natural sweetness and water content.

How can I tell if my heavy cream is whipped to “firm peaks”?

When you lift your beater from the cream, the peaks should stand up straight with just the very tips curling over slightly. If the peaks fold over completely, continue whipping a bit longer. Be careful not to over-whip, which can turn the cream into butter.

Why did my strawberry topping bleed into the cream cheese layer?

If your glaze wasn’t completely cooled before assembling, or if your cream cheese layer wasn’t firm enough, the colors might blend. Make sure to cool the glaze completely and ensure the cream cheese layer is spread evenly and chilled briefly before adding the topping.

Can I make this recipe dairy-free?

Yes, you can substitute dairy-free cream cheese and coconut cream (the solid part from a can of full-fat coconut milk) for the heavy cream. The texture will be slightly different, but still delicious. Make sure your graham crackers are dairy-free as well if needed.

Conclusion

This Strawberry Cream Cheese Pie celebrates the perfect harmony between fresh, juicy strawberries and creamy, tangy cheesecake filling. It’s a versatile dessert that works equally well for casual family dinners and special occasions. The make-ahead nature and no-bake preparation make it particularly appealing for busy hosts or hot summer days. Whether you’re a seasoned baker or a novice in the kitchen, this recipe delivers impressive results with minimal effort. The combination of textures and flavors creates a memorable dessert that will have everyone asking for the recipe. Make this pie once, and it’s sure to become a recurring favorite in your dessert repertoire.