Description
This Strawberry Cheesecake Pie features a crunchy pretzel and graham cracker crust baked to perfection and a luscious no-bake strawberry cream cheese filling. The filling is made with smooth cream cheese, reduced strawberry puree, and whipped cream, resulting in a light yet creamy dessert. Topped with fresh macerated strawberries and whipped cream, this pie sets beautifully in the refrigerator and is perfect for a fresh, fruity treat without baking the filling.
Ingredients
Scale
Crust
- 1/2 cup (50g) crushed pretzel crumbs (from 1 cup salted mini pretzel twists or pretzel pieces)
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
- 3 Tablespoons (37g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 1.5 lbs. (about 680g) strawberries, rinsed & hulled
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Toppings
- 1 cup (about 150g) sliced strawberries
- 2 Tablespoons + 1 teaspoon (29g) granulated sugar, divided
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare Crust: Grind the pretzels and graham crackers into fine crumbs using a food processor or crush with a rolling pin in a sealed bag. Mix these crumbs with granulated sugar and melted butter until well combined into a thick, coarse, sandy texture. Press this mixture tightly and evenly into the bottom and up the sides of a 9-inch pie dish using a flat measuring cup to compact it firmly.
- Bake Crust: Bake the crust for 15-16 minutes until set. Remove from oven and cool completely for at least 30 minutes, or up to 2 days, before adding filling.
- Prepare Strawberry Puree: Puree the hulled strawberries completely and strain through a fine mesh sieve to remove seeds. Place the strained puree in a pan and simmer gently over low-medium heat, stirring occasionally, until reduced to slightly over 1/2 cup, which takes about 25-35 minutes. Allow this reduced puree to cool to room temperature before use.
- Whip Heavy Cream: Using a hand or stand mixer fitted with a whisk attachment, whip 1 cup of cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Set aside.
- Prepare Cream Cheese Mixture: Beat the softened cream cheese on medium speed until smooth and creamy, scraping the bowl’s sides as needed. Add the cooled reduced strawberry puree, confectioners’ sugar, and vanilla extract, then beat on medium-high speed until fully combined and smooth with no lumps.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula or mixer on low speed. Do this slowly to avoid deflating the air in the whipped cream.
- Fill Pie Crust: Spread the cheesecake filling evenly into the cooled crust and smooth the top with an offset spatula.
- Chill Pie: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably 12, for the filling to set properly. It can be chilled up to 2 days. Avoid freezing.
- Prepare Toppings: About 10-15 minutes before serving, mix the sliced strawberries with 1 teaspoon granulated sugar and set aside to macerate. Whip the remaining heavy cream with 1 tablespoon sugar and the vanilla extract until medium peaks form, about 3-4 minutes.
- Decorate Pie: Remove the pie from the refrigerator, spoon the macerated strawberries on top, and pipe or dollop the whipped cream around the edges as desired.
- Serve: Use a clean, sharp knife wiped between slices to cut neat slices. Serve each slice with additional strawberries and whipped cream if preferred.
- Storage: Store leftover pie covered in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use cold heavy cream for best whipping results.
- Allow the reduced strawberry puree to cool completely before adding to the cream cheese mixture to prevent curdling.
- Press the crust mixture firmly to create a compact base that holds together well.
- Do not add sugar to the strawberry puree during reduction; sweetness comes from later additions.
- Refrigerating the pie overnight improves the texture and firmness of the filling.
- Do not freeze the pie as the texture may suffer.
- Use a sharp knife wiped clean between cuts for neat slices.
