Why You’ll Love This Recipe

Strawberry Cream Cheese Pie is a luscious, no-bake dessert featuring a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a vibrant, glossy strawberry topping. Perfect for spring and summer, this pie strikes a balance between creamy, sweet, and fruity flavors, making it a crowd-pleaser for any occasion from family gatherings to casual picnics.

ingredients

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

graham cracker crumbsunsalted buttergranulated sugarcream cheesevanilla extractlemon juiceheavy whipping creampowdered sugarfresh strawberriescornstarchwater

directions

Preheat oven to 350°F (175°C) if baking the crust. If opting for a no-bake version, chill the crust instead.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into a pie dish to form the crust. Bake for 8–10 minutes or chill for 30 minutes if not baking. Let it cool.

In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Mix until creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture until fully incorporated.

Spread the cream filling evenly over the cooled crust. Refrigerate for at least 2 hours to set.

For the topping, slice fresh strawberries and set aside. In a small saucepan, mix water, cornstarch, and a bit of sugar. Heat until thickened and clear.

Remove from heat, let it cool slightly, and gently fold in the sliced strawberries until coated.

Spoon the strawberry mixture over the chilled cream cheese filling.

Chill the entire pie for at least 1 more hour before serving.

Servings and timing

This recipe yields 8 slices.Preparation time: 25 minutesChilling time: 3 hoursTotal time: 3 hours 25 minutes

Variations

Use a store-bought pie crust for convenience.

Add a touch of almond extract to the cream cheese filling for a flavor twist.

Top with a layer of whipped cream before adding the strawberries.

Swap fresh strawberries with a mix of berries for variety.

Add a layer of strawberry jam under the fresh berries for more intense flavor.

storage/reheating

Store Strawberry Cream Cheese Pie in the refrigerator, covered, for up to 4 days.Freezing is not recommended due to the fresh fruit topping and whipped filling.To serve again, simply slice and enjoy chilled—no reheating needed.

FAQs

Can I make this pie ahead of time?

Yes, it’s best made a day ahead to allow it to fully set and develop flavor.

Can I use frozen strawberries?

Fresh strawberries are best, but if using frozen, thaw and drain well before using.

Do I have to bake the crust?

No, the pie works great as a no-bake dessert—just chill the crust instead.

What can I use instead of graham crackers?

Crushed digestive biscuits or vanilla wafers are good substitutes.

Is the filling supposed to be firm?

It’s creamy and soft-set, not firm like a baked cheesecake.

Can I use low-fat cream cheese?

Yes, but full-fat provides the richest texture and flavor.

How do I prevent a runny topping?

Make sure the cornstarch mixture is fully thickened before adding the strawberries.

Can I use pre-made strawberry glaze?

Yes, for a shortcut, store-bought glaze can be used instead of the homemade one.

How long does it take to set?

At least 3 hours in the fridge, but overnight is ideal.

Can I add gelatin to the topping?

Yes, a small amount of gelatin can help firm the topping further if desired.

Conclusion

Strawberry Cream Cheese Pie is the ultimate blend of creamy indulgence and fruity freshness. With its easy preparation and irresistible flavor, it’s a go-to dessert for when you want something elegant yet simple. Whether for a holiday spread or a warm-weather treat, this pie delivers a slice of pure delight every time.