Strawberry Cream Cheese Pie Recipe
This strawberry cream cheese pie is an easy no-bake recipe that can be made in advance for parties, potlucks, and holiday gatherings.
Ingredients
Strawberry Topping
- 1 ½ pounds fresh strawberries washed, dried, and stems removed; divided
- 3 tablespoons water (45 ml)
- 1 ½ tablespoons cornstarch (12 grams)
- ⅓ cup granulated sugar (70 grams)
- 2 teaspoons fresh lemon juice (10 ml)
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (175 grams)
- ⅓ cup granulated sugar (70 grams)
- 7 tablespoons unsalted butter melted (100 grams)
Cream Cheese Layer
- 8 ounces brick-style cream cheese softened (226 grams; 1 block)
- ½ cup powdered sugar (60 grams)
- 1 teaspoon pure vanilla extract
- ¾ cup cold heavy whipping cream (180 ml)
Instructions
- To make the strawberry topping: Chop half of the fresh strawberries into small pieces and slice the other half of the strawberries. Set the sliced strawberries aside for later (I prefer to cover them and store in the fridge).1 ½ pounds fresh strawberries
- Add the water and cornstarch to a large saucepan and stir until fully combined. Add the chopped strawberries (not the sliced berries, we’re adding those later!), granulated sugar, and lemon juice and stir well.3 tablespoons water, 1 ½ tablespoons cornstarch, ⅓ cup granulated sugar, 2 teaspoons fresh lemon juice
- Place the saucepan over medium heat. Once the strawberries start to soften and release their juices, use a potato masher to mash them.
- Continue cooking a little longer until the mixture thickens and turns a brighter shade of red. If needed, mash the strawberries more during this time so there’s no large chunks.
- Remove the saucepan from the heat and pour the mixture into a heat-safe bowl. Allow to cool completely to room temperature.
- To make the graham cracker crust: Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.1 ½ cups crushed graham cracker crumbs, ⅓ cup granulated sugar, 7 tablespoons unsalted butter
- Scoop the graham cracker mixture into a 9 or 9.5-inch pie plate. Use your hands or a measuring cup to firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Transfer to the refrigerator to chill while you make the filling.
- To make the cream cheese layer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth (about 20 to 30 seconds). Add the powdered sugar and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.8 ounces brick-style cream cheese, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.¾ cup cold heavy whipping cream
- Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined. Make sure not to over mix the whipped cream, you don’t want it to deflate!
- Remove the pie plate with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into one even layer and smooth out the top.
- Transfer to the fridge to chill while the strawberry topping finishes cooling.
- To finish the strawberry topping & assemble: Once the strawberry mixture has cooled completely, add the sliced strawberries you set aside earlier, and stir until all of the sliced berries are fully coated.
- Remove the pie with the cream cheese filling from the fridge. Spoon the strawberry topping all over the top of the pie and spread it out into an even layer.
- Cover with plastic wrap and transfer to the refrigerator to chill for at least 6 hours or overnight.
Video
Notes
Storage Instructions: Leftover pie may be covered tightly and stored in the fridge for up to two days.