This fresh Strawberry Cream Cheese Pie is a triple-layer delight. It starts with a three-ingredient graham cracker crust, followed by an easy, no-bake, lightly sweetened cream cheese filling, and topped with a five-ingredient sweet glaze for the fresh strawberries.
This gorgeous pie is as pretty as a picture. It is perfect for birthday celebrations, Valentine’s Day, and spring and summer dinner parties. This delectable beauty perfectly combines cream cheese and whipped cream in a fresh graham cracker crust topped with glazed fresh strawberries. If you like this recipe, try strawberry rhubarb crisp, strawberry cobbler, or strawberry bread.
Ingredients Notes and Substitutions
- Graham cracker crumbs: To use whole Graham crackers instead of the crumbs, crush 12 whole Graham crackers in a food processor. You can also substitute 7 ounces of crushed gingersnaps.
- Butter: salted or unsalted
- Cream cheese: for optimal flavor and consistency, use full-fat cream cheese.
- Vanilla extract: the pure stuff, please
- Whipping cream: or heavy cream, sometimes called heavy whipping cream.
- Strawberry gelatin: I use 2 tablespoons of dry strawberry Jello. For quick alternatives to the strawberry topping, see the notes below.
How to make Strawberry Cream Cheese Pie
Start by combining the graham crackers, sugar, and melted butter. Then, press it onto the bottom and sides of a pie plate. Next, bake it in a preheated oven for about 8-9 minutes. Finally, let the baked crust cool for about 20-30 minutes.
Next, beat the cream cheese, vanilla extract, and powdered sugar until smooth and lump-free. Whip the cream using a stand mixer with a whip attachment until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the mixture into the baked crust and spread evenly. Chill for several hours.
Then, grab a large saucepan and whisk together the cornstarch, sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, whisking constantly until the glaze thickens. Allow the glaze to cool, which will thicken more as it cools. Add the strawberries to the glaze and stir gently to coat. Carefully layer the glazed strawberries over the chilled pie. Finally, refrigerate until ready to serve.
Preparation Tips
- Always cool the graham cracker crust before proceeding with the rest of the pie.
- Soften the cream cheese so it is easier to blend smoothly.
- Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters before whipping the cream.
- Plan and allow for the chilling time of the cream cheese layer before placing the strawberries on top.
- Prepare the first two layers of the dessert up to two days in advance and store it covered in the refrigerator, but the strawberry layer is best prepared on the day of serving.
- Fresh strawberry sauce can be substituted for the strawberries and the glaze. Or toss the strawberries in warmed strawberry jam for a quick and easy shortcut.
Storage
Store the pie well covered with plastic wrap in the refrigerator. Leftovers will keep for about 3-4 days if stored correctly in the refrigerator. To freeze, cover with two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
More Pie Recipes
Strawberry Cream Cheese Pie
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons butter melted
Pie Filling
- 1 8 ounce box cream cheese softened
- ¾ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 cup whipping cream
Strawberry Topping
- 2 tablespoons cornstarch
- ¼ cup sugar
- 2 tablespoons strawberry gelatin
- ½ cup water
- 1 tablespoon lemon juice
- 3 cups strawberries hulled
Instructions
- Stir together graham cracker crumbs, 1/4 cup sugar, and melted butter. Firmly press the crumb mixture into the bottom and up sides of a 9-inch pie pan. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
- Using a mixer, beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In a separate bowl, whip cream until soft peaks form. Fold whipped cream into cream cheese mixture and carefully spread in baked crust. Chill for 1-2 hours.
- In a small saucepan, whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, whisking constantly until thickened. Remove from heat and allow to cool for 10-15 minutes. Add strawberries to the pan and stir to coat. Layer glazed strawberries over the pie. Refrigerate until ready to slice and serve.
Notes
- Always cool the graham cracker crust before proceeding with the rest of the pie.
- Soften the cream cheese so it is easier to blend smoothly.
- Keep the whipping cream in the chilliest part of the refrigerator. Chilling the bowl and beaters before whipping the cream is best.
- Plan and allow for the chilling time of the cream cheese layer before placing the strawberries on top.
- The first two layers of the dessert can be prepared up to two days in advance, but the strawberry layer is best prepared on the day of serving.
- Fresh strawberry sauce can be substituted for the strawberries and the glaze. Or, toss the strawberries in warmed strawberry jam for a quick and easy shortcut.
Nutrition
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BUERSTER VICKY
I don’t have whipping cream in the cartons. I’m wondering if the spray kind of whipped cream would work?
Beth Pierce
I am not sure I have not tried it in this recipe. Sorry!
Yvonne
I have whole strawberries in my freezer. Can I use those in this recipe?
Beth Pierce
I am sure you could use frozen but you need to thaw them and drain any excess liquid.
Gerri
I don’t quite understand what strawberry gelatin is? Like Jell-o mix? Or the creamy stuff?
Beth Pierce
Yes like Jello mix.
AMY GARRETT
I haven’t tried it yet but the cream cheese filling is already delicious so I know it will be good. I didn’t have strawberry gelatin so I used plain gelatin and added 1/2 tsp of strawberry extract, hope that does the trick.
Beth Pierce
I think it should!
Shari
I absolutely love this pie! I’ve made it several times using home grown strawberries..I was wondering if I make 2 pies is it possible to freeze one?
Beth Pierce
Thank you. Shari! Yes you can freeze it for up to 2 months!
Ashlee
A delicious pie. I added crushed pecan in the crust. Perfection!
Beth Pierce
Thank you, Ashlee!
Megan Sing
I come back to this recipe again and again. It’s a hit! Making it for my brother’s 50th birthday celebration this weekend. Thanks for a great dessert recipe.
Beth Pierce
My pleasure, Megan! Happy birthday to your brother!
Danielle S
This pie was amazing. I made it for afternoon tea and everyone loved it.
Beth Pierce
Thanks, Danielle! I am happy that everyone loved it!
Charlene
I loved this pie! So much intense strawberry flavor – I wish I’d made two!
Beth Pierce
I understand, I really do! LOL
Lauren T
The filling of this pie reminds me of stuffed french toast – SO very delicious! I am craving another slice right now!
Beth Pierce
Stuffed French toast is so good!
Sky
It was so easy to make and incredibly delicious. This just might be on our Easter menu. It is between this and carrot cake.
Beth Pierce
You could always make both!
Sheila
Wow! I think I just found my new favorite dessert! This far exceeded my expectations, and not too sweet. Perfection! Thank you so much for the recipe.
Beth Pierce
My pleasure, Sheila!
Kathy
I am getting ready to make the Strawberry Cream Cheese Pie. I made one other time. It is so easy to make and is delicious! I followed the recipe and it turned out perfect.
Beth Pierce
Thanks, Kathy! I am so glad that you enjoyed it!