Strawberry Cream Cheese Pie

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 Rhubarb Pie

Sweet Potato Pie

Peanut Butter Pie

Banana Cream Pie

Key Lime Pie

Coconut Cream Pie

Dutch Apple Pie

Butterscotch Pie

Strawberry Cream Cheese Pie

This family-friendly, easy cream cheese-based pie is nestled in a sweetened buttery graham cracker crust and topped with lightly glazed berries.

5 from 31 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 slices

Calories: 591kcal

Author: Beth Pierce

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

Calories: 591kcal | Carbohydrates: 94g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 660mg | Potassium: 175mg | Fiber: 2g | Sugar: 57g | Vitamin A: 706IU | Vitamin C: 33mg | Calcium: 180mg | Iron: 2mg

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