This Strawberry Cream Cheese Pie is a triple layer delight starting 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. Pretty as a picture this gorgeous pie is perfect for birthday celebrations, Valentine’s Day and spring and summer dinner parties.
I love strawberries and this Strawberry Cream Cheese Pie is perfect for your holiday celebrations, birthday parties, neighborhood soirees and potlucks. This delectable beauty brings cream cheese and whipped cream together perfectly in a fresh graham cracker crust topped with glazed fresh strawberries.
Strawberry Cheesecake Pie is a cinch to make. Are you super pinched for time? You can make the crust ahead of time and freeze the prepared baked crust in the pan wrapped for up to 3 months. Thaw at room temperature unwrapped before using in this recipe. You can also bake the crust and prepare the cream cheese filling several days in advance and store wrapped in the refrigerator. However hold off on the glazed strawberry topping until at the most 12 hours before serving.
How do you 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. Now whip the cream using a stand mixer with whip attachment until soft peaks form. Now gently fold the whipped cream into the cream cheese mixture. Spread in the baked crust and 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 and it 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.
Helpful tips for making Strawberry Cream Cheese Pie
- Always cool the graham cracker crust before proceeding with the rest of the pie.
- Soften the cream cheese so it is easier to blend smooth.
- Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters prior to whipping the cream.
- Plan ahead and allow for chilling time of the cream cheese layer prior to the placement of the strawberries.
- The first two layers of the dessert can be prepared up to two days in advance but the strawberry layer is best prepared the day of serving.
You and your family are going to love this easy, dependable, scrumptious and gorgeous dessert. Put the ingredients on your shopping list and make one for your loved ones. They will singing your praises.
More strawberry recipes you will love!
- Strawberry Bread with Whipped Strawberry Butter
- Strawberry Rhubarb Pie
- Strawberry Milk
- Strawberry Ice Cream
- Strawberry Sauce
- Strawberry Pancakes with Strawberry Sauce
This post was originally published March 16, 2018 and was republished January 2, 2020 with new content.
PrintStrawberry Cream Cheese Pie
This family friendly easy cream cheese based pie is nestled in a sweetened graham cracker crust and topped with lightly glazed strawberries.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: dessert
- Method: bake/no bake
- Cuisine: Southern
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter melted
Pie Filling
- 1 box (8 ounces) cream cheese
- 3/4 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup whipping cream
Strawberry Topping
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 2 tablespoons strawberry gelatin
- 1/2 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 crumb mixture into bottom and up sides of a 9-inch pie dish. Bake at 350 degrees for 8-9 minutes. Remove from oven and cool for 30 minutes.
- Using mixer beat cream cheese until smooth. Add vanilla extract and powdered sugar; continue mixing until smooth. In 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 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 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 smooth.
- Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters prior to whipping the cream.
- Plan ahead and allow for chilling time of the cream cheese layer prior to the placement of the strawberries.
- The first two layers of the dessert can be prepared up to two days in advance but the strawberry layer is best prepared the day of serving.
Keywords: cheesecake, glazed pie, pie, strawberry pie, pies with graham cracker crust, strawberry cream cheese pie, strawberry cream cheese pie recipe, strawberry cream cheese pie no bake, no bake strawberry pie recipe cream cheese, fresh strawberry and cream cheese pie
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Julie Dent
I made this exactly by the recipe and it is great!! It gets better after being in the fridge a couple days.
★★★★★
Beth Pierce
Thanks so much Julie. So glad that you liked it!
Sandra Dee
At my husband’s request I just made this pie for the 2nd time. Strawberries are in season and beautiful this time of year. Based on my experience making the first one I made some adjustments. Make the crust first and let cool while you are washing and cutting the berries. I used more water 3/4 cup total and used only 1 1/2 T of cornstarch and 1 1/2 T of the Jello. This made it more of a glaze consistency and not too thick jello texture. Made as written it ended up with jello consistency and not attractive. The reason I used more water is because I used 4 cups of berries. I put the glaze in the fridge to cool while I made the filling. By this time the glaze was cool enough to stir in the berries and the crust was cool enough to add filling and top with the berries. In fridge now. Can’t wait! Yummy!
★★★★★
G B
Filling & crust were amazing, but the jello over the strawberries was pretty firm, how could it be made to not be so hard but more saucy?
Beth Pierce
A little more water or lemon juice should loosen it up.
Jessica
Can I use plain gelatin?
Beth Pierce
I don’t think that is going to give you good flavor or a good result.
Renee Rasberry
The pie turned out perfect..Thank you so much for sharing this awesome recipe. It will definitely be in my Christmas recipes 😋
★★★★★
Beth Pierce
Thanks Renee! Merry Christmas and Happy New Year!
Lauren
This was delicious! My kids ate it up! Has anyone ever tried adding a small amount of sour cream to the cream cheese mixture? This reminded me so much of pies my grandma used to make, but it’s missing something, and I think it’s sour cream! Any ideas? Hers were also not as “whipped”. I can’t find a good copy cat recipe.
Heather
I made this pie for my family this past weekend, and it was a huge hit! Absolutely delicious, and looked so pretty once assembled. I decided to try a crust made of the Keebler Pecan Sandies instead of graham crackers, and it turned out delicious. The slight saltiness of the cookies really complimented the sweet cream filling. Thanks for the wonderful recipe. It’s a keeper for sure!!
★★★★★
Beth Pierce
Thanks Heather! So glad that you liked it and thanks for the tip on the Pecan Sandies!!
Stephanie
The first time making this pie I doubled the recipe. Sent one home with my mom and sister. We all loved it! It was delicious and the cream cheese part wasn’t heavy it was very lite. Was a very easy recipe to whip up as well. I think I will tweak it a little and try a shortbread crust. The glaze for the strawberries was very lite and not gummy or artificial tasting like the store bought stuff. All in all a very easy and delicious pie. Thank you for the recipe!!!
★★★★★
Beth Pierce
You are most welcome Stephanie! So glad that you and the family liked it. I wish I had a piece of that pie this morning. I could really go for that!
Jen
Is strawberry gelatin the same as strawberry jello?
Beth Pierce
Yes it is
Sarah
Thanks for posting this recipe… I tried making it for the first time and it turned out just fine … it was a big hit with everyone… I will be making this recipe again!
★★★★★
Beth Pierce
Thanks so much! So glad that you liked it Sarah!