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.

Course Dessert

Cuisine Southern

Keyword cream cheese strawberry pie, how to make strawberry cream cheese pie, strawberry cream cheese pie recipe, strawberry pie with cream cheese

Prep Time 25

Cook Time 15

Servings slices

Calories 591kcal

Author Beth Pierce

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.

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.
For optimal flavor, use pure vanilla extract.
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 the 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 on the day of serving.
Fresh strawberry sauce can be substituted for the strawberries and the glaze.
This pie should be refrigerated at all times except when serving.