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With a graham cracker crust, tangy cream cheese filling, and fresh strawberry topping, this Strawberry Cream Cheese Pie is an easy (almost) no bake recipe. Perfect for summer!
I love strawberry season. Fresh strawberries are one of my favorite signs that summer is here and I incorporate them into as many recipes as possible. This strawberry cream cheese pie is one I’ve made frequently over the years. We also love strawberry pretzel salad, fresh strawberry pie, and strawberry trifle.
Why I Love This Strawberry Cream Cheese Pie
Here are a few things I love about this recipe.
- (Almost) no bake. The crust needs to bake for 10 minutes but otherwise, the pie itself doesn’t need to bake. You can avoid turning the oven on at all by using a premade graham cracker crust.
- Fresh strawberries. The strawberry filling is made with a pound of juicy fresh strawberries. It’s one of my favorite desserts to make in the summer for this reason!
- Sweet but not too sweet. The tartness of the strawberries and the cream cheese helps to balance the sweetness in this pie. It’s sweet but not too sugary or overly sweet, which is exactly what I want during the summer.
Recipe Ingredients
Each layer of this strawberry cream cheese pie is made with just a few simple ingredients. Scroll down to the recipe card below for the exact measurements.
Crust:
- Graham crackers – Crushed into crumbs.
- Melted butter – Helps hold the crumbs together to shape the crust.
- Granulated sugar – Sweetens the crust.
Strawberry Topping:
- Fresh strawberries – Look for plump ripe strawberries. Remove the tops and slice them into fourths.
- Sugar – Sweetens the topping.
- Cornstarch – Helps thicken the topping.
- Lemon juice – Adds some acidity to the topping. Lime juice also works.
Cream Cheese Filling:
- Cream cheese – Use brick-style full-fat cream cheese. Let it come to room temperature first so that it’s easy to blend.
- Powdered sugar – Sweetens and stabilizes the filling.
- Vanilla
- Heavy cream – Keep it cold and refrigerated until using it, otherwise it won’t whip up properly. It adds volume and makes the filling lighter.
- Whipped cream – Optional, for decoration.
How To Make Strawberry Cream Cheese Pie
Here’s a rundown of how to make this easy pie. The printable instructions can be found in the recipe card below.
- Bake the crust. Combine the crust toppings in a bowl. Press evenly into the bottom and up the sides of a pie pan. Bake for 8-10 minutes. Cool completely.
- Make the strawberry glaze. Set half of the strawberries aside. Combine the other half with the sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, for 5-7 minutes, until it thickens and the strawberries break down. Mash the strawberries as they soften.
- Add the fresh strawberries. Let the strawberry glaze cool to room temperature. Stir in the fresh strawberries.
- Make the filling. Beat the cream cheese with an electric mixer until smooth. Mix in the powdered sugar and vanilla extract until fully combined. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Assemble. Spread the cream cheese filling evenly over the graham cracker crust. Refrigerate for an hour. Spread the strawberry topping on top of the cream cheese layer. Pipe or dollop addition whipped cream on top. Refrigerate for another hour before serving.
Tips & Tricks
Here are a few tips for making this strawberry cream cheese pie.
- Frozen strawberries are okay. If fresh strawberries aren’t available, frozen strawberries can be used for the cooked portion of the topping. Thaw and drain them before cooking.
- Try a different crust. Swap graham crackers for crushed Oreos or vanilla wafers in the crust for a different flavor. You can also use a premade graham cracker crust or even a regular pie crust.
- Make ahead. Strawberry cream cheese pie can be made a day in advance. Add the whipped cream decoration just before serving.
- Leave time for cooling. It’s important for the graham cracker crust to cool before adding the cream cheese filling and for that layer to chill before adding the strawberry topping. The strawberry glaze should also cool before adding the strawberries. This helps ensure a beautiful presentation.
Proper Storage
Store strawberry cream cheese pie covered in the fridge for up to 3 days. I do not recommend freezing this pie.
Strawberry Cream Cheese Pie
With a graham cracker crust, tangy cream cheese filling, and fresh strawberry topping, this Strawberry Cream Cheese Pie is an easy (almost) no bake recipe. Perfect for summer!
Servings: 8 slices
Ingredients
For the crust:
- 1 ½ cups crushed graham crackers
- 6 Tablespoons melted butter
- 2 Tablespoons granulated sugar
For the strawberry topping:
- 1 pound fresh strawberries tops removed and sliced into fourths
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
For the cream cheese filling:
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream cold
- Whipped cream for decoration (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press it evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, then let it cool completely.
- Divide the strawberries in half. Set one half aside. In a medium saucepan, combine the other half of the strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and the strawberries break down, about 5-7 minutes. Mash the strawberries with the back of a spoon as they soften.
- Remove the saucepan from heat and let the strawberry glaze cool to room temperature. Once cooled, stir in the reserved fresh strawberries until they are evenly coated. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Spread the cream cheese filling evenly over the cooled graham cracker crust. Refrigerate for at least 1 hour to allow the filling to set.
- Once the filling is set, spread the prepared strawberry topping evenly over the top of the pie.
- Pipe or dollop whipped cream along the edges of the pie for decoration. Refrigerate for at least 1 hour before serving. Enjoy!
Last Step:
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Notes
Store strawberry cream cheese pie covered in the fridge for up to 3 days.
Nutrition
Calories: 624kcal | Carbohydrates: 42g | Protein: 9g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 529mg | Potassium: 345mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1698IU | Vitamin C: 43mg | Calcium: 176mg | Iron: 1mg
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6 comments on “Strawberry Cream Cheese Pie”
I haven’t made this pie yet but plan on doing so soon. Sounds delicious.
I love this strawberry pie! perfect refresher after a BBQ
Thanks Debra!
I wanted to make this for one of my Easter deserts, but the ad for Stitch Fix is blocking the recipe! No matter how many times I hit the x to try and remove the ad it doesn’t work! I can’t make the recipe if the ad is blocking it.
Sorry about that Carol. Sounds like a glitch as I’m not seeing that on my end.
got to make this it looks really yummy