Strawberry Cream Cheese Pie
This Strawberry Cream Cheese Pie is has a no bake cheesecake filling topped with glazed fresh strawberries. Quick, easy and a delicious strawberry dessert for Summer!
Servings: 8 slices
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup butter unsalted, melted
- 3 Tbsp sugar granulated
For the filling:
- 1 8 oz package cream cheese softened to room temperature
- ½ cup sweetened condensed milk
For the topping:
- 4 cups strawberries fresh, washed, hulled, and sliced
- 2 Tbsp strawberry preserves
Instructions
- Preheat the oven to 350F degrees.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
- Press into the bottom and sides of a 9-inch pie pan and bake in the preheated oven for 10 minutes. Remove from the oven and allow to fully cool.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Pour in the sweetened condensed milk and mix until combined.
- Spread the cream cheese mixture into the cooled pie crust and place in the refrigerator to chill for at least 5-6 hours, or overnight.
- In a separate large mixing bowl, add the strawberry preserves to the sliced strawberries and toss to coat.
- Layer the glazed strawberries over the chilled pie and return to the refrigerator to chill until ready to serve. Slice and serve with a dollop of whipped cream, enjoy!
Notes
Store any leftovers in the refrigerator for 2-3 days in an airtight container.
Slicing tip: For perfect slices, try slicing up the pie before placing the strawberry layer on top.
Experiment with different flavors! This recipe works great with any fruit that is in season.