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
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
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!
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.