This fresh Strawberry Cream Cheese Pie is a triple-layer delight. It starts 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.
This gorgeous pie is as pretty as a picture. It is perfect for birthday celebrations, Valentine’s Day, and spring and summer dinner parties. This delectable beauty perfectly combines cream cheese and whipped cream in a fresh graham cracker crust topped with glazed fresh strawberries. If you like this recipe, try strawberry rhubarb crisp, strawberry cobbler, or strawberry bread.
Ingredients Notes and Substitutions
- Graham cracker crumbs: To use whole Graham crackers instead of the crumbs, crush 12 whole Graham crackers in a food processor. You can also substitute 7 ounces of crushed gingersnaps.
- Butter: salted or unsalted
- Cream cheese: for optimal flavor and consistency, use full-fat cream cheese.
- Vanilla extract: the pure stuff, please
- Whipping cream: or heavy cream, sometimes called heavy whipping cream.
- Strawberry gelatin: I use 2 tablespoons of dry strawberry Jello. For quick alternatives to the strawberry topping, see the notes below.
How to 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. Whip the cream using a stand mixer with a whip attachment until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the mixture into the baked crust and spread evenly. 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, which 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.
Preparation Tips
- 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.
- Keep the whipping cream in the chilliest part of the refrigerator. It is best to chill the bowl and beaters before whipping the cream.
- Plan and allow for the chilling time of the cream cheese layer before placing the strawberries on top.
- Prepare the first two layers of the dessert up to two days in advance and store it covered in the refrigerator, but the strawberry layer is best prepared on the day of serving.
- Fresh strawberry sauce can be substituted for the strawberries and the glaze. Or toss the strawberries in warmed strawberry jam for a quick and easy shortcut.
Storage
Store the pie well covered with plastic wrap in the refrigerator. Leftovers will keep for about 3-4 days if stored correctly in the refrigerator. To freeze, cover with two layers of plastic wrap followed by a layer of aluminum foil. Thaw in the fridge overnight.
More Pie Recipes
Strawberry Cream Cheese Pie
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons butter melted
Pie Filling
- 1 8 ounce box cream cheese softened
- ¾ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 cup whipping cream
Strawberry Topping
- 2 tablespoons cornstarch
- ¼ cup sugar
- 2 tablespoons strawberry gelatin
- ½ 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 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.
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 smoothly.
- Keep the whipping cream in the chilliest part of the refrigerator. Chilling the bowl and beaters before whipping the cream is best.
- Plan and allow for the chilling time of the cream cheese layer before placing the strawberries on top.
- 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. Or, toss the strawberries in warmed strawberry jam for a quick and easy shortcut.
Nutrition
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Janet
I made this using 1/4 c powdered Lakanto
In the cream cheese filling and 1/4 c Lakanto granulated with one and 1/2 Tsp sugar free jello as my daughter is diabetic. I put it in a bought chocolate crumb crust. PERFECT and very low sugar!
Beth Pierce
Awesome! Thanks for all the great tips. I love a cook that can improvise!
Theresa
Do you think it would be possible to swap fresh cherries and cherry gelatin for the strawberries and strawberry gelatin. I have a daughter that lives cherries!
Beth Pierce
Yes I think you could and that sounds delicious. Let me know ho it turns out!
Teresa
Can I use COOL WHIP, for the whipping cream and just fold it in.
Beth Pierce
I have never tried so I do not not know
Pat caston
I use cool whip instead of the whipping cream in my pie and just use fresh strawberries with sweet n low over the strawberries for the top. I can’t have a lot of sugar so I improvise as much as I can. I use a store bought graham cracker or chocolate pie crusts.
Beth Pierce
Thanks for the tips Pam! My readers will like your low sugar ideas.
Claudia
Amazing !
Fast to make , super easy ! My family loves it ♥️
Beth Pierce
Thanks so much Claudia! So glad that you like it!!
Carrie
Could I make the strawberry topping layer two days early and keep it in the fridge in a separate container and put on top a couple hours before ready to serve?
Beth Pierce
No I do not think it will hold up well. Strawberries begin to break down once glazed. Sorry.
debbie
i have frozen strawberries and a box of strawberry jello please help what do i do?
Beth Pierce
Strawberry Pretzel Salad
Karen
This reminds me of something my mom used to make and I can’t wait to give it a try! Looks delicious!
adriana
Such a lovely dessert strawberries are now in season here in Florida and I have a bunch I will be making this pie next week. Pinning your recipe for later reference.
Jessica
I needed to see this bright red dessert today after so much dreary grey in the winter sky. I’m feeling uplifted and ready for spring to pop!
Erica Schwarz
Such a pretty dessert and so easy to make. Saving this to make for one of my large church suppers!
Cathleen @ A Taste of Madness
The strawberries look so good! I love cheesecake, I love pie, so I KNOW I will love this!!
Toni
This quickly became a favorite dessert at my house!!
Jacque Hooper
Always a fan of no bake desserts!! Looking forward to enjoying this after dinner tonight!
Stephanie
This was fantastic! So easy and that cream cheese filling was to die for!
Erin
This Strawberry Cream Cheese Pie looks absolutely delicious! Yummy!
Catalina
I am in heaven! I need to make this pie this weekend!
Sara Welch
Such a beautiful looking dessert! Looking forward to impressing my family with this one; looks too good to pass up!