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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Jasmine
Awesome recipe!!!! I’ve shared this with a bunch of friends. Thank you very much for sharing.
Beth Pierce
The pleasure is all mine Jasmine!
Brenda
Great recipe, easy to follow and was delicious!!I will be making this often as my grandkids love strawberries and enjoyed eating dessert all gone.
Beth Pierce
So happy that you and the grandkid liked the pie!
Paula
I’ve made this pie twice in a week, once for company and second time was because my sweet hubby wanted one for home. I made it exactly as recipe was listed. Genatin consistency for strawberry glaze was perfect and not too thick at all. I found no adjustments necessary. Thanks for sharing. I have shared it with a number of friends.
Beth Pierce
Thanks Paula! So glad that you and your husband liked it. Thanks for sharing the recipe with friends.
Julie Dent
I made this exactly by the recipe and it is great!! It gets better after being in the fridge a couple days.
Beth Pierce
Thanks so much Julie. So glad that you liked it!
Sandra Dee
At my husband’s request I just made this pie for the 2nd time. Strawberries are in season and beautiful this time of year. Based on my experience making the first one I made some adjustments. Make the crust first and let cool while you are washing and cutting the berries. I used more water 3/4 cup total and used only 1 1/2 T of cornstarch and 1 1/2 T of the Jello. This made it more of a glaze consistency and not too thick jello texture. Made as written it ended up with jello consistency and not attractive. The reason I used more water is because I used 4 cups of berries. I put the glaze in the fridge to cool while I made the filling. By this time the glaze was cool enough to stir in the berries and the crust was cool enough to add filling and top with the berries. In fridge now. Can’t wait! Yummy!
G B
Filling & crust were amazing, but the jello over the strawberries was pretty firm, how could it be made to not be so hard but more saucy?
Beth Pierce
A little more water or lemon juice should loosen it up.
Jessica
Can I use plain gelatin?
Beth Pierce
I don’t think that is going to give you good flavor or a good result.
Renee Rasberry
The pie turned out perfect..Thank you so much for sharing this awesome recipe. It will definitely be in my Christmas recipes 😋
Beth Pierce
Thanks Renee! Merry Christmas and Happy New Year!
Lauren
This was delicious! My kids ate it up! Has anyone ever tried adding a small amount of sour cream to the cream cheese mixture? This reminded me so much of pies my grandma used to make, but it’s missing something, and I think it’s sour cream! Any ideas? Hers were also not as “whipped”. I can’t find a good copy cat recipe.
Heather
I made this pie for my family this past weekend, and it was a huge hit! Absolutely delicious, and looked so pretty once assembled. I decided to try a crust made of the Keebler Pecan Sandies instead of graham crackers, and it turned out delicious. The slight saltiness of the cookies really complimented the sweet cream filling. Thanks for the wonderful recipe. It’s a keeper for sure!!
Beth Pierce
Thanks Heather! So glad that you liked it and thanks for the tip on the Pecan Sandies!!
Stephanie
The first time making this pie I doubled the recipe. Sent one home with my mom and sister. We all loved it! It was delicious and the cream cheese part wasn’t heavy it was very lite. Was a very easy recipe to whip up as well. I think I will tweak it a little and try a shortbread crust. The glaze for the strawberries was very lite and not gummy or artificial tasting like the store bought stuff. All in all a very easy and delicious pie. Thank you for the recipe!!!
Beth Pierce
You are most welcome Stephanie! So glad that you and the family liked it. I wish I had a piece of that pie this morning. I could really go for that!
Jen
Is strawberry gelatin the same as strawberry jello?
Beth Pierce
Yes it is
KTeel
I was thinking of using cool whip already made, would that work or stick with the whipping cream, if so how much would I use ?
Beth Pierce
Are you wanting to use it in place of the whipping cream in the pie?
Angie
I was wondering the same thing, to decrease calories a bit. Can Cool Whip be used in place of the whipped cream?
Beth Pierce
Yes it can.
Sarah
Thanks for posting this recipe… I tried making it for the first time and it turned out just fine … it was a big hit with everyone… I will be making this recipe again!
Beth Pierce
Thanks so much! So glad that you liked it Sarah!
Shelby T.
This pie was absolutely delicious!! Although the glaze for the strawberries did not turn out, I went and grabbed a container of the strawberry glaze from the grocery store and used that instead. It was a big hit, and I will most definitely be making it again! Super quick and easy!
Beth Pierce
Thanks Shelby! So sorry to hear that the glaze did not work out! Glad that you liked it!
Betty
Making today for my husband birthday. Will let you know Betty
Beth Pierce
Thanks Betty! Enjoy!!
Jenn
I have plain gelatin, not strawberry jello. Will it work the same?
Beth Pierce
The strawberry gelatin helps seal the deal with more strawberry flavor.
Whitney
Everyone loved this! I couldn’t find Graham crackers at Target this weekend due to the pandemic. I used a premade Graham cracker crust. Thanks for the recipe! Super easy and pretty!
Beth Pierce
Thank Whitney! So glad that you liked the pie and that you were able to find a graham cracker crust.