Strawberry Cream Cheese Pie
This delightful Strawberry Cream Cheese Pie features a homemade strawberry glaze over a creamy cheesecake filling, all tucked in a buttery graham cracker crust. Each bite bursts with fresh strawberry flavor, richness, and a touch of tang. It’s the perfect no-bake summer dessert for family gatherings or special occasions.
Equipment
- 9-inch pie plate
- Mixing Bowls
- Small Saucepan
- Hand Mixer or Stand Mixer
- Spatula
Ingredients
- 1 9-inch graham cracker crust store-bought or homemade
- 5 cups fresh strawberries tops removed and sliced into fourths, divided
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 3 tsp fresh lemon juice
- 8 oz cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- In a small saucepan, combine 2 cups of strawberries, granulated sugar, cornstarch, and lemon juice. Place on medium-low heat and stir until the strawberries release their juices. Mash with a spoon or potato masher.
- Increase heat to medium-high and bring the mixture to a boil, stirring consistently to prevent burning. Boil for 1 minute, then remove from heat and set aside to cool completely.
- In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined.
- In a separate bowl, beat the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cream cheese filling into the graham cracker crust and spread evenly. Set aside.
- Mix the remaining 3 cups of sliced fresh strawberries with the cooled strawberry glaze until fully coated. Spread the topping evenly over the cream cheese layer.
- Cover the pie and refrigerate for at least 4 hours. Serve chilled and enjoy!
Notes
For the best results, use fresh and ripe strawberries. You can prepare the pie a day ahead and refrigerate overnight for easy serving. Decorate with whipped cream or extra berries if desired.