STRAWBERRY CREAM CHEESE PIE

Make a delightful strawberry cream cheese pie using a simple graham cracker crust, a layer of sweet cream cheese, and fresh strawberries on top. No artificial additives or Jello are used. This recipe is perfect for preparing in advance since it requires some time to set. It’s recommended to make it a day before for the best results.

This Strawberry Cream Cheese dessert is a traditional one from my early years. It combines the essence of a no-bake cheesecake with a strawberry pie. It comes together quite quickly and is a perfect treat for the hot summer days. Furthermore, if your family enjoys strawberry picking like mine, this recipe perfectly complements the use of those lusciously ripe berries.

This strawberry cream cheese pie contains no Jelly or gelatin, no artificial flavors, just the natural, luscious flavor of fresh berries. However, since this pie doesn’t require baking, you’ll need to grab a saucepan for the quick and easy strawberry sauce that needs to be made. Don’t worry, it won’t take long.

Table of Contents

INGREDIENTS NEED FOR STRAWBERRY CREAM CHEESE PIE

Fresh strawberries – Use fresh, washed strawberries. Remove tops, and slice into fourths. Avoid frozen strawberries. Choose ripe, firm ones for the best outcome.

Graham cracker crust –I used a store-bought graham cracker crust, but you can make your own

Fresh lemon juice – Lemon juice enhances strawberry color and balances fruit sweetness.

Cornstarch – Cornstarch thickens the strawberry filling.

Cream cheese – Ensure room temperature cream cheese for a smooth batter.

Powdered sugar – also known as confectioners sugar.

Heavy cream –Whipping cream is essential; milk won’t work.

(SEE RECIPE CARD BELOW FOR MORE INGREDIENTS)

HOW TO MAKE STRAWBERRY CREAM CHEESE PIE

For the strawberry topping, add 2 cups of strawberries, sugar, cornstarch, and lemon juice in a small saucepan. Heat on medium-low.

Stir often until the strawberries begin to juice. The strawberries should be mashed using a spoon or potato masher. (it’s fine if small pieces are remaining).

Turn up the heat to medium-high and bring to a boil. Allow to boil for one minute, stirring often to prevent burning. Remove the strawberries from the fire, set them aside, and let them cool after cooking them for one minute.

Start on the cream cheese layer. Add the cream cheese to a mixing bowl and blend until smooth. Mix until smooth after adding the powdered sugar and vanilla essence.

Add the heavy cream to a separate bowl and whisk until firm peaks form. Till everything is incorporated, gently fold in the heavy cream to the cream cheese mixture. Pour the cream cheese filling into the pie crust and smooth it out evenly and place it in the refrigerator while your strawberry mixture continues to cool.

After the strawberry mixture cools, add the remaining strawberries and mix.

Drizzle the cream cheese layer with the mixture, heaping strawberries towards the middle.

Place back in the refrigerator and let it firm for a minimum of 4 hours, preferably overnight, before cutting and serving.

HOW TO STORE LEFTOVERS?

You can store leftovers in a sealed container in the fridge for 4 days. Freezing may alter the pie’s texture when thawed.

FAQs

Why does my strawberry pie get watery?

Watery strawberry pies result from thin strawberry topping. Cook topping till thickened. A thinner topping leads to liquid spreading in a pie. Follow the recipe, use ripe, firm strawberries for the best flavor, and less liquid.

Can I use light cream cheese?

Yes. You can easily substitute light cream cheese for regular cream cheese if you like.

I don’t like cream cheese, what else can I use?

Since cream cheese is the main ingredient in this dish, it is difficult to substitute. The only other choices you might have are Neufchatel or perhaps mascarpone cheese, though I haven’t tried those to see how they’d do.

RECIPE CARD