Description
Strawberry Cream Cheese Pie is a no-bake dessert layered with a graham cracker crust, creamy filling, and fresh strawberry topping. Easy to make and perfect for warm weather or holiday gatherings. Make it ahead and wow your guests!
Ingredients
Scale
Graham Cracker Crust
1 (9-inch) prepared graham cracker crust
Strawberry Topping
5 cups fresh strawberries, hulled and quartered (divided)
½ cup granulated sugar
1½ tablespoons cornstarch
3 teaspoons fresh lemon juice
Cream Cheese Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
Instructions
- Cook the Strawberry Glaze: In a small saucepan, combine 2 cups of the strawberries with granulated sugar, cornstarch, and lemon juice. Heat on medium-low until the strawberries release their juices. Mash with a spoon or potato masher.
- Thicken the Glaze: Turn the heat up to medium-high and bring the mixture to a boil. Stir continuously and boil for 1 minute. Remove from heat and let cool.
- Prepare the Cream Cheese Filling: In a large bowl, beat the cream cheese until smooth. Mix in the powdered sugar and vanilla extract until well combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until fully blended.
- Assemble the Pie: Spread the cream cheese filling evenly into the graham cracker crust. Set aside.
- Finish the Strawberry Topping: Stir the remaining 3 cups of fresh strawberries into the cooled glaze until fully coated. Spoon the topping over the cream cheese layer.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours before serving to allow it to set completely.
Notes
For the smoothest texture, use full-fat cream cheese.
Warm your knife in hot water and wipe between slices for clean cuts.
To make dairy-free, use dairy-free cream cheese and coconut cream.
- Prep Time: 30 minutes
- Cook Time: Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American