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If you’re looking for a dessert that’s light, refreshing, and bursting with fresh flavor, this Strawberry Cream Cheese Pie is the perfect choice. With a buttery graham cracker crust, a silky cream cheese filling, and a glossy strawberry topping, this recipe is an absolute crowd-pleaser. Ideal for summer gatherings, potlucks, or family dinners, this pie combines the richness of cheesecake with the freshness of strawberries—all without the need for complicated baking techniques.
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This recipe is simple enough for beginners yet impressive enough to serve on special occasions. The balance of textures—crunchy crust, creamy filling, and juicy strawberries—makes every bite irresistible.
Why You’ll Love This Recipe
This no-bake strawberry cream cheese pie is more than just a dessert—it’s a showstopper! Here’s why it belongs in your recipe collection:
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- Easy, beginner-friendly instructions
- No need for oven baking (aside from optional crust toasting)
- Fresh strawberry topping for a natural, fruity flavor
- Versatile enough for everyday treats or holiday celebrations
- Make-ahead friendly for busy schedules
Ingredients Breakdown
Key Ingredients and Their Role
- Cream Cheese (8 oz): Provides a tangy, rich base that balances the sweetness of the topping.
- Powdered Sugar (1 cup): Sweetens the filling while keeping it smooth and lump-free.
- Vanilla Extract (1 tsp): Enhances the creaminess with a warm, subtle flavor.
- Whipped Topping (1 cup): Adds lightness and fluff to the cream cheese layer.
- Graham Cracker Crumbs (1 ½ cups): Creates the perfect crunchy crust.
- Granulated Sugar (⅓ cup + ½ cup): Used both for sweetening the crust and the strawberry glaze.
- Unsalted Butter (6 tbsp): Binds the graham crumbs into a sturdy crust.
- Fresh Strawberries (5 cups): The star ingredient, offering sweetness and a natural burst of flavor.
- Cornstarch (1 ½ tbsp): Thickens the glaze to coat strawberries beautifully.
- Lemon Juice (1 tsp): Adds brightness and balances sweetness.
Tips and Tricks
- Always use room temperature cream cheese for a lump-free filling.
- For the best crust, firmly press the graham cracker mixture into the dish using the bottom of a glass.
- Allow the glaze to cool completely before pouring it over strawberries to prevent the cream layer from melting.
- Chill the pie for at least 4 hours—overnight is even better for clean slices.
Variations and Customizations
- Chocolate Twist: Add 2 tablespoons of cocoa powder to the crust for a chocolatey base.
- Nutty Upgrade: Mix finely chopped pecans or almonds into the crust.
- Citrus Kick: Add orange zest to the cream filling for a refreshing twist.
- Berry Mix: Replace some strawberries with blueberries or raspberries for a colorful variation.
Pairing Suggestions
This pie is best enjoyed with:
- Freshly brewed coffee or iced latte
- A glass of sparkling water with lemon
- Light meals such as grilled chicken or summer salads for balance
Storage Instructions
- Refrigerator: Store covered with plastic wrap or in an airtight container for up to 3 days.
- Freezer: Freeze before adding fresh strawberries. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then top with strawberries and glaze before serving.
Popular Questions
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day ahead. The flavors develop better when chilled overnight.
Can I use frozen strawberries?
Fresh strawberries are best for presentation, but frozen can work for the puree and glaze if thawed and drained first.
Do I need to bake the crust?
No, but baking for 8–10 minutes at 350°F will make the crust firmer and more flavorful.
Strawberry Cream Cheese Pie
Ingredients
Equipment
Method
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press firmly into a 9-inch pie dish. Chill for 15 minutes or bake at 350°F for 8 minutes for a firmer crust.
- Beat softened cream cheese until smooth.
- Add powdered sugar and vanilla; beat until fluffy.
- Gently fold in whipped topping until fully combined. Spread evenly over the chilled crust.
- Puree 1 ½ cups of strawberries in a blender or food processor.
- In a saucepan, combine puree, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until thick and glossy (5–8 minutes).
- Let the glaze cool to room temperature.
- Slice remaining strawberries and arrange them over the cream cheese filling. Pour cooled glaze evenly over strawberries.
- Refrigerate pie for at least 4 hours, or overnight, until fully set. Slice and serve chilled.
Notes
- For a lighter filling, substitute Greek yogurt for half the cream cheese.
- A store-bought crust can be used for convenience, though homemade offers better flavor.
- Use ripe, firm strawberries for the best presentation and flavor.
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