This incredible strawberry cream cheese pie features a buttery graham cracker crust, a no-bake cream cheese filling, and a huge mound of juicy fresh strawberries. This pie sets up in the fridge, making it the perfect make-ahead dessert.
Jump to:
What sets this recipe apart
Graham cracker crust: Instead of a regular pie crust this recipe uses a homemade graham cracker crust. Not only is it easier, but it tastes fantastic!
Cream cheese filling: Unlike a typical strawberry pie this recipe has a luscious cream cheese filling between the crust and strawberries.
Real colors, real flavors: Often times the strawberries in a strawberry pie are covered in an artificially colored and artificially flavored glaze or gelatin. This recipes swaps the glaze for strawberry jam, creating a sweet, glossy, flavorful coating for the fresh strawberries.
Recipe overview
Step 1
Combine graham cracker crumbs, sugar, and melted butter. Press into a pie plate and bake.
Step 2
Combine the filling ingredients and spread into the cooled crust. Place in the fridge to set.
Step 3
Combine strawberries and strawberry jam.
Step 4
Right before serving, spoon the strawberries onto the pie.
Behind the recipe testing
This recipe was originally published in 2017. I recently found that a few changes to the cream cheese filling made this recipe better than ever!
Add whipped cream: Folding freshly whipped cream into the cream cheese filling makes it thick, fluffy, and extra creamy.
Remove sweetened condensed milk: The original recipe called for sweetened condensed milk, which I rarely have on hand. Instead I swap it for powdered sugar which sweetens and thickens the filling.
Original recipe can be found HERE.
No-bake options
If you would like to make this a fully no-bake recipe, you can skip baking the pie crust and instead freeze it for one hour before adding the filling.
Note: I find that the slices of pie hold together better if the crust is baked, but baking the crust is not completely necessary.
You can also swap the homemade crust for a store bought graham cracker crust as another no-bake option.
More strawberry recipes
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
Recipe
Strawberry Cream Cheese Pie
Ingredients
Crust:
- 1 ½ cups (156g) graham cracker crumbs, about 10-11 sheets
- 2 tablespoons granulated sugar
- pinch of salt
- 6 tablespoons (85g) unsalted butter, melted
Filling:
- ¾ cup (175g) chilled heavy whipping cream
- 8 ounces full fat brick-style cream cheese, softened
- ½ cup (60g) powdered sugar
- ¾ teaspoon pure vanilla extract
Topping:
- 2 pounds fresh strawberries, halved or quartered
- 2 tablespoons strawberry jam or preserves, heated slightly, to thin it out
Instructions
Crust:
- Preheat oven to 325°F. In a large bowl, combine graham cracker crumbs, sugar, and salt. Add the melted butter and stir until combined. Dump the mixture into a 9½ inch pie plate. Press it into the bottom and little more than halfway up the sides of the pie dish. I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool completely.
Filling:
- Using a hand mixer or stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to the refrigerator. In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, powdered sugar, and vanilla until smooth. Add the whipped cream to the cream cheese mixture and stir with a silicone spatula until combined (be careful not to overmix it).
- Scoop the cream cheese filling into the cooled crust and sread it into an even layer. Tightly cover and refrigerate until firm, at least 5 hours or up to overnight.
To serve:
- Combine strawberries and jam/preserves. Spoon half of the strawberries on top of the pie. After placing a slice of pie on a plate, spoon additional strawberries onto each slice (it's easier to cut and serve this way).
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ali says
Hi! Will this work without an electric mixer? Wondering if the texture will be messed up if I beat by hand. Thanks.
Allison says
You can try it, but I think you might have trouble mixing the cream cheese filling. If you have a food processor or blender you could try that.
Robert Gallion says
This pie was great, made it several times. Could you substitute bananas for the strawberrries?
Allison says
Sure! You could substitute almost any fruit. I’m working on a blueberry version right now. 🙂 I’m glad you enjoyed it!
Kathy says
This might be the best pie I have ever made!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Tee says
You can make a glaze just by crushing strawberries and mixing with sugar and cornstarch and a little water. Then strain it and it’s a glaze with no fake colors or flavors!
Jasson says
Very nice recipe chef 👍👌👏. I just put it in the fridge, I will enjoy a nice piece in the afternoon with my coffe😋. Thank you for your effort 🌞😎
Allison says
You’re welcome! Enjoy!
Amber says
This pie is incredible. I’ve made it several times over the past few years 🤤
I’m not a huge pie fan but I have a hard time sharing this pie!!
Tammy says
I made this recipe but used pre-made Graham crackers crust. Turned out great
Allison says
I’m glad you enjoyed it!
Janice says
I don’t have sweeten condensed milk. Can I use regular milk and add more powered sugar?
Allison says
That should be fine. You’ll just need enough milk to thin out the cream cheese but not so much that it is thin and soupy.
Laurel Avery says
The best pie ever!! Only way I eat strawberries. I add blueberries for a 4th of July pie. I could eat the entire pie!!! Yummy! And easy to make!
Allison says
I’m glad you enjoyed it! 🙂
Mary Wright says
Can you use a regular pie crust with this recipe?
Allison says
Sure! Just bake it and cool it before filling.
Debbie Thompson says
The no bake strawberry pie looks so yummy and I am glad it doesn’t call for jello.