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.
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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.
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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!
Mavis says
Do you make this in a regular or deep dish pie plate?
Allison Mattina says
I use a deep dish pie plate (not springform).