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!
suzanne says
Seriously, my mouth just watered. This looks SOOOOO good! Can’t wait to make it. And eat it all. Myself.
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Danae @ Recipe Runner says
This reminds me of a pie I used to love growing up! I love all the fresh strawberries on top, it would be perfect to serve for Mother’s Day!
Jessica @ A Kitchen Addiction says
Gorgeous! I love no-bake pies!
Patricia @ Grab a Plate says
So, so pretty! How nice that your trial pies were still edible — love it when that happens 😉 Glad you didn’t add the gelatin — I agree that covering those strawberries would be so sad!
Grandmas House DIY says
Oh my gosh this is SOOOO it! Thank you so much for this beautiful recipe! I have been looking online for the last hour trying to find the perfect strawberry no bake pie for my mom for her birthday in a month but there was something weird about all of them (strawberry jello, not near enough strawberries, artificial strawberry glaze, seriously?! etc) but this is it, thank you so much! Pinning to my Recipes board and printing this out so I don’t lose it!
Celebrating Sweets says
Thank you! I am so happy to hear that you’re trying it. I was also turned off by all the jello/glazes on other pies which is why I created this recipe. 🙂 My family loves it and I hope yours does too! Enjoy!
Julie says
Can’t wait to make this. Can it be done two days in advance, or will the crust get soggy?
Celebrating Sweets says
Hi, Julie. I would suggest one day max to prevent sogginess. And don’t add the berries until right before you’re ready to serve. Enjoy!
Susan says
I made this today Its chilling in the refrigerator I cant wait to taste it tonight !!! Thank you
Celebrating Sweets says
Enjoy, Susan!
Megan @ MegUnprocessed says
That strawberry looks delicious – great photos!
Arman @ thebigmansworld says
Seriously nailed it- I love a fresh strawberry dessert, and this fits the bill!
Emma Davis says
Just made this pie for the second time this week. The recipe is perfect. Strawberries are in here now so I am sure I will make again.
Celebrating Sweets says
I’m so happy to hear that you liked it. It’s one of my favorites. Thanks for stopping by!