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!
KJ HENISA says
Very very delicious.? I will definitely add the strawberries during serving next time. I found that they became weepy on top of ythe pie during refrigeration. Had to use a store bought crust. Will not do that again. Otherwise, super !!
Celebrating Sweets says
I’m so glad that you liked it. Thanks for stopping by!
Heather Barrett says
This is So good!! There will never be another strawberry ? dessert around my house! The kids and adults love this!!
Celebrating Sweets says
Yay! I’m so happy to hear that. This recipe is one of my all times faves. Thanks for stopping by!
lynne says
Do you think adding chopped pecans to the crust would change the texture or make it crumble?
Celebrating Sweets says
Hi, Lynne. I would guess that you could add up to 1/4 cup chopped pecans without needing to make any other changes. I would recommend grinding up the nuts with the graham crackers in a food processor. Enjoy!
Kathy says
Finally a strawberry pie with no gelatin in it! been searching for a while. Thanks for the recipe and I WILL be making it as soon as strawberries peak in store.
Celebrating Sweets says
Yay! Enjoy!
Amber says
I Have 2 pies in the fridge now! I bought crusts but, they seem like they will be amazing! I can’t wait to try some in a bit! Thank you for the recipe!
Celebrating Sweets says
Yay! I hope you enjoyed them. 🙂
brit says
this is AMAZING =] thanks for sharing!
Celebrating Sweets says
Glad you liked it!
Ginger LeMasurier says
We are spending the summer in Vermont in our RV on our daughters property. We have an amazing u-pick organic farm next door. I had a flat of strawberries we picked yesterday with our grandchildren and I needed a no cook recipe. I stumbled onto your site and am so glad I did! I bought the crust (my RV oven is not great for baking) and I only had natural no sugar raspberry jam, but otherwise I followed the recipe. It was perfect and delicious!
Celebrating Sweets says
I’m so happy to hear that. Thanks for taking the time to stop by. Enjoy your summer!
Annette says
This pie is AMAZING! I make pies for a school pie auction fundraiser and this pie is the easiest and tastiest strawberry pie ever! It also works great as a mixed berry pie with strawberries, raspberries, and blueberries. I use my homemade strawberry feeezer jam and it tastes so fresh and yummy! Use 2 tsp of vanilla pudding powder to stabilize real whipped cream to use as a garnish and all parts of this pie will last well for a few days – IF you can keep everyone away from it that long! 😉
Celebrating Sweets says
Thanks for sharing your adaptations – they sound delicious. I’m so happy to hear that you enjoyed this. Thanks for taking the time to stop by!
Sumit Jaitely says
delicious.
Zelenka Herts Gibson says
I made this pie and placed the pie in the fridge overnight. When I sliced it, it was su runny, like the pie didn’t set right. I had a wonderful flavor though. I think I might have either used too much condensed milk or let the cream cheese soften too long in too warm of a temperature. I plan on making this pie again because my family really enjoyed it despite the runny filling! The crust was excellent and, as an addition, I put whipped cream on top of the pie. I will make it again this weekend and update my post if the pie turns out as it should have. Thanks for the recipe!!
Celebrating Sweets says
I’m glad that you liked it! The filling should set so that you can cut a clean slice. Too much condensed milk will definitely make it too runny. Best of luck next time!