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!
Brandon J. Li says
You forgot to add “A-1 ULTIMATE” to the prefix of your fantastic recipes title !
I usually only eat a bite or two when it comes to most desserts but this one I could eat the whole thing…………the heck with dinner 🙂
P.S. – I’d give this 50 stars if I could !!!
Celebrating Sweets says
Ha! Thank you SO much for the kind review. I’m so glad that you liked it.
Bonny says
Delicious.
I had whipping cream so I used that instead of the condensed milk. And I browned the butter before adding it to the crumbs.
Celebrating Sweets says
I’m glad you enjoyed it. I love the idea of adding browned butter to the crust – brilliant! Thanks for stopping by. 🙂 -Allison
Cara says
Could you use an Oreo crust – or even chocolate graham crackers? I like strawberry w chocolate.
Celebrating Sweets says
Absolutely! You should just be able to swap Oreo crumbs or chocolate graham cracker crumbs for the amount of regular graham cracker crumbs in the recipe. Enjoy!
Jayne says
I tried this recipe mine turned out really soupy but tasted delish I used some cocoa in the crust I too love chocolate with strawberries. I guess I will try again as well.
Celebrating Sweets says
The cream cheese filling was soupy? It probably just needed to chill longer. The filling is mostly cream cheese and it needs adequate time to firm up again after being at room temp. Depending on how warm the cream cheese was when preparing the filling, and how cold your fridge is, it might have needed a little longer. Also, just a reminder that you should have used sweetened condensed milk, not evaporated milk or regular milk. Glad you were still able to enjoy it!
Teri says
Once again I’m making this pie for our Memorial Day Barbeque! This fresh strawberry pie is a great tradition to start our summer celebration.
Sherry Brown says
Made this recipe as written and it is delicious. Only change is I added blueberries to the strawberries and warmed up 1/4 cup of strawberry jam and pour over the berries before refrigerate it. After a few hours, add whip cream and enjoy. Happy Memorial Day
Celebrating Sweets says
I’m glad you enjoyed it. Thanks for taking the time to leave a comment. 🙂
Kristi says
I’m so happy I found this recipe and I feel like I unintentionally tried to bomb it a few times! I added cinnamon to the crust but baked it a bit too long. I almost burned my homemade condensed milk, but nevertheless it turned out great! I added a little lemon juice to the filling and served with a strawberry compote and *chef’s kiss* yum!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Mellie says
This sounds so good! Will a regular GF crust made from dough work? I was thinking I could blind bake it and then follow the recipe. 🙂
Celebrating Sweets says
That should work. Enjoy!
Mellie says
I am so excited to make this! Sounds amazing!
Judy Gillis says
My husband requested this for Father’s Day! Do you think doubling the recipe for a 9×13 pan would be adequate? I’m wondering if that would be enough cream cheese.
Celebrating Sweets says
Hhhmm… You can triple the cream cheese mixture just to be sure you have enough. If you decide you don’t need all of it (once you’re assembling), you can save it as a dip for fruit.
Enjoy!
Judy says
I made 2 of these pies for Father’s Day and they came out perfectly! Everyone loved them! Thanks!!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for stopping by. 🙂