Strawberry Cream Cheese Pie

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.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 409kcal

Author Allison Mattina

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

Serving and storage: Once you spoon the strawberries onto the pie it is best to serve it right away. Leftovers can be stored in the refrigerator for up to one day. Note: the strawberries will release their juices the longer they sit.

Recipe update: I updated the filling portion of this recipe in April 2025 (see blog post for details), and added weight measurements. The original recipe can be found here.

Nutrition