The only thing better than fresh strawberry pie is Strawberry Cream Cheese Pie! This bright and fruity summer dessert is the love child of pie and cheesecake we've all been dreaming of. Prepped in 30 minutes and easy to make as no bake!
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Why You'll Love Strawberry Pie with Cream Cheese:
Summer desserts are one of my favorite categories of food to work on. The abundance of fresh berries makes creating these confections even more fun and delicious. This year, I knew I wanted to create a variation of my Grandma's award-winning Cherry Cheese Pie using fresh strawberries.
It combines all of the beauty of two fantastic desserts — cheesecake and pie — into one. A creamy cheesecake filling is combined with sweet and delicious strawberries (and their glaze!) all in a flaky pie crust. Perhaps best of all, my strawberry cream cheese pie recipe is incredibly easy to make. Here are a few other things to love:
- It's no-bake, making it perfect for hot summer days
- Simply prep the filling and chill
- The tart berries balance out the creamy filling
- A wonderful option for backyard parties
- Gorgeous presentation
Ingredient Information And Substitutions
- Pie Crust - Keep it simple and use pre-made pie crust. There's nothing wrong with homemade, but I've had a great experience with the pre-made ones. If you wan this to be a true no-bake recipe, you can totally use a pre-made graham cracker crust.
- Cream Cheese Filling - You'll need heavy cream, cream cheese, confectioner's sugar, and pure vanilla extract. Opt for full-fat versions of the cream and cream cheese for the best texture and flavor!
- Strawberry Topping - I'm using water, cornstarch, granulated sugar, lemon juice, strawberry Jello mix, and fresh, sliced strawberries. You'll combine all of the above (except for the fresh berries) into a saucepan to create your glaze. While this is a no bake strawberry cream cheese pie recipe, you will have to cook the glaze — just FYI!
How To Make My Strawberry Cream Pie
Step 1: Make the cream cheese filling.
Add the heavy cream to a large bowl and beat until fluffy peaks form and set aside.
In a separate bowl, beat the cream cheese, confectioner's sugar, and vanilla until well combined.
Gently fold the cheese mixture into the whipped cream. Pour the cream cheese filling into your baked and cooled pie crust and use a spatula to smooth the top. Refrigerate while you work on the topping.
Step 2: Create the strawberry topping.
Place the water, cornstarch, granulated sugar, and lemon juice in a small saucepan over medium heat. Whisk often until it thickens — it should take about 3-5 minutes.
Remove from the heat and whisk in the Jello mix until well combined. Cool for 2-3 minutes, then pour the glaze over a bowl of sliced strawberries. Set aside to cool.
Step 3: Assemble strawberry pie with cream cheese filling.
When the glazed strawberries are completely cooled, arrange them one by one on top of the cream cheese filling. You want them to overlap as shown in the pictures, and be sure to shake off any excess liquid from the berries before placing on the pie- this prevents the pie from becoming too watery.
Step 4: Chill.
Allow your cream cheese strawberry pie to chill in the fridge for at least 1 hour before serving. Enjoy!
Frequently Asked Questions
Yes. After you've assembled the pie, it's a good idea to refrigerate it before serving. This will help it set to make slicing easier and give the flavors a chance to meld together.
Yes, most aspects of this pie can be made ahead. You can bake and cool the pie crust, plus create and chill the cheesecake filling. All that's left to do is make the glaze and assemble the strawberry pie with cream cheese when you intend to eat it! Remember to refrigerate until it's time to serve. As a note, you can even make it the night before. I just prefer to do it the day of so the crust doesn't get soggy.
Technically you can, but I don't encourage it as the texture will change after freezing and thawing. That said, give it a try if you prefer a more frozen texture! Let me know how you made out in the comments below.
Tips for Making Cream Cheese Strawberry Pie
- If you want the crust to have a more homemade look, buy one of the crusts that un-rolls and use your own pie pan.
- To prevent the pie crust from shrinking or losing shape, line it with parchment paper after you've crimped it. Pour dried beans or pie weights into the parchment paper and spread it along the bottom. Bake according to package directions.
- To keep the edges of the crust from burning while you bake the pie shell, use a pie collar or foils to cover it halfway through baking if the sides are browning too quickly.
- Place the strawberries on top one by one. Just like my other cheese pie recipe, the only labor-intensive part of assembling your strawberry cream cheese pie is adding the sliced strawberries on top. You may be tempted to just dump the berries on top and call it a day, but Grandma Rosie was clear: you must put them on one at a time so that every bite is covered in strawberries and the glaze isn't too overwhelming.
- When placing the strawberries, start in the middle and add the rest of them around that middle berry. Remember to remove any extra syrup before adding each one!
- Ingredients to prep ahead: Bake and cool the pie crust and make and refrigerate the cheesecake filling.
- Leftovers and storage: Place any leftovers in an airtight container or wrap tightly in plastic and store in the fridge. They will keep for 3-5 days.
What to Serve With Strawberry Glaze Pie
This pie is a wonderful dessert all on its own, but you could add an extra dollop of whipped cream on top! It would also be yummy with some vanilla ice cream.
To make it a meal, start with my grilled salmon with summer vegetable relish and a big, fresh salad!
Other Delicious Pie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Strawberry Cream Cheese Pie
Equipment
Ingredients
Pie
- 1 pint heavy cream
- 8 ounces cream cheese, softened
- 1 cup confectioner's sugar
- 1 teaspoon pure vanilla extract
- 1 pie crust baked and cooled (this makes enough cheese filling for a 10 inch pie, but if you make a smaller one, I encourage you to enjoy the leftover filling with graham crackers and leftover glaze)
Glaze and Strawberries
- 1 cup water
- 1 Tablespoon cornstarch
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
- 2 Tablespoons Strawberry Jello mix
- 4 cups sliced strawberries
Instructions
Pie assembly instructions
- In a large bowl, beat the heavy cream until it becomes whipped cream, forming nice, fluffy peaks. Set aside.
- In another bowl, beat together the cream cheese, confectioner's sugar and vanilla extract until well combined.
- Gently fold the cheese mixture into the whipped cream to combine. If making ahead, cover and refrigerate until you're ready to assemble the pie.
- On the day you're serving, pour the cheese mixture into the baked and cooled pie crust and smooth the top. Refrigerate while you make the glaze.
Glaze and Strawberries Instructions
- In a small saucepan over medium heat, combine water, corn starch, granulated sugar and lemon juice.
- Whisk often until thickened, about 3-5 minutes.
- Remove from heat and whisk in 2 Tablespoons of Strawberry Jello mix until fully combined.
- Cool for 2-3 minutes and pour over bowl of sliced strawberries. Cool completely.
- Once cooled, arrange strawberries one-by-one on top of the pie, overlapping. Be sure to shake off excess glaze before adding each berry slice.
- Refrigerate for at least an hour or until you're ready to serve.
Video
Notes
- If you want the crust to have a more homemade look, buy one of the crusts that un-rolls and use your own pie pan.
- To prevent the pie crust from shrinking or losing shape, line it with parchment paper after you've crimped it. Pour dried beans or pie weights into the parchment paper and spread it along the bottom. Bake according to package directions.
- To keep the edges of the crust from burning while you bake the pie shell, use a pie collar or foils to cover it halfway through baking if the sides are browning too quickly.
- Place the strawberries on top one by one. Just like my other cheese pie recipe, the only labor-intensive part of assembling your strawberry cream cheese pie is adding the sliced strawberries on top. You may be tempted to just dump the berries on top and call it a day, but Grandma Rosie was clear: you must put them on one at a time so that every bite is covered in strawberries and the glaze isn't too overwhelming.
- When placing the strawberries, start in the middle and add the rest of them around that middle berry. Remember to remove any extra syrup before adding each one!
- Ingredients to prep ahead: Bake and cool the pie crust and make and refrigerate the cheesecake filling.
- Leftovers and storage: Place any leftovers in an airtight container or wrap tightly in plastic and store in the fridge. They will keep for 3-5 days.
Deb caponi says