There’s something magical about the combination of fresh strawberries and cream cheese that makes any dessert irresistible. This Strawberry Cream Cheese Pie brings together the perfect balance of sweet, tangy, and creamy in every bite. It’s the kind of dessert that looks impressive on your table but doesn’t require hours of complicated work in the kitchen.
Whether you’re hosting a summer gathering, looking for a Mother’s Day treat, or simply craving something sweet on a weeknight, this pie delivers that perfect balance of homemade charm and elegant presentation. The vibrant red strawberries against the creamy filling creates a dessert that’s as beautiful as it is delicious.
Why You’ll Love This
- Quick preparation time – ready in just 45 minutes from start to finish
- Perfect balance of sweet strawberries and tangy cream cheese
- No baking required for the filling – just chill and serve
- Customizable with seasonal berries or your favorite fruits
- Makes an impressive dessert with minimal effort
Ingredients
- 1 9-inch graham cracker crust
- 5 cups fresh strawberries, tops removed and sliced into fourths, divided
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
- 3 teaspoons fresh lemon juice
- 8 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- In a small saucepan, combine 2 cups of strawberries, sugar, cornstarch, and lemon juice. Place on medium-low heat and stir until the strawberries release juice. Mash with a spoon or potato masher.
- Increase heat to medium-high and bring to a boil, stirring consistently to prevent burning. Boil for 1 minute, then remove from heat and set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until combined. In a separate bowl, beat heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cream cheese filling into the graham cracker crust and spread evenly. Set aside.
- Mix the remaining 3 cups of fresh strawberries with the cooled strawberry glaze until fully coated. Spread the topping evenly over the cream cheese layer.
- Cover the pie and refrigerate for at least 4 hours. Serve chilled and enjoy!
Tips & Variations
- For a homemade crust, combine 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 3 tablespoons sugar, then press into your pie dish.
- Try using a mix of berries like raspberries, blueberries, and strawberries for a mixed berry version.
- Add a tablespoon of lemon zest to the filling for a brighter, more citrusy flavor.
- For a lighter version, use Neufchâtel cheese instead of regular cream cheese and light whipped topping instead of heavy cream.
- Make individual servings by preparing the recipe in small tart shells or glasses for an elegant presentation.
- Freeze the pie for 30 minutes before serving on hot summer days for a refreshing treat.
Serving Suggestions
This Strawberry Cream Cheese Pie pairs beautifully with a cup of freshly brewed coffee or tea. For an extra special touch, serve each slice with a small dollop of whipped cream on the side and a fresh mint leaf for garnish.
If you’re hosting a dessert party, consider serving small slices alongside other fruit-based desserts like lemon bars or blueberry cobbler for a delightful contrast of flavors and textures.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- The pie is ready when the filling is firm to the touch but still has a slight jiggle.
- For best results, use room temperature cream cheese to avoid lumps in your filling.
- Pat strawberries dry with paper towels before arranging them on the pie to prevent excess moisture.
FAQs
Can I make this pie ahead of time?
Yes! You can prepare this pie up to 24 hours in advance. The flavors actually develop nicely as it chills in the refrigerator.
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for this recipe, but if using frozen, make sure to thaw them completely and drain excess liquid before using.
My filling isn’t firm enough. What went wrong?
Make sure you’re whipping the heavy cream to stiff peaks and allowing enough refrigeration time (at least 2 hours) for the pie to set properly.
Can I use a different type of crust?
Absolutely! A regular pie crust, chocolate cookie crust, or even a shortbread crust would work wonderfully with this filling.
[recipe_card]
