Discover the ultimate STRAWBERRY CREAM CHEESE PIE recipe that will impress your friends and family with its delightful sweetness and creamy texture. This no-bake wonder offers a quick and easy dessert solution perfect for any occasion.
Key Ingredients for STRAWBERRY CREAM CHEESE PIE
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cream Cheese Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
How to Make STRAWBERRY CREAM CHEESE PIE
This STRAWBERRY CREAM CHEESE PIE is incredibly simple to make, requiring no baking! Its perfect balance of sweet strawberries and tangy cream cheese filling, atop a buttery graham cracker crust, makes for a truly satisfying treat. With a preparation time of just 25 minutes, plus chilling, you can enjoy this dessert with minimal effort.
Step-by-Step Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined and the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate or tart pan. Place the crust in the refrigerator to chill for at least 10 minutes while you prepare the filling.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with the ½ cup granulated sugar until smooth and creamy. Beat in the vanilla extract. In a separate, clean bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Assemble the Pie: Spoon the cream cheese filling evenly into the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is firm and set.
- Prepare the Strawberry Topping: While the pie is chilling, prepare the strawberry topping. In a medium saucepan, combine the sliced strawberries and ¼ cup granulated sugar. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the saucepan with the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries have softened slightly, about 5-7 minutes. Remove from heat and let it cool completely.
- Finish and Serve: Once the pie filling is set, spoon the cooled strawberry topping evenly over the top. Garnish with fresh mint leaves or extra strawberries if desired. Slice and serve immediately, or chill for another 30 minutes if you prefer a firmer topping.
Why You’ll Love This STRAWBERRY CREAM CHEESE PIE
You’ll fall head over heels for this STRAWBERRY CREAM CHEESE PIE primarily because of its unbelievably smooth and luscious cream cheese filling perfectly complemented by the bursts of fresh, slightly tart strawberries, all nestled in a buttery, crunchy graham cracker crust. It’s a sensational contrast of textures and flavors that’s simply irresistible. Plus, making this delicious pie at home is remarkably cost-effective compared to buying a dessert of similar quality from a bakery, saving you money without compromising on taste. The simple elegance of fresh strawberries and the rich creaminess of the filling make it a standout, evoking nostalgic summer gatherings and pure dessert bliss.
Unlike a baked pie that requires oven time and can be prone to cracking, this no-bake STRAWBERRY CREAM CHEESE PIE is practically foolproof and always a crowd-pleaser. It’s a delightful alternative when you crave a sublime dessert without the fuss. So, gather your ingredients and dive into the joyous process of creating this heavenly treat – your taste buds will thank you for it!
Storing and Reheating Tips
Properly storing your STRAWBERRY CREAM CHEESE PIE is crucial to maintain its deliciousness and texture. Leftovers should be covered tightly with plastic wrap or aluminum foil, or stored in an airtight container, and refrigerated immediately. The pie will stay fresh in the refrigerator for up to 3-4 days.
Due to its cream cheese base and fresh fruit topping, this pie is best enjoyed cold and does not require reheating. If by chance you are serving it in cooler weather and prefer a slightly less chilled topping, you can let the individual slice sit at room temperature for about 15-20 minutes before serving. Freezing this particular pie is not recommended, as the cream cheese filling can become grainy and the texture of the strawberries can change significantly upon thawing.
Final Thoughts
This STRAWBERRY CREAM CHEESE PIE is a delightful and simple dessert that’s perfect for any occasion. Its creamy texture and fresh strawberry topping are sure to be a hit, so give this recipe a try and enjoy a taste of pure bliss!
STRAWBERRY CREAM CHEESE PIE
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until well combined and the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate or tart pan. Place the crust in the refrigerator to chill for at least 10 minutes while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter, melted
- In a large bowl, beat the softened cream cheese with the ½ cup granulated sugar until smooth and creamy. Beat in the vanilla extract. In a separate, clean bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.16 ounces cream cheese, softened, 0.5 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup heavy whipping cream, cold
- Spoon the cream cheese filling evenly into the chilled graham cracker crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours, or until the filling is firm and set.
- While the pie is chilling, prepare the strawberry topping. In a medium saucepan, combine the sliced strawberries and ¼ cup granulated sugar. In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into the saucepan with the strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries have softened slightly, about 5-7 minutes. Remove from heat and let it cool completely.1 pound fresh strawberries, hulled and sliced, 0.25 cup granulated sugar, 1 tablespoon cornstarch, 2 tablespoons water
- Once the pie filling is set, spoon the cooled strawberry topping evenly over the top. Garnish with fresh mint leaves or extra strawberries if desired. Slice and serve immediately, or chill for another 30 minutes if you prefer a firmer topping.