Strawberry Cream Cheese Pie – Our favorite family treat is Strawberry Cream Cheese Pie. We call it “Strawberry Super Pie” or simply “The Pie.” It’s absolutely out of this world with its pecan shortbread cookie crust, delicious sweet cream cheese layer, and jammy topping of fresh strawberries and strawberry sauce! This recipe has become so popular that anytime someone proposes making it, the entire family spends weeks awaiting it. This fresh strawberry pie, like a real hero, never fails to disappoint. A simple handmade pie with a graham cracker crust, a sweet cream cheese layer, and fresh strawberries on top. There’s no Jello, gelatin, or artificial ingredients in this pie, and a fast strawberry sauce acts as a delicious glaze for the berries. It’s the ideal Spring dessert! Whatever you name it, this delicacy is made entirely of strawberries and is ideal for the summer months.
Strawberry Cream Cheese Pie Recipe:
This strawberry cheesecake pie blends a no-bake strawberry cheesecake filling with a crispy, salty, and sweet pretzel graham cracker crust. The filling is taken from traditional no-bake cheesecake, and we use fresh strawberries instead of artificial flavoring. To achieve adequate fruit taste, follow the same method as in this strawberry cake recipe, pureeing and then reducing strawberries. It’s an extra step, but it’s well worth it, especially if you have fresh summer strawberries on hand.
- Graham cracker crust prepared
- Lemon juice
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy cream
How To Make Strawberry Cream Cheese Pie?
- Over medium-low heat, mix 2 cups strawberries, sugar, cornstarch, and lemon juice in a small saucepan.
- Stir regularly until the juices from the strawberries have been released. Crush the strawberries with a potato masher until mostly liquid (small bits are OK).
- Increase the heat to medium-high and bring to a boil while continually stirring. Boil (while continually swirling) for 1 minute, then remove from heat and place in a new heat-resistant container to cool quicker. Set aside while you work on the cream cheese layer.
- In a medium-sized mixing bowl, add cream cheese, powdered sugar, and vanilla extract.
- 1 cup heavy cream, stiffly beaten in a separate, clean basin. Fold into cream cheese mixture to make a thick and fluffy mixture.
- Spread equally into the prepared graham cracker crust and store in the refrigerator until the strawberry mixture cools.
- When the strawberry mixture has completely cooled, add the remaining strawberries and stir thoroughly. Pour over cream cheese layer and pile/mound strawberries in the center.
- Return to the refrigerator and leave aside for at least 4 hours (ideally overnight) before slicing and serving.
Tips And Tricks:
- Make careful to use high-quality strawberries for the best-tasting, most intensely fresh, and berry-licious pie. They bring out the best in the pie! If you can locate some locally produced strawberries at the farmers market, get them to prepare this stunning dish.
- While you may have tried a no-bake strawberry cream pie with a graham cracker crust in the past, I enough emphasize how amazing the shortbread crust makes this strawberry pie. It’s worth the time spent baking and cooling.
- Before the pie can be constructed, each layer must be well cooled.
- To save time, create the crust, cream filling, and strawberry topping the day before and chill them separately overnight before assembling and chilling the pie the next morning.
Cream Cheese Filling:
- In a large mixing basin, cream the cream cheese until smooth.
- Add the vanilla and powdered sugar and mix on low speed until smooth.
- Add the cream and beat on low until combined, then on high until thick and fluffy. Set aside.
- 1/2 cup chilled juice in a medium bowl Set aside the full packet of gelatin.
- Whisk together the remaining juice and jam. Microwave on high for 45 to 90 seconds, or until very hot but not boiling.
- Whisk in the gelatin until dissolved, then leave aside for 15-20 minutes, or until it reaches room temperature (you can use the fridge to speed things up if you need).
- Fill the chilled pie shell with the cream cheese filling.
- Top with strawberries, then gently pour the cooled gelatin mixture over the strawberries to fill the crust (don’t worry if you don’t use it all!).
- Refrigerate for at least 4-6 hours, or until thoroughly set. If preferred, top with whipped cream and serve.
Can I Make This Strawberry Cream Cheese Pie Using Frozen Strawberries?
You may use frozen strawberries if you defrost them ahead of time and account for the extra juice. To do so, drain and measure the liquid from the thawed strawberries, then add it to the juice needed to set the gelatin.
Is It Possible To Freeze This Strawberry Cream Cheese Pie?
Sadly, this is not a pie that can be frozen. The pie crust and cream cheese mixture may be frozen, but the gelatin topping cannot.
Is It Possible To Make This In a Springform Pan?
Yes. Follow the recipe precisely, including baking the crust, but use a 9-inch springform pan instead. When ready to serve, loosen the cooled cheesecake from the rim of the springform pan with a knife, then remove the rim.
Can I Make Mini No-Bake Cheesecakes?
Yes. Follow the instructions in my mini no bake cheesecakes, which are prepared in a regular muffin tin, and use this crust and filling recipe.
Should I Make This Strawberry Pie Ahead Of Time?
This pie may be made ahead of time and refrigerated! It may be preserved in the refrigerator for 2-3 days (but for the freshest berries and firmest pastry, serve within 24 hours!). The crust will soften as it sits). This pie should not be kept at room temperature, but it can be set out for an hour or two before serving.
- You may make the crust up to 2 days ahead of time. Cover and set aside the cooked and cooled crust until ready to use.
- The strawberry reduction can be made 1-2 days ahead of time. Cover and chill before bringing to room temperature in step 4.
- The decreased strawberry puree can also be frozen for up to 3 months. Thaw at room temperature before using in the recipe.
- You may make the entire filling a day ahead of time and distribute it into the crust.
- Refrigerate until ready to use, covered. You may make the whipped cream and strawberries for the topping up to a day ahead of time. Both should be covered and refrigerated until ready to use.
- To produce the gelatin, you may use any red juice or just water. If you’re using water, you might want to add a tablespoon or two of sugar if your strawberries aren’t very sweet.
- If you want to make things easy, you may replace the handmade gelatin layer with a package of strawberry Jello. Simply cut the amount of water specified on the box by 1/2 cup.
- To keep. Refrigerate the pie for up to 5 days (it never lasts that long).
- To put a stop to. Wrap the pie firmly with plastic wrap and place it in the freezer for up to 2 months. Allow to defrost in the refrigerator overnight before serving. The strawberries may get a little liquidy after thawing, but the pie will still be excellent.
MORE DELICIOIUS RECIPES HERE:
- For the Pecan Shortbread Crust:
- 1 1/2 cups flour
- 1 tbsp. confectioner's sugar, powdered
- 3/4 cup pecans, chopped
- 3/4 cup melted unsalted butter
- Strawberry Topping:
- 2 pounds fresh strawberries, hulled and split
- 1/2 cup of water
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- a few drops of red food coloring
- Filling with Whipped Cream Cheese:
- 1 1/4 cup heavy whipping cream
- 4 ounces cream cheese
- 3/4 tsp vanilla extract
- 1/2 cup confectioner's sugar, powdered
Preheat the oven to 375°F. Set aside a deep 10-inch pie plate that has been sprayed with butter.
To make the crust, follow these steps: In a medium mixing bowl, combine the flour, powdered sugar, and pecans. Melted butter should be added now.
Mix by hand until everything is incorporated.
Place in the prepared dish. Bake for 25 minutes, or until the top is golden brown.
Allow it cool entirely to room temperature so that the cream filling does not dissolve.
To prepare 1 cup of fresh strawberry topping, mash enough strawberries (I found it helpful to chop them into pretty tiny pieces beforehand). The mash will be thick, but the berries should be broken down quite thoroughly. Don't puree it.) In a small saucepan, combine the mashed berries and the water. In a small, separate dish, combine sugar and cornstarch, then add to berries all at once.
Bring to a boil, stirring frequently, over medium-high heat. Boil the mixture for 1-2 minutes, or until it thickens. Add a few drops of food coloring at a time until you have a beautiful strawberry tint (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product). Remove from the heat and allow it cool fully. (Again, rushing will cause the cream layer to melt.)
Remove the tops of the remaining strawberries. Each berry's top should be flat, and the remainder of the fruit should be left entire, allowing the berry to "stand" on its top, tip up. Place aside.
To make the Whipped Cream Cheese Filling, follow these steps: In a large mixing basin, whip the heavy cream until firm peaks form. Place in a smaller bowl and put aside.
In the now-empty bigger bowl (no need to wash it), gently whisk the cream cheese until smooth. Add the powdered sugar a few teaspoons at a time, mixing after each addition, and then add the vanilla. Continue to beat until the mixture is totally smooth.
Fold in the whipped cream with care.
Refrigerate for 30 minutes after spreading the whipped cream cheese filling into the chilled pecan shortbread crust.
When the crushed berry topping has cooled and the crust and cream filling have chilled, place the saved berries on top of the cream layer, cut-sides down and tips sticking upward. The berries will appear to be "standing" on the cream filling. Begin on the outside and work your way inward, placing berries side by side in a circle until the cream surface is covered (some cream will show through.)
Carefully pour the cooled fresh strawberry topping over the pie, drizzling it between each berry with a tiny spoon. The cream layer should be thoroughly covered, but not overfilled, since excess topping will drip over the edge. Any remaining topping can be used over toast, waffles, ice cream, or eaten with a spoon.
Refrigerate for at least two hours or overnight. Cut, serve, and enjoy!
To Store: Wrap the pie in plastic wrap and place it in the refrigerator for up to 5 days.
To Freeze: Wrap the pie securely with plastic wrap and place it in the freezer for up to 2 months. Allow to defrost in the refrigerator overnight before serving. The strawberries may get a little liquidly after thawing, but the pie will still be excellent.