Strawberry Cream Cheese Pie is a buttery graham cracker crust filled with cream cheese filling and topped with a homemade strawberry sauce. It is perfect for summer and a great way to use seasonal strawberries. It is a no-bake dessert, perfect for a warm-weather treat or anytime you don’t want to turn on your oven. Add a dollop of whipped cream and enjoy! I also have a no-bake Fresh Strawberry Pie that you will want to make when strawberries are in season.

Whole Strawberry Cream Cheese Pie on a white table with strawberries and a pie server and white plates from overhead.

Customize Your Pie: Ingredients and Easy Substitutions

Crust: Ensure the graham cracker crumbs are completely coated in the melted butter. This helps hold it together. You could also use a pre-made graham cracker crust. Or, try it with an Oreo cookie crust for a different flavor. Yum!

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

Strawberries: Look for strawberries with a deep red color that are nice and plump. Wash and quarter them before using them in the sauce. Two cups will be cooked with sugar, cornstarch, and water. The remaining strawberries will be added to maintain the texture of the fruit.

Cream Cheese: Before making the filling, the cream cheese should be at room temperature, which can take up to an hour. I recommend full-fat cream cheese for this recipe.

How To Soften Cream Cheese Quickly

If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:

Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.

Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.

Whipped Cream: Don’t forget about the whipped cream for the topping! Try my homemade whipped cream or use store-bought.

Whole Strawberry Cream Cheese Pie in a white pie plate on a white counter.

Can I Use Frozen Strawberries?

For this easy strawberry dessert, I do not recommend using frozen strawberries in this recipe. However, you could use 2 cups of frozen strawberries for the sauce. Only use fresh strawberries (4 cups) to add to the cooked filling.

Piece of pie on a white plate with a fork and surrounded by strawberries.

How To Serve Strawberry Cream Cheese Pie

I recommend serving this strawberry cream cheese pie immediately after it is assembled. Offer whipped cream to add to the top of the pieces of pie, if desired. If not serving immediately, store it in the refrigerator until ready to serve. Please note: Place the strawberry pie on a baking sheet when storing it in the refrigerator. As it chills, the strawberries may continue to release juices, which could spill over the pan. The pie is still delicious, even though it can be messy!

Piece of Strawberry Cream Cheese Pie on a plate with a bite removed showing the texture.

How To Store Strawberry Cream Cheese Pie

For the best results, serve this pie immediately. However, you can store strawberry cream cheese pie in the refrigerator, covered, for up to 2-3 days. But, the longer it rests, the more the strawberries will release juices, possibly spilling over the pan. I do not recommend freezing the pie.

Whole Strawberry Cream Cheese Pie on a white table with strawberries and a pie server and white plates from overhead.
5 from 2 votes

Strawberry Cream Cheese Pie

Prep Time 20 minutes
Total Time 20 minutes
Strawberry Cream Cheese Pie is a buttery graham cracker crust filled with a cream cheese filling and topped with a homemade strawberry sauce. It is a no-bake dessert, perfect for a summertime treat or anytime you don't want to turn on your oven! Add a dollop of whipped cream and enjoy!

Ingredients

Crust

  • 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

Strawberry Topping

  • 6 cups (996 g) fresh strawberries, cleaned, quartered, divided
  • ¾ cup (150 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon water

Cream Cheese Filling

  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (62.5 g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup (238 g) heavy whipping cream
  • whipped cream, for serving

Instructions

Crust

  • In a small bowl, mix graham cracker crumbs, butter, and sugar. Make sure to get every crumb coated with butter.
  • Press the graham cracker crust into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to achieve an even layer. Set aside.

Strawberry Topping

  • To a medium saucepan over medium-low heat, add 2 cups of strawberries, sugar, cornstarch, and water.
  • Cook, stirring often, until the sugar is dissolved, the strawberries are broken down and begin to thicken, about 15-20 minutes. You may need to break down the strawberries a little more with a fork or potato masher.
  • Increase heat to medium-high and bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat. Transfer to a heat-proof bowl and let cool while you prepare the cream cheese filling.

Cream Cheese Filling

  • In a small bowl, using a hand mixer, beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.
  • Add heavy cream. Continue beating until thick, smooth, and creamy.
  • Spread the cream cheese filling evenly over the graham cracker crust.
  • Once the strawberry topping has cooled completely, add the remaining fresh strawberries. Then, pour it over the cream cheese filling.
  • Serve immediately with whipped cream. Or, chill the pie in the refrigerator until ready to serve.*

Notes

*When storing the pie in the refrigerator, place it on a baking sheet when storing it in the refrigerator. As it chills, the strawberries may continue to release juices, which could spill over the pie plate.

Did you make this recipe?

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What the Test Kitchen had to say about this recipe:

Elizabeth

Wow! This is so light and creamy, I loved it!

Bella

Yum! This turned out so tasty! The cream cheese filling is so creamy and balances perfectly with the sweet strawberries.

Selena

This is amazing. Just perfectly creamy and fresh with all the strawberries. Perfect for the summer!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Would like to serve this when my daughter & her family will be visiting. Due to our hectic schedule, I was wondering:

    1. Can the pie be made through step 3 of the cream cheese filling & frozen. The day it is to be eaten, remove the pie from the freezer & sit in the refrigerator to thaw out or thaw the pie out in the refrig the night before serving. Then top with the strawberries.
    or
    2. Make the pie through step 3 of the cream cheese filling and make the strawberry topping the day before serving. On the day of serving, then top the cream cheese filling with the strawberries?

    My daughter loves strawberry desserts, & we will be celebrating her birthday while here; however, we will have a very hectic schedule so I’m trying to come up with a way to serve it while they are here.

    Thanks, Amanda.

    Linda

    1. Hi Linda!

      I’m delighted to hear you’re planning to make the Strawberry Cream Cheese Pie for your daughter’s birthday! It sounds like it will be a special treat during her visit.

      For your situation, I would recommend the second option to ensure the best texture and flavor of the pie. Here’s why:

      Freezing the Cream Cheese Filling: Freezing the pie after assembling the crust and cream cheese filling can be done, but it may slightly alter the texture of the cream cheese. When thawed, cream cheese mixtures can sometimes become a bit grainy or separate slightly. While it would still be tasty, the filling may not be as smooth as you’d like for a birthday celebration.

      Preparing in Stages: By making the pie through step 3 of the cream cheese filling and then preparing the strawberry topping the day before serving, you maintain the optimal texture and freshness of each component. You can store the crust and filling in the refrigerator, and then simply add the fresh strawberry topping on the day of serving. This approach not only keeps everything fresh but also minimizes your kitchen time on the day of the celebration.

      So go ahead and prepare the crust and cream cheese filling a day or two before they arrive, and then cook the strawberry topping the day before serving. Assemble the topping on the day of serving for that perfect fresh strawberry delight!

      Happy baking and happy birthday to your daughter! I hope this pie adds a sweet touch to your celebration.

      1. Thanks so much for your suggestions. I am so looking forward to making this pie. I’m sure my daughter will enjoy it!

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