Strawberry Cream Cheese Pie
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!
Servings: 8 people
Calories: 534kcal
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.
Nutrition
Serving: 1piece | Calories: 534kcal