Last summer, I hit the local farm stand and came home with buckets of ruby-red strawberries. They were so perfect, I couldn’t resist turning them into something special. That’s when I perfected this strawberry cream cheese pie—a no-bake wonder that’s become my go-to for potlucks and lazy evenings. The creamy filling hugs the buttery graham crust, and those fresh berries on top? Pure magic, with just the right glossy shine.
I’ve tweaked it over time, skipping the Jello for a homemade glaze that lets the strawberries shine. It’s what I call an easy strawberry cream cheese pie that feels fancy without the fuss. One bite, and you’ll taste the tang of cream cheese blending with sweet-tart fruit. My family devours it, and I swear it disappears faster than ice cream on a hot day.
Why This Strawberry Pie with Cream Cheese Filling Wins Every Time
No oven required means more time lounging in the sun. This strawberry cream cheese pie recipe uses simple pantry staples and peak-season berries for unbeatable flavor. The cream cheese layer whips up fluffy, almost like a cloud, while the strawberry topping adds that fresh pop. I remember the first time I made it for friends—they begged for seconds before the plate was empty.
It’s forgiving too. Even if your berries vary in size, the glaze pulls it all together. Perfect for beginners or busy weeks when you crave dessert without drama.
Ingredients for Strawberry Cream Cheese Pie
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 4 cups fresh strawberries, hulled and quartered (divided)
- ½ cup granulated sugar (for topping)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
How to Make Strawberry Cream Cheese Pie Step by Step
Start with the crust. Stir graham crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie plate—sides too, for that classic hold. Pop it in the fridge to chill while you prep the rest. Takes maybe 10 minutes, tops.
Next, the filling. Beat softened cream cheese, powdered sugar, and vanilla until smooth—no lumps, promise. In another bowl, whip heavy cream to stiff peaks; it gets airy and magical. Fold it gently into the cream cheese mix. Spread this fluffy dream evenly in the crust. Back to the fridge it goes.
For the strawberry pie with cream cheese filling magic: Grab 1 ½ cups berries, sugar, cornstarch, and lemon juice. Cook over medium heat, mashing as they soften. It bubbles into a thick, glossy sauce smells like summer in a pot. Cool it down, then fold in remaining fresh strawberries. Pile high on the set filling. Chill 4 hours or overnight for perfection.
Pro Tips for the Best Strawberry Cream Cheese Pie
- Room-temp cream cheese is key—beats silky smooth, no gritty bits.
- Chill tools before whipping cream; faster peaks, better stability.
- Mash berries just enough for sauce; chunks add texture delight.
- Overnight set? Game-changer for clean slices that wow.
Delicious Variations to Try
Craving twists? Make a strawberry banana cream cheese pie by layering thin banana slices under the berries—sweet and tropical. For no bake strawberry pie with cream cheese filling fans, swap half the berries for blueberries. Love shine? Add a Jello-inspired glaze boost with strawberry gelatin dissolved in the sauce, but keep it light. Even a strawberry cream cheese glazed pie vibe with extra cornstarch for mega-gloss.
Troubleshooting Common Issues
- Sauce too runny? Simmer longer; cornstarch thickens with heat.
- Filling soupy? Whip cream colder, fold slower—patience pays.
- Crust crumbly? More butter next time, press harder.
- Berries weepy? Use firm, fresh ones; pat dry before tossing.
Smart Ingredient Substitutions
- No heavy cream? Greek yogurt plus a splash of milk mimics fluff.
- Graham crumbs scarce? Crushed digestive biscuits or pretzels for salty kick.
- Dairy-free? Vegan cream cheese and coconut whipped cream work wonders.
- Fewer calories? Light cream cheese, less sugar—still dreamy.
Storage and Serving Suggestions
Store covered in the fridge up to 3 days; berries stay perky. Freezes okay—wrap tight, thaw overnight. Serve chilled with whipped cream dollops or vanilla ice cream scoop. Pairs great post-BBQ or as afternoon treat. Slice with sharp knife dipped in hot water for pro cuts.
Frequently Asked Questions
Can I make strawberry cream cheese pie ahead?
Absolutely—best after 24 hours chill. Holds up 2-3 days fridge.
Is this no bake strawberry pie with cream cheese filling?
Yes! Crust optional bake, but fridge-set works fine.
Gluten-free strawberry cream cheese pie?
Swap gluten-free graham crumbs. Same great taste.
How many servings from strawberry pie with cream cheese?
8 generous slices—crowd-pleaser size.
Frozen berries in strawberry cream cheese pie recipe?
Thaw and drain first; fresh best for texture pop.
Vegan version of easy strawberry cream cheese pie?
Use plant-based cheese, coconut cream. Tastes close!
Strawberry Cream Cheese Pie
Equipment
- 9-inch pie plate
- Mixing bowls
- Saucepan
- Electric mixer
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar for crust
- 6 tablespoons unsalted butter melted
- 8 ounces full-fat cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 4 cups fresh strawberries hulled and quartered, divided
- ½ cup granulated sugar for topping
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Mix graham cracker crumbs, ⅓ cup sugar, and melted butter. Press into 9-inch pie plate. Chill.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks. Fold into cream cheese mixture.
- Spread filling into crust. Chill.
- Cook 1 ½ cups strawberries, ½ cup sugar, cornstarch, and lemon juice. Mash and thicken into glaze. Cool.
- Fold in remaining strawberries. Pile on filling. Chill 4+ hours.
Notes
- Chill crust before filling for stability.
- Use room temperature cream cheese for smoothness.
- Let pie set overnight for best slices.
