Strawberry Cream Cheese Pie

Slice of strawberry cheesecake pie with whipped cream on top

Strawberry Cream Cheese Pie

This strawberry cream cheese pie has a deliciously creamy filling, thick graham crust and tons of strawberries on top. It's an easy, no bake pie recipe that's the perfect summer dessert for anyone who loves strawberries and cream.

Course Dessert

Cuisine American

Keyword Strawberry Cheesecake Pie, Strawberry Cream Cheese Pie

Prep Time 30

Chill 4

Total Time 4 30

Servings slices

Calories 470kcal

Author Fiona Dowling

Equipment

9-inch (23 cm) pie plate

Ingredients

Graham Crust

1 ⅔ cup graham crumbs (200 grams)
3 tablespoons brown sugar (40 grams) light or dark
6 tablespoons unsalted butter (84 grams) melted

Cream Cheese Filling

1 cup whipping cream (240 ml) 33-35% MF
2 tablespoons powdered sugar
8 oz full-fat cream cheese (228 grams) brick style, softened to room temperature
⅔ cup powdered sugar (73 grams)
1 teaspoon vanilla extract

Strawberry Topping

1 lb strawberries (454 grams) measured before coring
⅓ cup granulated sugar (67 grams)
2 tablespoons lemon juice (30 ml) freshly squeezed
1 tablespoon cornstarch AKA cornflour in the UK & Australia
2 tablespoons water (30 ml)

To Serve

½ cup whipping cream (120 ml)
1 tablespoon powdered sugar

Instructions

Graham Crust

Mix together the graham crumbs, sugar and melted butter until evenly combined and all the crumbs are moistened. When you squeeze the mixture in your palm, it should stick together.
Press into the bottom and up the sides of a 9-inch pie plate.
Place in the freezer as you make the filling.

Cream Cheese Filling

Add the whipping cream and 2 tablespoons powdered sugar to a medium bowl. Beat with an electric mixer until stiff peaks form. Set aside.
In a separate large bowl, beat the cream cheese, ⅔ cup powdered sugar and vanilla extract until smooth and creamy. There should be no lumps.
Using a rubber spatula or wooden spoon, fold the whipped cream into the cream cheese mixture until you no longer see streaks or lumps of whipped cream. It should be one, even consistency.
Spoon the cream cheese mixture into the prepared crust and smooth the top. It doesn't need to be perfect, because you'll be adding the strawberry topping later.
Place in the fridge for at least 4 hours to firm up.

Strawberry Topping

Core the strawberries to remove the stems and white centers. Then slice.
Add the sliced strawberries, sugar and lemon juice to a saucepan over low-medium heat. Gently stir. The strawberries will start to soften and release their juices.
In a small bowl or cup, whisk together the cornstarch and water with a fork until dissolved.
Add the cornstarch dissolved in water to the gently boiling strawberry mixture on the stove. Stir gently. The mixture will thicken. Note that the longer you boil the mixture, the softer the strawberries will get and the thicker the mixture will get.
Remove from the heat and cool fully.

To Serve

Spoon the fully cooled strawberry topping onto the cream cheese pie.
Optionally, beat the extra ½ cup whipping cream with 1 tablespoon of powdered sugar until stiff peaks form.
Transfer the whipping cream to a piping bag. I used a Wilton 1M tip. Pipe rosettes around the edges of the pie.
Slice with a thin, sharp knife. Be sure to slice all the way through the crust. Note that if your strawberries are firmer, your slices may be a bit messier because the pie is a little harder to cut.

Notes

Graham Crumbs: These can be substituted with digestive biscuit crumbs. You will likely need 1 ¾ to 2 cups digestive biscuit crumbs.
Whipping Cream: Be sure to use whipping cream from a carton that is somewhere between 33-35% MF.
Cream Cheese: Use full-fat, brick-style cream cheese. Do not use anything labeled light, low calorie, low fat, spreadable or whipped. Do not use cream cheese that comes in a tub. All of these types of cream cheese are too thin and your pie will not set properly.
Make Ahead Tips: Make the pie the day before you plan to serve. Cover the pie and store in the fridge overnight. Make the strawberry topping at any time the day before or day that you plan to serve. Cool fully and then store in an airtight container in the fridge until ready to serve.
Storage: Store leftovers in the fridge, with either the pie plate covered tightly or slices stored in an airtight container.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the pie is sliced into 8 uniform pieces.

Nutrition