This strawberry cream cheese pie is creamy, fresh, and packed with sweet strawberries in every bite. I've found the smooth cream cheese filling paired with the buttery graham cracker crust creates the perfect balance of rich and light textures while the fresh strawberries on top keep everything bright and summery. The best part is how simple it feels to make while still looking bakery-worthy once sliced.
Featured Review
"Loved how my pie came out. The recipe and directions were easy to follow"
Talia
This pie is summer to me. And all the textures, I love it! A crunchy graham cracker crust is filled with easy cream cheese whipped cream filling then a layer of a homemade strawberry sauce and whipped cream- because who doesn't love whipped cream.
It's practically no-bake, you could not bake the pie crust but I find baking for only 5-10 minutes helps create a really sturdy crust. This pie needs at least 4 hours in the fridge to set up so it is the perfect pie to make the day before you want to serve it. That is one of the reasons I love making cheesecakes.
Fruit pies your thing? Try this Banoffee Pie Recipe or fresh strawberry pie or my Blackberry Pie Recipe.
This Is Where It Gets Good
Divide the strawberries in half. Slice the first half into small diced pieces, and slice the second half into thin slices.
In a large pot over low to medium heat add the diced strawberries, granulated sugar, vanilla extract, and zest of one medium lemon. Cook over low to medium heat for 3-4 minutes using a spatula to press down and squash the berries.
You can leave the pie as is but I always love to add a little bit of fresh whipped cream. You can use a can but I find it simple to make homemade whipped cream. This pie is absolutely stunning, so good! For a handheld version try my Cheesecake Stuffed Strawberries.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Strawberry Cream Cheese Pie with Fresh Strawberries
This strawberry cream cheese pie is creamy, fresh, and packed with sweet strawberries in every bite. I've found the smooth cream cheese filling paired with the buttery graham cracker crust creates the perfect balance of rich and light textures while the fresh strawberries on top keep everything bright and summery. The best part is how simple it feels to make while still looking bakery-worthy once sliced.
- Total Time: 4 Hours 35 Minutes
- Yield: 8-10 Slices 1x
Ingredients
Strawberry Topping
- 1lb Fresh Strawberries, divided
- 50 Grams (¼ Cup) Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- Zest of 1 Medium Lemon
- Juice of 1 Medium Lemon
- 2 Tablespoons Cornstarch/ Cornflour
Graham Cracker Crust
- 2 Cups Graham Cracker, crushed into crumbs
- 3 Tablespoons Granulated Sugar
- 4oz (8 tbsp/1 Stick) Salted Butter, melted
Cream Cheese Filling
- 12oz Cream Cheese, at room temperature
- 95 grams (¾ Cup) Powdered Sugar/ Icing Sugar
- 1 Tablespoon Pure Vanilla Extract
- 6oz (¾ Cup) Heavy Whipping Cream
Topping Optional
Instructions
Strawberry Topping
- Divide the strawberries in half. Slice the first half into small diced pieces, and slice the second half into thin slices. In a large pot over low to medium heat add the diced strawberries, granulated sugar, vanilla extract, and zest of one medium lemon. Cook over low to medium heat for 3-4 minutes using a spatula to press down and squash the berries.
- In a small bowl whisk together the juice of the zested lemon and cornstarch to create a slurry. Add the slurry to the strawberry mixture and cook for five minutes or so, stirring every so often. Once the mixture has thickened add the remaining sliced strawberries and transfer to a clean bowl to chill in the fridge for at least half an hour.
Graham Cracker Crust
- Preheat oven to 350F/180C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter, mix until you have a wet sand texture all around.
- Press graham cracker mixture into the bottom and slightly up the upsides of a 9-inch pie plate. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
Cream Cheese Filling
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric whisk beat the cream cheese, powdered sugar, and vanilla extract for 2 minutes on medium to high speed. Slowly drizzle in heavy cream with the mixer on medium-high speed. Once all the cream has been added turn the mixer off and use a spatula to scrape the bowl, turn the whisk back on and mix for an additional 2-3 minutes, until the mixture is light and fluffy, you want a thick whipped cream.
- Pour whipped cream cheese filling into cooled graham cracker crust. I like to use an offset spatula/palette knife to spread an even layer. Top with chilled strawberry mixture, I do a spoonful at a time to help ensure I fully cover up the cream cheese filling. Place 6-8 toothpicks around the outside of the pie to drape plastic wrap on top and chill the pie in the fridge for at least 4 hours before serving.
- Optional to top with fresh whipped cream, homemade or store-bought. Use a clean knife dipped in hot water to cut clean slices. Store leftovers in the fridge.
- Prep Time: 30 Minutes
- Chill Time: 4 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
Cary says
How much heavy cream is added to the cream cheese filling?
Elizabeth Waterson says
Hi Cary, sorry for that, the amount is 6oz or 3/4 Cup Heavy Whipping Cream. Please let me know if you have any further questions!
Cary says
What is the quantity of heavy cream added to the filling, it seems to be missing from the list of ingredients?
Sara says
It was delicious! I will definitely be making it again! The lemon-y taste with the strawberries made it perfect! I baked the crust for 8 minutes instead of 5 and it was perfect!
Elizabeth Waterson says
Thank you so much for the lovely review, Sara!! It makes my day to hear that you thought it was delicious. Take care XX Liz
Callie says
I made this and doubled the lemon... OMG it was soo good!
Elizabeth Waterson says
Oh that sounds great Callie! I really appreciate you coming back to review the recipe! Thank you! XX Liz
Victoria Labelle says
Made this cake and got rave reviews from my family! So delicious! It's a keeper...
Elizabeth Waterson says
Hi Victoria, thanks for reporting back! So happy to hear you enjoyed the recipe! May I ask a huge favor, please? Next time you leave a comment would you be so kind to leave a star rating as well? That helps other readers and Google see that my recipe is credible. I would be so grateful!! Have a lovely Sunday! XX Liz
Talia Barker says
Loved how my pie came out. The recipe and directions were easy to follow
Talia says
The pie was delicious. It was creamy and tangy. The recipe was quick and easy to follow