This easy recipe for a homemade strawberry cream cheese pie is made with a graham cracker crust, filled with a whipped cream cheese filling, topped with a homemade strawberry sauce topping, and finished with fresh whipped cream. The perfect summertime pie to make ahead of time!
This pie is summer to me. And all the textures, I love it! A crunchy graham cracker crust is filled with an 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.
Let’s get to the recipe.
What are the ingredients for a strawberry cream cheese pie?
For this recipe, we need three components; a graham cracker crust, cream cheese filling, and a strawberry topping. You could definitely buy a premade graham cracker crust but I prefer to make my own.
- Fresh Strawberries, we are going to dice some and thinly slice some berries
- Granulated Sugar
- Pure Vanilla Extract
- Medium Lemon- we’ll use both the zest and the juice
- Cornstarch/ Cornflour
- Graham Cracker, crushed into fine crumbs
- Granulated Sugar
- Salted Butter, melted
- Cream Cheese, at room temperature
- Powdered Sugar/ Icing Sugar
- Pure Vanilla Extract
How do you make a 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.
How do you make a Graham Cracker Crust?
Preheat your oven to 350F/180C. In a food processor, crush the graham crackers until 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 the graham cracker mixture into the bottom and slightly up upsides of a 9-inch pie plate. I like to use the bottom of a measuring cup to pack the crumbs tightly.
Place the pie plate in the oven to bake for 5 minutes, until slightly golden brown. Let the crust cool to room temperature while you make the filling.
How do you make a 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 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.
Transfer cream cheese mixture into the 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.
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.
Use a clean knife dipped in hot water to cut clean slices. Store leftovers in the fridge.
Can you make this pie ahead of time?
Since the pie needs 4 hours to set up, it is the perfect pie recipe to make the night before serving. I do not recommend making this more than 1 day ahead of time as the graham cracker crust will start to lose some of its crunch.
Craving more strawberry recipes?
- Chocolate Strawberry Cake
- Homemade Strawberry Poke Cake
- Strawberry Frosting
- Blueberry & Strawberry Muffins
Please let me know if you make this Strawberry Cream Cheese Pie Recipe by leaving a rating and review below!
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This easy recipe for a homemade strawberry cream cheese pie is made with a graham cracker crust, filled with a whipped cream cheese filling, topped with a homemade strawberry sauce topping, and finished with fresh whipped cream. The perfect summertime pie to make ahead of time!
Ingredients
Strawberry Topping
- 1lb Fresh Strawberries, divided
- 50 Grams (1/4 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 (3/4 Cup) Powdered Sugar/ Icing Sugar
- 1 Tablespoon Pure Vanilla Extract
- 6oz (3/4 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 spatuala 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 mixutre into the bottom and slightly up 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 mixer off and use a spatual to scrape the bowl, turn the whisk back on and mix for an addtional 2-3 minutes, until the mixutre 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 and even layer. Top with chilled strabwerry mixutre, I do a spoonfull 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.
Keywords: strawberry cream cheese pie, cream cheese pie, strawberry pie
Wow. This looks amazing, can’t wait to try it!
★★★★★
How much heavy cream is added to the cream cheese filling?
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!
What is the quantity of heavy cream added to the filling, it seems to be missing from the list of ingredients?