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This strawberry cream cheese pie has a smooth, creamy filling topped with sweet strawberries and held together by a crumbly buttery crust. It’s simply divine!
There is nothing quite like the combination of strawberries and cream. If you love this combo as much as I do, you should definitely try strawberry pretzel salad, this classic no-bake strawberry and cream pie, or my family’s favorite strawberry cheesecake salad!
Reasons You’ll Love This Recipe
- Quick and Easy: This strawberry cream cheese pie recipe comes together quickly and easily. Make sure you give yourself time to let it set up in the fridge before serving.
- Fabulous Flavor Combo: The combination of the tangy cream cheese and the sweet, juicy strawberries is a delightful experience.
Strawberry Cream Cheese Pie Recipe
This fresh strawberry pie recipe requires only a few simple ingredients, yet it will undoubtedly become a cherished family favorite. It’s perfect for family get-togethers, BBQs, or summer parties.
For more recipes that are perfect for gatherings, you can also try making this cookie salad or this red, white, and blue cheesecake salad. They are always a hit!
Ingredients You Need for Strawberry Cream Pie
There are only a few ingredients needed to make this pie. You can also save some time and use a store-bought graham cracker crust. It won’t have the same buttery crunch, but it could save you some time. For exact measurements, scroll to the recipe card below.
Crust
- Graham Cracker Crumbs: Adds a sweet, toasty flavor and crunchy texture.
- Granulated Sugar: Adds a touch of sweetness to the crust.
- Melted Salted Butter: The butter binds the graham cracker crumbs together, and the salt in the butter gives a depth of flavor.
Filling
- Room Temperature Cream Cheese: Provides a rich, creamy tangy base to the pie filling.
- Vanilla Extract: Adds warmth and sweetness to the pie filling.
- Thawed Whipped Topping: Gives the filling an airy, light texture and adds a touch of sweetness.
- Fresh Strawberries: These are the highlight of the pie, offering a burst of juicy sweetness and vibrant color.
- Strawberry Jam: The jam acts as a glaze that intensifies the strawberry flavor and helps bind the fresh strawberries.
How to Make Strawberry Cream Cheese Pie
Making this strawberry cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 3 hours. I love that it’s a perfect make-ahead dessert, giving you plenty of time to relax and enjoy your event.
Crust
- Preheat: Set the oven to 350 degrees Fahrenheit.
- Crush: If you are using whole graham crackers, you can crush them in a ziplock bag and a rolling pin, or you can blend them into fine crumbs using a food processor or a blender.
- Combine: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
- Pack Crumb Crust: Press the crumbs evenly into the bottom and up the sides of a 9-inch pie pan. I like to use the bottom of a flat measuring cup to pack it down tightly.
- Bake: Bake crust for 10 minutes. Set on a cooling rack to cool completely.
Cream Cheese Mixture
- Beat: Add the cream cheese and vanilla to a large bowl and beat with a hand mixer until smooth.
- Fold and Spread: Fold in the whipped topping until the mixture is smooth. Spread into the cooled pie crust and smooth over the top. Cover with plastic wrap or foil and chill for at least 3 hours.
- Strawberry Topping: Just before serving, toss the fresh strawberries in a large bowl with the strawberry jam. The longer the berries sit in the jam, the more juice they will release.
- Serve: Top the chilled pie with the berries, discarding the liquid. Serve immediately.
Tips and Variations
This strawberry cream pie is so great because it is so versatile. Here are some ways to change it up!
- Pie Filling: If you don’t want to spend time cutting strawberries, you may replace the strawberries and jam with (1) 21-ounce can of strawberry filling.
- Whipping Cream: If you prefer homemade whipped cream instead of frozen whipped topping, whip 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar until you have stiff peaks. Fold the cream into the cream cheese as directed in the recipe card.
- Crust: You may use a store-bought graham cracker crust instead of homemade if that is easier.
- No-Bake Crust: Make a no-bake graham cracker crust by using 1 ½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and 6 tablespoons of melted butter. Mix them until combined and press evenly into a 9-inch pie dish. Chill for at least 30 minutes before adding the cream cheese filling.
- Toppings: Top the cream cheese base with any fresh berries or canned pie filling or some fresh homemade jam!
Preparing Ahead of Time and Storing Leftovers
This recipe is great because you can make almost everything ahead of time; just add the fresh fruit when you are ready to serve.
- Make it Ahead of Time: This pie is best served fresh due to the fresh strawberries used in it. If you would like to prepare it in advance, I recommend preparing the crust and cream cheese layer and keeping the berries separate until just before serving.
- In the Refrigerator: Leftovers may be covered and stored in the refrigerator for 2-3 days, though after 24 hours, the juice from the berries will start making the crust soggy.
Easy Desserts to Try
If you love this easy strawberry cream cheese pie, you”ll also enjoy these simple, fresh desserts. You’ve got to try out these other fresh and fruity desserts!
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Crust
-
Preheat the oven to 350 degrees Fahrenheit.
-
If you are using whole graham crackers you can crush them in a ziplock bag and a rolling pin, or you can blend them into fine crumbs using a food processor or a blender.
-
Combine the graham cracker crumbs, sugar, and melted butter together in a medium bowl until it resembles damp sand.
-
Press the crumbs evenly into the bottom and up the sides of a 9-inch pie dish. I like to use the bottom of a flat measuring cup to pack it down tightly.
-
Bake for 10 minutes. Set on a cooling rack to cool completely.
Filling
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Add the cream cheese and vanilla to a large bowl and beat with a hand mixer until smooth.
-
Fold in the whipped topping until the mixture is smooth. Spread into the cooled pie crust and smooth over the top. Cover with plastic wrap or foil and chill for at least 3 hours.
-
Just before serving toss the fresh strawberries in a large bowl with the strawberry jam, keeping in mind that the longer the berries sit in the jam, the more juice they will release.
-
Top the chilled pie with the berries, discarding the liquid. Serve immediately.
Calories: 369kcalCarbohydrates: 37gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 48mgSodium: 307mgPotassium: 240mgFiber: 2gSugar: 22gVitamin A: 631IUVitamin C: 50mgCalcium: 81mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About Alyssa Rivers
Alyssa Rivers is the author of ‘The Tried and True Cookbook’, a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
