Description

Craving a dessert that’s creamy, fruity, and bursting with fresh strawberry flavor? Look no further than Strawberry Cream Cheese Pie! This no-bake pie features a buttery graham cracker crust, a velvety cream cheese layer, and a vibrant strawberry glaze topping, making it a perfect balance of rich and refreshing.

Ingredients

Scale

For the Base Layer

9-inch Graham Cracker Crust (1, made from crushed graham crackers): Provides a buttery, crunchy foundation. Use a pre-made crust or make your own with 1½ cups graham cracker crumbs, ⅓ cup sugar, and 6 tbsp melted butter.

For the Berry Glaze

Fresh Strawberries (5 cups, stemmed and quartered, divided into 2 cups and 3 cups): Add fresh, juicy flavor; 2 cups are cooked for the glaze, and 3 cups are used fresh.
White Sugar (½ cup): Sweetens the glaze and enhances the strawberry flavor.
Cornstarch (1½ tbsp): Thickens the glaze for a glossy, spreadable consistency.
Freshly Squeezed Lemon Juice (3 tsp): Brightens the glaze and balances sweetness.

For the Cheesecake Layer

Cream Cheese (8 oz, softened at room temperature): Creates a creamy, tangy filling.
Powdered Sugar (½ cup): Sweetens the filling smoothly without graininess.
Vanilla Flavoring (1 tsp): Adds warmth and depth to the filling.
Heavy Whipping Cream (1 cup): Whipped to firm peaks, it lightens the filling for a fluffy texture.

Substitutions and Variations

Crust: Use crushed vanilla wafers, shortbread cookies, or a gluten-free graham cracker crust.
Strawberries: Swap for raspberries or mixed berries for a different fruit flavor.
Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
Heavy Cream: Substitute with 2 cups Cool Whip for convenience, though it’s less rich.
Lemon Juice: Replace with lime juice or omit for a sweeter glaze.
Gluten-Free: Use a gluten-free graham cracker crust and ensure all ingredients are gluten-free.

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Instructions

Prepare the Graham Cracker Crust:
- If using a homemade crust, mix 1½ cups graham cracker crumbs, ⅓ cup sugar, and 6 tbsp melted butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8–10 minutes, then cool completely. Alternatively, use a pre-made 9-inch graham cracker crust.
Make the Berry Glaze:
- In a small saucepan, combine 2 cups quartered fresh strawberries, ½ cup white sugar, 1½ tbsp cornstarch, and 3 tsp freshly squeezed lemon juice.
- Heat over low-medium, stirring as the strawberries release their juices. Use a spoon or potato masher to crush the strawberries into a chunky pulp.
- Increase heat to medium-high and bring to a bubble. Stir constantly to prevent burning and boil for about 1 minute until thickened.
- Remove from heat and let the glaze cool completely to room temperature.
Prepare the Cheesecake Layer:
- In a large mixing bowl, beat 8 oz softened cream cheese with a hand mixer until smooth and creamy (about 1–2 minutes).
- Add ½ cup powdered sugar and 1 tsp vanilla flavoring, mixing until well combined.
- In a separate bowl, whip 1 cup heavy whipping cream with a hand mixer until firm peaks form (about 2–3 minutes).
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated, keeping the mixture light and fluffy.
Assemble the Pie:
- Spread the cream cheese mixture evenly over the cooled graham cracker crust, smoothing the top with a spatula.
- In a bowl, gently toss the remaining 3 cups quartered fresh strawberries with the cooled strawberry glaze until well coated.
- Evenly spread the strawberry glaze mixture over the cream cheese layer.
Chill and Serve:
- Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours to set the layers.
- Slice into 8–10 wedges with a sharp knife and serve cold.

Cooking Tips

Cool the Glaze Fully: Ensure the glaze is at room temperature before mixing with fresh strawberries to avoid softening the cream cheese layer.
Room-Temperature Cream Cheese: Use softened cream cheese to prevent lumps in the filling.
Gentle Folding: Fold the whipped cream carefully to maintain the filling’s airy texture.
Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat wedges.