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Strawberry Cream Cheese Pie

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close up overhead shot of strawberry cream cheese pie with sliced strawberries and a whipped topping in a clear pie dish
Enjoy the strawberry season with this strawberry cream cheese pie that is full of fresh berries and a smooth cheesecake filling.
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Table of Contents
  1. Strawberry Cream Cheese Pie Ingredients
  2. How To Make This Strawberry Cream Cheese Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

There are so many possibilities for delicious desserts during strawberry season, and this strawberry cream cheese pie is no exception. Featuring a flaky pie crust filled with velvety cream cheese and topped with bright red, ripe strawberries, this pie tastes just like cheesecake.

close up shot of strawberry cream cheese pie with sliced strawberries and a whipped topping in a clear pie dish

Strawberry Cream Cheese Pie Ingredients

strawberry cream cheese pie raw ingredients that are labeled

You’ll need:

For the Filling

  • 1 store-bought pie crust (or the flaky and delicious homemade pie crust recipe from our site)
  • 1 cup of heavy whipping cream
  • 2¼ teaspoons (1 (0.25-ounce) packet) unflavored gelatin (like Knox brand)
  • ½ cup of cold water
  • 12 ounces of cream cheese, softened to room temperature
  • 2 cups of powdered sugar
  • 2 teaspoons of vanilla extract

For the Strawberry Topping

  • 1 pound of fresh strawberries, sliced
  • 2 tablespoons of cold water
  • 2¼ teaspoons (1 (0.25-ounce) packet) unflavored gelatin (like Knox brand)
  • ½ cup of seedless strawberry jam (our strawberry freezer jam would be perfect!)
  • 1 cup of heavy cream
  • ½ cup of powdered sugar

PRO TIP:

Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatin. Just follow the package instructions.

SUBSTITUTIONS AND ADDITIONS

CRUST: If you want to make this a completely no-bake pie, you can use a pre-made graham cracker crust instead. It is a great alternative and eliminates the need for an oven, making it a great summertime dessert.

WHIPPED CREAM: Check out our homemade whipped cream for a great recipe. The pie can also be garnished with store-bought whipped topping such as Cool Whip if you do not want to make your own or do not have piping bags and tips.

How To Make This Strawberry Cream Cheese Pie Recipe

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.

STEP ONE: Preheat the oven to 450°F. Lightly spray a 9-inch pie plate with nonstick spray. Place the crust in the pie pan and gently prick the crust on the bottom with a fork. Lay a piece of parchment paper on top of the pie crust and gently fill with pie weights. Bake for 15 minutes, or until the crust is golden brown. Once baked, remove the parchment paper and pie weights and set the pre-baked crust on the counter to cool while preparing the cream cheese filling mixture.

PRO TIP:

If you do not have pie weights, you can use any type of dry beans instead, keeping in mind that once you use the beans in the oven as weights, you can not use them to cook in a recipe. You can, however, store them in a container, such as a mason jar, in the pantry and re-use them for pie weights as needed.

strawberry cream cheese pie process shot of pie crust poked with holes

STEP TWO: In a medium-sized bowl, using a hand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Set aside.

strawberry cream cheese pie process shot of ingredients being blended together with a blender in a clear bowl

STEP THREE: In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.

STEP FOUR: In the bowl of a stand mixer, or using another medium-sized mixing bowl and a handheld mixer on medium-high speed, blend the cream cheese for 30 seconds to 1 minute, or until smooth.

PRO TIP:

Make sure your cream cheese is room temperature, or you will end up with lumps in the creamy filling.

STEP FIVE: Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.

strawberry cream cheese pie process shot of ingredients being blended together with a blender in a clear bowl

STEP SIX: Heat the bowl with the gelatin and water mixture in the microwave for 20 to 30 seconds. Give it a good stir, making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatin into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.

STEP SEVEN: Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.

strawberry cream cheese pie process shot of ingredients being folded together with a spoon in a clear bowl

STEP EIGHT: Spread the cream cheese layer evenly on top of the crust. Refrigerate the cream cheese pie base while you prepare the strawberry layer.

strawberry cream cheese pie process shot of pie with the filling inside

For the Strawberry Topping

STEP ONE: Prepare your fresh strawberries by rinsing them in cool water and then patting them completely dry. Remove the green tops, cut the berries into ¼-inch slices, and place them into a large bowl. Set aside.

strawberry cream cheese pie process shot of strawberries sliced in a bowl

STEP TWO: In a small bowl, add the water and unflavored gelatin. Gently swirl to ensure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.

STEP THREE: In a microwave-safe bowl (a glass 2-cup measuring cup works great for this), place the seedless strawberry jam and microwave on high for 30 to 45 seconds. Once warm, give it a whisk to loosen it up and make it smooth and pourable.

STEP FOUR: Once the jam is hot and smooth, add the gelatin mixture to the jam and whisk again until it is completely incorporated and no lumps remain.

strawberry cream cheese pie process shot of ingredients being whisked together in a measuring cup

STEP FIVE: Pour the strawberry mixture over the sliced berries and gently combine, making sure that all the berries are coated.

STEP SIX: Remove the pie from the refrigerator; using a slotted spoon, spoon the strawberry sauce gently over the cheesecake pie filling, being careful not to get too much extra liquid on the pie.

strawberry cream cheese pie process shot of sliced strawberries mixture being topped over pie filling

STEP SEVEN: Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight). While the pie is chilling, you can make the whipped topping for the garnish.

STEP EIGHT: Using a medium-sized mixing bowl and a handheld mixer, on medium-high speed, beat the heavy cream and powdered sugar until stiff peaks form. 

strawberry cream cheese pie process shot of ingredients being blended together with a blender in a clear bowl

STEP NINE: Fill a decorator’s piping bag, or a gallon-sized Ziploc bag with a small corner of the bag snipped off, with the whipped cream. Pipe small swirls at the edge of your pie just before serving. Note: Do not add the whipped topping until just before you are ready to serve.

strawberry cream cheese pie process shot of whipped topping being piped on to pie

How To Serve

Serve this fresh strawberry pie with cream cheese for dessert on a warm evening. This would also be the perfect pie to make for a potluck or summer barbecue. Serve with our iced tea or our southern strawberry sweet tea on the side.

For more heavenly strawberry desserts, check out our strawberry cobbler; it’s delicious and full of juicy strawberries too. Our cream cheese strawberry cookies are bite-sized pieces of heaven.

Storage

IN THE FRIDGE: Store any leftovers of this strawberry cheesecake pie in the refrigerator for 3 to 4 days, lightly covered with plastic wrap.

IN THE FREEZER: We do not recommend freezing this recipe as the gelatin won’t freeze well.

close up shot of a slice of strawberry cream cheese pie with sliced strawberries and a whipped topping

There is nothing better than when the strawberries are ripe and full of juicy sweetness, and there is always a need for more recipes to use these luscious red berries. This strawberry cream cheese pie fits the bill perfectly.

FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries to make this strawberry cream cheese pie?

You could use frozen strawberries, but you would need to allow them to thaw and strain the juice. Don’t toss the juice, but use it as part of the liquid to set your gelatin.

Can I freeze this strawberry cream cheese pie?

This pie would not freeze well because of the gelatin.

Can I make this strawberry pie ahead of time?

This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.

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close up overhead shot of strawberry cream cheese pie with sliced strawberries and a whipped topping in a clear pie dish

Strawberry Cream Cheese Pie

5 from 4 votes
Enjoy the strawberry season with this strawberry cream cheese pie that is full of fresh berries and a smooth cheesecake filling.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 5 hours 35 minutes
Servings 8

Ingredients
  

Filling

  • 1 store-bought pie crust (or the flaky and homemade pie crust recipe from our site)
  • teaspoons unflavored gelatin, like Knox brand (0.25-ounce packet)
  • ½ cup cold water
  • 1 cup heavy whipping cream
  • 12 ounces cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Topping

  • 1 pound fresh strawberries, sliced
  • ½ cup seedless strawberry jam
  • 2 tablespoons cold water
  • teaspoons unflavored gelatin, like Knox brand (0.25-ounce packet)
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar

Instructions
 

Filling

  • Preheat the oven to 450°F. Lightly spray a 9-inch pie pan with nonstick spray. Place the crust in the pie pan and gently prick the crust on the bottom with a fork. Lay a piece of parchment paper on top of the pie crust and gently fill with pie weights. Bake for 15 minutes, or until the crust is golden. Once baked, remove the parchment and pie weights and set the pre-baked crust on the counter to cool while preparing the cream cheese filling mixture.
  • In a medium-sized bowl, using a hand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Set aside.
  • In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.
  • In the bowl of a stand mixer, or using another medium-sized mixing bowl and a handheld mixer on medium-high speed, blend the cream cheese for 30 seconds to 1 minute, or until smooth.
  • Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.
  • Heat the bowl with the gelatin and water mixture in the microwave for 20 to 30 seconds. Give it a good stir making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatin into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.
  • Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.
  • Spread the cream cheese mixture evenly on top of the crust. Refrigerate the cream cheese pie base while you prepare the strawberry topping.

Topping

  • Prepare your fresh strawberries by rinsing them in cool water and then patting them completely dry. Remove the green tops, cut the berries into ¼-inch slices, and place them into a large bowl. Set aside.
  • In a small bowl, add the water and unflavored gelatin. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.
  • In a microwave-safe bowl (a glass 2 cup measure works great for this), place the seedless strawberry jam and microwave on high for 30 to 45 seconds. Once warm, give it a whisk to loosen it up and make it smooth and pourable.
  • Once the jam is hot and smooth, add the gelatin mixture to the jam and whisk again until it is completely incorporated and no lumps remain.
  • Pour the jam mixture over the sliced berries and gently combine, making sure that all the berries are coated.
  • Remove the pie from the refrigerator; using a slotted spoon, spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.
  • Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight). While the pie is chilling, you can make the whipped topping for the garnish.
  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the heavy cream and powdered sugar until stiff peaks form.
  • Fill a decorator's piping bag, or a gallon-sized Ziploc bag with a small corner of the bag snipped off, with the whipped cream. Pipe small swirls at the edge of your pie just before serving. Note: Do not add the whipped topping until just before you are ready to serve.

Video

Notes

  • Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatin. Just follow the package instructions.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.
  • If you do not have pie weights, you can use any type of dry beans instead, keeping in mind that once you use the beans in the oven as weights, you can not use them to cook in a recipe. You can, however, store them in a container, such as a mason jar, in the pantry and re-use them for pie weights as needed.
  • Make sure your cream cheese is room temperature, or you will end up with lumps in the creamy filling.

Nutrition

Calories: 681kcal | Carbohydrates: 70g | Protein: 7g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 128mg | Sodium: 260mg | Potassium: 230mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1453IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 1mg
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