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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. What more could you ask for from a scrumptious dessert? How about the fact that this treat is no-bake other than the pie crust!
For more heavenly strawberry desserts, check out our strawberry delight and strawberry cobbler; both recipes are delicious and full of juicy strawberries.
MORE STRAWBERRY RECIPES:
Strawberry Cake | Strawberry Pretzel Salad
STRAWBERRY CREAM CHEESE INGREDIENTS
You will need:
For the Filling
- 1 store-bought pie crust (or the flaky and delicious homemade pie crust recipe from our site)
- 12 ounces of cream cheese, softened to room temperature
- 2 cups of powdered sugar
- 2 teaspoons of vanilla extract
- 2 ¼ teaspoons (1- 0.25-ounce packet) unflavored gelatine (like Knox brand)
- ½ cup of cold water
- 1 cup of heavy whipping cream
For the Strawberry Topping
- 1 pound of fresh strawberries, sliced
- ½ cup of seedless strawberry jam (our strawberry freezer jam would be perfect!)
- 2 tablespoons of cold water
- 2 ¼ teaspoons (1- 0.25 oz. packet) unflavored gelatine (like Knox brand)
- 1 cup of heavy cream
- ½ cup of powdered sugar
Pro Tip: Unflavored gelatine can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatine. 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
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 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 as needed forever.
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.
STEP THREE: In a small bowl, combine the water and gelatine. Gently swirl the gelatine 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 1 ½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.
STEP SIX: Heat the bowl with the gelatine 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 gelatine 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.
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.
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.
STEP TWO: In a small bowl, add the water and unflavored gelatine. Gently swirl to ensure that all the gelatine 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 gelatine mixture to the jam and whisk again until it is completely incorporated and no lumps remain.
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.
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.
STEP NINE: Fill a decorators 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.
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, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.
STORAGE
IN THE FIDGE: 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.
This would be a fantastic summer dessert because it is so fresh, light and full of strawberry flavor. 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.
FAQ
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.
This pie would not freeze well because of the gelatin.
This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.
MORE RECIPES YOU’LL LOVE
- Strawberry Shortcake Cheesecake
- Strawberry Roll Cake
- Strawberry Angel Food Cake
- Strawberry Lemon Blondies
Strawberry Cream Cheese Pie
Ingredients
Filling
- 1 store bought pie crust or the flaky and homemade pie crust recipe from our site
- 12 ounces cream cheese softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ teaspoons unflavored gelatine like Knox brand (1- 0.25 oz. packet)
- ½ cup cold water
- 1 cup heavy whipping cream
Topping
- 1 pound fresh strawberries sliced
- ½ cup seedless strawberry jam
- 2 tablespoons cold water
- 2 ¼ teaspoons unflavored gelatine like Knox brand (1- 0.25 oz. 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 gelatine. Gently swirl the gelatine 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 1 ½ 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 gelatine 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 gelatine 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 gelatine. Gently swirl to make sure that all the gelatine 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 gelatine 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 decorators 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.
What a great dessert! It was a favorite in the house.
I’m a huge lover of cream cheese so this was fantastic.
Super tasty and anything strawberry is always a hit in our house!
What a gorgeous and yummy dessert!!