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    You are here: Home / Desserts / Pies / Strawberry Cream Cheese Pie

    Strawberry Cream Cheese Pie

    June 12, 2017 Updated July 21, 2019 BySam 231 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Strawberry Cream cheese pie

    A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries.  This pie uses no Jello, gelatin, or artificial add-ins, and a quick strawberry sauce serves as a sweet glaze for the berries.

    A sweet, simple, strawberry cream cheese pie || Sugar Spun Run

    When it comes to sweets, it’s pretty well-known in my household that I have a complete and utter lack of restraint.  Cookies, cakes, and pies (particularly strawberry cream cheese pies) need to be removed from the premises posthaste, or else it’s just a matter of time before I no longer fit through our doorways.  Zach must take care to monitor the ice cream in our freezer closely, otherwise I’ll whittle it down to nothing, one sneaking spoonful at a time (he’s actually really bad at this, there’s a carton of ice cream in our freezer with a single spoonful of chocolate ice cream left because I’ve eaten nearly all of it).

    But my inability to control myself is possibly most evident during strawberry picking season.

    Because when it comes to strawberry picking, I just cannot stop myself.  I will pick, and pick, and pick (and maybe sample a few, for, you know, quality control) until my arms are aching from the weight of my berries.  Zach and I brought home more berries than two people can be realistically expected to eat in a year, but within a week we’d worked our way through all of them — mostly courtesy of this Strawberry Cream Cheese Pie.

    Strawberry Cream Cheese Pie || Sugar Spun Run

    Strawberry picking is a tradition with Zach’s family that I’m grateful to have been absorbed into, and each year for the past three years I’ve shared a strawberry dessert with you.  First it was my Strawberries & cream daiquiris (I know, the photos could use a re-shoot), my homemade strawberry pop-tarts last year, and now this strawberry cream cheese pie.

    Originally this year’s recipe was going to just be a plain Strawberry Pie, but when Zach’s mom mentioned that she’d had one before with a layer of cream cheese, I made the quick decision to re-route, and a fluffy layer of whipped cream cheese filling was the first thing to go into my homemade graham cracker crust.

    It’s just four ingredients, and actually served as the inspiration for my no-bake cheesecake, which I shared with you last week.

    Whipped cream cheese layer for strawberry cream cheese pie || Sugar Spun Run

    We are using no Jello or gelatin in this strawberry cream cheese pie — no artificial flavors, just the pure juicy taste of fresh berries.  However, that means that we have to get to work making a simple strawberry sauce, and while this pie is no-bake, you will have to whip out a saucepan for that — don’t worry, it will only take a few minutes.

    We’re going to cook the berries with some sugar, lemon juice, and cornstarch (a thickener), releasing the fresh juice of the berries and reducing the amount of liquid for a strawberry sauce that we will toss even more fresh strawberries into.  Allow it to cool completely (once it’s finished cooking I usually pour the jam into a new heatproof container, that seems to speed up the process a bit since you don’t have to wait for the pan to come back down to temperature) and then stir in your berries.

    Homemade strawberry jam for strawberry cream cheese pie || Sugar Spun Run

    Refreshing slice of strawberry cream cheese pie

    And that’s it!

    Super simple, isn’t it?

    Enjoy!

    I used some of these strawberries to make a strawberry icebox cheesecake, that I shared over on TheSpruce.com, make sure you check that out, too! 🙂 

    Refreshing slice of strawberry cream cheese pie

    Strawberry Cream Cheese Pie

    A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.
    5 from 78 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 8 slices
    Calories: 515kcal
    Author: Sam Merritt

    Ingredients

    • 1 9-10" graham cracker crust prepared (click on link)

    Strawberry topping

    • 5-6 cups quartered strawberries, stems removed divided (840g)
    • ½ cup sugar (100g)
    • 2 Tbsp cornstarch
    • 1 Tbsp lemon juice

    Cream Cheese Layer

    • 8 oz cream cheese softened (225g
    • ½ cup powdered sugar (65g)
    • ½ teaspoon vanilla extract
    • 1 cup heavy cream (235ml)
    Prevent your screen from going dark

    Instructions

    • In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
    • Stir frequently until strawberries release their juices.
    • Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
    • Increase heat to medium-high and bring to a boil, stirring constantly.
    • Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster.  Set aside while you prepare your cream cheese layer
    • In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.  
    • In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
    • Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.
    • Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
    • Once strawberry mixture has cooled completely, add remaining srawberries and stir well. 
    • Pour over cream cheese layer, piling/mounding strawberries towards the center.
    • Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.

    Nutrition

    Serving: 1slice | Calories: 515kcal | Carbohydrates: 64g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 23mg | Potassium: 194mg | Fiber: 3g | Sugar: 32g | Vitamin A: 94IU | Vitamin C: 61mg | Calcium: 30mg | Iron: 6mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Peggy

      May 13, 2022 at 9:15 pm

      5 stars
      Great recipe! Family loved it.

      Reply
    2. Betty

      May 13, 2022 at 6:32 pm

      Can you use frozen strawberries?

      Reply
      • Sam

        May 16, 2022 at 3:39 pm

        Hi Betty! That should work just fine. 🙂

        Reply
    3. Cheryl

      May 11, 2022 at 7:42 pm

      5 stars
      Delicious, colorful dessert! And easy! I used a oat, nut crust and used a mixture of blueberries, strawberry, red and black raspberries for the topping. A new family favorite.

      Reply
      • Emily @ Sugar Spun Run

        May 12, 2022 at 10:21 am

        Sounds delicious, Cheryl! We’re so glad you enjoyed it 😊

        Reply
    4. Donna

      May 11, 2022 at 3:16 pm

      5 stars
      Delicious!!! Everyone loved it! Will make this again!!

      Reply
      • Emily @ Sugar Spun Run

        May 12, 2022 at 11:08 am

        Thanks so much for your review, Donna 😊

        Reply
    5. Karen

      May 03, 2022 at 11:10 am

      I made this Monday. How long can I keep in the refrigerator? Would it be okay until Thursday?
      BTW, it was easy to prepare, looks beautiful and I can’t wait to eat it!

      Reply
      • Sam

        May 04, 2022 at 10:29 am

        Hi Karen! I would say three days is the longest I would keep it. I would worry about it starting to become soggy. I hope you love it! 🙂

        Reply
    6. Bonnie Diemer

      April 27, 2022 at 10:35 pm

      I made the recipe, it is delicious. instead of using a pie pan I used a 9″ square pan

      Reply
      • Emily @ Sugar Spun Run

        April 28, 2022 at 9:34 am

        We’re so happy you enjoyed it, Bonnie! ❤

        Reply
    7. Mary

      April 16, 2022 at 4:37 pm

      Tried using 1/2 and 1/2 don’t recommend it I had to refrigerate until hard enough to spread. I’ll use heavy cream next time. Great recipe, even with my mistake 😳😊

      Reply
    8. Debbe

      February 10, 2022 at 3:08 pm

      Do you think I could used canned strawberry pie filling?

      Reply
      • Sam

        February 11, 2022 at 9:07 am

        Hi Debbe! For best results I would really recommend the strawberry topping in the instructions. It’s really the star of the pie. The canned stuff would probably work, but you’ll be sacrificing a lot of flavor.

        Reply
    9. Luanda T Manzie

      December 21, 2021 at 8:53 am

      5 stars
      So addicting

      Reply
    10. Luanda T Manzie

      December 21, 2021 at 8:52 am

      Can I use blueberry instead of strawberry

      Reply
      • Sam

        December 26, 2021 at 6:28 pm

        Hi Luanda! That should be fine. 🙂

        Reply
        • Luanda T Manzie

          December 27, 2021 at 12:31 am

          5 stars
          A smash hit. I loved it.

        • Emily @ Sugar Spun Run

          December 27, 2021 at 9:52 am

          Wonderful! Thanks so much for trying our recipe, Lauanda 🙂

      • Janice

        May 06, 2022 at 2:31 pm

        Can this finished pie be frozen to eat later?

        Reply
        • Sam

          May 08, 2022 at 9:17 pm

          Hi Janice! That should work fine. 🙂

    11. Alex

      October 04, 2021 at 6:55 pm

      Can you prepare any parts of this in advance to limit the amount of time spend day of?

      Reply
      • Sam

        October 06, 2021 at 9:25 am

        Hi Alex! You could make the crust and the filling a day or two in advance 🙂

        Reply
        • Gretchen

          April 23, 2022 at 2:58 pm

          Looks soooo good! I’m in love with the regular flaky, buttery pie crust though– could I switch out the graham crust for regular? Any adjustments you would recommend?

        • Emily @ Sugar Spun Run

          April 25, 2022 at 11:23 am

          We have not tried it with a regular crust but don’t see any reason why it wouldn’t work and be delicious. Follow the instructions for how to blind bake pie crust and you should be good! 🙂

    12. L Inselmann

      September 27, 2021 at 11:46 am

      5 stars
      Very easy to make. It came out delicious with fresh strawberries. Recommended and I’d make again.

      Reply
      • Emily @ Sugar Spun Run

        September 27, 2021 at 1:58 pm

        Thanks for letting us know how it turned out for you! ❤️

        Reply
    13. Mary

      August 28, 2021 at 9:13 am

      5 stars
      Simple but delicious. I used and immersion blender instead of a potato masher – worked great!

      Reply
    14. doris stuart

      July 22, 2021 at 4:57 pm

      can you mix the cream cheese and heavy cream together instead of seperate bowls

      Reply
      • Sam

        July 26, 2021 at 10:14 pm

        Hi Doris! You need to get the heavy cream to stiff peaks and you also don’t want to overdo it so I really recommend doing it in 2 bowls. 🙂

        Reply
        • doris stuart

          July 27, 2021 at 3:58 pm

          thank you

    15. Heidi Hyndman

      July 20, 2021 at 10:33 pm

      5 stars
      This is fantastic!!! I had it at a dinner party and everyone went nuts.

      Reply
      • Sam

        July 21, 2021 at 2:26 pm

        I’m so glad everyone enjoyed it so much, Heidi! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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