Strawberry Cream Cheese Pie

This strawberry cream cheese pie has become my summer signature dessert, combining the perfect balance of creamy cheese filling with fresh strawberry topping that always impresses at gatherings.

I first made this pie for a Fourth of July barbecue when the temperature was too hot to even consider turning on the oven. The vibrant red topping against the creamy white filling not only matched our patriotic theme but became the most requested dessert at every summer gathering since.

Ingredients

• Graham cracker crust: Provides the perfect crunchy base for this creamy dessert without requiring any baking
• Fresh strawberries: Are essential for the brightest flavor and color make sure to choose ripe berries with deep red color
• Granulated sugar: Balances the tartness of the strawberries without overwhelming their natural sweetness
• Cornstarch: Creates the perfect thickness for the strawberry topping allowing it to set beautifully without being runny
• Fresh lemon juice: Brightens the strawberry flavor and helps preserve their vibrant color
• Cream cheese: Forms the foundation of the filling choose full fat for the richest texture and flavor
• Powdered sugar: Dissolves perfectly into the cream cheese ensuring a smooth filling without graininess
• Vanilla extract: Adds warmth and depth to the cream cheese layer
• Heavy cream: Whipped to stiff peaks gives the filling its light airy texture while still maintaining structure

Step-by-Step Instructions

Prepare strawberry topping:

Combine 2 cups strawberries with sugar cornstarch and lemon juice in a small saucepan over medium low heat stirring gently until the berries begin releasing their juices. This initial gentle heating prevents scorching and allows the sugar to dissolve evenly throughout the mixture.

Mash and cook strawberries:

Use a potato masher or back of a spoon to gently crush the strawberries to release more juice while still maintaining some texture. The mixture should become increasingly liquid but with visible strawberry pieces for texture in the final topping.

Bring mixture to boil:

Increase heat to medium high and bring the strawberry mixture to a full boil while stirring constantly to prevent scorching. The mixture will begin to thicken as the cornstarch activates with the heat creating a glossy sauce.

Boil for one minute:

Continue boiling for exactly one minute stirring constantly to ensure even cooking. This precise timing allows the cornstarch to fully activate without overcooking the strawberries which would diminish their fresh flavor.

Cool strawberry mixture:

Remove from heat and allow to cool completely before proceeding. This cooling period is crucial as it allows the mixture to thicken properly and prevents it from melting the cream cheese layer when assembled.

Prepare cream cheese mixture:

Beat cream cheese until completely smooth with no lumps then add powdered sugar and vanilla extract mixing until fully incorporated. Take your time with this step as any lumps now will be impossible to remove later.

Whip heavy cream:

In a separate bowl whip heavy cream until stiff peaks form. The cream should stand up when the beater is lifted but still look glossy not dry or grainy which would indicate overbeating.

Combine cream components:

Gently fold the whipped cream into the cream cheese mixture using a spatula with a light hand to maintain as much air as possible. This careful folding ensures a light texture that still holds its shape when sliced.

Fill pie crust:

Pour the cream cheese filling into the graham cracker crust spreading evenly to create a smooth surface. Take care not to press too firmly which would compress the filling and make it dense rather than light.

Finish strawberry topping:

Fold the remaining 3 cups of fresh strawberries into the cooled cooked strawberry mixture ensuring each piece is evenly coated with the glaze. This combination of cooked and fresh berries creates multiple layers of strawberry flavor and texture.

Top the pie:

Carefully spoon the strawberry topping over the cream cheese layer spreading gently to cover the entire surface. The weight of the topping should be distributed evenly to prevent it from sinking into the cream filling.

Chill thoroughly:

Cover the pie and refrigerate for at least 4 hours or overnight to allow all the flavors to meld and the filling to set completely. This chilling time is not optional as it ensures clean slices and fully developed flavor.

Pin it

The fresh strawberries are truly the star of this pie. I once made this with berries picked that morning from my neighbor's garden, and the difference in flavor was remarkable. The bright sweetness of truly fresh berries transforms this simple pie into something extraordinary that brings back memories of summer even in the middle of winter.

Pin it

Make Ahead and Storage

This strawberry cream cheese pie actually improves with time in the refrigerator, making it perfect for preparing a day before serving. The flavors meld together beautifully, and the filling sets to the perfect consistency for slicing. Store the pie covered in the refrigerator for up to three days, though the graham cracker crust will begin to soften slightly after the second day. For the best presentation and texture, consume within 48 hours of preparation.

Perfect Substitutions

While fresh strawberries create the best texture and flavor, frozen berries can work in a pinch for the cooked portion of the topping. Thaw and drain them well before using, but still use fresh berries for the three cups that get folded in at the end. The crust can be customized with chocolate graham crackers or even a shortbread crust if preferred. For a lighter version, Neufchâtel cheese can replace regular cream cheese, though the filling won't be quite as rich.

Seasonal Variations

This versatile pie base works beautifully with other summer fruits. Try replacing strawberries with fresh blueberries, peaches, or a combination of berries. Each fruit will require slight adjustments to the sugar level depending on sweetness. During winter months, consider using frozen berries or even a cranberry version with additional sugar for a holiday spin. The basic technique remains the same, allowing you to enjoy this creamy dessert year round with seasonal adaptations.

Serving Suggestions

For the perfect slice, dip a sharp knife in hot water and wipe dry between cuts. Serve this pie well chilled for the best texture and flavor. A light dusting of powdered sugar or small mint leaves adds a professional finishing touch. For an extra special presentation, reserve a few perfect strawberries to garnish each slice. This pie pairs beautifully with coffee, tea, or even a glass of sparkling wine for celebrations.

Frequently Asked Questions

→ Can I use frozen strawberries for this dish?

Yes, you can use frozen strawberries, but ensure they are thawed and drained before using to prevent excess liquid in the topping.

→ How long does it take to prepare?

The prep time is around 30 minutes, but allow at least 4 hours for chilling to set the dessert properly.

→ Can I make this ahead of time?

Absolutely! This dessert can be made a day in advance and stored in the refrigerator for optimal flavor and texture.

→ Can I substitute the graham cracker crust?

Yes, you can use other crusts like a chocolate cookie crust or a vanilla wafer crust for a slightly different flavor profile.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.

→ Can I make this dessert dairy-free?

Yes, you can substitute cream cheese and heavy cream with dairy-free alternatives, but the texture and flavor might vary slightly.