Description

Craving a dessert that’s creamy, fruity, and bursting with fresh strawberry flavor? What if you could create a no-bake pie that’s both elegant and easy to whip up? Say hello to Strawberry Cream Cheese Pie! This delightful treat features a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant strawberry glaze packed with fresh berries. Perfect for summer gatherings, holidays, or a refreshing dessert, it’s a crowd-pleaser that looks as good as it tastes.

Ingredients

For the Base Layer

9-inch Graham Cracker Crust (1, pre-made or homemade): Provides a buttery, crunchy foundation. A homemade crust requires 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: 2 cups for glaze, 3 cups for topping): Add vibrant flavor and texture; the glaze uses cooked berries, while fresh berries enhance the topping.
White Sugar (½ cup): Sweetens the glaze and balances the tartness of the strawberries.
Cornstarch (1½ tbsp): Thickens the glaze for a glossy, spoonable consistency.
Freshly Squeezed Lemon Juice (3 tsp): Brightens the strawberry flavor and adds a subtle tang.

For the Cheesecake Layer

Cream Cheese (8 oz, softened): Creates a rich, tangy base for the filling.
Powdered Sugar (½ cup): Sweetens the filling smoothly without graininess.
Vanilla Extract (1 tsp): Enhances the flavor with a warm note.
Heavy Whipping Cream (1 cup): Whips into firm peaks for a light, fluffy texture.

Substitutions and Variations

Graham Cracker Crust: Use a pre-made crust, or make one with crushed vanilla wafers, shortbread cookies, or gluten-free graham crackers. For homemade, mix 1½ cups crumbs, ⅓ cup sugar, and 6 tbsp melted butter, press into a pie dish, and chill.
Strawberries: Swap with raspberries or blueberries for a different berry glaze, or use frozen strawberries (thawed and drained) for the glaze portion only.
Sugar: Replace white sugar with coconut sugar or a sugar-free alternative in the glaze; use granulated sugar in the filling if powdered sugar is unavailable (blend to avoid graininess).
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Heavy Cream: Substitute with Cool Whip (2 cups) for convenience, or use coconut cream for a dairy-free version.
Lemon Juice: Swap with lime juice or omit for a milder flavor.
Add-Ins: Mix ¼ cup white chocolate chips or lemon zest into the cream cheese filling for extra flavor.
Vegan Option: Use a vegan graham cracker crust, vegan cream cheese, coconut cream (whipped), and a vegan-friendly sugar alternative.
Gluten-Free: Use gluten-free graham crackers for the crust and ensure all ingredients are gluten-free

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Instructions

Prepare the Graham Cracker Crust:
- Use a pre-made 9-inch graham cracker crust, or make one by combining 1½ cups graham cracker crumbs, ⅓ cup sugar, and 6 tbsp melted butter in a bowl. Press firmly into a 9-inch pie dish, covering the bottom and sides, and chill for 10 minutes to set.
- Tip: Press the crust tightly with a measuring cup for a sturdy base, and ensure it’s fully cooled before adding the filling.
Make the Strawberry Glaze:
- In a small saucepan, combine 2 cups stemmed and quartered fresh strawberries, ½ cup white sugar, 1½ tbsp cornstarch, and 3 tsp freshly squeezed lemon juice.
- Heat over low-medium heat, stirring frequently as the strawberries release their juices, about 3–4 minutes. Use a spoon or potato masher to crush the berries into a chunky pulp.
- Increase the heat to medium-high and bring to a boil, stirring constantly to prevent burning. Boil for about 1 minute until thickened, then remove from heat.
- Let the glaze cool completely to room temperature, about 20–30 minutes, stirring occasionally to prevent a skin from forming.
- Tip: Stir continuously during boiling to avoid scorching, and cool the glaze fully to prevent it from melting the cream cheese layer.
Prepare the Cheesecake Layer:
- In a large mixing bowl, use a hand mixer or stand mixer on medium speed to blend 8 oz softened cream cheese until extra smooth, about 1 minute.
- Add ½ cup powdered sugar and 1 tsp vanilla extract, mixing until fully combined and creamy, about 1 minute.
- In a separate medium bowl, whip 1 cup heavy whipping cream with a mixer on high speed until firm peaks form, about 2–3 minutes.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain, about 1 minute, to create a light, fluffy filling.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and fold the whipped cream gently to maintain airiness.
Assemble the Pie:
- Spread the cream cheese filling evenly over the prepared graham cracker crust, using an offset spatula to create a smooth, level surface.
- Set the pie aside at room temperature while preparing the topping.
- Tip: Spread the filling to the edges of the crust to create a barrier that prevents the glaze from seeping into the crust.
Add the Strawberry Topping:
- In a medium bowl, gently toss the remaining 3 cups stemmed and quartered fresh strawberries with the cooled strawberry glaze until evenly coated.
- Spoon the strawberry-glaze mixture evenly over the cream cheese layer, spreading gently to cover the entire surface.
- Tip: Work carefully to keep the cream cheese layer smooth, and arrange strawberries for a visually appealing topping.
Chill and Serve:
- Cover the pie with plastic wrap or a pie lid and refrigerate for at least 4 hours, or overnight, to set the layers and meld the flavors.
- Slice into 8–10 wedges using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally garnished with whipped cream, fresh strawberry slices, or a dusting of powdered sugar.
- Tip: Run the knife under hot water for cleaner cuts, and serve immediately to maintain the pie’s structure.