Strawberry Cream Cheese Pie

Why I’ll Love This Recipe

I love that the filling is like a soft cheesecake, but easier to make—no oven needed for the base. The fresh strawberries tossed in slightly warmed jam give a glossy finish and balanced sweetness. I can make it ahead and have it ready to chill while I tackle other tasks. This is one of those classic desserts that always impresses with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 1 9‑inch graham cracker crust (store‑bought or homemade)
– 8 oz cream cheese, softened
– ½ cup powdered sugar
– 1 tsp vanilla extract
– 1 cup cold heavy whipping cream
– 2 lb fresh strawberries, hulled and halved or quartered (divided use)
– 2 Tbsp strawberry jam or preserves, gently warmed

Directions

1. I prepare or buy a 9‑inch graham cracker crust and let it cool (baking optional based on recipe).

2. I beat the softened cream cheese with powdered sugar and vanilla until smooth.

3. In a separate bowl I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

4. I spread the creamy filling into the crust evenly.

5. Separately, I toss a portion of the strawberries with warmed (but cooled) jam so they’re lightly coated.

6. I layer the coated strawberries over the filling, then add the remaining fresh strawberries on top.

7. I refrigerate the pie for at least 4 hours (or up to overnight) so it sets firmly.

Servings and timing

This pie yields 8 generous slices (or up to 10–12 smaller servings). Prep time is roughly 20–30 minutes, plus chill time. Cool-down, assembly, and chilling bring the total to about 4–4.5 hours. Some versions require up to 8 hours chill time for best firmness.

Variations

• I can bake the crust for extra crispness or leave it unbaked for a fully no‑bake version.

• I sometimes add lemon zest to the filling or topping to brighten flavor—even a little lemon juice helps balance the sweetness.

• I can swap Cool Whip or whipped cream for a fluffier filling depending on preference.

Storage/reheating

I store leftover pie tightly covered in the refrigerator. It keeps well for up to 4–5 days, though strawberries can release juice over time, so placing it on a tray helps catch any drips. I don’t recommend freezing it—the texture can get watery once thawed.

FAQs

Can I use frozen strawberries?

I wouldn’t recommend it—frozen berries can release too much liquid when thawed and make the pie runny. Fresh firm berries work best.

How long should the pie chill before serving?

I chill it for at least 4 hours, but letting it set overnight (up to 8 hours) gives a firmer texture.

Can I use a store‑bought crust?

Yes! A store‑bought graham cracker crust works perfectly for convenience—and many recipes endorse it to save time.

Do I need to bake the crust?

Some recipes bake it for extra flavor and crispness (8–10 minutes), but I can skip baking and freeze the crust for an hour to firm it—a valid no-bake option.

Can I add lemon zest?

Yes! Lemon zest or a bit of lemon juice in the filling or strawberry glaze really lifts the flavor and balances the sweetness.

Conclusion

I absolutely love this Strawberry Cream Cheese Pie for its creamy texture, fresh fruit flavor, and make‑ahead ease. It’s a summer dessert I find myself turning to again and again. The combination of the smooth cream cheese layer, buttery crust, and glossy strawberries is simply irresistible. I hope you’ll enjoy making it as much as I do.