Satisfy your sweet tooth with a delightful, no-bake Strawberry Cream Cheese Pie. This classic dessert combines a crisp graham cracker crust, a rich, velvety cream cheese filling, and a vibrant, homemade strawberry topping. It’s a perfect treat for warm days and a fantastic way to enjoy fresh, ripe strawberries.
Why You’ll Love This Recipe
This Strawberry Cream Cheese Pie isn’t just a dessert; it’s a nostalgic journey back to childhood summers. Imagine a delightful cross between a creamy no-bake cheesecake and a classic strawberry pie, all without ever needing to turn on your oven! It comes together quickly, making it an ideal, refreshing dessert for any warm weather gathering. If your family loves strawberry picking, this recipe is the ultimate way to showcase those beautiful berries.
Ingredients
To create this delectable pie, you’ll need the following:
- Graham Cracker Crust: A 9-inch store-bought crust works perfectly for convenience. For a homemade touch, you can find a recipe in many classic cheesecake guides.
- Fresh Strawberries: You’ll need 5 cups, divided. Ensure they are washed, tops removed, and sliced into quarters. Firm, ripe strawberries are crucial for the best flavor and texture; frozen berries are not recommended as they can make the filling watery.
- Granulated Sugar: Sweetens the strawberry topping.
- Cornstarch: This is essential for thickening the strawberry filling, preventing a watery pie.
- Fresh Lemon Juice: Brightens the strawberry topping’s color and balances the sweetness.
- Cream Cheese: One 8-ounce block, softened to room temperature. This is vital for a smooth, lump-free cream cheese layer.
- Powdered Sugar: Also known as confectioners’ sugar, it sweetens the cream cheese filling.
- Heavy Cream: Whipped into stiff peaks, it adds lightness and richness to the cream cheese filling. Do not substitute with milk.
- Vanilla Extract: Enhances the flavor of the cream cheese filling.
Step-by-Step Instructions
Get ready to create a masterpiece with these easy-to-follow steps:
- Prepare the Strawberry Topping: In a small saucepan, combine 2 cups of the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Place over medium-low heat.
- Cook the Strawberries: Stir continuously until the strawberries begin to release their juices. Use a spoon or potato masher to gently mash the strawberries.
- Thicken the Topping: Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for 1 minute, stirring constantly to prevent burning.
- Cool the Topping: Remove the saucepan from the heat and set aside to cool completely.
- Start the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese until smooth.
- Add Sweetness and Flavor: Mix in the powdered sugar and vanilla extract until the mixture is smooth and well combined.
- Whip the Heavy Cream: In a separate bowl, beat the heavy cream until stiff peaks form.
- Combine Cream Cheese and Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully combined.
- Fill the Crust: Pour the cream cheese filling into the graham cracker crust and spread it evenly. Set aside.
- Finish the Strawberry Topping: Once the cooked strawberry mixture has cooled, add the remaining 3 cups of fresh strawberries. Mix until the fresh strawberries are fully coated in the glaze.
- Assemble the Pie: Pour the strawberry topping over the cream cheese filling and spread it evenly.
- Chill and Serve: Cover the pie and refrigerate for at least 4 hours to allow it to set completely. Once chilled, slice and enjoy!
You Must Know
- Preventing a Watery Pie: The key to preventing a watery pie lies in properly thickening the strawberry topping. Ensure it boils for the full minute and cools completely before adding the fresh strawberries.
- Cream Cheese Consistency: Always use room-temperature cream cheese. Cold cream cheese will result in a lumpy filling.
- Strawberry Quality: Ripe yet firm fresh strawberries are crucial for both flavor and texture. Frozen strawberries will release too much water and lead to a soggy pie.
Make Ahead and Storage
This pie is perfect for making ahead! Once assembled, it needs at least 4 hours to chill, making it an ideal dessert to prepare the morning of an event or the night before.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freezing this pie is not recommended, as the texture will change significantly upon thawing.
Seasonal Variations
While this recipe shines with fresh strawberries, you can adapt it to other seasonal fruits. Consider a blueberry cream cheese pie in the summer or a raspberry version for a delightful twist. Just be sure to adjust the thickening agent (cornstarch) as needed for fruits with different moisture contents.
Serving Suggestions
This Strawberry Cream Cheese Pie is a showstopper on its own, but you can elevate it further:
- A dollop of extra whipped cream
- A sprinkle of toasted coconut flakes
- A few fresh mint leaves for garnish
No-Bake Alternative
This entire recipe is already a no-bake wonder! The graham cracker crust requires no baking, and the fillings set perfectly in the refrigerator. This makes it a fantastic option for hot summer days when you want to avoid turning on your oven.
Pro Tips
- Softening Cream Cheese: If you forget to set out your cream cheese, you can quickly soften it by unwrapping it and microwaving it for 10-15 seconds on low power.
- Mashing Strawberries: For a smoother topping, you can use an immersion blender to mash the cooked strawberries directly in the saucepan.
- Folding Gently: When incorporating the whipped cream into the cream cheese mixture, fold it gently to maintain the airy texture.
- Chilling Time is Key: Do not rush the chilling process. The full 4 hours ensures the pie sets properly, giving you clean slices and a delightful texture.
Frequently Asked Questions
Q: Why does my strawberry pie get watery? A: A watery strawberry pie is usually due to the strawberry topping not being cooked long enough to thicken. Ensure you boil the topping for a full minute, stirring constantly, to allow the cornstarch to activate and thicken the sauce. Using firm, ripe strawberries also helps minimize excess liquid.
Q: Can I use light cream cheese? A: Yes, you can easily swap regular cream cheese for light cream cheese in this recipe without any issues.
Q: I don’t like cream cheese, what else can I use? A: This recipe is built around the cream cheese base, so substitutions are challenging. Your best options might be Neufchâtel cheese or mascarpone cheese, though these have not been tested and may alter the flavor and texture.
Q: Is this a Strawberry Jell-O Pie? A: No, this is not a Strawberry Jell-O Pie. This recipe features a rich cream cheese layer and a homemade fresh strawberry topping, distinctly different from pies made with Jell-O.
Q: Can I use frozen strawberries? A: It is not recommended to use frozen strawberries. When they thaw, they release too much liquid, which will make the strawberry filling watery and affect the pie’s overall texture.
What other delicious no-bake desserts are you eager to try this summer?
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Indulge in the Ultimate No-Bake Strawberry Cream Cheese Pie
Strawberry Cream Cheese Pie is a no-bake dessert with a graham cracker crust, a luscious, thick cream cheese layer, and a homemade strawberry topping! It’s an easy, refreshing dessert perfect for warm summer days.
- Total Time: 4 hours 30 minutes (includes 4 hours chill time)
- Yield: 8 servings
Ingredients
- Graham Cracker Crust: 9-inch store-bought graham cracker crust
- Strawberry Topping:
- 5 cups fresh strawberries, tops cut off and sliced into fourths (divided use)
- ½ cup granulated sugar
- 1 ½ Tablespoons cornstarch
- 3 teaspoons fresh lemon juice
- Cream Cheese Filling:
- 8 ounce block cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Starting with the strawberry topping: In a small saucepan, add in 2 cups of the strawberries, sugar, cornstarch, and lemon juice. Place on medium-low heat.
- Stir until the strawberries start to release juice. Mash the strawberries using a spoon or potato masher.
- Increase the heat to medium-high and bring to a boil. Allow to boil for 1 minute, making sure to consistently stir so it doesn’t burn.
- Once the strawberries have been boiling for 1 minute, remove from the heat and set aside and allow to cool completely.
- Start on the cream cheese layer: In a mixing bowl, add in the cream cheese and beat until smooth.
- Add in the powdered sugar and vanilla extract and mix until smooth.
- In a separate bowl, add in the heavy cream and beat until stiff peaks form.
- Gently fold in the heavy cream into the cream cheese mixture until fully combined.
- Once completely mixed, pour the cream cheese filling into the pie crust and spread evenly. Set aside.
- To finish the strawberry topping: Pour in the remaining 3 cups of strawberries into the cooked strawberries. Mix until the fresh strawberries are fully coated in the glaze.
- Pour the strawberry topping over the cream cheese filling and spread evenly.
- Cover and place in the refrigerator to chill for at least 4 hours then enjoy!
Notes
- Do not use frozen berries, as they will make the filling watery. Use ripe yet firm fresh strawberries for best results.
- Make sure you cook the strawberry topping long enough so it thickens and doesn’t get too watery.
- Ensure cream cheese is at room temperature for a smooth filling.
- Leftovers should be stored in an airtight container and kept in the fridge for up to 4 days.
- Do not try to freeze this pie, as the texture will change when thawed.
- Prep Time: 30 minutes
- Category: Dessert, Pie
- Method: No-Bake, Chilling
- Cuisine: American
