Strawberry Cream Cheese Pie

Strawberry cream cheese pie is a creamy delight full of fresh strawberries and a smooth cheesecake filling. This homemade strawberry pie tastes just like cheesecake.

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Strawberry cream cheese pie is a triple-layer delight, with a flaky pie crust, velvety cream cheese filling, and topped with red, ripe strawberries. This pie, which tastes just like cheesecake, is a great make-ahead recipe because it needs time to chill. This yummy homemade pie is a delicious way to enjoy strawberry flavors. 

If you love cool strawberry desserts you’ll also want to make Strawberry Delight, Strawberry Heaven on Earth Cake, and Strawberry Trifle. 

Strawberry Cream Cheese Pie Ingredients

Substitutions and Additions

CRUST: If you want to make this a completely no-bake pie, you can use a pre-made graham cracker crust instead. It is a great alternative and eliminates the need for an oven, making it a great summertime dessert. 

WHIPPED CREAM: Check out our homemade whipped cream for a great recipe. The pie can also be garnished with store-bought whipped topping such as Cool Whip if you do not want to make your own or do not have piping bags and tips. 

How to Make This Strawberry Cream Cheese Pie Recipe

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches. 

Filling

STEP ONE: Preheat the oven to 450°F. Lightly spray a 9-inch pie pan with nonstick spray. Place the crust in the pie pan and gently prick the crust on the bottom with a fork. Lay a piece of parchment paper on top of the pie crust and gently fill with pie weights. Bake for 15 minutes, or until the crust is golden. Once baked, remove the parchment and pie weights and set the pre-baked crust on the counter to cool while preparing the cream cheese filling mixture.

PRO TIP: If you do not have pie weights, you can use any type of dry beans instead, keeping in mind that once you use the beans in the oven as weights, you can not use them to cook in a recipe. You can, however, store them in a container, such as a mason jar, in the pantry and re-use them for pie weights as needed.

STEP TWO: In a medium-sized bowl, using a hand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Set aside.

STEP THREE: In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.

STEP FOUR: In the bowl of a stand mixer, or using another medium-sized mixing bowl and a handheld mixer on medium-high speed, blend the cream cheese for 30 seconds to 1 minute, or until smooth.

PRO TIP: Make sure your cream cheese is room temperature, or you will end up with lumps in the creamy filling.

STEP FIVE: Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.

STEP SIX: Heat the bowl with the gelatin and water mixture in the microwave for 20 to 30 seconds. Give it a good stir making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatin into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.

STEP SEVEN: Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.

STEP EIGHT: Spread the cream cheese mixture evenly on top of the crust. Refrigerate the cream cheese pie base while you prepare the strawberry topping.

Topping

STEP NINE: Prepare your fresh strawberries by rinsing them in cool water and then patting them completely dry. Remove the green tops, cut the berries into ¼-inch slices, and place them into a large bowl. Set aside.

STEP TEN: In a small bowl, add the water and unflavored gelatin. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.

STEP ELEVEN: In a microwave-safe bowl (a glass 2-cup measure works great for this), place the seedless strawberry jam and microwave on high for 30 to 45 seconds. Once warm, give it a whisk to loosen it up and make it smooth and pourable.

STEP TWELVE: Once the jam is hot and smooth, add the gelatin mixture to the jam and whisk again until it is completely incorporated and no lumps remain.

STEP THIRTEEN: Pour the jam mixture over the sliced berries and gently combine, making sure that all the berries are coated.

STEP FOURTEEN: Remove the pie from the refrigerator; using a slotted spoon, spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.

STEP FIFTEEN: Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight). While the pie is chilling, you can make the whipped topping for the garnish.

STEP SIXTEEN: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the heavy cream and powdered sugar until stiff peaks form.

STEP SEVENTEEN: Fill a decorator’s piping bag, or a gallon-sized Ziploc bag with a small corner of the bag snipped off, with the whipped cream. Pipe small swirls at the edge of your pie just before serving. Note: Do not add the whipped topping until just before you are ready to serve.

How to Serve

A perfect pie to take to a potluck or barbecue, fresh strawberry cream cheese pie is a cool dessert on a warm evening. Serve a slice of pie with a cold glass of southern strawberry sweet tea or strawberry lemonade. Strawberry cream cheese pie is a delightful way to enjoy ripe strawberries. 

Storage

IN THE FRIDGE: Store any leftovers of this strawberry cheesecake pie in the refrigerator for 3 to 4 days, lightly covered with plastic wrap. 

IN THE FREEZER: We do not recommend freezing this recipe as the gelatin won’t freeze well.

Strawberry cream cheese pie is a luscious cool pie that is full of fresh strawberries and a smooth cheesecake filling. This creamy pie, which tastes just like cheesecake, is a treat for anyone who loves biting into ripe strawberries. Friends and family will adore this cool, sweet pie. 

Frequently Asked Questions

Can I use frozen strawberries to make this strawberry cream cheese pie? 

You could use frozen strawberries, but you would need to allow them to thaw and strain the juice. Don’t toss the juice, but use it as part of the liquid to set your gelatin.

Can I freeze this strawberry cream cheese pie? 

This pie would not freeze well because of the gelatin.

Can I make this strawberry pie ahead of time? 

This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.

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Strawberry Cream Cheese Pie

Strawberry cream cheese pie is a creamy delight full of fresh strawberries and a smooth cheesecake filling. This homemade strawberry pie tastes just like cheesecake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 5 hours hrs

Total Time 5 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

Filling

• 1 store-bought pie crust, or a flaky and homemade pie crust recipe
• 2¼ teaspoons unflavored gelatin, like Knox brand (0.25-ounce packet)
• ½ cup cold water
• 1 cup heavy whipping cream
• 12 ounces cream cheese, softened to room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Topping

• 1 pound fresh strawberries, sliced
• ½ cup seedless strawberry jam
• 2 tablespoons cold water
• 2¼ teaspoons unflavored gelatin, like Knox brand (0.25-ounce packet)
• 1 cup heavy whipping cream
• ½ cup powdered sugar

Instructions

 

Filling

• Preheat the oven to 450°F. Lightly spray a 9-inch pie pan with nonstick spray. Place the crust in the pie pan and gently prick the crust on the bottom with a fork. Lay a piece of parchment paper on top of the pie crust and gently fill with pie weights. Bake for 15 minutes, or until the crust is golden. Once baked, remove the parchment and pie weights and set the pre-baked crust on the counter to cool while preparing the cream cheese filling mixture.
• In a medium-sized bowl, using a hand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Set aside.
• In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.
• In the bowl of a stand mixer, or using another medium-sized mixing bowl and a handheld mixer on medium-high speed, blend the cream cheese for 30 seconds to 1 minute, or until smooth.
• Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.
• Heat the bowl with the gelatin and water mixture in the microwave for 20 to 30 seconds. Give it a good stir making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatin into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.
• Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.
• Spread the cream cheese mixture evenly on top of the crust. Refrigerate the cream cheese pie base while you prepare the strawberry topping.

Topping

• Prepare your fresh strawberries by rinsing them in cool water and then patting them completely dry. Remove the green tops, cut the berries into ¼-inch slices, and place them into a large bowl. Set aside.
• In a small bowl, add the water and unflavored gelatin. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.
• In a microwave-safe bowl (a glass 2-cup measure works great for this), place the seedless strawberry jam and microwave on high for 30 to 45 seconds. Once warm, give it a whisk to loosen it up and make it smooth and pourable.
• Once the jam is hot and smooth, add the gelatin mixture to the jam and whisk again until it is completely incorporated and no lumps remain.
• Pour the jam mixture over the sliced berries and gently combine, making sure that all the berries are coated.
• Remove the pie from the refrigerator; using a slotted spoon, spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.
• Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight). While the pie is chilling, you can make the whipped topping for the garnish.
• Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the heavy cream and powdered sugar until stiff peaks form.
• Fill a decorator’s piping bag, or a gallon-sized Ziploc bag with a small corner of the bag snipped off, with the whipped cream. Pipe small swirls at the edge of your pie just before serving. Note: Do not add the whipped topping until just before you are ready to serve.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie crust as the suggested baking time approaches.
• If you do not have pie weights, you can use any type of dry beans instead, keeping in mind that once you use the beans in the oven as weights, you can not use them to cook in a recipe. You can, however, store them in a container, such as a mason jar, in the pantry and re-use them for pie weights as needed.
•  Make sure your cream cheese is room temperature, or you will end up with lumps in the creamy filling.