Strawberry Cheesecake Pie
There are recipes that sneak their way into your kitchen repertoire and never leave, and this Strawberry Cheesecake Pie is one of those treasures for my family. I first made it on a whim one weekend when we had a basket of fresh strawberries begging to be used and a family craving something sweet yet light. The result? A creamy, dreamy cheesecake filling swirled with strawberry goodness, all nestled inside a buttery graham cracker crust. It’s everything you want in a dessert: rich without being too heavy, easy enough to whip up in under 15 minutes, and so pretty that it looks like you’ve spent hours in the kitchen. My kids love helping with this one—especially piling on fresh strawberry slices on top—and every time I serve it, there’s an instant round of applause at the table. Even my husband, who swears he’s “not a dessert guy,” goes back for seconds. What I adore most is how versatile it is: perfect for an after-dinner treat, a summer barbecue, or even a sweet surprise for brunch. There’s just something about that sweet, creamy filling paired with the fresh berries that makes everyone feel a little extra special. Trust me, once you’ve made this pie, it will become your go-to for gatherings, celebrations, or simply those nights when you want to spoil your family with something fabulous.
Questions I Often Get Asked About This Recipe
Can I use frozen strawberries?
Yes, but make sure they’re fully thawed and drained to avoid adding excess moisture to the pie.
Do I need to bake the crust?
Most store-bought graham cracker crusts are pre-baked and ready to use, but if you’re making your own, a quick 10-minute bake helps it set nicely.
Can I make this ahead of time?
Absolutely! This pie holds up beautifully in the refrigerator for up to two days.
What if I don’t have fresh strawberries for the topping?
You can use a strawberry glaze or even a drizzle of strawberry jam in a pinch.
Is this pie freezer-friendly?
Yes! Wrap it tightly and freeze for up to one month. Thaw overnight in the fridge before serving.
What You Need to Make Strawberry Cheesecake Pie
1 (9-inch) prepared graham cracker crust
8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, chopped (plus extra for garnish)
½ cup strawberry puree or jam
Hand mixer or stand mixer
Mixing bowls and spatula
How to Make Strawberry Cheesecake Pie
Prepare the filling: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Whip the cream: In a separate bowl, whip the heavy cream and vanilla until soft peaks form, then fold it gently into the cream cheese mixture.
Add strawberry flavor: Fold in the strawberry puree or jam until well incorporated.
Fill the crust: Spread the strawberry cheesecake filling evenly into the prepared crust.
Chill: Refrigerate for at least 2 hours (or overnight) until firm.
Garnish and serve: Top with chopped strawberries and serve chilled.
Tips for Making the Best Strawberry Cheesecake Pie
For the creamiest filling, use full-fat cream cheese and let it come to room temperature before mixing.
Chill your mixing bowl and beaters before whipping cream—it helps it whip faster.
If you want a more intense strawberry flavor, add a teaspoon of strawberry extract.
For extra crunch, sprinkle some crushed graham crackers or white chocolate shavings on top.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a huge hit at our family picnic. I loved how simple it was, and the kids loved helping decorate with strawberries.” – Emily K.
⭐️⭐️⭐️⭐️ “Tasted amazing, but I think next time I’ll add more strawberry puree for a stronger flavor.” – Marcus L.
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy weeknights. It set beautifully in the fridge, and everyone asked for seconds.” – Teresa J.
⭐️⭐️⭐️⭐️ “It was good, but I prefer baked cheesecakes. This is more like a mousse pie.” – Hannah R.
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious and so easy to make! Will definitely add this to my regular dessert rotation.” – Kelly B.
Printable Recipe
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Strawberry Cheesecake Pie
A creamy and luscious no-bake Strawberry Cheesecake Pie featuring a graham cracker crust, whipped cheesecake filling, and fresh strawberry topping. Perfect for family gatherings, summer parties, or a quick weeknight dessert.
Ingredients
- 1 (9-inch) prepared graham cracker crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped (plus extra for garnish)
- ½ cup strawberry puree or jam
- Hand mixer or stand mixer
- Mixing bowls and spatula
Instructions
- Prepare the filling: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream and vanilla until soft peaks form, then fold it gently into the cream cheese mixture.
- Add strawberry flavor: Fold in the strawberry puree or jam until well incorporated.
- Fill the crust: Spread the strawberry cheesecake filling evenly into the prepared crust.
- Chill: Refrigerate for at least 2 hours (or overnight) until firm.
- Garnish and serve: Top with chopped strawberries and serve chilled.
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