This strawberry cream cheese pie has the most delectable whipped cream cheese filling, and it’s topped with a (no-jello) strawberry glaze topping that’s over the top delicious. What a perfect combination! A perfect make ahead dessert for any occasion!

Strawberry Cream Cheese Pie.

This strawberry cream cheese pie is light and refreshing and a perfect pie to make when fresh strawberries are in season. The filling is so delectable with a combo of cream cheese and whipped cream. You’ll love it!

I make strawberry glaze pie in the summer months, and it’s such a refreshing dessert. So why change something that’s already perfect? I don’t know, I just couldn’t resist. Just when I thought it couldn’t get any better, I added a creamy filling made of cream cheese and whipped cream topped with my strawberry glaze topping. I also replaced the pie crust with a graham cracker crust. Oh…yum!!

If you love creamy cheesecake, you’ll love the filling in this pie. I combined heavy whipping cream with cream cheese, powdered sugar and vanilla. Then when you top it with fresh strawberries in a homemade glaze, you have perfection!

Are you ready to make this delicious pie?

How to make the crust

  • Preheat oven to 350 degrees.
  • Make sure the crumbs are crushed fine. If using whole graham crackers, break them up, and place them in a food processor or blender and pulse until fine. You can also place them in a gallon freezer bag and use a rolling pin to crush them.
  • This recipe calls for 1 1/2 cups of graham cracker crumbs. I don’t mention using whole sheets of graham crackers. Why? Because different brands of graham crackers are different in size, as you can see in the picture above.
  • Add the graham cracker crumbs, butter and sugar to a medium bowl and mix with a fork until all the crumbs are moistened with the butter. 
  • Transfer the mixture to a 9-inch deep dish pie dish, such as Pyrex. Use your hand to lightly spread the crumbs across the bottom and up the sides of the dish. Next, use a flat bottomed measuring cup to lightly pack the crumbs across the bottom. Now, use the thumb on your left hand and two fingers on your left hand to lightly pack the crumbs against the sides, forming a ridge on the top edge with your thumb.
  • Bake the crust for 15 minutes and set it aside to cool while you make the filling.

How to make the cream cheese filling

  • Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment. My tip…place a kitchen towel over the mixer. Whisk on high until the whipping cream is thick and transfer it to a medium bowl.  Set aside. 
  • Add the cream cheese to the same mixing bowl, and whisk until very creamy and light with no lumps remaining. Add the powdered sugar and vanilla and whisk to combine.
  • Using a spatula, fold the whipping cream into the cream cheese mixture.
  • Spread the filling evenly on top of the graham cracker crust. Refrigerate while making the strawberry glaze topping. 

How to make the strawberry glaze topping

  • Crush 1 cup of the strawberries, using a potato masher or pastry cutter.  If strawberries are large, quarter them first. Add crushed strawberries and water to a small saucepan and bring to a boil.  Simmer for about 3-4 minutes until tender. 
  • Push mixture through a sieve or wire strainer into a bowl.
  • Whisk together the sugar and cornstarch in the saucepan.  Add the sieved strawberries and bring to a boil over medium heat while stirring constantly.  Cook until the strawberry glaze is thickened and clear, about 3 minutes.  Remove from heat and add a drop of red food coloring if desired.  Allow glaze to cool to room temperature. You can place it in the freezer for a few minutes if desired. Add the remaining strawberries, making sure all the strawberries are covered with the glaze. 
  • Spread the topping over the pie, spreading it evenly to the edges. It will be full to the top edge of the crust. You may not use quite all of it. Refrigerate for at least 6 hours or overnight. 

This is optional, but I like to whip up 1 cup of whipped cream with about 1/3 cup of powdered sugar and 1 teaspoon of vanilla and pipe dollops around the edges of mine.

PRO TIPS FOR THIS RECIPE

  • The filling: Make sure the filling ingredients are at room temperature. Make sure to beat the cream cheese until it’s smooth without any lumps before adding the whipped cream.
  • The strawberry glaze: Use fresh strawberries. Fresh picked are the best. When purchasing strawberries, look for firm, unblemished strawberries that are ripe but not bruised. I try to avoid the really big supermarket ones when I can. They are usually hollow inside.

FAQ’S

How long will this pie keep?

This pie will keep for 2 to 3 days if wrapped securely and refrigerated.

Can I use different fruit in this pie?

Yes. Blueberries, blackberries, cherries…even peaches are great options for this pie.

Can I make this pie in advance?

Yes, but I don’t recommend making it more than one day in advance, since you’re using fresh fruit. It really depends on the ripeness of your strawberries.

If you make this recipe please rate it and leave a comment below on how you liked it. I love hearing from you!

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Strawberry Cream Cheese Pie.

Strawberry Cream Cheese Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: one 9-inch pie 1x
  • Category: Pies
  • Method: Cook
  • Cuisine: American

Description

This pie has the most delicious filling made with both whipped cream and cream cheese, and the strawberry glaze topping totally complements the filling. It’s a great pie to make when the weather gets hot.


Ingredients

Units Scale

GRAHAM CRACKER CRUST

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar

CREAM CHEESE FILLING

  • 1 cup heavy whipping cream, cold
  • 8 ounces (1 block) cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract

STRAWBERRY GLAZE TOPPING

  • 4 cups fresh strawberries divided
  • 2/3 cup water
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch

WHIPPED  CREAM GARNISH (OPTIONAL)

  • 1 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract


Instructions

GRAHAM CRACKER CRUST

  1. Preheat oven to 350 degrees.
  2. Make sure the crumbs are crushed fine. If using whole graham crackers, break them up, and place them in a food processor or blender and pulse until fine. 
  3. Add the graham cracker crumbs, butter and sugar to a medium bowl and mix with a fork until all the crumbs are moistened with the butter. 
  4. Transfer the mixture to a 9-inch deep dish pie dish, such as Pyrex. Use your hand to lightly spread the crumbs across the bottom and up the sides of the dish. Next, use a flat bottomed measuring cup to lightly pack the crumbs across the bottom. Now, use the thumb on your left hand and two fingers on your left hand to lightly pack the crumbs against the sides, forming a ridge on the top edge with your thumb. See picture above in post.
  5. Bake the crust for 15 minutes and set it aside to cool while you make the filling.

CREAM CHEESE FILLING

  1. Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment. My tip…place a kitchen towel over the mixer. Whisk on high until the whipping cream is thick and transfer it to a medium bowl.  Set aside. 
  2. Add the cream cheese to the same mixing bowl, and whisk until very creamy and light with no lumps remaining. Add the powdered sugar and vanilla and whisk to combine. Using a spatula, fold the whipping cream into the cream cheese mixture. Spread the filling evenly on top of the graham cracker crust. Refrigerate while making the strawberry glaze topping. 

STRAWBERRY GLAZE TOPPING

  1. For the glaze: Crush 1 cup of the strawberries, using a potato masher or pastry cutter.  If strawberries are large, quarter them first.
  2. Add crushed strawberries and water to a small saucepan and bring to a boil.  Simmer for about 3-4 minutes until tender.  Push mixture through a sieve into a bowl.
  3. Whisk together the sugar and cornstarch in the saucepan.  Add the sieved strawberries and bring to a boil over medium heat while stirring constantly.  Cook until the strawberry glaze is thickened and clear, about 3 minutes.  Remove from heat and add a drop of red food coloring if desired.  Allow glaze to cool to room temperature. You can place it in the freezer for a few minutes if desired.
  4. Add the remaining strawberries and make sure all of them are covered in the glaze. 
  5. Spread the strawberry topping over the pie, spreading it evenly to the edges. Refrigerate for at least 6 hours or overnight. 

WHIPPED CREAM GARNISH (OPTIONAL)

  1. Add the whipping cream to the large mixing bowl of a stand mixer fitted with the whisk attachment.  Cover the bowl with a kitchen towel to prevent splattering. Whisk on high for a few seconds until it begins to slightly thicken. Add the powdered sugar and vanilla. Whisk until the cream becomes thick. 
  2. Pipe the frosting around the edges of the pie. I used a 1M open star tip.