Strawberry Cream Cheese Pie

This strawberry cream cheese pie combines a creamy filling with fresh strawberries in a no-bake dessert. It’s perfect for any occasion, offering a light, sweet treat everyone will enjoy.

Jump to Recipe

This strawberry cream cheese pie is a crowd-pleasing dessert that combines creamy filling with sweet strawberries. The simple, no-bake recipe is perfect for any occasion. With a buttery graham cracker crust and fresh strawberries, it’s irresistible! Make this treat for a summer picnic or family dinner.

This recipe is easy to make with step-by-step photos and directions. We’ve included pro tips and tricks to help you create the perfect pie. Check out the frequently asked questions for more helpful answers.

This strawberry cream cheese fruit pie is a simple, delicious dessert with a creamy filling and fresh strawberries. It’s perfect for any occasion, from casual dinners to festive celebrations.

The no-bake recipe is easy to make, and its sweet, tangy flavor will definitely impress your guests. You’ll love how simple yet elegant this pie is for any special event!

What you'll need to make this recipe for strawberry cream cheese pie:

For The Filling:

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

For The Strawberry Topping:

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

Make your strawberry cream cheese pie even more exciting by swapping ingredients and adding fun extras! These simple tweaks will give your pie a personal touch. Here are some top substitutions and additions:

Switch the Crust: For a chocolatey twist, use an Oreo crust to complement the sweet, tangy filling.

Add a Berry Blend: Combine strawberries with blueberries or raspberries for a burst of vibrant flavor.

Follow along with our step-by-step instructions and pictures to make this cream cheese strawberry pie. Be sure to check out the helpful tips and tricks below for the best results. Let’s get started!

FIRST STEP: Preheat the oven to 450°F. Lightly spray a 9-inch pie plate 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 it with pie weights. Bake for 15 minutes or until the crust is golden brown.

Once baked, remove the parchment paper and pie weights and set the pre-baked crust on the counter to cool while preparing the cream cheese filling mixture.

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

THIRD STEP: 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.

FOURTH STEP: 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.

FIFTH STEP: 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.

SIXTH STEP: 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 one to two minutes or until completely combined.

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

EIGHTH STEP: Spread the cream cheese layer evenly on top of the crust. Refrigerate the cream cheese pie base while you prepare the strawberry layer.

For The Strawberry Topping

FIRST STEP: 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.

SECOND STEP: In a small bowl, add the water and unflavored gelatin. Gently swirl to ensure that all the gelatin is mixed with the water.

Let it sit for about two to three minutes to thicken.

THIRD STEP: In a microwave-safe bowl (a glass 2-cup measuring cup 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.

FOURTH STEP: 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.

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

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

SEVENTH STEP: Place the pie back in the refrigerator to chill and set for at least five hours (or up to overnight).

While the pie is chilling, you can make the whipped topping for the garnish.

Make the Whipped Cream

EIGHTH STEP: 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. 

NINTH STEP: 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.

This strawberry cream cheese pie is a versatile dessert perfect for different occasions and seasons. Here are three great ways to serve it:

• For Summer Gatherings: Serve this pie at a family barbecue or picnic. The fresh strawberries make it a perfect warm-weather treat. Complement it with a refreshing lemonade or iced tea for a cool pairing.
• For Birthday Parties: Kids and adults will love this sweet, creamy pie! Its colorful topping makes it a showstopper for any birthday celebration. Pair it with white chocolate chip cookies or fun cupcakes to complete the party spread.
• For Holiday Dinners: This pie works wonderfully for Thanksgiving or Christmas. Its light, fruity flavor balances heavier holiday meals. Serve it alongside a rich chocolate cake or pecan pie bars for a festive dessert spread.

This strawberry pie recipe is a favorite for good reason. It's simple, sweet, and perfect for any occasion.

Here are the reasons why this pie is a crowd-pleaser:

• Easy to Make: Simple steps make this pie a breeze to prepare, even for beginners.
• No-Bake Recipe: Skip the oven and still get a creamy, delicious dessert that everyone will love.
• Kid-Friendly: Kids love helping with this pie, especially when it comes to adding fresh strawberries.
• Perfect for Any Occasion: Whether it’s a party or a family dinner, this pie fits right in.
• Fresh and Fruity: The sweet strawberries paired with the creamy filling create the perfect balance of flavors.

This strawberry pie with cream cheese is a hit every time, and it’s sure to be a favorite in your home!

How do I know when the cream cheese mixture is smooth enough?
You’ll know the mixture is smooth when it’s free of lumps and has a creamy texture. Be sure your cream cheee is at room temperature and blend well to avoid any clumps.

Do I need to refrigerate the strawberry cream cheese pie?
Yes, refrigerate the pie for a few hours to let the filling set properly before serving.

How can I make the pie filling extra creamy?
To make the filling extra creamy, beat the cream cheese and whipped cream until smooth and fluffy.

How do I avoid a soggy crust?
To avoid a soggy crust, chill it before adding the cream cheese filling and press it firmly into the pan.

Can I use a hand mixer instead of a stand mixer for the pie filling?
Yes, a hand mixer works just fine to mix the pie filling. Just make sure everything is fully blended.

What’s the best way to serve strawberry cream cheese pie at a party?
Slice the pie into small, easy-to-serve portions and arrange them on a platter for a colorful display.

Should I serve strawberry cream cheese pie chilled or at room temperature?
Serve this pie chilled for the best texture and to let the filling set properly.

What are some topping suggestions for serving strawberry pie?
Top it with extra fresh strawberries, whipped cream, or a drizzle of chocolate syrup.

How do I cut strawberry cream cheese pie into perfect slices?
Use a sharp knife and dip it in hot water to make clean, smooth slices.

What’s the best way to serve strawberry cream cheese pie for a holiday meal?
Serve it as a refreshing contrast to heavier dishes. The light, fruity flavor makes it a festive choice.

For the best storage of your strawberry cream cheese pie, follow these helpful tips. Keep it chilled in the fridge to maintain its texture and freshness. Be sure to store it in an airtight container to prevent it from absorbing any other odors from the fridge.

Can I prepare strawberry cream cheese pie ahead of time?
Yes, you can make the pie ahead and store it in the fridge. Just keep it covered for the freshest results.

What’s the best way to store leftover strawberry cream cheese pie?
Store leftover pie in an airtight container in the fridge. It will stay fresh for three to four days.

Can I freeze strawberry cream cheese pie?
This pie is best fresh. Freezing is not recommended because gelatin does not freeze well.

How do I thaw frozen strawberry cream cheese pie?
Thaw the pie in the fridge overnight. Serve chilled.

Get the BEST Recipes on Pinterest

Follow Us

Strawberry Cream Cheese Pie

This strawberry cream cheese pie combines a creamy filling with fresh strawberries in a no-bake dessert. It’s perfect for any occasion, offering a light, sweet treat everyone will enjoy.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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

Calories 682 kcal

Ingredients

  

1x2x3x

Filling

• 1 store-bought pie crust (or the flaky and homemade pie crust recipe from our site)
• ½ cup cold water
• 2¼ teaspoons unflavored gelatin (like Knox brand (0.25-ounce packet))
• 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

DIRECTIONS

 

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

• Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatin. Just follow the package instructions.
• 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.

Nutrition

Calories: 682kcal | Carbohydrates: 71g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 110mg | Sodium: 250mg | Potassium: 239mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1453IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes