Strawberry Cream Cheese Pie (Print Version)
Chilled layers of cream cheese and fresh strawberries over a buttery graham base—refreshing and easy for any occasion.
# Ingredients:
→ Crust
01 -
1 (9-inch) graham cracker crust
→ Cream Cheese Filling
02 -
8 oz cream cheese, softened
03 -
1/2 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup heavy cream
→ Strawberry Topping
06 -
5 cups fresh strawberries, tops removed and quartered, divided
07 -
1/2 cup granulated sugar
08 -
1 1/2 tablespoons cornstarch
09 -
3 teaspoons fresh lemon juice
# Steps:
01 -
In a small saucepan over medium-low heat, combine 2 cups of the strawberries with granulated sugar, cornstarch, and lemon juice. Stir regularly as the berries begin to soften and release their juices.
02 -
Use a spoon or potato masher to gently mash the strawberries. Increase heat to medium-high and bring the mixture to a boil. Let it bubble for 1 minute, stirring constantly. Remove from heat and let it cool to room temperature.
03 -
In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined and silky.
04 -
In a separate bowl, beat the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
05 -
Spread the cream cheese mixture evenly into the prepared graham cracker crust, smoothing the top with a spatula.
06 -
Once the cooked strawberry glaze is cooled, stir in the remaining 3 cups of fresh strawberries until evenly coated.
07 -
Spoon the strawberry topping over the cream cheese layer, spreading it gently to the edges of the crust.
08 -
Cover the pie and refrigerate for at least 4 hours to let it set completely.
# Notes and Tips:
01 -
Use very ripe strawberries for maximum flavor and sweetness.
02 -
Ensure the cream cheese is softened to room temperature for the smoothest filling texture.
03 -
For clean slices, use a sharp knife dipped in hot water and wipe between each cut.