Description
This Strawberry Cream Cheese Pie features a buttery graham cracker crust filled with a smooth and fluffy cream cheese mixture, topped with a luscious homemade strawberry glaze studded with fresh berries. Perfectly chilled and garnished with whipped cream, it’s a refreshing and delightful dessert ideal for spring and summer occasions.
Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers
- 6 Tablespoons melted butter
- 2 Tablespoons granulated sugar
Strawberry Topping
- 1 pound fresh strawberries (tops removed and sliced into fourths)
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
Cream Cheese Filling
- 8 ounces cream cheese (room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream (cold)
Decoration (Optional)
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar until the mixture is well blended. Press this mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8-10 minutes, then remove from the oven and allow it to cool completely.
- Make the Strawberry Glaze: Divide the strawberries into two halves. Set one half aside for later use. In a medium saucepan, combine the other half of the strawberries with granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries begin to break down, approximately 5-7 minutes. Mash the strawberries gently with a spoon as they soften.
- Cool and Combine Strawberries: Remove the saucepan from the heat and allow the strawberry glaze to cool to room temperature. Once cooled, stir in the reserved fresh strawberries until they are evenly coated. Set this mixture aside to use as the pie topping.
- Prepare the Cream Cheese Filling: In a large bowl, beat the cream cheese using an electric mixer until it is smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until the filling is smooth, fluffy, and well incorporated.
- Assemble the Pie: Evenly spread the cream cheese filling over the cooled graham cracker crust. Place the pie in the refrigerator and chill for at least 1 hour to allow the filling to set properly.
- Add Strawberry Topping: Once the filling has set, spread the prepared strawberry glaze and fresh berries evenly over the top of the pie.
- Decorate and Serve: Pipe or dollop whipped cream along the edges of the pie as desired for decoration. Refrigerate the assembled pie for at least another hour before serving. Enjoy this refreshing dessert!
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
- You can substitute fresh strawberries with frozen ones if fresh are not in season, but thaw and drain them first.
- For an even fresher flavor, use homemade whipped cream instead of store-bought.
- To prevent the crust from becoming soggy, ensure it is fully cooled before adding the filling.
- Leftover pie should be stored refrigerated and consumed within 3 days for best quality.
