This Strawberry Cream Cheese Pie is decadent and surprisingly easy to make! It’s made with a homemade pie crust, a rich and creamy filling, and a fresh strawberry topping.
*This recipe has received some new photos since its original publish date but is still the same recipe we love!
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I don’t make a lot of pies. So when I do, it has to be good. And this Strawberry Cream Cheese Pie did not disappoint.
This dessert looks and tastes fancy, but is surprisingly simple to make. It’s made with a buttery homemade pie crust, a 4-ingredient cream cheese filling, a simple strawberry jam layer, and of course a light and sweet whipped cream topping.
This no-bake dessert is perfect for summer!
Looking for more creamy pie recipes? Check out my Cream Cheese Pumpkin Pie, Coconut Cream Pie, Banana Cream Pie.
Ingredients Needed:
- Pie Crust: I like to use my Homemade Pie Crust, but feel free to use your favorite store-bought pie crust if preferred.
Cream Cheese Filling
- Cream Cheese: regular or light cream cheese will work.
- Powdered Sugar: adds sweetness and gives the pie filling its structure.
- Vanilla: gives the cream cheese filling flavor depth and some extra flavor.
- Heavy Whipping Cream: makes the pie super rich and creamy.
Strawberry Topping
- Strawberries: use fresh, thinly sliced or chopped strawberries.
- Strawberry Juice/Water and Gelatin: gelatin mixed with a liquid gives the strawberry jam topping structure. You can use water or strawberry juice for some extra flavor.
- Strawberry Jam: just use your favorite variety!
- Whipped Cream: I like to whip up my Homemade Whipped Cream for serving.
How to Make Strawberry Cream Cheese Pie
This Strawberry Cream Cheese Pie is an insanely decadent dessert that couldn’t be easier to make!
- Prep the pie crust: Press a pie crust into a 9″ pie plate, then place a piece of parchment paper on top. Fill with dried beans or pie weights, prick the bottom and sides with a fork, then bake until light golden-brown. Cool completely.
- Make the filling: Beat the cream cheese until smooth, then mix in the vanilla and powdered sugar. Add in the cream and beat together until thick and fluffy.
- Make the topping: In one bowl, mix together cold juice and gelatin. set aside. In another bowl, combine more juice and jam. Heat in the microwave until very hot but not boiling, then whisk the gelatin mixture in until dissolved. Set aside to cool.
- Assemble and chill: Spread the filling into the cooled pie crust. Top with sliced strawberries, then pour the cooled gelatin over top. Chill in the fridge for 4-6 hours or until set, then top with whip and serve.
Cream Cheese Pie FAQs
While cheesecake and cream cheese pie do contain some of the same ingredients, they are different! Traditional cheesecake is a baked pie that contains eggs. Cream cheese pie is a no-bake dessert that’s made with cream cheese and powdered sugar, but no eggs. Since cheesecake is baked with eggs, it has more structure. Cream cheese pie is softer and creamier.
I don’t recommend it. Frozen strawberries will thaw and make the pie more watery than fresh strawberries will. Plus, the texture and flavor of fresh strawberries just isn’t quite matched by that of frozen strawberries.
I recommend serving this pie within 24 hours for the freshest berries and firmest crust. However, it will last in the refrigerator for 2-3 days.
I don’t recommend freezing this cream cheese pie. The texture won’t hold up when thawed.
Tips and Notes
- Bring the cream cheese to room temp before whipping it so it becomes extra fluffy and creamy.
- Blind bake the pie crust. Pre-baking the pie crust isn’t totally necessary, but I do recommend it. It crisps the crust up just enough so that it doesn’t become soggy as it sits.
- Cool the crust completely. Be sure that the crust is completely cooled off before you add in the filling. If it’s warm at all the filling will just melt.
- For clean slices, use a clean, sharp knife. Run it under hot water, dry it completely, then slice. Repeat between slices for clean cuts every time.
- Chopping the strawberries: The larger strawberry slices pictured look really pretty but do make the pie a little bit more difficult to slice. If you want to chop the strawberries into smaller pieces so it’s easier to slice, feel free.
- Swap the berries. This cream cheese pie works great with pretty much any berry you like. Try raspberries, blueberries, blackberries, or even mixed berries.
More Strawberry Dessert Recipes
Strawberry Cream Cheese Pie
written by Ashley Fehr
Ingredients
Cream Cheese Filling
- 375 grams cream cheese (1 ½ packages, 12oz – regular or light)
- 1 1/4 cups powdered sugar (160 grams)
- 1 teaspoon vanilla
- 1/3 cup heavy whipping cream
Strawberry Topping
- 1 lb strawberries thinly slice or chopped
- 3/4 cup cold strawberry juice* (or another red juice) divided
- 1 package unflavored gelatin 7g
- 1/2 cup strawberry jam
- whipped cream to serve if desired
- Homemade Whipped Cream for serving
Instructions
- Preheat oven to 425 degrees and press pie crust into a 9″ pie plate. Crimp the edges as desired.
- Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
- Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.
Cream Cheese Filling
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Add the vanilla and powdered sugar and beat on low speed until smooth.
- Add the cream and beat on low until incorporated, then beat with an electric mixer on high speed until thick and fluffy. Set aside.
Strawberry Topping
- Place ½ cup cold juice in a medium bowl. Sprinkle entire package of gelatin over the top and set aside.
- Whisk together the remaining juice and jam. Heat in the microwave on high for 45 to 90 seconds, until very hot but not boiling.
- Whisk into the gelatin until dissolved and set aside for 15-20 minutes until it reaches room temperature (you can use the fridge to speed things up if you need).
Assembly
- Spread cream cheese filling into cooled pie crust.
- Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the crust (if you don’t use it all, it’s okay!).
- Refrigerate for 4-6 hours until completely set. Top with whipped cream if desired and serve.
Notes
Nutrition Information
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Donna says
Had some strawberries on hand and decided to give this pie a try. It was delicious! So much better than the traditional strawberry pie that I have been making. Will definitely make this again! Thanks for the recipe!
The Recipe Rebel says
It’s definitely next level! Thanks Donna!
Jackie says
I bake a lot I am having a difficult time understanding the parts, where you use, gelatin, juice, or water, where do you get strawberry juice? Thanks.
The Recipe Rebel says
Hi Jackie! If you are looking inside the recipe card, you’ll see the ingredients under the “strawberry topping” section. You’ll also see the directions on how to use in “strawberry topping” section. But you’ll need to be looking IN the recipe card not the blog post. Hope this helps!
Monique says
We don’t drink juice as we are a keto friendly family. What else can we use in place of strawberry juice or is there a way to just make the juice from fresh strawberries?
The Recipe Rebel says
Hi Monique! Yes you can use the juice from the strawberries, I have a few notes on this in the blog post. Hope you enjoy it!
Kathy says
So I’m sorry but I need clarification on this so if I use strawberry jello decrease liquid by half a cup correct?
So that means use half cup cold water and mix thoroughly but if u leave the jello to long it will set firmly just like jello so how do u get it to stay somewhat soupy until ur ready to pour it over berries
Please help
Ashley Fehr says
No problem. You’ll reduce the total liquid by 1/2 cup so that you have a firm set. So instead of the 2 cups called for on the box, I recommend 1 1/2 cups water total.
Patti Sterling says
Wow, this is the best pie, I encourage everyone to make it. I made 2 out of this recipe,1 for my family and one for a summer dinner party! (I had to make one to try out before I showed up with a pie I’ve never made before!). And everyone loved it there too! Definitely my go to strawberry pie!
Ashley Fehr says
Thanks Patti! I’m glad you liked it!
Mary Davis says
Easy hack for sliced strawberries:
Use your egg slicer. Also works for firm mushrooms
Ashley Fehr says
That’s a great idea! If only I had an egg slicer 😉
Marissa says
If using the strawberry gelatin, do you still use the strawberry juice and jam as well?
Ashley Fehr says
Strawberry jello will require a different method which I have not tested. You can swap the gelatin for strawberry Jello, but you will have to be creative with the recipe to make it work
Neliabrilhante says
What kind of cream and how much
Ashley Fehr says
All of the ingredients are listed in the recipe card
Helen Sannes says
It was very decadent. When taking the first spoon I felt like a child stealing ice cream from someone else’s dish.
I’m a 77 year old woman and that is saying something magical about this
Dessert Whoever thought of this recipe all I can say. Is Blsss You
Ashley Fehr says
Thank you Helen!
Isabella says
Would it be okay to use strawberry flavored gelatin if you can’t find the plain one?
Ashley Fehr says
Yes, you can! It will taste a little more like artificial strawberry
Rochelle Gowans says
Thank you for making a video!! But did you use beans over parchment paper to keep crust from rising?
Ashley Fehr says
I do, yes. You can also try just poking holes in the crust to prevent steam bubbles
Charissa says
My boys said this was the BEST pie ever… Amazing even! Thanks for sharing!
Ashley Fehr says
Thank you so much Charissa!
Summer says
The cream cheese filling isn’t baked at all, and there isn’t any gelatin. Does it set up at all?
Ashley Fehr says
Yep, it does 🙂
Danie says
Can you make this without the gelatin / jello. We are vegetarians so gelatin is out
Ashley Fehr says
You can cook the strawberries on the stove and add some dissolved corn starch to thicken, then pour over the cream cheese layer to firm up. It won’t be quite as firm but will still be delicious!