This strawberry cream cheese pie is the perfect summer dessert for any occasion. Make it for your next BBQ or for a fun dessert for the family.
Cream Cheese Pie + Strawberries
Is there a better match?! We think not! This strawberry cream cheese pie comes together in a few simple steps, and will be ready to enjoy in no time. Plus, it tastes like straight up summertime in your mouth.
why you’ll love it!
It is creamy and tart all at the same time.
You can make this pie in the morning and enjoy it at lunch.
The ingredients are simple and easy to find.
Ingredients You Need
This strawberry cream cheese pie is comprised of 3 parts. The crust, the filling, and the topping. You’ll need:
Crust
- Graham cracker crumbs
- Crushed pretzel twists
- Unsalted butter
Filling
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
Topping
- Fresh strawberries
- Granulated sugar
- Water
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
How to Make Strawberry Cream Cheese Pie
Just like the ingredients, you’ll make this strawberry cream cheese pie in 3 parts:
For the Crust
- Preheat the oven to 350ºF.
- In a large bowl, combine crushed graham crackers, pretzels and melted butter.
- Then, transfer into a greased pie pan. Press the crust down firmly to cover the bottom and sides of the container.
- Bake for 10 minutes at 350ºF and allow to cool fully.
for the Filling
- In the bowl of a stand mixer add the cream cheese, powdered sugar, vanilla and whipping cream. Beat on medium speed until everything is combined and pillowy.
- After the crust has cooled, fill with the cream cheese mixture. Refrigerate while making the topping.
for the Topping
- Add the water and sugar to a small saucepan. Bring to a boil and cook for 5 minutes.
- While the simple syrup is cooking, slice the strawberries in half. Set aside in a heat proof bowl.
- When the simple syrup is ready, and still hot, pour over the halved strawberries. Refrigerate for at least 30 minutes.
- With a slotted spoon, scoop out the strawberries and place on top of the pie filling. Reserve the strawberry infused simple syrup for drizzling after plating — don’t skip this step, it’s so delicious.
- When you are ready to serve the pie, drizzle with the infused simple syrup and serve in slices. ENJOY!
can i use frozen strawberries?
We highly recommend using fresh strawberries for this pie. However, this recipe can be made with frozen strawberries.
If you are going to use frozen strawberries, let them thaw completely. Then, drain excess water from the strawberries and follow the recipe as written.
How to Serve Strawberry Cream Cheese Pie
Serve this strawberry cream cheese pie chilled and topped with any of the following options:
- Lemon zest
- Fresh mint
- Whipped cream
- Chocolate syrup
FAQs
How do you keep strawberry pie from being runny?
The key to keeping your strawberry pie from being runny is to allow the crust to cool completely, and allowing the filling to chill completely before combining. No one likes a runny pie!
Can you make strawberry cream cheese pie with frozen strawberries?
Yes! Just make sure your strawberries are fully thawed and the excess liquid is drained from them before using in this recipe.
Does a strawberry pie need a graham cracker crust?
We love our strawberry cream cheese pie with a graham cracker and pretzel crust, but feel free to use a pre-made pie crust or a 100% graham cracker crust.
Storage
This cream cheese pie with strawberries needs to be covered and stored in the refrigerator. It will keep for up to 5 days in the refrigerator when stored in an airtight container.
Strawberry Cream Cheese Pie
Ingredients
Crust
- ¾ cup graham cracker crumbs ~5 graham cracker sheets
- ¾ cup crushed pretzel twists ~about 1 cup whole pretzels
- ½ cup unsalted butter melted (1 stick)
Filling
- 8 oz. cream cheese softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 2 lbs. fresh strawberries halved (2 quart containers)
- ½ cup granulated sugar
- ½ cup water
Instructions
Crust
- Preheat the oven to 350ºF.
- In a large bowl, combine crushed graham crackers, pretzels, and melted butter.
- Then, transfer into a greased pie pan. Press the crust down firmly to cover the bottom and sides of the container.
- Bake for 10 minutes at 350ºF and allow to cool for 20 to 30 minutes.
Filling
- In the bowl of a stand mixer add the cream cheese, powdered sugar, vanilla, and whipping cream. Beat on medium speed for 2 to 3 minutes or until everything is combined and pillowy.
- After the crust has cooled, fill with the cream cheese mixture. Refrigerate while making the topping.
Topping
- Add the water and sugar to a small saucepan. Bring to a boil and cook for 5 minutes.
- While the simple syrup is cooking, slice the strawberries in half. Set aside in a heat proof bowl.
- When the simple syrup is ready, and still hot, pour over the halved strawberries. Refrigerate for at least 30 minutes.
- With a slotted spoon, scoop out the strawberries and place on top of the pie filling. Reserve the strawberry infused simple syrup for drizzling after plating.
- When you are ready to serve the pie, drizzle with the infused simple syrup and serve in slices.
