This Strawberry Cream Cheese Pie with Graham Cracker Crust features fresh strawberries, a buttery graham cracker crust, with a whipped cream cheese layer. It's absolutely delicious and the perfect Summer dessert.
This Strawberry Pie, along with my Skillet Peach Cobbler and Peach Mango Pies, are my go to Summer desserts. It's super light and fresh, with a whole lot of satisfying sweetness.
It's easy to make in under an hour, then stick it in the fridge to finish it off. The only baking required is popping the graham cracker crust into the oven for about 12 minutes.
Jump to:
Why You'll Love This Strawberry Pie Recipe:
- The Layers. Strawberry pie can be boring, but not when you add a thick layer of whipped and sweetened cream cheese.
- Fresh Ingredients. The strawberries used are fresh, not frozen and we stick to real ingredients in this recipe without jello, like lots of recipes use.
- Minimal Baking. The only baking required is the crust, just to give it the proper texture.
- A Spring and Summer Favorite. This is the perfect seasonal recipe to make with all those fresh Strawberries in the warmer months.
For more recipes with graham cracker crust, try these Lemon Bars with Graham Cracker Crust, Key Lime Pie Bars and Apple Pie with Graham Cracker Crust.
Ingredients for this Pie:
Fresh Strawberries: Used for the strawberry sauce topping and added fresh at serving for a nice flavor and texture combo. One and a half pounds are used in this recipe, so make sure to buy one large (2 lb package), or two small (1 lb) packages. You'll have a few leftover for snacking too.
Cornstarch Slurry: Cornstarch blends with water to create a slurry that is added into the strawberry sauce to thicken it into syrup. This helps the sauce stay in place on top of the pie and is way less runny.
Graham Cracker Crumbs, Butter and Granulated Sugar: Create a simple graham cracker crust that is sweet and savory.
Cream Cheese: Whipped with the powdered sugar and vanilla to create a thick, almost frosting like texture. Don't forget to lick the spoon, it's so good. Try this Cream Cheese Fruit Salad too!
Heavy Cream: Whipped until stiff peaks form and then folded into the cream cheese mixture to create a lighter texture with lots of creaminess.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions & Variations:
Want to skip the homemade pie crust step? Buy a store-bought graham cracker crust instead.
Add whipped topping for an extra treat.
Fresh blueberries can be added to the top with the strawberries for a variety of color.
Love tart flavors? Add a little zest of lemon to the strawberry sauce or over the top of the pie before serving.
Crazy about Strawberry recipes? Buy extra and make this Strawberry Ricotta Toast, Strawberry Banana Smoothie Bowls, Strawberry Galette, Strawberry Shortcake Parfait, and Strawberry Pecan Salad.
Slicing the Strawberries:
I suggest using a paring knife to slice off the stem, taking the least amount of the strawberry as possible. Then, slice the strawberries into 5-6 slices or pieces. The pie looks nice with different sizing, so I don't put too much thought into how to slice them.
Save ⅓ of the fresh strawberries in a container for serving, and ⅔ of the berries will be used in the strawberry sauce.
How to Make Strawberry Cream Cheese Pie with Graham Cracker Crust (Step by Step Instructions):
Step 1: Preheat the oven to 350 degrees. Combine graham cracker crumbs and granulated sugar in large bowl. Pour in hot melted butter and stir to combine.
Step 2: Pour the graham cracker filling into a standard 9 inch pie plate and use the back of a measuring cup to pack down the filling tight. Bake for 12 minutes, then transfer to a baking rack to cool.
Step 3: Remove stems and slice strawberries into about 5-6 pieces each. Place ⅓ of them into a Tupperware and store in the fridge for serving.
Step 4: Transfer remaining ⅔ of the fresh strawberries into a medium sized pot and cook covered on the skillet over medium low heat for 5 minutes. Uncover, stir and cook for another 3 minutes. Reduce the heat to low and pour in the cornstarch slurry. Stir to combine and cook for 3-5 minutes until it turns into more of a syrup. Turn off the heat and allow the strawberries to cool, then transfer to a sealed container and store in the fridge until serving.
Step 5: In a stand mixer, whip the cream cheese for a minute over medium speed. Turn off and add the vanilla extract and powdered sugar. Return to low speed to combine for a minute, then turn off and scrape down sides. Mix again over medium speed until smooth and combined, about 1 minute. Set aside.
Step 6: In another stand mixer bowl, or a large bowl with hand mixer, whip the heavy cream until stiff peaks form. This means when you pull the mixer up, it leaves a mountain like area in the whipped topping and holds well and is no longer liquid.
Step 7: Fold the whipped cream into the cream cheese mixture with a frosting spatula and continue to combine until fully mixed.
Step 8: Plop the filling into the center of the cooled pie crust and spread out on top of the crust. Work carefully to avoid getting graham cracker crumbs in the filling. It's not a big deal if there are a few because we cover most of it with strawberries. Cover the pie with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Step 9: Spread the strawberry filling over the inner circle of the pie, then top with fresh strawberries. I like to leave the outer edge with just the cream cheese filling.
Step 10: Slice, serve and enjoy!
Expert Tips:
- When mixing the pie crust, it's best if the melted butter is still very warm. It combines better without clumping the crust.
- Make sure the cornstarch is mixed with water into a slurry before adding it to the strawberries. If not, the powdery chunks won't break down correctly.
- It's best to refrigerate overnight for the best texture, but if you make it in the morning, it will be good to go for dessert.
For more Fruit Dessert recipes, try this Blueberry Puff Pastry Galette, Berry Cream Cheese Tarts and Mini Banana Pudding Cups.
Recipe FAQs:
Yes! Leave the cream cheese out on the countertop for at least an hour before starting this recipe or you will get a lot of cream cheese clumps in the filling.
No, it's already baked. You can move right to the filling step with no baking at all.
Store in the fridge covered with plastic wrap for up to 3 days. Slice and enjoy as desired.
More Summer Desserts You Will Love:
If you tried this Strawberry Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Strawberry Cream Cheese Pie with Graham Cracker Crust
- Total Time: 6 hours, 15 minutes
- Yield: 8 slices 1x
Description
This Strawberry Cream Cheese Pie with Graham Cracker Crust features fresh strawberries, a buttery graham cracker crust, with a whipped cream cheese layer. It's absolutely delicious and the perfect Summer dessert.
Ingredients
- 1 and ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 8 tablespoons (1 stick) of salted butter, melted and hot
- 1.5 lbs fresh strawberries
- 1 teaspoon cornstarch + 1 tablespoon water mixed together until smooth
- 8 ounce package of cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees. Combine graham cracker crumbs and granulated sugar in large bowl. Pour in hot melted butter and stir to combine.
- Pour the graham cracker filling into a standard 9 inch pie plate and use the back of a measuring cup to pack down the filling tight. Bake for 12 minutes, then transfer to a baking rack to cool.
- Remove stems and slice strawberries into about 5-6 pieces each. Place ⅓ of them into a Tupperware and store in the fridge for serving.
- Transfer ⅔ of the fresh strawberries into a medium sized pot and cook covered on the skillet over medium low heat for 5 minutes. Uncover, stir and cook for another 3 minutes. Reduce the heat to low and pour in the cornstarch slurry. Stir to combine and cook for 3-5 minutes until it turns into more of a syrup. Turn off the heat and allow the strawberries to cool, then transfer to a sealed container and store in the fridge until serving.
- In a stand mixer, whip the cream cheese for a minute over medium speed. Turn off and add the vanilla extract and powdered sugar. Return to low speed to combine for a minute, then turn off and scrape down sides. Mix again over medium speed until smooth and combined, about 1 minute. Set aside.
- In another stand mixer bowl, or a large bowl with hand mixer, whip the heavy cream until stiff peaks form. This means when you pull the mixer up, it leaves a mountain like area in the whipped topping and holds well and is no longer liquid.
- Fold the whipped cream into the cream cheese mixture with a frosting spatula and continue to combine until fully mixed.
- Plop the filling into the center of the cooled pie crust and spread out on top of the crust. Work carefully to avoid getting graham cracker crumbs in the filling. It's not a big deal if there are a few because we cover most of it with strawberries. Cover the pie with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Spread the strawberry filling over the inner circle of the pie, then top with fresh strawberries. I like to leave the outer edge with just the cream cheese filling.
- Slice, serve and enjoy!
Notes
- When mixing the pie crust, it's best if the melted butter is still very warm. It combines better without clumping the crust.
- Make sure the cornstarch is mixed with water into a slurry before adding it to the strawberries. If not, the powdery chunks won't break down correctly.
- The texture is best if in the fridge overnight, but if you prepare it in the morning, you can certainly eat it for dessert that night. I recommend at least 6 hours in the fridge.
- Prep Time: 30 minutes
- Fridge Time: 6 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Josie says
Delish and will make again! Thank you!
Tara Smithson says
Thanks Josie! I love this one too..such good flavors for Spring and Summer.