This is new Strawberry Cream Cheese Pie Combines a crumbly, buttery-topped graham cracker crust with a delicious strawberry mousse-topped cheesecake filling made without artificial flavor. This is a great makeup recipe because it takes some time to prepare, so it is best to make it the next day.
No lie, when I first tasted the summer strawberry cream cheesecake, I said out loud to an empty kitchen, “Okay! This is amazing It’s the best pie I’ve ever had.” Well, I’ve made many pies before.
I also make a strawberry cheesecake, but today’s pie is very similar to a blueberry and cream pie; The filling is a light cheesecake/whipped cream mixture, and we cook the strawberry toppings to a jam-like consistency, before folding in more fresh strawberries.
Tell me about a strawberry cream cheese pie
- texture: Oh, this pie definitely provides texture! Enjoy 3 layers of very different combinations in every great bite. It has a crunchy graham cracker crust; a light and creamy whipped cheesecake filling; The topping is made of Both Homemade strawberry jam And Fresh strawberries.
- flavor: Do you like strawberry? Do you like cheesecake, graham crackers, and cream pies? You are in the right place. The filling is similar to an unbaked cheesecake and has a delicious flavor of cream cheese and lemon juice. The lemon zest in the sweet topping keeps the natural strawberry flavor bright and fresh.
- facilitates: You’ll bake the graham cracker crust and cook the strawberry toppings on the stove, but the cheesecake filling doesn’t need baking—just put it in the fridge. If you want to decorate it a bit before serving, garnishing with homemade whipped cream is optional.
Success tip: Temperature is everything
You have 3 layers in this recipe and you need 10 ingredients in total. Here are the layers:
- Homemade whole-baked graham cracker crust
- Mousse-like cream cheese filling
- fresh strawberry
Although it is a pie topping, your first step is to make the strawberry mixture. The toppings should cool completely before placing them on top of the cream cheese mixture Otherwise, your pie will run off and crumble. Also, it is ideal that the baked crust stays slightly warm when you spread the filling so that the filling sticks.
The good news is that many of the ingredients are repeated in every layer of the pie. 2 of the 3 ingredients of a graham cracker crust (graham cracker crumbs and butter) are not pictured.
Recipe test: strawberry topping
When I tested this recipe, my first attempt at adding strawberries was too liquid. I have found that the best is to use a mixture of mashed and cooked strawberries (we basically make simple homemade jam or strawberry sauce), And Fresh strawberry slices. Let me break it down for you.
- Start with 1.5 pounds (24 ounces, or about 680 grams) of fresh strawberries.
- Rinse all berries and peel them.
- Chop some strawberries up to 1 cup, or 150-160 grams/5.5 ounces. We’re going to mash it up (use a pastry cutter, potato masher or fork) and cook it with sugar, water, and cornstarch. Mix in lemon peel, then cool completely. This will act as a bond to hold the rest of the berries together.
- Cut the remaining strawberries into quarters. The size of strawberries varies greatly, so if the strawberries are too large, you may need to cut quarters again. You should get about 3.5 cups, or about 500 grams/18 ounces, from strawberry quarters.
- Once the cooked top has cooled, add the strawberry quarters. Now we have a strawberry pie topping nicely in the fridge.
Mash roughly chopped strawberries (bottom left) and cook on the stovetop according to the instructions below (bottom right). Cool the mixture completely.
Here’s the strawberry cut into quarters. Mix them with the cooled and cooked strawberry mixture:
Let me show you how to assemble the pie:
Shell: Mix the graham cracker crumbs with the sugar and melted butter together. Press into a pie plate and bake for 15-16 minutes. This is the only bread a strawberry pie requires.
filling: Have you ever made cookies and cream pie or never made cheesecake jars? Today’s stuffing is similar. Beat the heavy cream into peaks, then set aside. This unsweetened whipped cream adds a firm yet creamy foundation without the need for gelatin or other thickening ingredients. Then mix the cream cheese, confectioners’ sugar, vanilla, and lemon juice together (bottom left). Add the whipped cream (bottom right).
Spread the filling in a slightly warm graham cracker crust. I like to use a large or small spoon to make this step easier. Finally, stack over the strawberry layer. The topping would be excellent on a regular cheesecake too!
Cool and serve strawberry cream cheese pie
take this pie at least 8 hours to make in the fridge, so plan ahead. Between slicing the strawberries, making the crust and baking it, cooking the toppings and cooling them, And whisking the cheese filling, the preparation time is about 50-60 minutes. This pie is a great option if you don’t have time to make dessert on the day you plan to eat it, because it’s best made the next day.
be cerfull: Slicing this pie can be messy. The first slide is never the prettiest!
This is a fresh strawberry cream cheese pie made without artificial strawberry flavour. To make sure your pie not only looks pretty, but stays healthy, it’s important to follow the instructions closely. Read the recipe and review the step-by-step photos before getting started.
graham cracker crust
- Make the strawberry cream first until it cools: Chop some strawberries up to 1 cup, or 150-160 grams/5.5 ounces. Cut the remaining strawberries into quarters (you should end up with about 3.5 cups, or about 500 grams/18 ounces, of strawberry quarters) and set aside until the end of this step. Mash the chopped strawberries with a little pastry cutter, potato masher, or fork. Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch is dissolved. Heat the mashed strawberries and the cornstarch and sugar mixture together in a small saucepan over medium heat. Cook until boiling with constant stirring. The mixture will be cloudy. Boil for a minute until it becomes thick like jam (not liquid anymore). Remove from heat, add lemon peel and leave to cool completely. (It should cool completely, so transferring it to a saucepan will help speed this up. Feel free to cool it. You can complete a few more steps in the recipe when the mixture has cooled.) After cooling, fold the cut strawberries into quarters.
- Preheat the oven to 350°F (177°C).
- Make the crust: Mix the graham crackers and sugar together. Stir in the melted butter until mixture is smooth and thick and sandy. Press the mixture into the bottom of a 9-inch pie plate and up the sides. Make sure it is very tight and compact. Use the bottom of a flat measuring cup to press it firmly. Bake the crust for 15-16 minutes. Take it out of the oven and let it cool for 15 minutes. Meanwhile, make the filling.
- Make the filling: Using hand mixer or stand mixer fitted with the whisk attachment, beat cold heavy cream to stiff peaks on medium-high speed, about 3 minutes. Sit aside. Using a hand mixer or stand mixer fitted with the paddle attachment or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and top of the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium-high speed until combined. Make sure that there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using the mixer on low speed or a rubber spatula, fold the whipped cream into the cream cheese mixture until blended. This takes several turns of the rubber spatula. Blend the mixture slowly because you don’t want to blow out all the air in the whipped cream.
- Layers grouping: The filling is spread in a slightly cooled crust. Use a offset spatula to smooth the top. Spoon cooled strawberries over evenly.
- Cover with plastic wrap or aluminum foil. I usually put aluminum foil carefully on top so the top layer doesn’t get stuck. Refrigerate for at least 8 hours and up to 48 hours. The longer it is refrigerated, the better the pie preparation. Do not exceed two days because the top layer begins to crumble.
- Feel free to decorate the pie with whipped cream right before serving or a few hours before (the pie will be kept in the refrigerator after adding the whipped cream). I used the tip of Wilton 1M tubes for the whipped cream in the pictured pie. Using a sharp, clean knife, cut into slices to serve. For clean slices, wipe knife clean between each slice. advice: The first slide is never pretty! Much easier to slice after the first piece is out.
- Cover the remaining pie and store in the refrigerator or freezer for up to 5 days.
- Provide advance instructions: You can prepare the strawberry cream (step 1) a day or two in advance. Cover and put in the fridge before use. You can prepare the crust (step 3) up to 2 days in advance. Cover and store the cooled baked crust at room temperature. It should be slightly warm when drizzled in the filling for the filling to adhere, and very warm in a 350°F (177°C) oven for 1-2 minutes before adding the filling. You can prepare the filling (Step 4) one day before you spread it on the crust in Step 5. Cover and refrigerate until ready to use.
- Can I use frozen strawberries? Frozen strawberries work if needed, but toppings are much better shaped using fresh strawberries. I highly recommend using fresh. If using the freezer, thaw and allow to dry before starting.
- Cream cheese: Make sure you are using block cream cheese and not cream cheese. Cream cheese blocks are usually 8 ounces, so you need one block.
- Another pie crust: Feel free to substitute a graham cracker crust for a traditional pie crust. This is my favorite pie crust and I also have this butter pie crust as well. You will need to bake the entire pie crust.
- Readers outside the US: With the help of other non-American readers who don’t have access to graham crackers, here’s a basic crust recipe you can follow for a 9-inch pie plate. 250 grams of digestive biscuits + 100 grams of butter + without sugar. Crush digestive biscuits into crumbs, melt butter and mix with crumbs. Press into the pan and pre-bake it as described in step 3. From what I understand, the cream cheese spread sold in a tub in countries outside the US differs slightly from the cream cheese spread in the US. It is thicker, firmer and firmer and should be suitable for making cheesecake. I have no experience with this, but that’s what I’ve heard from other readers outside of the US.
Key words: Strawberry cream cheese pie, whipped cream, strawberry pie
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