Description
This no-bake Strawberry Cream Cheese Pie features a buttery graham cracker crust, a smooth cream cheese filling, and a glossy strawberry topping, perfect for warm days without turning on the oven.
Ingredients
- 1 (9-inch) graham cracker crust
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 5 cups fresh strawberries, hulled and quartered (divided use)
- ½ cup granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
Instructions
- Make the strawberry topping: In a saucepan, combine 2 cups of quartered strawberries, sugar, cornstarch, and lemon juice. Cook over medium-low, mashing occasionally, until juices release. Raise heat to medium-high, boil for 1 minute while stirring, then remove and let cool.
- Prepare cream cheese layer: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined. In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Assemble pie: Spread the cream cheese layer into the crust. Let it settle while topping cools. Once cooled, stir the remaining 3 cups of fresh strawberries into the topping. Pour this over the filling and smooth evenly.
- Chill: Refrigerate for at least 4 hours to set (overnight preferred).
Notes
- For a salty-sweet twist, substitute the graham cracker crust with a pretzel crust.
- If you're looking for an easier filling, replace heavy cream with Cool Whip.
- Add a splash of lemon zest or 1 tsp lemon juice in the filling for extra brightness.
- Mascarpone or Neufchâtel cheese can replace cream cheese for a milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 80mg
