The only thing better than fresh strawberry pie is Strawberry Cream Cheese Pie! This bright, fruity summer dessert blends the best of pie and cheesecake. It’s prepared in about 30 minutes and is effectively no-bake (aside from briefly cooking the glaze).
Why You’ll Love Strawberry Pie with Cream Cheese
Summer is prime berry season, and this pie celebrates ripe strawberries with a silky cream cheese filling. Think of it as a cross between a cheesecake and a fruit-topped pie: a creamy, lightly sweetened filling set inside a flaky crust and finished with glossy glazed strawberries. It’s simple to make, impressive to serve, and perfect for warm days because most of the work is chilled, not baked.
- No-bake filling — great for hot weather
- Quick to prep; most of the time is chilling
- Fresh tart strawberries balance the rich filling
- Beautiful presentation for gatherings
Ingredient Information and Substitutions
- Pie crust: A pre-made baked pie crust keeps the recipe simple. A graham cracker crust works if you want a true no-bake option.
- Cream cheese filling: Use full-fat cream cheese and heavy cream for the best texture. Confectioner’s sugar and pure vanilla round out the flavor.
- Strawberry topping: The glaze is made from water, cornstarch, granulated sugar, lemon juice, and strawberry gelatin powder, which gives shine and set. Fresh sliced strawberries are tossed with the cooled glaze before topping the pie. Note: the glaze needs a brief cook on the stove.
How to Make Strawberry Cream Pie
Step 1: Make the cream cheese filling.
Beat 1 pint of heavy cream in a large bowl until stiff, fluffy peaks form; set aside. In another bowl, beat 8 ounces softened cream cheese with 1 cup confectioner’s sugar and 1 teaspoon pure vanilla extract until smooth. Gently fold the cream cheese mixture into the whipped cream until combined. Pour the filling into a baked and cooled pie crust and smooth the top. Refrigerate while you prepare the glaze.
Step 2: Create the strawberry topping.
In a small saucepan over medium heat, whisk together 1 cup water, 1 tablespoon cornstarch, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook, whisking frequently, until the mixture thickens (about 3–5 minutes). Remove from heat and whisk in 2 tablespoons strawberry gelatin powder until smooth. Let cool 2–3 minutes, then pour the warm glaze over 4 cups sliced strawberries and stir gently to coat. Cool the glazed berries completely.
Step 3: Assemble the pie.
Once the glazed strawberries are fully cooled, arrange the slices on top of the cream cheese filling, overlapping each slice for a neat, shingled look. Shake off any excess glaze before placing slices to avoid a watery pie.
Step 4: Chill and serve.
Refrigerate the assembled pie for at least 1 hour before slicing. Chilling firms the filling and lets flavors meld. Serve chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions
Yes. Refrigerate the pie after assembling so the filling sets and slices cleanly. Keep it chilled until serving.
Yes. You can prepare and chill the filling and bake the crust ahead of time. Make the glaze and assemble the strawberries shortly before serving for best texture, or assemble the day before and refrigerate, though the crust may soften slightly overnight.
Freezing is possible but not ideal. Freeze will change the texture of the filling and glaze. If you prefer a frozen dessert, freezing may be acceptable, but expect some texture changes after thawing.
Tips for Making Cream Cheese Strawberry Pie
- If you prefer a homemade look, use a roll-out pie crust in a standard pie pan and crimp the edges yourself.
- Prevent shrinking by lining the crust with parchment and filling with pie weights or dried beans when blind-baking.
- Keep the crust edges from over-browning by covering them with foil or a pie shield partway through baking.
- Arrange strawberries one at a time for even coverage and an attractive finish; start in the center and work outward.
- Shake excess syrup from berries before placing to avoid a soggy filling.
- Prep ahead: bake and cool the crust, and make and refrigerate the filling. Assemble the glaze and fruit on the day you serve for the freshest result.
- Storage: Refrigerate leftovers in an airtight container for 3–5 days.
What to Serve With Strawberry Glaze Pie
This pie is delightful on its own. For extra indulgence, serve with a spoonful of whipped cream or vanilla ice cream. It also pairs well with light summer mains and a crisp salad when served as the dessert course.
Other Delicious Pie Recipes to Try
-
Raspberry Lemon Icebox Pie Recipe
-
Bourbon Apple Pie
-
Mint Chip Ice Cream Cake
-
Old Fashioned Chocolate Pie
If you try this recipe, please leave a rating and let others know how it turned out. Enjoy!
Strawberry Cream Cheese Pie
The only thing better than fresh strawberry pie is Strawberry Cream Cheese Pie — a bright, fruity dessert that combines cheesecake-like filling with fresh strawberries and a glossy glaze.
Ingredients
Pie
- 1 pint heavy cream
- 8 ounces cream cheese, softened
- 1 cup confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 1 baked and cooled pie crust (10-inch recommended)
Glaze and Strawberries
- 1 cup water
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons strawberry gelatin powder
- 4 cups sliced fresh strawberries
Instructions
Pie assembly
- Beat heavy cream until stiff peaks form; set aside.
- Beat cream cheese with confectioner’s sugar and vanilla until smooth.
- Fold the cream cheese mixture into the whipped cream gently. Chill if making ahead.
- Pour filling into the cooled pie crust and smooth the top. Refrigerate while preparing the glaze.
Glaze and strawberries
- In a small saucepan over medium heat, combine water, cornstarch, sugar, and lemon juice.
- Whisk until thickened, about 3–5 minutes.
- Remove from heat and whisk in strawberry gelatin powder until combined.
- Cool 2–3 minutes, then pour over sliced strawberries and stir to coat. Cool completely.
- Arrange cooled glazed strawberries on the filling, overlapping, and remove excess glaze from the slices before placing.
- Refrigerate for at least 1 hour before serving.
Notes
- Use a roll-out crust for a more homemade appearance.
- Blind-bake with parchment and weights to keep the crust from shrinking.
- Cover crust edges if they brown too quickly while baking.
- For the best texture, assemble the berries the day you plan to serve.
- Store leftovers refrigerated in an airtight container for 3–5 days.