Strawberry Cream Cheese Pie Recipe

There is nothing quite like the combination of strawberries and cream. If you love this combo as much as I do, you should definitely try strawberry pretzel salad, this classic no-bake strawberry and cream pie, or my family’s favorite strawberry cheesecake salad!

Strawberry Cream Cheese Pie Recipe

This fresh strawberry pie recipe requires only a few simple ingredients, yet it will undoubtedly become a cherished family favorite. It’s perfect for family get-togethers, BBQs, or summer parties. For more recipes that are perfect for gatherings, you can also try making this cookie salad or this red, white, and blue cheesecake salad. They are always a hit!

Ingredients You Need for Strawberry Cream Pie

There are only a few ingredients needed to make this pie. You can also save some time and use a store-bought graham cracker crust. It won’t have the same buttery crunch, but it could save you some time. For exact measurements, scroll to the recipe card below.

Crust

Graham Cracker Crumbs: Adds a sweet, toasty flavor and crunchy texture. Granulated Sugar: Adds a touch of sweetness to the crust. Melted Salted Butter: The butter binds the graham cracker crumbs together, and the salt in the butter gives a depth of flavor.

Filling

Room Temperature Cream Cheese: Provides a rich, creamy tangy base to the pie filling. Vanilla Extract: Adds warmth and sweetness to the pie filling. Thawed Whipped Topping: Gives the filling an airy, light texture and adds a touch of sweetness. Fresh Strawberries: These are the highlight of the pie, offering a burst of juicy sweetness and vibrant color. Strawberry Jam: The jam acts as a glaze that intensifies the strawberry flavor and helps bind the fresh strawberries.

How to Make Strawberry Cream Cheese Pie

Making this strawberry cream cheese pie will take about 20 minutes, and then it needs to set in the fridge for at least 3 hours. I love that it’s a perfect make-ahead dessert, giving you plenty of time to relax and enjoy your event.

Crust

Cream Cheese Mixture

Pie Filling: If you don’t want to spend time cutting strawberries, you may replace the strawberries and jam with (1) 21-ounce can of strawberry filling. Whipping Cream: If you prefer homemade whipped cream instead of frozen whipped topping, whip 1 ½ cups of heavy whipping cream with 3 tablespoons of powdered sugar until you have stiff peaks. Fold the cream into the cream cheese as directed in the recipe card. Crust: You may use a store-bought graham cracker crust instead of homemade if that is easier. No-Bake Crust: Make a no-bake graham cracker crust by using 1 ½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and 6 tablespoons of melted butter. Mix them until combined and press evenly into a 9-inch pie dish. Chill for at least 30 minutes before adding the cream cheese filling. Toppings: Top the cream cheese base with any fresh berries or canned pie filling or some fresh homemade jam!

Make it Ahead of Time: This pie is best served fresh due to the fresh strawberries used in it. If you would like to prepare it in advance, I recommend preparing the crust and cream cheese layer and keeping the berries separate until just before serving. In the Refrigerator: Leftovers may be covered and stored in the refrigerator for 2-3 days, though after 24 hours, the juice from the berries will start making the crust soggy.