Here’s a delicious Strawberry Cheesecake Pie recipe that combines creamy cheesecake filling, a buttery graham cracker crust, and a fresh strawberry topping. It’s easier than traditional cheesecake but just as decadent!
Strawberry Cheesecake Pie
Prep Time: 20 mins | Chill Time: 4+ hours | Total Time: 4+ hours
Servings: 8
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs (about 10-12 sheets)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sugar
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1 tsp vanilla extract
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1 cup heavy cream, cold
For the Strawberry Topping:
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2 cups fresh strawberries, sliced
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¼ cup strawberry jam (or ½ cup homemade glaze: ½ cup mashed strawberries + 2 tbsp sugar + 1 tsp cornstarch, cooked until thickened)
Instructions:
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Make the Crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into a 9-inch pie dish, covering the bottom and sides.
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Bake for 8-10 minutes, then cool completely.
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Make the Cheesecake Filling:
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Beat softened cream cheese, sugar, and vanilla until smooth.
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In a separate bowl, whip the heavy cream to stiff peaks.
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Gently fold the whipped cream into the cream cheese mixture until smooth.
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Spread evenly into the cooled crust.
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Add the Strawberry Topping:
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Arrange sliced strawberries over the cheesecake layer.
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Warm the strawberry jam (or homemade glaze) and brush over the strawberries for a glossy finish.
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Chill & Serve:
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Refrigerate for at least 4 hours (or overnight) to set.
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Slice and enjoy!
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Tips:
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For a no-bake version, skip baking the crust (just chill 1 hour before filling).
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Swap strawberries for blueberries, raspberries, or a mix for variation.
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Add a splash of lemon juice to the filling for a tangy twist.
This pie is perfect for summer parties or anytime you want a creamy, fruity dessert! 🍓😋 Would you like any modifications?