Strawberry Cream Cheese Pie Recipe

Introduction

Strawberry Cream Cheese Pie is a delightful, creamy dessert that combines a smooth cream cheese filling with fresh strawberries and a glossy gelatin topping. Perfect for warm days or special occasions, it balances sweetness and freshness in every bite.

Ingredients

• 1 homemade pie crust
• 375 grams cream cheese (1 1/2 packages, 12oz – regular or light)
• 1 1/4 cups powdered sugar (160 grams)
• 1 teaspoon vanilla
• 1/3 cup heavy whipping cream
• 1 lb strawberries (thinly sliced or chopped)
• 3/4 cup cold strawberry juice (or another red juice), divided
• 1 package unflavored gelatin (7g)
• 1/2 cup strawberry jam
• Whipped cream to serve, if desired

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Press the pie crust into a 9-inch pie plate and crimp the edges as desired.
2. Step 2: Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. If you don’t have these, prick the bottom and sides of the crust all over with a fork.
3. Step 3: Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and weights, then bake another 4-5 minutes until the bottom is light golden brown. Cool on a wire rack to room temperature.
4. Step 4: In a large bowl, beat the cream cheese with an electric mixer until smooth.
5. Step 5: Add vanilla and powdered sugar, then beat on low until smooth.
6. Step 6: Add heavy cream and beat on low to incorporate, then on high until the mixture is thick and fluffy. Set aside.
7. Step 7: For the strawberry topping, sprinkle the gelatin evenly over 1/2 cup of cold strawberry juice in a medium bowl and let it sit.
8. Step 8: In a separate bowl, whisk together the remaining 1/4 cup juice and strawberry jam. Heat in the microwave for 45 to 90 seconds until very hot but not boiling.
9. Step 9: Pour the hot jam mixture into the gelatin and whisk until dissolved. Let it rest for 15-20 minutes until it reaches room temperature (refrigerate to speed this up if needed).
10. Step 10: Spread the cream cheese filling evenly into the cooled pie crust.
11. Step 11: Arrange the sliced strawberries on top of the filling.
12. Step 12: Carefully pour the cooled gelatin mixture over the strawberries, filling the crust. It’s okay if you don’t use all of it.
13. Step 13: Refrigerate the pie for 4-6 hours until fully set.
14. Step 14: Serve topped with whipped cream if desired.

Tips & Variations

• Use light cream cheese and low-fat whipped cream for a lighter version without sacrificing flavor.
• Substitute fresh strawberries with other berries like blueberries or raspberries for a different twist.
• To speed up crust baking without weights, poke the crust thoroughly to prevent bubbling.
• Make the pie a day ahead to allow flavors to meld and the gelatin to fully set.

Storage

Store the pie covered in the refrigerator for up to 3 days to keep it fresh. Avoid freezing as the gelatin topping and cream cheese filling may lose their texture. When ready to serve, slice and enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of homemade?

Yes, store-bought pie crust works well and saves time. Just follow the baking instructions on the package and bake until golden and crisp.

What if I don’t have strawberry juice?

You can substitute with any clear red or pink juice like raspberry or cranberry juice. Just make sure it’s cold when mixing with gelatin for proper setting.

Strawberry Cream Cheese Pie Recipe

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This Strawberry Cream Cheese Pie features a buttery homemade pie crust filled with a smooth, fluffy cream cheese mixture, topped with fresh strawberries and a glossy strawberry gelatin glaze. Perfectly chilled and adorned with whipped cream, it’s a delightful dessert combining creamy texture and fresh fruit flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 homemade pie crust

Cream Cheese Filling

• 375 grams cream cheese (1 1/2 packages, 12oz – regular or light)
• 1 1/4 cups powdered sugar (160 grams)
• 1 teaspoon vanilla extract
• 1/3 cup heavy whipping cream

Strawberry Topping

• 1 lb strawberries (thinly sliced or chopped)
• 3/4 cup cold strawberry juice (or another red juice), divided
• 1 package unflavored gelatin (7g)
• 1/2 cup strawberry jam

For Serving

• Whipped cream (optional)

Instructions

1. Prepare Pie Crust: Preheat the oven to 425°F (220°C). Press the homemade pie crust into a 9-inch pie plate and crimp the edges as desired.
2. Blind Bake: Place parchment paper over the pie crust and fill with dried beans or pie weights to prevent bubbling. If weights are not available, prick the bottom and sides of the crust with a fork all over.
3. Bake Pie Crust: Bake the crust for 8-10 minutes until the edges are lightly golden brown. Remove the parchment paper and weights, then bake another 4-5 minutes until the bottom is lightly golden. Set the crust on a wire rack to cool to room temperature.
4. Make Cream Cheese Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add vanilla extract and powdered sugar; beat on low speed until fully incorporated and smooth.
5. Incorporate Cream: Add heavy whipping cream to the mixture and beat on low speed until combined, then increase mixer speed to high and whip until the filling becomes thick and fluffy. Set aside.
6. Prepare Strawberry Gelatin: Place 1/2 cup of cold strawberry juice in a medium bowl and sprinkle the entire package of unflavored gelatin evenly over the juice. Let it bloom for a few minutes.
7. Heat Mixture: In a separate bowl, whisk remaining juice with the strawberry jam. Heat this mixture in the microwave on high for 45-90 seconds until very hot but not boiling.
8. Dissolve Gelatin: Whisk the hot juice and jam mixture into the gelatin and juice bowl until the gelatin is fully dissolved. Let the mixture sit for 15-20 minutes to reach room temperature or refrigerate briefly to speed the process.
9. Assemble Pie: Spread the cream cheese filling evenly into the cooled pie crust.
10. Add Strawberries: Arrange the sliced or chopped strawberries evenly over the cream cheese layer.
11. Pour Gelatin: Carefully pour the cooled gelatin mixture over the strawberries, filling the pie crust. It’s okay if you don’t use all the gelatin mixture.
12. Chill to Set: Refrigerate the pie for 4-6 hours until the gelatin topping is completely set.
13. Serve: Before serving, optionally top with whipped cream for a decorative and creamy finish.

Notes

• Using pie weights or dried beans for blind baking prevents the crust from puffing up or shrinking.
• Allow the gelatin mixture to cool to room temperature before pouring to avoid melting the cream cheese filling.
• If you prefer, substitute regular strawberry juice with another red juice like cherry or raspberry for a different flavor.
• Make sure the strawberries are dry before placing on the filling to prevent excess moisture in the pie.
• The pie is best served chilled and can be stored in the refrigerator for up to 3 days.

Keywords: strawberry cream cheese pie, homemade pie crust, cream cheese dessert, no-bake strawberry jelly, whipped cream pie, easy fruit pie