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Strawberry Cream Cheese Pie Recipe

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★★★★★

4.6 from 71 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/strawberry-cream-cheese-pie-recipe/