Strawberry Cream Cheese Pie

This no bake Strawberry Cream Cheese Pie is the best way to turn juicy strawberries into a delicious sweet and salty treat! It's such an easy dessert with layers of fresh strawberries, homemade strawberry preserves, a lightly sweetened cream cheese filling and salted pretzel crust! This recipe is like a no bake cheesecake with strawberry topping in pie form.

Why We Love This Recipe

• It's a delicious strawberry dessert that can be topped with whipped cream for a little extra sweetness!
• This is one of my favorite recipes to share in the summer! The whole pie is bursting with strawberry flavor and is more than enough for the entire family to enjoy.
• If you go strawberry picking during strawberry season, this recipe is a great way to use up a few cups of them.
• It's a tasty sweet and salty combination with the berries, cheesecake filling and pretzel crust.
• It's cool, refreshing, and you don't have to turn on your oven at all, making it the best summer pie!

Looking for more delicious pie recipes?

• Banana Cream Pie
• Spiced Blueberry Pie
• Blueberry Cream Pie Jars
• Pecan Brownie Pie

Ingredients

• Pretzels
• Heavy whipping cream
• Light brown sugar: feel free to use dark brown sugar instead for a deeper flavor.
• Corn starch
• Lemon juice
• Granulated sugar
• Ground cinnamon
• Vanilla extract
• Sour cream
• Unsalted butter
• Cream cheese: full-fat cream cheese is best, but low-fat can be used as well.
• Strawberries: fresh or frozen can be used for the filling but I recommend topping it off with fresh strawberries!
• Whipped cream (optional for topping): whip some heavy cream with a bit of powdered sugar and vanilla extract for homemade, or grab a tub of Cool Whip from the store!

See recipe card below for quantities.

Substitutions & Variations

• Crust - Feel free to make this strawberry cream cheese pie with a different type of crust. It can also be store-bought instead of homemade. A graham cracker crust or flaky pie crust also work great! If you do use a pie dough crust, be sure to blind bake it with pie weights before adding the fillings. (Here's a great pie crust recipe/tutorial if you want to go the homemade route.)
• Strawberry Preserves - Homemade preserves are the best, but if you don't have enough strawberries or feel like turning on the stove, you're welcome to use your favorite strawberry jam instead!

This recipe has not been tested with other substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

Equipment

This recipe doesn't require any fancy kitchen equipment, you'll just need a few basic things!

• A standard pie dish to layer everything in.
• A food chopper to make the pretzel crust.
• An electric hand mixer is useful for mixing the ingredients, but isn't necessary.
• A medium saucepan to cook the strawberry filling.

Step by Step Instructions

Step One (Picture 1 above) - Make the crust by chopping the pretzels in a food processor with the melted butter, sugar, and a hint of cinnamon (optional). Then press the crumb mixture firmly along the bottom and sides of a pie dish and plop it in the freezer.

Step Two (Picture 2 above) - In a medium bowl with an electric mixer, whisk the heavy whipping cream until soft peaks form. This is when you lift the whisk, the cream is thick enough to hold its shape but still falls down a bit.

Step Three (Picture 3 above) - In a large bowl, beat the softened cream cheese until it's smooth. Mix in the sour cream, vanilla extract and sugar really well.

Step Four (Picture 4 above) - Gently fold the whipped cream into the cream cheese mixture just until combined. Be careful not to mix it too much - you don't want it to lose its airiness! When the crust is cold and firm, spread this filling across the bottom of it. Let it chill in the refrigerator while you make the strawberry filling.

Step Five (Picture 5 above) - Add the sliced fresh or frozen strawberries to a medium saucepan over medium/low heat. Mix in the brown sugar, corn starch, lemon juice and vanilla extract. Continue stirring until the strawberries are soft and the mixture is slightly thick and bubbly. Let it cool completely.

Step Six (Picture 6 above) - Spread the cooled strawberry filling on top of the layer of cream cheese filling.

Step Seven (Picture 7 above) - Top off the pie with fresh sliced strawberries and let it chill in the refrigerator for at least 1 hour before serving!

Tips For Success

Tip #1 - Make sure your cream cheese has softened enough. Let it sit out at room temperature for 30-60 minutes before making this recipe. It should be smooth after creaming it so that it doesn't leave any clumps in the filling.

Tip #2 - Let the homemade strawberry preserves cool completely before adding them to the fluffy cream cheese layer. If it's warm when you add them to the pie, it might melt the cheesecake a bit.

Tip #3 - Make this easy strawberry pie with cream cheese ahead of time! Each layer can be made separately a few days in advance. A few hours before you're ready to serve it, combine the layers in the pie crust and let it chill.

FAQ

Storage

This strawberry cream cheese pie is best enjoyed within the first day. Leftover pie can be covered or placed into an airtight container and stored in the refrigerator for up to 3 days.

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