It's peak strawberry season and I've got you covered with the best way to eat those fresh, juicy berries! This Strawberry Cream Cheese Pie is such an easy no bake dessert. It's fresh strawberries atop homemade strawberry preserves, a cheesecake filling, and a salty pretzel crust! It's delicious as is but can be topped with whipped cream for a little extra sweetness! This is the perfect treat to enjoy as you gather with family and friends this summer!
(This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!)
How to Make this Pie
Its great use of fresh strawberries isn't the only thing that makes this pie ideal for summer. You also don't have to turn your oven on to make this!
For the crust, chop the pretzels in a food processor with melted butter, sugar, and a hint of cinnamon (optional). Then press it out along the bottom and sides of a pie dish and plop it in the freezer for at least 1 hour. Once the crust is cold and firm, the cream cheese mixture can be spread on top of it in an even layer.
The filling is super easy to make, you just have to be sure of two things! One being that your block of cream cheese is softened to room temperature and is whipped up nicely before mixing in the rest of the ingredients. This ensures that there aren't any little clumps in the mixture. The next thing is to make sure of is that the heavy whipping cream is whipped to soft peaks. This means that when you lift the whisk, the cream is thick enough to hold its shape but still falls down a bit! I like to use my electric hand mixer for these steps! You also want to fold it gently into the cream cheese mixture so that it doesn't lose too much air while you stir it in. When you've added this mixture to the crust, put it in the refrigerator to chill for another hour.
While your layers are chilling, chop the strawberries and make the preserves! For the preserves, you just have to stir the ingredients together in a medium saucepan over low-medium heat. Once it's cooled and the cream cheese layer has chilled, you can add the preserves as the next layer. Finally, toss some fresh strawberries on top!
Make Ahead & Assemble Later
This pie only lasts a few days before the crust gets soggy and the fresh strawberries start to look sad. If you're crammed on time, you can make all the parts separately and assemble the pie when you're ready! The crust, cream cheese filling, and strawberry preserves can all be prepped 5 days ahead of time. I recommend starting with the crust because that can stay covered in the freezer for up to 2 weeks. Try to make the cream cheese mixture and preserves as fresh as possible, but store them both in the refrigerator until you're ready to layer everything. Within a day before serving the pie, add the cream cheese filling to the crust. Let it chill for a bit, and then add the preserves and the fresh strawberries!
Tips & Storage:
- This doesn't have to be made with a pretzel crust. You could also try my no bake graham cracker crust, blind bake a regular pie crust, or use a store bought pie crust!
- I recommend using fresh strawberries for this recipe but frozen strawberries can be used to make the preserves.
- Store leftover pie covered in the refrigerator for up to 2-3 days. See the paragraph above to see how to prepare this pie ahead of time!
Did you try this recipe?
Tag @brokenovenbaking on Instagram and rate & comment below!
Strawberry Cream Cheese Pie
- Standard pie dish
- Mixing bowls
- Medium saucepan
- Hand mixer
- Measuring spoons
- Measuring cups/scale
- 1½ cups (150g) salted pretzel crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Cream Cheese Filling
- 8 ounces (1 block) cream cheese room temperature
- 2 tablespoons sour cream
- ¼ teaspoon vanilla extract
- ¼ cup (25g) granulated sugar
- ½ cup heavy whipping cream
- 3 cups strawberries fresh or frozen, chopped
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ cup (25g) light brown sugar packed
- 2 teaspoons cornstarch
- 2 cups fresh strawberries chopped
- whipped topping optional
- Chop the pretzels in a food processor until you have 1½ cups (150g) of crumbs. Mix in the melted butter, sugar, and cinnamon and continue chopping until well combined.
- Press the crumb mixture into a pie dish. Start with the edge and work your way to the bottom of the dish.
- Let the crust chill in the freezer for at least an hour.
Cream Cheese Filling
- In a medium/large bowl, whisk the heavy whipping cream to soft peaks. This is when the cream is thick enough to hold its shape but still falls down a bit. Place it in the refrigerator while you whip up the rest of the filling.
- Make sure your cream cheese has softened to room temperature and then stir it in a large bowl with a hand (or stand) mixer until it's creamy. Add the sour cream, vanilla, and sugar and continue mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture.
- When the crust has frozen together, spread the cream cheese filling on the bottom in an even layer.
- In a medium saucepan, heat the chopped strawberries, light brown sugar, cornstarch, lemon juice, and vanilla over low/medium heat. Stir constantly until the strawberries are soft and the mixture is slightly thick and bubbly. Remove from heat and let it cool completely.
- Once the preserves are room temperature or colder, spread them on top of the cream cheese layer.
- Add the fresh chopped strawberries on top of the pie and let it chill in the refrigerator for another hour before indulging. Serve with whipped topping (optional).