Strawberry Cream Cheese Pie
Strawberry Cream Cheese Pie is an easy no bake dessert that's fresh strawberries atop homemade strawberry preserves, a cream cheese filling and salty pretzel crust!
Servings: 8 slices
Calories: 367kcal
Equipment
- Standard pie dish
- Food Processor
- Mixing bowls
- Medium saucepan
- Spatula
- Hand mixer
- Measuring spoons
- Measuring cups/scale
Ingredients
Pretzel Crust
- 1½ cups (150 g) salted pretzel crumbs
- 5 tablespoons (70 g) unsalted butter melted
- 2 tablespoons (24 g) granulated sugar
- ¼ teaspoon (¼ teaspoon) ground cinnamon
Cream Cheese Filling
- 8 ounces (1 block) (226.8 g) cream cheese room temperature
- 2 tablespoons (24 g) sour cream
- ¼ teaspoon (¼ teaspoon) vanilla extract
- ¼ cup (25 g) granulated sugar
- ½ cup (118.29 ml) heavy whipping cream cold
Strawberry Preserves
- 3 cups (3 cups) strawberries fresh or frozen, chopped
- ¼ teaspoon (¼ teaspoon) vanilla extract
- 1 teaspoon (1 teaspoon) lemon juice
- ¼ cup (25 g) light brown sugar packed
- 2 teaspoons (4 g) cornstarch
Topping
- 2 cups (2 cups) fresh strawberries sliced
- whipped topping optional
Instructions
Pretzel Crust
- 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 while making the filling.
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.
Strawberry Preserves
- 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.
Toppings
- 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).
Notes
Storage: Store leftover pie in the refrigerator for 2-3 days.
Make Ahead: Each layer can be made a few days in advance and layered together in the pie crust a couple hours or day before serving.
Nutrition: The provided nutritional information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 367kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 293mg | Potassium: 225mg | Fiber: 2g | Sugar: 22g | Vitamin A: 848IU | Vitamin C: 53mg | Calcium: 66mg | Iron: 1mg
