Strawberry Cheesecake Pie

Strawberry Cheesecake Pie Recipe

This Strawberry Cheesecake Pie is the ultimate dessert for anyone who loves the classic combination of creamy cheesecake and fresh strawberries. With a buttery graham cracker crust and a luscious, no-bake cheesecake filling, this pie is a crowd-pleaser. Whether for a holiday, special event, or just because, this easy dessert will impress!

Ingredients:

• For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10 graham crackers crushed)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted

• For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • ½ cup sour cream (optional for extra tang)

• For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, to thicken)

Instructions:

1. Make the Graham Cracker Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or your fingers to compact the crumbs. Amish Peanut Butter Cream Pie
• Refrigerate the crust for at least 30 minutes to set before filling.

2. Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
• Add the vanilla extract and sour cream (if using) and continue to beat until fully incorporated.
• In a separate bowl, beat the cold heavy cream until stiff peaks form, about 3-5 minutes using an electric mixer.
• Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
• Spoon the cheesecake filling into the chilled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 2 hours to allow the filling to set.

3. Prepare the Strawberry Topping:

• In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice over medium heat. Stir occasionally, and cook until the strawberries release their juices and begin to soften, about 5 minutes.
• Optional: If you’d like a thicker topping, mix the cornstarch with 1 tablespoon of water to make a slurry, then stir it into the strawberry mixture. Cook for another 2-3 minutes until the sauce thickens.
• Remove from heat and let the topping cool completely before spreading it over the cheesecake filling.

4. Assemble the Pie:

• Once the cheesecake filling has set and the strawberry topping has cooled, spoon the strawberry mixture evenly over the cheesecake.
• Refrigerate the pie for at least another hour to let everything set, or overnight for the best results.

5. Serve and Enjoy:

• Once the pie has set, slice it and serve! You can garnish with additional fresh whipped cream or strawberries if desired.

Why You’ll Love This Strawberry Cheesecake Pie:

• No-Bake and Easy: This recipe is incredibly easy to make with no baking required. The creamy cheesecake filling and fresh strawberry topping come together quickly with minimal effort.

• Fresh and Fruity: The sweet and tart strawberries pair perfectly with the rich cheesecake filling, making this dessert light yet indulgent.

• Perfect for Any Occasion: Whether it’s a summer picnic, a holiday gathering, or a weeknight treat, this pie is the ideal dessert for any event.

• Customizable: You can make it your own by using different fruits for the topping, like blueberries, raspberries, or peaches, depending on the season.

Tips for the Best Strawberry Cheesecake Pie:

• Use Cold Cream Cheese: Make sure your cream cheese is softened but not too warm. Cold cream cheese can cause lumps, so leave it at room temperature for about 30 minutes before using.

• Chill the Pie Well: The cheesecake filling needs time to set in the fridge, so don’t rush this step. It helps the filling become firm and easy to slice.

• Fresh or Frozen Strawberries: Fresh strawberries are ideal for this pie, but you can use frozen strawberries for the topping as well. Just be sure to thaw and drain them first to avoid excess liquid in the topping.

• For a Stronger Strawberry Flavor: You can use a small amount of strawberry gelatin in the topping to give it an extra punch of flavor and help the sauce thicken more easily.

• Make Ahead: This pie can be made a day ahead of time. It stores well in the fridge for up to 3 days, so you can prepare it in advance for stress-free entertaining.

FAQs:

Q: Can I make this pie with a store-bought crust?

• Yes, you can absolutely use a pre-made graham cracker crust to save time. Just follow the rest of the recipe as directed.

Q: How can I make this pie gluten-free?

• To make this pie gluten-free, use gluten-free graham crackers for the crust or try a gluten-free cookie crust as a base.

Q: Can I freeze the cheesecake pie?

• Yes, you can freeze this pie for up to 1-2 months. Cover it tightly with plastic wrap or foil and freeze it before adding the strawberry topping. When ready to serve, let it thaw in the refrigerator, then top with the strawberries before serving.

Q: Can I use frozen strawberries for the topping?

• Yes! Frozen strawberries work just fine for the topping. Just make sure to thaw and drain them well before cooking them with the sugar and lemon juice.