Why You’ll Love Strawberry Cheesecake Pie Recipe
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It blends the richness of cheesecake with the simplicity of a pie.
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The no-bake filling makes it easy and approachable.
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Fresh strawberries add vibrant flavor and color.
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It’s ideal for summer gatherings, holidays, and celebrations.
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The make-ahead option allows you to prepare it in advance.
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The creamy texture pairs beautifully with the fruity topping.
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It looks impressive but requires minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie Crust:
1 refrigerated pie crust (or homemade if preferred)
Cream Cheese Layer:
12 oz. cream cheese, room temperature
1 ¼ cup powdered sugar
1 teaspoon vanilla extract
1/3 cup heavy whipping cream
Strawberry Layer:
1 lb. strawberries, thinly sliced
1 (3 oz) package strawberry Jell-O
½ cup cold water
½ cup hot water
Directions
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Preheat the oven to 425°F (218°C). Press the pie crust into a 9-inch pie plate and crimp the edges as desired.
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Use a fork to poke holes in the bottom and sides of the crust. Line with parchment paper and fill with pie weights or dry beans to prevent shrinking.
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Bake for 8–10 minutes, until the edges are golden brown. Remove the weights and bake an additional 4–5 minutes until the bottom is golden. Let the crust cool completely.
Cream Cheese Layer:
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In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
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Add powdered sugar and vanilla extract. Mix on low speed until fully combined.
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Pour in the heavy whipping cream. Mix on low until incorporated, then increase to high speed and beat for about 1 minute until thick and fluffy.
Strawberry Topping:
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In a large measuring cup, combine hot water and strawberry gelatin powder. Whisk until completely dissolved. Stir in the cold water and set aside briefly.
Assembly:
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Spread the cream cheese mixture evenly into the cooled pie crust.
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Arrange the sliced strawberries evenly over the cream cheese layer.
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Carefully pour the gelatin mixture over the strawberries, allowing it to fill the gaps and cover the fruit evenly.
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Refrigerate for 4–6 hours, or until fully set.
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Garnish with whipped cream and additional fresh strawberries before serving if desired.
Servings and timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Chill Time: 4–6 hours
Total Time: Approximately 4 hours 30 minutes
Calories: Approximately 310 kcal per serving
Variations
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Use a graham cracker crust instead of a traditional pie crust for a classic cheesecake flavor.
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Swap strawberries for raspberries or mixed berries.
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Add a thin layer of melted white chocolate between the crust and cream cheese filling for extra richness.
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Make it sugar-free by using sugar-free gelatin and a powdered sugar substitute.
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Add a touch of lemon zest to the cream cheese layer for a brighter flavor.
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Turn it into mini pies by using tart pans for individual servings.
Storage/Reheating
Store the pie covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness.
This pie is best served chilled and does not require reheating. Freezing is possible, but the texture of the gelatin layer may change slightly once thawed. If freezing, wrap tightly and thaw overnight in the refrigerator before serving.
FAQs
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day in advance. It needs several hours to chill and set properly.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best texture. If using frozen, thaw and drain them thoroughly to avoid excess moisture.
What can I use instead of Jell-O?
You can use unflavored gelatin combined with strawberry puree and sugar as a homemade alternative.
How do I prevent a soggy crust?
Make sure the crust is fully baked and completely cooled before adding the filling.
Can I use whipped topping instead of heavy cream?
Yes, you can fold in whipped topping as a substitute, though the texture may be slightly lighter.
How do I know when the pie is fully set?
The gelatin layer should be firm to the touch and not jiggle excessively in the center.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free pie crust alternative.
Is this considered a no-bake cheesecake?
The filling itself is no-bake, but the crust is baked beforehand.
Can I reduce the sweetness?
You can slightly reduce the powdered sugar in the filling if you prefer a less sweet dessert.
How should I slice the pie cleanly?
Use a sharp knife dipped in warm water and wipe it clean between slices for neat cuts.
Conclusion
Strawberry Cheesecake Pie is a beautiful combination of creamy, fruity, and flaky textures that come together in one irresistible dessert. With its smooth cream cheese filling, fresh strawberries, and glossy glaze, this pie is as stunning as it is delicious. Whether served at a summer gathering or enjoyed as a special family treat, it’s sure to become a favorite in your dessert collection.
Strawberry Cheesecake Pie
A luscious no-bake strawberry cheesecake pie featuring a creamy vanilla-infused cream cheese layer, fresh strawberries, and a sweet Jell-O glaze, all nestled in a flaky pie crust. Perfect for summer gatherings or a delightful dessert anytime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 refrigerated pie crust (or homemade if preferred)
- 12 oz. cream cheese, room temperature
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 1 lb. strawberries, thinly sliced
- 1 (3 oz) package strawberry Jell-O
- 1/2 cup cold water
- 1/2 cup hot water
Instructions
- Preheat oven to 425°F (218°C). Press the pie crust into a 9-inch pie plate and crimp the edges as desired.
- Use a fork to poke holes in the bottom and sides of the crust. Line with parchment paper and fill with pie weights or dry beans.
- Bake for 8-10 minutes until edges are golden brown. Remove weights and bake an additional 4-5 minutes until bottom is golden. Let cool completely.
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Add powdered sugar and vanilla extract. Mix on low speed until fully combined.
- Add heavy whipping cream. Mix on low until incorporated, then increase speed to high and beat for about 1 minute until thick and fluffy.
- In a measuring cup, whisk the strawberry Jell-O with hot water until dissolved. Stir in cold water.
- Spread the cream cheese mixture evenly into the cooled crust.
- Arrange sliced strawberries evenly over the cream cheese layer.
- Carefully pour the Jell-O mixture over the strawberries, ensuring even coverage.
- Refrigerate for 4-6 hours until fully set.
- Garnish with whipped cream and fresh berries if desired before serving.
Notes
- Ensure the crust is completely cool before adding the cream cheese layer.
- For easier slicing, chill overnight for best results.
- Store covered in the refrigerator for up to 3 days.
- You may substitute homemade whipped cream for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
