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Strawberry Cheesecake Pie

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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.

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

  1. Preheat oven to 425°F (218°C). Press the pie crust into a 9-inch pie plate and crimp the edges as desired.
  2. 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.
  3. 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.
  4. In a large bowl, beat the cream cheese with an electric mixer until smooth.
  5. Add powdered sugar and vanilla extract. Mix on low speed until fully combined.
  6. Add heavy whipping cream. Mix on low until incorporated, then increase speed to high and beat for about 1 minute until thick and fluffy.
  7. In a measuring cup, whisk the strawberry Jell-O with hot water until dissolved. Stir in cold water.
  8. Spread the cream cheese mixture evenly into the cooled crust.
  9. Arrange sliced strawberries evenly over the cream cheese layer.
  10. Carefully pour the Jell-O mixture over the strawberries, ensuring even coverage.
  11. Refrigerate for 4-6 hours until fully set.
  12. 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.

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