Strawberry Cream Cheese Pie
A creamy, refreshing dessert with a rich cream cheese filling, fluffy whipped topping, and juicy fresh strawberries in a buttery graham cracker crust.
Servings: 8 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- Refrigerator
Ingredients
Crust
- 1 9-inch Graham cracker crust store-bought or homemade
Filling
- 8 oz Cream cheese softened
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
Topping
- 1 cup Fresh strawberries sliced
Instructions
- In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Make sure there are no lumps.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. This usually takes about 3–5 minutes with a hand mixer on medium speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully to keep the texture light and airy.
- Pour the cream cheese filling into the prepared graham cracker crust, smoothing out the top evenly.
- Arrange the sliced strawberries on top of the filling in a single, even layer. Feel free to get creative with patterns!
- Refrigerate the pie for at least 2 hours or until fully set. The chilling helps the flavors meld and the texture to become firm yet creamy.
- Slice and serve chilled. Enjoy!
Notes
Store any leftover pie in an airtight container or cover it tightly with plastic wrap and refrigerate. It will keep fresh for up to 3 days.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 0.5mg