This fresh strawberry cream cheese pie is no ordinary strawberry pie recipe- we take it up a notch by adding an incredible sweet cream cheese layer. Crunchy warm graham cracker crust, toped with creaminess and sweet strawberries.
Why You'll Love This Strawberry Cream Cheese Pie
This recipe isn't like every traditional strawberry pie. This fresh strawberry pie recipe has
- buttery graham cracker crust that is finished in minutes.
- creamy cream cheese layer that only requires 3 ingredients.
- smooth strawberry jello layer. I love this later because it keeps the strawberries gel nice and firm without dripping all over.
Other pie recipes you'll love if you like this! Chocolate S'mores Pie, or Cherry Pie!
What Do You Need for This Strawberry Pie Recipe:
- graham crackers- just your traditional graham crackers. If you want a gluten free recipe you can use a gluten free graham cracker and the rest is GF!
- Cream cheese- set this out to soften
- fresh strawberries- the beauty of strawberries is you can buy them year round so make this pie in the summer or for thanksgiving!
- Jello- you'll need one small 3 oz package of jello
How To Make Graham Cracker Crust
- in a blender add 1.5 regular sleeves of graham crackers,
- Blend until crumbs (about 10-15 seconds)
- Add in your butter and sugar
- pulse until it is thoroughly mixed.
Dump into your pie crust and firmly press into the bottom working your way up the sides.
Bake for 6-7 minutes and and set aside to cool.
How To Make Cream Cheese Filling For Pie
- Place your room temp cream cheese, vanilla and sugar in a bowl.
- Beat for 1-2 minutes until the mixture is creamy and fluffy.
How To make Strawberry Jello Filling
- In a sauce pan bring to boil water sugar and corn starch.
- On medium-high, cook until thick and clear.
- Stir in your jello packet
- set aside to cool
Add Strawberries to your Jello Mixture has cooled slightly you can stir it together with the washed and prepped strawberries.
Layer your Cream Cheese Strawberry Pie
- In your cooled graham cracker crust
- smooth the cream cheese mixture evenly
- Add your strawberry jello and place in the fridge for 4-6 hours.
- Once firm top with whip cream!
Strawberry Pie FAQ's
Yes! Strawberries might be a little more money but even if they are not as sweet as season this pie is still delicious because of the sugar added. Strawberry season is in the late spring-summer.
YES! Any berry or Peaches are a wonderful substitute. Simply keep the fruit proportions the same, and use a jello flavor that is the same. IE peach pie use peach jello.
How Many Pies Does This Make?
The jello filling makes about two 8 inch pies. If you are only making one 9 inch pie, there will be excess filling. Because there is excess filling this is why you add it very last. Don't mix it in with your strawberries and dump into pie, it will overflow.
Refrigerate Strawberry pie.
Place pie to chill for about 3+ hours. When you are not eating the pie, place back into refrigerator. Because of the cream and jello it needs to stay chilled.
Strawberry Cream Cheese Pie
Equipment
- 1 9 inch Pie Pan
Ingredients
Graham Cracker Crust
- 1 ½ cup graham cracker crumbs
- 6 tbsp melted butter
- ¼ cup sugar
Cream Cheese Layer
- 8 oz Cream Cheese at room temperature
- 2 teaspoon Vanilla
- ¼ cup sugar
Strawberry Jello Layer
- 1 ¾ cup water
- 1 cup sugar
- ¼ cup corn starch
- pinch salt
- 1 3oz pkg Strawberry Jell-O (Substitute with peach Jell-O when using peaches)
- 3 cup sliced fresh strawberries (for two 8 inch pies double this)
- Whipped Cream for topping
Instructions
Graham Cracker Crust
- Mix your graham cracker crumbs, butter and sugar together until all ingredient are incorporated and wet. Press into 9 inch pie pie pan and bake at 375 for 6-7 minutes. Allow to cool.
Jello Layer
- In a saucepan combine water, sugar, cornstarch, and salt.
- On medium-high, cook until thick and clear.
- Add Jell-O packet and stir well.
- Take off heat and let cool.
Cream Cheese Layer Instruction
- Whip cream cheese, sugar and vanilla in a stand up mixer until creamy and smooth.
How to assemble the pie.
- Spread cream cheese into pie crust.
- Pile sliced strawberries on to cream cheese layer.
- Pile them as high as you can.
- Pour cooled jello mixture over strawberries, until it reaches just below the top edge of the crust.
- Refrigerate 4-6 hours to set. Top with Cool Whip to serve! Enjoy!!
Video
Notes
How many pies does this make.
The jello filling makes about two 8 inch pies. If you are only making one 9 inch pie, there will be excess filling.Refrigerate strawberry pie.
Place pie to chill for about 3+ hours. When you are not eating the pie, place back into refrigerator. Because of the cream and jello it needs to stay chilled.Nutrition
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Sylvia says
I’ll be honest, when I saw this recipe as a suggestion for a pie to bring to Thanksgiving I thought “who would bring a strawberry pie to Thanksgiving?” (We’re strong apple pie lovers over here.) But then I had a chance to bring a dessert to a Thanksgiving meal at church and thought that would be the perfect opportunity to try this pie. Not only was the plate clean by the end, there was a note in the dish from someone to “please send [them] this awesome recipe.” 😁 I will definitely be making this one again!! It was a hit at home too! Thank so much!!
Kadee says
I'm so glad you loved it Sylvia!
Emily says
Made a double batch for a potluck and it was the topic of conversation. So wildly delicious, one of the best desserts I have ever had!!
Pam says
Hello, could this be made the day before? I was wondering if the crust would get soggy. Thanks
Kadee says
Yes it can. I have made it the day before and it was great.
HeatherHH says
I used a smaller pie curst and wish I would have used a 10" or adjusted the amount of gelatin.
Judy says
Hi!
I would like to make a fruity cake for my birthday in a few days. This recipe looks soooo good! Poorly it is winter, so here aren't delicous fresh strawberries available ... so I wonder if it also would work with frozen strawberries, what do you think?
Shannon says
Hello, Do you know how long this would hold in the freezer? Thank you.
Aubrey says
Hi Shannon, Good question! I've never frozen one myself, but I think it would do pretty well frozen. Just make sure to cover it and seal it well. I wouldn't want to keep it frozen any longer that a few weeks.