Strawberry Cream Cheese Pie

10 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Cool 4 hours 30 minutes
Total Time 5 hours 5 minutes

Strawberry Cream Cheese Pie is the perfect dessert for Spring and Summer, made with a simple pie crust, sweetened cream cheese, and fresh strawberries.

If you’ve tried our recipe for Baked Strawberry Pie, then you’re sure to love this new spin on strawberry pie with its creamy filling and strawberry topping. It’s the perfect Dessert Recipe that’s easy to make and a favorite with everyone.

Strawberry Cream Cheese Pie in pie plate


There are plenty of pie recipes that we think of around the holiday, like Apple Pie and Pumpkin Pie. But, there are just as many if not more delicious fruit pies, that are perfect to enjoy in the warmer months. There’s Peach Pie, Raspberry Peach Pie, and Blueberry Pie, just to name a few. Now, you can add this fresh Strawberry Cream Pie to the list.

Strawberry Cream Cheese Pie pie crust and filling prep steps

Strawberry Cream Pie is a perfectly refreshing dessert to serve on a warm day. The cream pie is chilled in the fridge before serving so that the tangy, sweet, creamy filling has time to set nicely. The creamy texture puts this dessert somewhere between a fruit pie and a Cheesecake. Each bite is rich, cool, strawberry perfection!

Strawberry Cream Cheese Pie strawberries and strawberry sauce prep steps

Making this Cream Cheese Pie recipe is also wonderfully easy. After baking the prepared pie crust, you just have to prep your whipped cream cheese filling and strawberry topping separately. Once they’re both done, you can put them in the pie crust and let it set in the fridge. Then all that’s left to do is be patient. 



  • Prep time: Preheat your oven to 375. Take your pie crust out and place it in a 9-inch pie plate. Line the pie plate with parchment paper and add pie weights to the base. The weights will hold the crust in place and stop it from bubbling while it bakes for 18-20 minutes to a golden brown color. Take the crust out and let it cool while you make the pie filling.
  • Strawberry mixture: Add 2 cups of the strawberries, sugar, cornstarch, and food coloring to a saucepan. Stir the strawberry mixture as you bring it to a boil. Bake strawberry filling for 4-5 minutes. Once it’s thickened, pour it into another bowl and let cool for 30 minutes. 
  • Cream cheese filling: Add the cream cheese, sugar, lemon juice, and vanilla extract to a mixing bowl. Use a handheld electric mixer to beat the cream cheese mixture together until it’s nice and creamy. Add the heavy whipping cream to a second bowl and beat it into stiff peaks. Fold the whipped cream into the cream cheese mixture gently. 
  • Assemble: To assemble the Strawberry Cream Pie spread the cream cheese mixture into the crust. Then pour the strawberry topping over the cream cheese layer. 
  • Chill: Put the Strawberry Pie in the fridge for 4 hours before slicing and enjoying your chilled pie.

Strawberry Cream Cheese Pie slice on plate


  • Graham cracker pie crust: Try making a graham cracker crust for your Strawberry Cream Pie. To make the graham cracker crust put 12 graham crackers in your food processor to make them into crumbs. Combine the cracker crumbs with ⅓ cup sugar and 6 tablespoons melted butter. Press the mixture into your pie dish. Then bake for 10 minutes at 350 degrees. 
  • Homemade pie dough: You can also make your own homemade pie crust for the cream pie. Combine 1 ¼ cups flour, ½ tablespoon granulated sugar, ½ teaspoon salt, and ½ cup butter with a pastry blender. Mix in 1 teaspoon apple cider vinegar, and ¼ cup ice water. Refrigerate the dough before rolling it out and pressing it into the pie plate. Bake for 15 minutes at 350 degrees. Take the baked crust out of the oven and add the pie filling once the crust cools. 
  • Strawberry Peach Pie: You could add some extra summer taste to the recipe by mixing peaches with the strawberry topping to make a Strawberry Peach Pie. The peach slices will cook nicely into a sauce along with the strawberries. 



  • Serve: Don’t leave Strawberry Cream Pie at room temperature for more than 2 hours. 
  • Store: You can cover the Strawberry Cream Cheese Pie recipe in the fridge and keep it for 2-3 days. 
  • Freeze: Kept tightly covered in tin foil, you could also freeze the cream pie for up to 6 months. Let it defrost in the fridge before serving. 

Strawberry Cream Cheese Pie in pie plate

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Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie is the perfect dessert for Spring and Summer, made with a simple pie crust, sweetened cream cheese, and fresh strawberries.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Pie Crust:

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , frozen and diced
  • 1/4 cup ice water

Strawberry Cream Cheese Filling:

  • 5 cups fresh strawberries , (about 1 ½ pounds)
  • 1/2 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4-5 drops red food coloring
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream


Pie Crust:

  • Add the flour, salt, and butter to a food processor and pulse, adding the water (I spoon the water directly out of the cup of ice water directly into the food processor to make sure it is still ice cold) through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
  • Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 4 hours before rolling it out to use.

Strawberry Cream Cheese Pie:

  • Preheat oven to 375 degrees and line a pie plate with your pie crust.
  • Line with parchment paper and add beans or pie weights to hold crust in place.
  • Bake for 18-20 minutes until golden brown.
  • Let cool.
  • Add 2 cups of strawberries to a saucepan with water, sugar, cornstarch and food coloring.
  • Stir well and bring to a boil.
  • Cook for 4-5 minutes until thickened, whisking constantly to break down the strawberries, then remove from pan and let cool for 30 minutes.
  • In a large bowl add cream cheese, sugar, lemon juice, vanilla extract, and using a hand mixer, beat well until creamy.
  • In a second bowl add heavy cream and beat on medium speed until it holds stiff peaks.
  • Gently fold whipped cream into cream cheese filling.
  • Add cream cheese mixture to pie crust.
  • Halve remaining 3 cups strawberries and add to pie crust.
  • Top with strawberry sauce and refrigerate for 4 hours before serving.


Calories: 265kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 117mg | Potassium: 184mg | Fiber: 1g | Sugar: 32g | Vitamin A: 484IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 1mg
Keyword: Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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