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Strawberry Cream Cheese Pie

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A no-bake, creamy pie filled with whipped cream cheese and fresh strawberries, perfect for summer potlucks and easy entertaining.

Ingredients

Scale
  • 1 graham cracker pie crust (9-inch)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 1/2 cups chopped fresh strawberries (hulled)
  • Whipped cream (for topping)
  • Sliced strawberries (for garnish)

Instructions

  1. Beat the softened cream cheese in a medium bowl until smooth and lump-free using a hand mixer.
  2. Add the powdered sugar and vanilla. Mix until fully combined and creamy.
  3. In a separate chilled bowl, pour the heavy cream and granulated sugar. Whip on medium-high until stiff peaks form.
  4. Gently fold about one third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until evenly incorporated, using gentle strokes to keep the mixture airy.
  5. Fold in the chopped strawberries evenly, taking care not to overmix.
  6. Spoon the filling into the graham cracker crust and smooth the top.
  7. Refrigerate for at least 4 hours or overnight so the filling firms up and the flavors meld.
  8. Before serving, add dollops of whipped cream and arrange sliced strawberries on top.

Notes

For a dairy-free version, swap the cream cheese for a firm non-dairy spread and use coconut whipping cream instead. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-cream-cheese-pie/