This Strawberry Cream Cheese Pie combines a creamy filling and fresh strawberry topping, creating a dessert that’s both refreshing and indulgent. Ideal for any occasion, it’s a show-stopper with every slice!
Ingredients
Pie Crust:
- 1 homemade pie crust
Cream Cheese Filling:
- 375 grams (12 oz) cream cheese, softened (regular or light)
- 1 1/4 cups powdered sugar (160 grams)
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
Strawberry Topping:
- 1 lb strawberries, thinly sliced or chopped
- 3/4 cup cold strawberry juice (or any red juice), divided
- 1 package unflavored gelatin (7g)
- 1/2 cup strawberry jam
- Whipped cream for serving (optional)
Directions
1. Preheat Oven & Prepare Crust
Preheat the oven to 425°F (220°C). Press the pie crust into a 9-inch pie plate, crimping the edges as desired.
2. Blind Bake the Crust
Place parchment paper over the crust and fill with dried beans or pie weights. If you don’t have weights, prick the bottom and sides with a fork. Bake for 8-10 minutes until the edges turn light golden. Remove weights and parchment, then bake an additional 4-5 minutes until the bottom is golden. Cool on a wire rack.
3. Prepare Cream Cheese Filling
In a large bowl, beat cream cheese with an electric mixer until smooth. Add vanilla and powdered sugar, beating on low until smooth. Add heavy cream, beating on low to incorporate, then on high until the mixture is thick and fluffy.
4. Make Strawberry Topping
Place 1/2 cup cold juice in a medium bowl. Sprinkle the gelatin on top and set aside. In a separate bowl, whisk together the remaining juice and jam, heating in the microwave for 45-90 seconds until very hot (but not boiling). Whisk hot juice into the gelatin mixture until dissolved. Let it cool to room temperature, about 15-20 minutes (refrigerate if needed to cool faster).
5. Assemble the Pie
Spread the cream cheese filling into the cooled pie crust. Top with sliced strawberries. Carefully pour the cooled gelatin mixture over the strawberries, filling the crust as needed.
6. Refrigerate and Serve
Refrigerate for 4-6 hours until set. Top with whipped cream if desired.
