Want a dessert that looks like you went all out…
but is secretly super easy?

This strawberry cream cheese pie is exactly that.
A buttery biscuit base, a cloud-like creamy filling,

and a glossy strawberry topping piled high—
no complicated steps, just big, crowd-pleasing results.

Perfect for when you need something impressive without the effort.

For the Crust

Graham Cracker Crumbs – these create the buttery, slightly sweet base that holds everything together.
Sugar – adds a touch of sweetness to balance the crust.
Butter – binds the crumbs and gives the crust its rich, melt-in-your-mouth texture.

For the Cream Cheese Filling

Cream Cheese – the star of the filling, smooth, rich, and slightly tangy.
Vanilla Extract – adds a subtle depth of flavor and warmth.
Powdered Sugar – sweetens the filling while keeping it silky smooth.
Whipping Cream – whipped to soft peaks to create a light, airy texture.

For the Strawberry Topping

Cornstarch – helps thicken the glaze so it coats the strawberries nicely.
Sugar – enhances the natural sweetness of the berries.
Strawberry Gelatin – gives the topping its vibrant flavor and glossy finish.
Water – helps dissolve and blend the glaze ingredients.
Lemon Juice – adds a hint of brightness to balance the sweetness.
Strawberries – fresh, juicy, and the highlight of the topping.

Easy Homemade Strawberry Cream Cheese Pie

A simple, crowd-pleasing dessert featuring a buttery graham cracker base, a smooth cream cheese filling, and a glossy strawberry topping.

Print Pin

Course: Dessert

Cuisine: Southern

Keyword: Easy Homemade Strawberry Cream Cheese Pie

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: slices

Notes

Ingredients

Crust

1½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted

Pie Filling

1 (8 ounce) box cream cheese, softened
¾ teaspoon vanilla extract
½ cup powdered sugar
1 cup whipping cream

Strawberry Topping

2 tablespoons cornstarch
¼ cup sugar
2 tablespoons strawberry gelatin
½ cup water
1 tablespoon lemon juice
3 cups strawberries, hulled

Instructions

Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 8–9 minutes. Take it out of the oven and let it cool for 30 minutes.
Using a mixer, beat the cream cheese until smooth. Mix in the vanilla extract and powdered sugar until well combined. In another bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then spread evenly into the cooled crust. Refrigerate for 1–2 hours.
In a small saucepan, whisk together cornstarch, 1/4 cup sugar, strawberry gelatin, water, and lemon juice. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool for 10–15 minutes. Stir in the strawberries until coated, then arrange them over the pie. Refrigerate until ready to slice and serve.

Helpful Tips

Let the crust cool completely before adding the filling.
Softened cream cheese will blend more smoothly.
Keep whipping cream very cold; chilling your bowl and beaters helps it whip better.
Allow enough chilling time for the cream cheese layer before adding the topping.
The crust and filling can be made up to two days ahead, but prepare the strawberry topping the day you plan to serve.
You can swap in strawberry sauce instead of making the glaze, or coat the berries with warmed strawberry jam for a quicker option.

Nutrition

Save

Why is my strawberry topping runny?
Most likely, the glaze didn’t cook long enough. It should be nice and thick before you take it off the heat. Also, stick with fresh strawberries—extra juicy ones can water things down.
Can I use frozen strawberries?
You can… but I wouldn’t recommend it. Frozen berries release a lot of liquid as they thaw, and that can make the topping a bit messy instead of glossy and set.
Do I really have to chill the pie?
Yes, absolutely. This is what helps the filling firm up and hold its shape. Plus, it tastes way better cold—trust me.
Can I make this ahead of time?
Yes! You can prep the crust and creamy filling in advance. Just wait to add the strawberry topping until the day you’re serving for the best texture and look.
Can I freeze this pie?
Not the best idea. The topping doesn’t hold up well after freezing and can turn watery. If anything, freeze just the crust and filling, then add fresh strawberries later.