Description
A buttery graham cracker crust filled with a smooth, tangy cream cheese mixture and topped with homemade strawberry sauce. This no-bake dessert is easy, refreshing, and perfect for showcasing fresh strawberries. Cream cheese, whipped cream, and sugar create a light yet rich filling, while the strawberry sauce offers a vibrant, fruity finish.
Ingredients
1.5 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 cups (24 oz) cream cheese, softened
1 1/2 cups heavy cream
3/4 cup powdered sugar
1 tbsp pure vanilla extract
4 cups fresh strawberries, chopped
1 tbsp cornstarch
Instructions
Preheat oven to 350°F and line a 9-inch pie dish with parchment paper
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter until moistened. Press into pie dish. Chill for 30 minutes while preparing the filling
Beat cream cheese with a stand mixer until smooth. Gradually add powdered sugar and vanilla extract
Add heavy cream to the cream cheese mixture and whip on medium speed until light and fluffy
Remove crust from chill and spread the filling evenly into the crust. Smooth the top
In a saucepan, mix strawberries, 1/4 cup sugar, and cornstarch over medium heat. Cook, stirring frequently, until thickened (about 5-7 minutes). Cool completely
Spread the strawberry sauce over the chilled cream cheese filling. Cover and refrigerate for 1 hour to firm
Serve chilled, optionally topped with whipped cream (if desired)
Notes
Ensure ingredients are well-chilled to keep the crust from softening during assembly
Strawberries can be substituted with fresh cherries or raspberries for a different twist
Chill the pie for at least 1 hour for optimal texture
Can be assembled up to 1 day in advance and stored in the refrigerator
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg