Strawberry Cream Cheese Pie
I combined two favorite summer desserts, cheesecake and strawberry pie, to make the most delicious treat, Strawberry Cream Cheese Pie. A fluffy, no-bake cheesecake filling topped with classic strawberry pie filling will have you addicted in no time.
Servings 8 servings
Ingredients
For the graham cracker crust:
- 2 cup graham cracker crumbs
- 8 Tbsp. butter, melted
- 5 Tbsp. granulated sugar
For the cream cheese layer:
- 16 oz. cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 1/2 cups Cool Whip
For the strawberry layer:
- 3 Tbsp. granulated sugar
- 2 Tbsp. strawberry jello mix
- 1 1/2 Tbsp. cornstarch
- 1/3 cup water
- 2 cups sliced strawberries
Instructions
- Preheat oven to 350 degrees F. For the crust: mix together the graham cracker crumbs, melted butter and 5 tablespoons sugar. Press into a 10-inch springform pan. Bake for 7 to 8 minutes, until golden. Remove from oven and allow to cool.
- For the cream cheese layer: add cream cheese to the bowl of a stand mixer. Using paddle attachment, cream until smooth. Add powdered sugar and vanilla and mix until well combined and slightly fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip. This will help keep it light and fluffy. Spread into the baked crust. Set aside.
- For the strawberry layer: add 3 tablespoons sugar, jello mix and cornstarch to a small saucepan and whisk well. Add water and whisk until smooth. Put over medium-low heat and bring to a simmer. Cook, stirring constantly, until thickened and glossy. It doesn't not need to be as thick as in the pictures, it will continue to thicken as it cools. Stir in the strawberries. Spread over the cream cheese layer.
- Cover and refrigerate for at least 3 hours, or up to overnight.