Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie recipe perfect for summer and can be made low-carb or traditional, depending on your needs!

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🍓 Strawberry Cream Cheese Pie

Servings: 8
Prep Time: 20 min
Chill Time: 4+ hours
Total Time: ~4.5 hours

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🥧 Classic Version Ingredients

Crust (graham cracker-style):

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 6 tbsp melted butter

Cream Cheese Layer:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (whipped until stiff peaks)

Strawberry Topping:

• 1 lb fresh strawberries, hulled and sliced

• 1/2 cup sugar

• 2 tbsp cornstarch

• 1/2 cup water

• 1 tsp lemon juice

• Optional: a few drops red food coloring for brightness

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🥄 Instructions

1. Make the Crust:

   • Mix graham cracker crumbs, sugar, and butter until combined.

   • Press into a 9-inch pie dish.

   • Bake at 350°F (175°C) for 8 minutes. Cool completely.

2. Make Cream Cheese Layer:

   • Beat cream cheese, powdered sugar, and vanilla until smooth.

   • Gently fold in whipped cream.

   • Spread evenly over the cooled crust. Chill while making topping.

3. Make Strawberry Topping:

   • In a saucepan, combine water, sugar, and cornstarch over medium heat. Whisk until thickened (about 5–7 minutes).

   • Add lemon juice and stir in strawberries. Let cool slightly.

   • Pour over the cream cheese layer.

4. Chill:

   • Refrigerate for at least 4 hours, or until set.

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🍓 Low-Carb/Keto Version

Almond Flour Crust:

• 1 1/2 cups almond flour

• 1/4 cup erythritol

• 1/4 cup melted butter

• Pinch of salt

Bake the same way as above.

Use Lakanto or Swerve instead of sugar in the filling and topping, and thicken topping with xanthan gum instead of cornstarch (start with 1/4 tsp).

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💡 Tips:

• For a no-bake version, freeze the crust for 30 minutes instead of baking.

• Add a layer of sliced strawberries between the cream and topping for extra texture.

• Keeps in the fridge for 3–4 days.