about Strawberry cream pie
I made a big mistake with this Strawberry Cream Pie. I gave half of it away. Normally, I’m okay with sharing blog treats as I have more than enough food to go around, but this time, my belly was very, very sad. It was longing for, dreaming of, more bites of the sweetly glazed strawberries, creamy cheesecake and vanilla wafer crust because, like I said, this Strawberry Cream Cheese PIe might be my favorite strawberry dessert of all time. But not just strawberry. But favorite dessert. of. all. time. Because we all know strawberries and cream go together but strawberries and cheesecake – a match made in heaven! This Strawberry Cream Pie is the ideal spring/summer dessert because not only is it cravilicious, it’s also make ahead for stress-free entertaining, celebrating, gathering, and eating. Also, because it’s cheesecake “pie” it’s less intimidating/overwhelming than traditional cheesecake because it does not require a springform pan (which means no water bath leaking!), only 2 instead of 5 blocks of cream cheese (AKA no cracking!), and less baking/cooling time.
The cream cheese filling
The cream portion of this Strawberry Pie is directly from my silky Blueberry Cheesecake Pie, because I don’t think it gets any better. After first experimenting with uninspiring NO BAKE versions, I landed on this baked cream cheese pie because there is just something so magical about velvety cheesecake that cannot be replicated without baking. So while there are many tempting no-bake strawberry cheesecake recipes out there that are delicious, I think its so worth baking this stress free Strawberry Cream Pie for an end result that is far more delicious.
The vanilla wafer crust
And then there is the vanilla wafer crust. It’s buttery, vanilla packed, and more delicious than a crust is used to being.
The strawberries
The glazed strawberry topping for the cream cheese pie is based off of my adorably delicious Mini Strawberry Pies. I wanted to create glazed strawberries that were packed full of fresh and sweet strawberry flavor all married with a glaze that wasn’t stiff or bouncy or runny. To create such a Glaze, I pureed some of the strawberries with water then added them to a saucepan along with sugar and cornstarch to thicken – then I added a splash of lemon juice and 3 tablespoons of Strawberry Jell-O – just enough to infuse the glaze with an oomph of strawberry flavor while still keeping the flavor fresh and natural. Perfection, or as Patrick calls them “indescribably delicious.” After you make your cheesecake and strawberries, you let them chill alongside each other for at least 4 hours – but definitely better if overnight for the flavors to develop. And there you have make-ahead, peace of mind Strawberry Cream Pie. Rich and creamy cheesecake piled high with sweetly glazed fresh, juicy, strawberry deliciousness. May you not be as generous as I was with my pie 😉
Strawberry Cream pie Ingredients
As I mentioned above, this Strawberry Cream Pie has three components: the Nilla Wafer pie crust, the luxurious cream cheese filling, and the glazed strawberry topping. Here’s what you’ll need:
Vanilla wafers: You’ll need 45 Nilla Wafers, or about 1 ½ cups crushed wafers. Sugar: You add sugar to the crust, cream cheese filling, and strawberry topping. Don’t worry, this strawberry cheesecake doesn’t wind up being sickeningly sweet. Butter: You’ll need to use real butter in the vanilla wafer crust so it sets up properly. Cream cheese: Use regular cream cheese that comes in blocks, not the whipped kind in a tub. Eggs: Your eggs should be room temperature before adding them to the cheesecake mixture. Sour cream: Use regular sour cream, not low-fat, for the creamiest cheesecake. Vanilla extract: I use pure vanilla extract for the best flavor. Strawberries: You’ll want to use fresh strawberries for this recipe. Water: A little water is added to the strawberry cheesecake topping to create the right consistency. Cornstarch: Don’t skip the cornstarch in the strawberry topping! It helps everything set up nicely. Salt: A little salt balances out the sweetness of the dish and enhances the strawberry flavor. Strawberry gelatin: Gives the strawberry topping a wonderful consistency. Lemon juice: Pairs perfectly with the sweet strawberries and gelatin.
How to Make Strawberry cream cheese pie
Tips for Making Strawberry Cream pie
Use a water bath: The hot water insulates the outer edges of the cream cheese filling, so the edges don’t bake faster than the middle.Use room temperature ingredients: Room temperature eggs, sour cream, and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.Mix well: Mix your cream cheese and sugar very well until it is light and fluffy.Don’t peek! It is paramount that you don’t open the oven while your strawberry cheesecake pie is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.Cool gently: Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.Fix cracks: If your strawberry cheesecake still cracks, then hide them with strawberry sauce!
Recipe Variations to Try
Use a graham cracker crust: I LOVE making a Nilla Wafer pie crust for this recipe, but you can also make a graham cracker crust to switch things up. Use a different fruit topping: If you’re not in the mood for a strawberry cheesecake (what’s wrong with you?!), you can make the cheesecake base and top it with Blueberry Sauce, Cherry Pie Filling, Cranberry Sauce, and more! Top with Strawberry Syrup: For a slightly different take on this strawberry cheesecake, you could try topping it with a runnier Fresh Strawberry Sauce rather than the gelatin-based strawberry topping. If using the strawberry sauce, you’ll want to drizzle it over individual slices of cheesecake rather than spread it over the entire thing. The sauce is runny and won’t set up on top of the cheesecake fully.
Can I Make Strawberry cream pie in Advance?
Yes! This is the perfect make-ahead dessert. You can make this easy Strawberry Cream Cheese Pie to 24 hours in advance.
How to Store Strawberry Cream pie
Cover this Strawberry Pie loosely with aluminum foil and keep in the refrigerator for up to one week.
Can I Freeze Strawberry Cream pie?
Yes! Both the filling and the strawberry sauce freeze very well. How to freeze Strawberry Cream Pie:
Cool the cream cheese filling completely and refrigerate for at least 8 hours.Add strawberry Sauce.Place chilled cheesecake on a baking pan and place, uncovered, in the freezer. Freeze until firm.Remove from the freezer, then wrap cream cheese in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.Strawberry Cream Pie can be frozen for 2-3 months.To thaw, remove the pie from freezer to the refrigerator. Let thaw overnight.
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