Strawberry Cheesecake Pie

I adore this Strawberry Cheesecake Pie, from the buttery and flaky crust to the silky smooth cheesecake layer, topped with sweet and glossy strawberry pie filling. Each slice is a harmony of summery flavors and decadent textures. The bright and refreshing berry topping and decadent cheesecake layer are a combo that never fails to impress.

Strawberry Cheesecake Pie is one of my favorite treats to make with fresh strawberries. This is a simple and luxurious dessert, perfect for putting some berries to good use. This pie melts in your mouth with every bite. I love the buttery crust and the rich, creamy filling, topped with sweet and juicy strawberries. If you are like me, and can’t decide between strawberry cheesecake and strawberry pie, I took the weight off your shoulders and combined both in the most decadent and luscious dessert ever!

This is the type of dessert that looks like you have spent a lot of time in the kitchen, and yet, surprisingly, it’s very easy to make. I like to use a buttery pie crust, but a Graham cracker crust is just as good, just a bit crispier, but it pairs well with the cheesecake layer. You can choose which one you want to make; either way, the pie will turn out indulgent and impressive.

If you use a few shortcuts, such as a pre-made graham cracker crust and canned strawberry pie filling, this show-stopping dessert will be even easier to prepare. It’s incredible how such a gorgeous and delicious dessert can be made with minimal fuss. Every slice of this creamy bliss tastes effortlessly gourmet.

Why you will love it

• Two in one: I’m not a fan of choosing between my favorite desserts, so combining a cheesecake and a pie has been one of the best sweet decisions I’ve ever made. The pie looks special, and its taste is fantastic.
• Fuss-free: While this treat looks stunning, like someone spent hours in the kitchen, it’s very easy to make with a stress-free preparation, especially when using a store-bought crust and pie filling.
• Make it in advance: I’m all about meal planning and prepping things in advance, especially for special occasions, holidays, and dinner parties. Being able to prepare this dessert 1-2 days ahead of time takes a significant amount of pressure off and makes cooking on the actual day more manageable and enjoyable.
• Always a show-stopper: This dessert looks effortlessly chic, making it the ideal candidate for a special occasion, dinner party, or Sunday brunch! Always a crowd pleaser, it consistently receives rave reviews from everyone who tries it.

What you will need

• Crust: I make a classic crust using cold butter and shortening to achieve a rich and flaky texture. I also add all-purpose flour, sugar, salt, cold water, and cinnamon to add just a bit of flavor. Another option is to use a store-bought pie crust.
• Cheesecake layer: I ensure that I use room-temperature cream cheese, eggs, and heavy cream. For the dry ingredients, I add a bit of all-purpose flour to thicken the batter, salt, sugar to sweeten it, and vanilla extract for a subtle floral flavor.
• Strawberry filling: I either make this homemade strawberry pie filling or, if I’m short on time, I use store-bought.

How to make

Making the dough: To make the crust, I mix the dry ingredients in a food processor. I add the cold butter and shortening and pulse until combined. Afterward, I add the cold water and mix to combine again. The mixture should resemble coarse sand. It should stick together when you press it with your fingers.

Chill: Next, I roll the dough into a smooth ball, but be careful not to overwork it. After that, I cover it with plastic wrap and refrigerate it for at least 30 minutes or overnight.

Roll: When ready to make the pie, I remove the dough from the fridge and place it on a floured surface. I then flatten the ball into a disk and, using a rolling pin, roll it into a circle, starting from the center.

Add the dough to a pie pan: I gently lift the dough and transfer it to a 9-inch pie plate, then pierce a few holes with a fork before adding the cheesecake layer and apple pie filling.

Cheesecake layer: In a large bowl, I beat cream cheese, sugar, and flour until fluffy. After that, I add the egg, heavy cream, salt, and vanilla and beat until creamy.

Assemble: I add the cheesecake mixture to the pie crust and bake the pie for approximately 40-50 minutes. Afterward, I let it thoroughly cool on a wire rack.

Strawberry layer: After the cheesecake layer has thoroughly cooled, I add the strawberry pie filling on top and chill the pie for at least 4 hours or overnight.

Serve: Before serving it, I garnish it with whipped cream, fresh strawberries, and fresh mint leaves.

Expert tip

Ideal cheesecake layer

To achieve the ideal cheesecake layer, ensure all ingredients are at room temperature, particularly the cream cheese and eggs. Room-temperature ingredients blend more smoothly without lumps. Additionally, if you are using a homemade strawberry filling, allow it to cool completely before spreading it over the cheesecake layer.

More tips to consider:

• If making a homemade crust, use a pastry cutter instead of your hands to work in the butter. Your hands will melt the butter.
• This pie must be thoroughly refrigerated before being sliced and served. I recommend allowing at least 4 hours for the cheesecake layer to set, or refrigerating it overnight before serving.
• If you are making the homemade strawberry pie filling, make sure to use fresh, fragrant, and slightly soft strawberries that are ripe and sweet.
• To shorten preparation time, use a store-bought crust that is already made, such as a graham cracker crust.

Recipe variations

• Other berries: Instead of (or in addition to) strawberries, experiment with different berries like raspberries, blackberries, and blueberries that you can stir into the topping.
• Chocolate: To make this pie even more decadent, stir in 1/4 cup of white or milk chocolate chips into the cheesecake filling.
• Oat crumble: This pie tastes delicious with a crumble topping. In a bowl, mix 1/3 cup white sugar, 1/4 cup brown sugar, 1 cup oats, and 1/4 teaspoon cinnamon. Using a fork or pastry cutter, mix in 1/3 cup unsalted butter until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the pie before baking.
• Citrusy: Add one teaspoon of lemon juice and lemon zest to the cheesecake batter for a lemon-strawberry pie.
• Change the crust: This recipe can be made with a graham cracker crust or an Oreo crust.

Serving suggestions:

I enjoy this strawberry cheesecake pie when fresh strawberries are in season, and I serve it topped with vanilla ice cream and a dollop of homemade whipped cream on the side. This pie is always a star at our barbecue parties, enjoyed with strawberry margaritas or strawberry daiquiris for the adults and strawberry smoothies for the kids.

This is the perfect summer dessert, and the best part is that it can be made in advance. I usually bake it for Sunday church gatherings or potlucks. I genuinely enjoy it after a light and refreshing meal, such as creamy orzo with sun-dried tomatoes or crunchy bean salad.

How to store:

• Refrigerate: Seal the pie in an airtight container, and it will keep for 4-5 days in the refrigerator. 
• Freezing: To freeze it, wrap it in plastic and place it in a freezer bag. It can stay frozen for up to three months.   
• Defrost: Remove it from the freezer and transfer it to the refrigerator to thaw gradually for 24 hours.

Frequently asked questions

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