Description
This Strawberry Cheesecake Pie combines a buttery baked pie crust with a creamy, fluffy cream cheese layer and a fresh strawberry topping set with strawberry Jell-O, making it a delightful no-bake summer dessert that is both visually appealing and deliciously satisfying.
Ingredients
Pie Crust
- 1 refrigerated pie crust (or homemade if preferred)
Cream Cheese Layer
- 12 oz. cream cheese, room temperature
- 1 ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
Strawberry Layer
- 1 lb. strawberries, thinly sliced
- 1 (3 oz) package strawberry Jell-O
- ½ cup cold water
- ½ cup hot water
Instructions
- Prepare the Pie Crust: Preheat the oven to 425°F (218°C). Press the pie crust into a 9-inch pie plate and crimp the edges as desired. Use a fork to poke holes in the crust to prevent bubbling. Cover with parchment paper and fill with pie weights or dry beans. Bake for 8-10 minutes until the edges are golden brown. Remove the weights and bake for an additional 4-5 minutes. Let the crust cool completely.
- Make the Cream Cheese Layer: In a large bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined. Pour in heavy whipping cream and mix on low speed, then increase to high speed for 1 minute until the mixture becomes thick and fluffy.
- Prepare the Strawberry Topping: In a bowl, dissolve the strawberry Jell-O powder in hot water. Stir in the cold water to complete the mixture.
- Assemble the Pie: Spread the cream cheese mixture evenly into the cooled pie crust. Arrange the thinly sliced strawberries over the cream cheese layer. Carefully pour the prepared Jell-O mixture over the strawberries to cover them completely.
- Chill and Set: Refrigerate the assembled pie for 4-6 hours, or until the Jell-O topping is fully set and firm.
- Serve & Enjoy: Before serving, garnish with whipped cream and extra fresh berries if desired for an elegant finish and added flavor.
Notes
- Make sure the cream cheese is at room temperature for a smooth cream cheese layer without lumps.
- Use refrigerated pie crust for convenience or bake your own for a homemade touch.
- Allow the pie crust to cool completely before adding the cream cheese layer to prevent melting.
- Refrigeration time can be extended overnight for a firmer set pie.
- For extra flavor, consider adding a splash of lemon juice to the cream cheese mixture.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
