Description
Strawberry Cheesecake Pie features a creamy cheesecake filling with fresh strawberry puree atop a unique pretzel and graham cracker crust, combining sweet and salty flavors for a light, refreshing dessert perfect for summer or special occasions.
Ingredients
Scale
- 1/2 cup crushed pretzel crumbs
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 1/2 pounds (about 15 cups) strawberries, rinsed and hulled (1 1/2 pounds for filling and topping)
- 1 cup cold heavy cream
- 16 ounces full-fat brick cream cheese, softened to room temperature
- 1 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 cup sliced strawberries, for garnish
- 2 tablespoons granulated sugar, for garnish
Instructions
- Preheat oven to 350°F (175°C). In a food processor, blend pretzel crumbs and graham cracker crumbs until fine.
- Mix crumbs with granulated sugar and melted butter until well combined. Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly.
- Bake crust for 15-16 minutes until golden brown. Let cool completely for at least 30 minutes.
- In a food processor, blend 2 cups strawberries into puree. Strain through a fine mesh sieve to remove seeds.
- Simmer strawberry puree over low heat until reduced to about half a cup. Cool completely.
- Whip cold heavy cream to stiff peaks in a mixing bowl.
- Beat softened cream cheese until smooth. Add cooled strawberry puree, confectioners sugar, and vanilla extract; mix until smooth.
- Gently fold whipped cream into cream cheese mixture until well combined and fluffy.
- Spread filling evenly into cooled crust. Cover loosely and refrigerate for at least 8 hours or overnight to set.
- Before serving, mix sliced strawberries with 2 tablespoons granulated sugar and let sit for a few minutes to release juices.
- Whip remaining heavy cream with a little sugar and vanilla until medium peaks form for topping.
- Top pie with sugared strawberries and piped or dolloped whipped cream. Serve chilled.
Notes
- Allow cream cheese to soften completely for smooth filling.
- Fold whipped cream gently to keep filling light and fluffy.
- Cool crust completely before adding filling to prevent melting.
- Use ripe, in-season strawberries for best flavor; thaw and drain frozen if needed.
- Make pie a day ahead for optimal flavor and texture.
- Store leftovers covered in refrigerator up to 4 days.
- Freeze pie without toppings, wrapped tightly, for up to 2 months; thaw overnight in refrigerator before serving.
- Consider gluten-free crackers or dairy-free substitutes for dietary needs.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 28g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Strawberry Cheesecake Pie, Pretzel Crust Pie, Creamy Strawberry Pie, Summer Dessert, No-bake Cheesecake