Description
This no-bake Strawberry Pie Cheesecake combines the fresh sweetness of strawberries with a creamy cheesecake filling layered over a crisp graham cracker crust. The strawberry pie layer is made with fresh berries set in a thickened strawberry gelatin mixture, which is poured into a baked deep-dish pie crust. The cheesecake component features a rich, smooth cream cheese mixture topped with whipped cream, seamlessly marrying fruity and creamy flavors in a refreshing dessert perfect for warm days or special occasions.
Ingredients
Scale
Strawberry Pie Layer
- 1 carton Strawberries (Fresh, 16 ounces), washed and sliced
- 1 package Strawberry Jello (6 ounces)
- 1 3/4 cups Sugar
- 3 cups Water
- 4 Tbsp Cornstarch
- 1/2 tsp Lemon Juice
- 1 – 10 inch deep dish Pie Crust (baked and cooled)
Graham Cracker Crust
- 1 Sleeve Graham Crackers (crushed into crumbs)
- 1 Tbsp Sugar
- 5 Tbsp Butter (melted)
Cheesecake Layer
- 3 packages Cream Cheese (8 ounces each), softened
- 1 1/2 cups Heavy Cream
- 1 cup Sugar
- 1 Tbsp Vanilla Extract
- 1/3 cup Powdered Sugar
Instructions
- Prepare the Pie Crust and Strawberries: Bake a pre-made or homemade 10-inch deep-dish pie crust as per package or recipe instructions. While the crust bakes and cools, wash and thinly slice the fresh strawberries, then refrigerate them to keep fresh.
- Make the Strawberry Gel Filling: In a heavy-bottomed saucepan, combine sugar, cornstarch, and water. Stir well to blend and bring to a boil over medium heat. Cook until the mixture thickens and becomes clear, about 5-7 minutes. Remove from heat, stir in the strawberry Jello powder until fully dissolved, then add lemon juice. Allow the filling to cool and thicken further for about 45 minutes.
- Combine Berries and Fill Pie: Once the filling has cooled, gently fold in the sliced strawberries. Pour the strawberry gelatin mixture evenly into the baked and cooled pie crust. Refrigerate the pie for at least 4 hours, preferably overnight, until set.
- Prepare the Graham Cracker Crust for Cheesecake: Crush the graham crackers into fine crumbs and mix with sugar and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan or a suitable cheesecake pan to form an even crust. Chill the crust to set while preparing the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and powdered sugar, continuing to beat until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract until light and fluffy.
- Assemble the Cheesecake: Spoon about two-thirds of the strawberry pie mixture from the refrigerated pie into the bottom layering over the graham cracker crust or crumble the pie into chunks and fold into the cheesecake filling as preferred. Pour the cheesecake batter over this layer and smooth the top. Refrigerate for at least 4 hours or overnight to allow cheesecake to firm up.
- Serve: Cut into 9-10 slices. For serving, top pieces with additional whipped cream or fresh strawberries as desired. Enjoy chilled for best flavor and texture.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Refrigerate both pie and cheesecake layers adequately for optimal set and texture.
- This dessert can be made a day ahead to enhance flavor melding.
- Substitute the strawberry jello with natural gelatin and fresh strawberry puree for a cleaner ingredient option.
- To save time, use a store-bought pie crust but blind bake it to avoid sogginess.
