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Cream Cheese Lemon Strawberry Pie Recipe

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4.2 from 8 reviews

  • Author: Lea
  • Total Time: 3 hours
  • Yield: 8 servings

Description

This Cream Cheese Pie features a buttery graham cracker crust filled with a smooth, tangy cream cheese and sweetened condensed milk mixture, flavored with fresh lemon juice and vanilla. Topped with a syrupy fresh strawberry topping, this no-bake dessert is perfectly chilled for a refreshing and delicious treat.

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs (from 1 [13.5-oz.] pkg.)
  • 6 Tbsp. (3 oz.) unsalted butter, melted
  • 1/4 tsp. kosher salt
  • 1/4 cup granulated sugar

For the Filling

  • 1 (8-oz.) pkg. cold cream cheese
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup fresh lemon juice (from 2 large lemons)
  • 1 Tbsp. vanilla extract

For the Topping

  • 1 qt. fresh strawberries, hulled and quartered (about 2 3/4 cups)
  • 2 Tbsp. granulated sugar

Instructions

  1. Gather Ingredients: Assemble all necessary ingredients to ensure a smooth cooking process.
  2. Prepare the Crust: Preheat your oven to 350ºF. In a medium bowl, stir together the graham cracker crumbs, melted butter, kosher salt, and 1/4 cup sugar until the mixture resembles wet sand. Transfer the crumb mixture into a 9-inch pie plate and press evenly into the bottom and up the sides. Smooth the top edge of the crust with your fingertips for an even finish.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 to 12 minutes until it turns lightly golden brown and fragrant. Once baked, set it aside on a wire rack to cool completely for 30 to 45 minutes.
  4. Make the Filling: Using an electric mixer, beat the cold cream cheese in a large bowl on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and continue beating on medium speed until the mixture is smooth and slightly thickened, 1 to 2 minutes. Blend in the fresh lemon juice and vanilla extract, beating just until combined, about 20 to 30 seconds.
  5. Assemble the Pie: Pour the filling evenly into the cooled crust and spread to level the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or up to 12 hours to chill and set properly.
  6. Prepare the Strawberry Topping: About 30 minutes before serving, combine the quartered strawberries and remaining 2 tablespoons sugar in a medium bowl. Leave the mixture uncovered at room temperature and stir occasionally until the sugar dissolves and the strawberries release a syrupy juice, roughly 30 minutes.
  7. Serve: Slice the chilled pie and serve each piece topped generously with the syrupy strawberry mixture for a vibrant and luscious finish.

Notes

  • Ensure the cream cheese is cold but softened slightly to allow for smooth beating.
  • The pie crust must be completely cooled before adding the filling to prevent melting.
  • The strawberry topping can be made ahead and refrigerated if desired, but bring it to room temperature before serving for best flavor.
  • This pie is best served chilled and enjoyed within 24 hours.
  • For a gluten-free version, use gluten-free graham crackers.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/cream-cheese-lemon-strawberry-pie-recipe/