Fresh Strawberry Cheesecake Pie
This Fresh Strawberry Cheesecake Pie is a perfect no-bake dessert to show off the season's fresh strawberries.
Servings 8
Calories 325kcal
Ingredients
Crust
- 1 1/2 cup graham cracker crumbs about 9 full sheets
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp plain Greek yogurt
- 2 tbsp light brown sugar
Strawberry Topping
- 1/2 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 3 tbsp water
- 1/3 cup fresh strawberries crushed
- 1 tbsp fresh lemon juice
- 3 cups fresh strawberries sliced
Instructions
Crust
- Pulse the graham cracker sheets in a food processor until fine crumbs are formed. Add the 3 tablespoons of sugar to the crumbs and pulse again until combined. Add the melted butter to the mix and pulse again until combined. Pour the crust into a 9-inch pie plate and evenly press the crust along the bottom and up the sides of the plate. Refrigerate the crust while preparing the fillings.
Cheesecake Filling
- Using a hand or stand mixer, whip together the softened cream cheese, powdered sugar, vanilla extract, Greek yogurt and brown sugar until smooth. Set aside.
Strawberry Topping
- In a small sauce pan, combine the remaining 1/2 cup of granulated sugar, cornstarch, 3 tablespoons of water, 1/3 cup crushed strawberries and lemon juice. Bring to a boil, stirring often and simmer until just thickened. Push the sauce through a fine mesh strainer into a clean bowl. Place the bowl in the refrigerator.
Assembly
- Remove the prepared graham cracker crust from the refrigerator and evenly spread the sweetened cream cheese into the bottom of the pie crust.
- Stir the prepared strawberry sauce together with 3 cups of sliced, fresh strawberries and evenly spread the strawberries with sauce on top of the cream cheese layer.
- Cover the pie with plastic wrap and refrigerate overnight. Serve the pie with whipped cream.
Nutrition
Calories: 325kcal