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Strawberry Cream Cheese Pie


Strawberry Cream Cheese Pie



1 homemade pie crust

cream cheese filling:

375 grams cream cheese (1 ½ packages, 12 oz – regular or light)

1 1/4 cups powdered sugar (160 grams)


1 teaspoon vanilla

1/3 cup heavy whipping cream

Strawberry -Topping:

1 pound strawberries, thinly sliced ​​or chopped

3/4 cup cold strawberry juice* (or other red juice), divided


1 package unflavored gelatin (7 g)

1/2 cup strawberry jam

Whipped cream, after Request for serving Homemade whipped cream, for serving


Preheat the oven to 200°C (425°F) and press the pie dough into a 9-inch pie plate. Crimp the edges as



Place a piece of baking paper over the cake base and fill it with dried beans or cake weights. If they

are not available, simply prick the bottom and sides all over with a fork.

Bake for 8-10 minutes until the edges are lightly golden.Remove the parchment paper and cake

weights and bake the cake for a further 4-5 minutes, until the base is lightly golden brown. Place on a

rack to cool to room temperature.


In a large bowl, beat cream cheese with an electric mixer until smooth.

Add vanilla and powdered sugar and beat at low speed until smooth.

Add the cream and beat on low until incorporated, then beat with an electric mixer on high until thick

and fluffy.Put aside.

Pour 1/2 cup cold juice into a medium bowl. Sprinkle the entire packet of gelatin on top and set aside.

Mix the remaining juice and jam. Microwave on high until very hot but not boiling, 45 to 90

seconds.Stir in the gelatin until dissolved and let sit until it reaches room temperature, 15-20 minutes

(if necessary, you can use the refrigerator to speed up the process).

Spread the cream cheese filling on the cooled cake base.


Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the

base (if you don’t use it all, that’s no problem!). Store

in the refrigerator for 4-6 hours until completely hardened.Top with whipped cream if desired and



*You can use any red juice or just water to make the gelatin. If using water, you can add a tablespoon

or two of sugar if the strawberries are not too sweet.

**If you want to keep it simple, you can use a pack of strawberry gelatin instead of the homemade

gelatin layer. Simply reduce the amount of water indicated on the package by ½ cup.

Nutrition Information:

Calories: 466 cal | Carbohydrates: 53 g | Protein: 7 g | Fat: 25 g | Saturated Fat: 13 g | Cholesterol: 65

mg | Sodium: 257 mg | Potassium: 233 mg | Fiber: 1 g | Sugar: 35 g | Vitamin A: 780 IU | Vitamin C: 35.2

mg | Calcium: 74 mg | Iron: 1.2 mg

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