strawberry cream cheese (Printable Recipe Version)
Crispy graham cracker crust, smooth cheese layer, and fresh strawberries come together for a dreamy southern sweet.
# Ingredients You’ll Need:
→ Crust
01 -
85 g melted unsalted butter
02 -
50 g white sugar
03 -
180 g crushed graham crackers
→ Filling
04 -
240 ml heavy whipping cream
05 -
3.5 g vanilla flavoring
06 -
60 g icing sugar
07 -
225 g softened cream cheese
→ Strawberry Topping
08 -
450 g hulled strawberries
09 -
15 ml lemon juice
10 -
120 ml water
11 -
22 g strawberry gelatin powder
12 -
50 g white sugar
13 -
16 g cornstarch
# Steps to Make It:
01 -
Toss together your crushed graham crackers, sugar, and melted butter in a big bowl until it looks like wet sand. Push that mix into the bottom and up the sides of a 23 cm pie dish. Slide it in the oven at 175°C and bake for 8 or 9 minutes. Let the whole thing cool off all the way, about a half hour.
02 -
Whip your cream cheese until you can't spot any lumps. Add the vanilla and icing sugar, mixing until everything's creamy. In another bowl, whip up the cold cream till it holds soft peaks, then carefully fold it into your cream cheese mixture. Spread this into the cooled crust, making it even. Pop it in the fridge for at least 1 hour, maybe 2, so it firms up.
03 -
Dump the cornstarch, sugar, gelatin powder, water, and lemon juice together in a tiny pot. Stir constantly over a gentle heat. When it thickens, take it off the stove and let it sit for 10 to 15 minutes. After it's cooled a bit, gently mix in the strawberries until they're covered in the shiny glaze.
04 -
Pile those shiny glazed strawberries over the chilled pie. Stick it back in the fridge to set up. Once chilled all the way through, slice it and enjoy with your friends.
# Extra Information:
01 -
If you don't let the crust fully cool, your creamy middle layer's gonna melt.
02 -
Let your cream cheese soften before mixing so the filling turns out smooth and not chunky.
03 -
Pop your bowl and beaters in the fridge before you whip cream. Cold tools make fluffier cream.
04 -
You can make the crust and filling up to two days ahead. Hold off on the berry topping until it's almost time to serve.
05 -
Warm up some strawberry jam or pour over a quick homemade strawberry sauce instead of making the glaze if you want to keep it easy.