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Summertime Strawberry Cheesecake Pie

This delightfully refreshing Summertime Strawberry Cheesecake Pie features a flaky crust, luscious cream cheese filling, and a beautiful layer of fresh strawberries. A true summer favorite, perfect for potlucks and family gatherings.
1
3 hr 30 min
TOTAL TIME
587
CALORIES
$1.41
PER SERVING
Summertime Strawberry Cheesecake Pie
Ingredients
CRUST
8 SERVINGS
All-purpose Flour
1 1/2 cups all-purpose flour
Unsalted Butter
1/2 cup unsalted butter
chilled and cubed
Salt
1/2 tsp salt
Ice Water
3 tbsp ice water
FILLING
Strawberries
2 lbs strawberries
washed, hulled, and dried
Cream Cheese
8 oz cream cheese
softened
Granulated Sugar
3/4 cup granulated sugar
Heavy Whipping Cream
1 cup heavy whipping cream
Lemon Zest
1 tsp lemon zest
optional
GLAZE
Strawberry Gelatin
3 oz strawberry gelatin
Water
1 cup water
Granulated Sugar
3/4 cup granulated sugar
Cornstarch
2 tbsp cornstarch
Directions
CRUST
30 min
PREP TIME
3 hr
COOK TIME
3 hr 30 min
TOTAL TIME
1
In a large bowl, combine all-purpose flour and salt. Add chilled unsalted butter and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
2
Add ice water, one tablespoon at a time, and mix until the dough just comes together.
3
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4
Preheat oven to 375°F (190°C).
5
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Place the crust in the dish, trim the edges, and prick the bottom with a fork.
6
Bake the crust for 18-20 minutes, or until golden brown. Allow to cool completely.
FILLING
7
In a large bowl, combine cream cheese and granulated sugar. Beat until smooth.
8
Add heavy whipping cream and beat on medium-high speed until soft peaks form. Mix in grated lemon zest, if desired.
9
Spread the cream cheese mixture evenly onto the cooled pie crust.
10
Arrange the strawberries on top of the cream cheese layer.
GLAZE
11
In a small saucepan, combine water, granulated sugar, and cornstarch over medium heat. Stir constantly, and bring to a boil. Cook for an additional 1-2 minutes, or until it becomes clear and thick.
12
Remove from heat and stir in strawberry gelatin until dissolved.
13
Carefully pour the glaze evenly over the strawberries, ensuring all strawberries are coated.
ASSEMBLY
14
Refrigerate the pie for 2-4 hours, or until set. Store in the refrigerator until ready to serve. Slice and enjoy!
Health Info
Macros
70g
CARBS
32g
FAT
6g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why is my cheesecake pie cracked on the top?
Why is my crust soggy?
How do I know when my cheesecake pie is done?
Why is my cheesecake pie not smooth?
How can I make my cheesecake pie creamier?
Why does my cheesecake pie taste eggy?
How can I avoid a burnt crust but fully cooked cheesecake filling?
Why is my cheesecake pie not set/collapsed in the middle?
Why is the filling of my cheesecake pie lumpy?
Can I use low-fat cream cheese for my cheesecake pie?