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Strawberry Cream Cheese Pie Recipe

Strawberry Cream Cheese Pie

Adapted from Nothing Fancy.

Course Dessert
Keyword cream cheese pie, strawberry dessert, strawberry pie
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 3 hours
Total Time 4 hours
Servings 8 slices


For the crust:

  • 5 ounces Ritz crackers (you could also use graham crackers, Nilla wafers or pretzels)
  • 2 tablespoons packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • Fine grain sea salt

For the filling:

  • 1 pound (2 packages) full-fat cream cheese, at room temperature (this is very important!)
  • 1 cup full-fat sour cream
  • 1/2 cup sugar
  • 2 eggs
  • 3 tablespoons fresh lemon juice
  • Fine grain sea salt

For the toppings:

  • 1 pound fresh strawberries, hulled and halved (or quartered if large)
  • 2 tablespoons confectioners sugar
  • Flaky sea salt


  1. Start by making the crust. Preheat an oven to 325˚F. Add crackers to a food processor, and blitz to a fine crumb. Add the melted butter, brown sugar and a pinch of salt, pulsing to combine. The mixture should resemble damp sand.
  2. Transfer the crust to a 9-inch pie plate and press evenly and well into the bottom and sides of the plate. I like to use the bottom of a 1/2 measuring cup to help with the pressing. Bake until the crust is set and golden (about 15 minutes). Transfer to a cooling rack once done.

  3. Meanwhile, make the filling. Wash and dry out the food processor, then add cream cheese, sour cream and sugar, blitzing until smooth and scraping down the sides as needed. Add the eggs, lemon juice and pinch of salt, and continue to process until the mixture is completely smooth.
  4. Place the pie plate onto a rimmed baking sheet, then pour the filling into the warm pie crust. You may not use all the filling*. Bake the pie until the filling is set and no longer jiggles when slightly shaken (30 - 35 minutes). Turn the oven off, crack the door and let the pie cool in the oven for 15 minutes. Transfer the pie to a wire rack and let cool completely before transferring to the fridge. Let chill in the fridge for at least 1 hour before serving.

  5. While the pie is cooling, add strawberries to a medium bowl and toss with confectioners sugar. Once ready to serve, pile the strawberries on top of the chilled pie and sprinkle with flaky sea salt.

Recipe Notes

*Add any leftover filling to a small ramekin and bake alongside the pie. Pull the ramekin out of the oven after 25 minutes (when you first check on your pie). This cheesecake treat will crack as it cools, but it'll still be a tasty snack!