Strawberry Cream Cheese Dessert
When strawberry season hits, it’s time to whip up a magnificent berry treat. This Strawberry Cream Cheese Dessert starts with a graham cracker crust, followed by a sweet, creamy filling and finally crowned with fresh, juicy strawberries!
Strawberry Cream Cheese Dessert
I have been counting the days till local strawberries appear at the fruit stand down the road. Tiny and flavorful, my kids also anxiously await those succulent berries that are available just one week a year. Hoping they will be ripe at the end of May, we are usually disappointed when we have to wait until June to enjoy the best strawberry shortcakes of the year…when these local berries are picked at the peak of their sweetness.
But thankfully, the California berries at the market were red and fragrant…and perfect to top this Strawberry Cream Cheese Dessert. Make sure to check out all the magnificent berry recipes at the end of this post.
Fresh Strawberry Pie
A graham cracker crust was paired with a creamy cheesecake-like filling, then finished off with a sunburst of berries. Melted currant jelly is the perfect glaze for strawberries…it helps magnify their scarlet hue, providing an enticing gloss and subtle flavor. The guys skipped dessert when dining out last night…after asking if there were two slices of pie left at home. I’d say that’s a positive endorsement.
Strawberry Cream Cheese Dessert
A lovely, dreamy, cream filled pie topped with the season's best ripe strawberries
Ingredients
Crust
- 8 graham crackers, processed into crumbs
- 5 tablespoons butter, melted
- 3 tablespoons sugar
Filling:
- 4 ounces cream cheese, at room temperature
- Juice of half a lemon
- 1/2 cup sugar
- 1 cup whipping cream, whipped
- Sliced strawberries (I used most of a 16-ounce package)
- A few raspberries and blackberries to garnish, optional
- 2-3 tablespoons red currant jelly, melted, whisked till smooth, and cooled slightly
Instructions
- Preheat oven to 325º.
- Combine graham cracker crumbs and sugar. Mix in melted butter. Press into 9-inch pie plate.
- Bake for 13-15 minutes. Cool completely.
- When the crust is cool, whip together cream cheese, sugar, and lemon juice. Set aside. In another bowl, whip cream to soft peaks. Combine the whipped cream with the cream cheese mixture. Fill pie crust and chill for at least an hour.
- Slice berries, reserving outer slices for another use. Arrange as desired over the top of the filling. Add other berries to center, if desired. Brush with melted currant jelly.
More Berry Recipes:
- Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
- Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
- Strawberry Crumb Bars by The Girl in the Little Red Kitchen
- No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
- Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
- Lattice-Top Blueberry Pie by Hip Foodie Mom
- Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
- Strawberries with Cannoli Cream by Comfy Cuisine
- Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
- Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
- Blackberry Pie w/Brandied Whipped Cream by Webicurean
- Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
- Raspberry Mousse by Cindy’s Recipes and Writings
- Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes
- Blueberry Infused Vodka by Big Bear’s Wife
- Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan
That tart is gorgeous. I’ll bet it travels well too, even if you had to “strawberry” it after you got there.
Lizzy,
Your tart looks like a flower, so beautiful. I wish I had the eye to create such a lovely picture.
Annamaria
Your strawberry top looks so pretty! This is a perfect summer dessert!
Love strawberry and cream cheese together ! This tart looks wonderful and I bet it taste that way , too 😀
I do miss living in Oxnard for the strawberries season, especially the festival. There is something about fresh local strawberries. Thankfully there is a strawberry farm not that far away from us and British strawberries are good. But there is something perfect about California strawberries that I do miss. By the way yet again you have made not only a delicious dessert but it is so beautifully presented.
This is so beautiful! Although, I must confess it gave me flashbacks to the first 3 weeks of culinary school, which should have been known as “topping cheesecakes with artfully arranged fruit school” 🙂
I love fresh berries! I just eat them straight from the carton! you can’t beat that fresh flavor! This dessert though? might just top the tasty berries! I would love this!
Now this is the way to end a meal. Heck, I may even have to start with dessert. 🙂 Beautifully done, Lizzy. 🙂
I like the idea of brushing it with jelly. So elegant!
I also LOVE berry season and going to the Farmer’s Markets or U-pick farms. . dude, this pie. . O.M.G. Looks sooooooo good! love!!
Just made this and stuck it in the fridge to chill. I already know it’s going to be delicious! Since it’s not strawberry season anymore I took frozen strawberries and made a compote that I poured over the cream cheese whipped cream layer to create a third layer. So it’s extra colorful! 🙂
I love your tweaks…I’m certain you’ll love it. It’s one of my favorite desserts!!! Thanks for your feedback 🙂
your desserts are always works of art Liz! 🙂
I love your beautiful artwork on the pie. Strawberries are pretty on their own but you made them look spectacular! Happy Father’s Day to Bill, have a great weekend!