Description
A luscious Strawberry Cream Cheese Pie featuring a crunchy pretzel crust, a creamy whipped cream cheese filling, and a homemade strawberry topping. This no-bake, refrigerated dessert perfectly balances sweet, tart, and salty flavors, making it a refreshing and crowd-pleasing treat for any occasion.
Ingredients
Strawberry Filling
- 1 ½ pounds strawberries, washed and hulled
- ½ cup (100g) granulated sugar
- 1 teaspoon lemon zest (from 1 lemon)
- Pinch kosher salt
- 2 tablespoons water
- 2 tablespoons + 1 teaspoon cornstarch (7 teaspoons)
Pretzel Crust
- 4 cups (150g) pretzel twists
- ¼ cup (50g) granulated sugar
- 8 tablespoons (113g) unsalted butter, melted
Cream Cheese Filling
- 1 cup cold heavy cream
- 8 ounces (226g) block cream cheese (full-fat), at room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
Instructions
- Prepare Strawberry Filling: Chop enough strawberries to yield 1 cup (150–160 grams), then quarter the remaining strawberries (about 3¼ cups or 450 grams) and set aside.
- Cook Strawberry Mixture: In a small saucepan, combine the chopped strawberries, ½ cup sugar, lemon zest, and a pinch of kosher salt. Cook over medium heat, gently mashing with a potato masher, until the mixture comes to a boil.
- Thicken Filling: Whisk together 2 tablespoons water and the cornstarch in a small bowl. Add this slurry to the strawberry mixture. Stir and cook for 1 minute until thick and jam-like. Remove from heat and let cool completely.
- Preheat Oven and Prepare Pie Plate: Preheat the oven to 350°F (177ºC). Lightly grease a 9-inch pie plate with non-stick cooking spray.
- Make Pretzel Crust: In a food processor or blender, pulse pretzels and ¼ cup sugar until finely ground (about 30 seconds). Add melted butter and pulse until mixture resembles wet sand.
- Form and Bake Crust: Press the crust mixture firmly into the bottom and up the sides of the prepared pie plate. Bake for 12–14 minutes until fragrant and dry to touch; the crust color won’t change much. Transfer to a wire rack to cool.
- Whip Heavy Cream: Using a hand mixer or stand mixer with a whisk, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
- Prepare Cream Cheese Mixture: Beat cream cheese in a clean bowl until smooth, scraping down sides as needed. Add ½ cup sugar, lemon juice, vanilla extract, and optional almond extract. Beat on medium-high speed until creamy and light, about 3 minutes.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in thirds until fully combined.
- Assemble Pie Filling: Spread the cream cheese filling evenly into the slightly warm pretzel crust.
- Combine Strawberry Topping and Assemble: Stir the reserved quartered strawberries into the cooled strawberry jam mixture. Spoon this over the cream cheese layer, leaving a 1-inch border around the edge.
- Chill Pie: Cover the pie with foil and refrigerate for at least 8 hours, or up to 24 hours, before serving to allow the flavors to meld and the filling to set.
Notes
- The pretzel crust provides a salty contrast to the sweet filling, but if desired, a graham cracker crust can be substituted.
- For a stronger almond flavor, increase almond extract to ½ teaspoon.
- Ensure heavy cream is cold for best whipping results.
- Allow the strawberry filling to cool completely before assembling to avoid melting the cream cheese mixture.
- Pie is best served well chilled and eaten within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
