Creamy and delicious strawberry pie-cheesecake. Imagine you are craving a cheesecake and a strawberry pie at the same time, and you can’t choose, that’s when you make a strawberry pie cheesecake.
I had SO MUCH fun creating this recipe. I knew it had to happen after making an apple pie cheesecake last year, and this being one of the best desserts I made last fall, why not make a strawberry version now that it’s getting kind of warm?!
It might look intimidating, but it’s so easy, as long as you have some time in your hands to prepare a pie and a cheesecake, you’re good!
Elaborations in this recipe and order
- Cheesecake crust.
- Pie dough.
- Strawberry filling.
- Cheesecake batter.
- Assemble.
- Bake.
- Chill before cutting.
That’s the order we decided to choose for making this recipe, but feel free to alter the order of number 1,2,3 to your liking.
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This recipe uses very basic ingredients that are easy to find. If you can’t find fresh strawberries, you can use frozen instead.
- Biscuits: any type of digestive biscuit, cookie, or graham crackers.
- Butter: I like using unsalted butter instead of salted, so I have more control over the salt I add in the dessert.
- All-purpose flour: needed to prepare the crust.
- Water: make sure it’s icy cold.
- Strawberries: they can be fresh or frozen; choose whatever you prefer. If they are frozen, they might be waterier, and you’d have to reduce the water slightly longer.
- Granulated sugar: will sweeten this dessert.
- Cornstarch: will thicken the cheesecake and give it a creamy texture.
- Heavy whipping cream: this ingredient can be sub by Greek yogurt.
- Cream cheese: make sure you use full-fat cream cheese, at room temperature. I generally don’t like any fat-free product when baking, as you might have to modify the recipe to get it right.
- Salt: super important to enhance the overall flavor of the dessert.
- Eggs: make sure they are at room temperature before you use them.
You are going to need to be cold before using: butter (for the pie), water (needs to be super cold), heavy whipping cream
Ingredients you are going to need, melted to use: butter (for the crust)
Ingredients you are going to need to be at room temperature to use: cream cheese, eggs
Cheesecake crust!
I’ve noticed different brands need different amounts of butter, which is why I started using the same brands for the crusts, so I can give a more accurate ingredient quantity. For example, we use the same biscuit brands, Biscoff and Oreos. Each one needs a different amount of butter.
If you feel like the amount we are giving you for the butter is not enough, feel free to add some more, as it might be a different biscuit than the one we are using.
A general rule I just created is that digestive, or Maria brand biscuits, need half of their weight in butter.
For example, if you are using 250 g of crushed biscuits, you are going to need about 125 g of melted butter.
Something else to keep in mind is that the quantity might change depending on how fine the biscuits are. I crush them in a blender, which gives me a very fine biscuit. If you use a food processor, you generally have a thicker crumb.
The perfect pie dough
I’ve struggled FOR YEARS. I used my grandma’s recipe, I used my mom’s recipe, I used everyone’s recipe, and it always breaks. It’s so annoying when that happens. I believe the issue is not the ingredients, it’s the technique.
We need to use cold butter and cold water.
We need to make sure to refrigerate the dough after we mix it JUST until combined. You can’t overmix the pie dough.
strawberry pie filling
The filling for this strawberry pie cheesecake only needs two ingredients. Sugar and strawberries.
From this, you will get the delicious strawberries, and you will get a nice syrup that you can use to decorate the slices.
In a large pan, add the sugar and halved strawberries and cook over medium heat. You can cover them at the beginning, so the steam gets trapped and they start cooking in their own juices. We don’t want to wash them; we just want them into halves or pieces.
You can use either frozen strawberries or fresh ones. If they are frozen, they might need longer cooking time to reduce the water in the pan from the berries.
(If you want to try and make this cheesecake but using another fruit, you can do that! Blueberries, raspberries, blackberries…)
Best tips to make a strawberry pie cheesecake
Making this recipe is very easy; the only thing to keep in mind is that you will need to spend some time making different elaborations for this pie.
- Make sure to refrigerate the cheesecake crust until it hardens. We are going to ‘kind of’ stick the pie dough to it so it seals the cheesecake, and the top doesn’t get detached when baking.
- Just mentioned here, we are going to make a dough ring to add to the rest of the pan that’s not covered with cookie crumbs, the reason why we are doing this is so the cheesecake batter doesn’t escape, the strawberries don’t touch the springform pan (if they did they would stick and it would be difficult to remove the cheesecake from the mold). And, so the pie lattice doesn’t get detached when baking.
- Make sure you don’t skip the chill time from the pie dough. If you don’t let it rest, it will become a very hard dough, difficult to roll. Refrigerate for at least 30 minutes.
- When you make the cheesecake filling, mix first the cornstarch with the heavy whipping cream; this way, we are going to avoid any cornstarch lumps.
- Make sure you are using the ingredients at the right temperature, as we mentioned earlier.
How to lattice pie
I love making pies because they are so cute and fun to make. I would always watch videos of people preparing pies, just hoping one day I’d learn how to make them. Finally learnt how to, and it’s WAY easier than you think.
Start by rolling out the pie dough. Cut into 1.2 inches (3 cm) strips.
Place 6 strips vertically, fold every other one in half of the cheesecake, place one strip horizontally, and unfold the strips that were folded.
Now fold the other strips, place one strip horizontally, and unfold the strips that were folded. Repeat until you have a nice pattern.
How to serve a strawberry pie cheesecake
This cheesecake can be enjoyed cold or slightly warm. Add an ice cream scoop on top and some of the strawberry syrup that is leftover from cooking the strawberries.
You can also add some green to the plate, like mint, to give it a fresh look.
How to store this cheesecake pie
This dessert must always be stored in the refrigerator. It has dairy products that can go bad very easily, and strawberries are very delicate.
When you are preparing any kind of food is very important to pay attention to the hygiene and temperatures. Make sure to keep this cheesecake refrigerated for 3-4 days.
Freeze this dessert:
You can freeze this strawberry pie cheesecake. There are some things you should keep in mind if you do so.
This dessert freezes very well, but the pie crust will become softer instead of crunchy after it has been frozen/ or stored. Pie crusts are normally crunchy for the first few days, and after that, they tend to become softer.
Freeze the whole strawberry pie cheesecake: Place the cheesecake on a plate and cover it with aluminum foil. Place it inside a freezer-safe container.
Freeze in slices: this recipe I recommend that you do 8-10 slices, depending on how big you want your portions to be.
Place the sliced cheesecake servings in a tray lined with parchment paper. Make sure you leave space between each of the slices, and freeze for 2 to 4 hours just to make sure it’s hardened enough. Put them inside a freezer-safe bag; they won’t stick together now.
Make sure you add the name of the product and the day you make it so you can easily identify the food. For example: strawberry pie cheesecake and the date, day/month/year or month/day/year, depending on what you usually do.
It’s safe to keep in the freezer for up to 2-3 months.
When you store products for too long, they get freezer-burnt, develop an odd taste from the freezer, and lose so much quality. Always make sure the freezer is working at the right temperature.
And that’s the whole recipe! If you tried this recipe, I would highly appreciate any review you want to give us. Select the stars and then add a little comment. Any review can help us so much.
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Strawberry pie-cheesecake
- Cook Time: 1h
- Total Time: 0 hours
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry pie cheesecake, a creamy cheesecake filling with fresh strawberries. Topped with a beautiful pie crust. Recipe in cups and grams.
Ingredients
COOKIE CRUST
- 2 ¼ cups, crushed (250 g) biscuits
- Slightly over ½ cup (125 g) melted butter, unsalted
PIE DOUGH
- 1 2/3 cups (200 g) all-purpose flour
- Slightly over ½ cup (125 g) cold butter, unsalted
- ¼ cup (60 ml) icing cold water
STRAWBERRY FILLING
- 3 ½ cups, halves (500 g) fresh strawberries
- Slightly over ¾ cup (170 g) granulated sugar
CHEESECAKE FILLING
- 2 ½ tbsp cornstarch
- 1 cup (240 ml) heavy whipping cream
- 2 cups (500 g) full-fat cream cheese, room temperature
- ½ tsp salt
- Slightly over ¾ cup (175 g) granulated sugar
- 3 eggs
EGGWASH
- 1 egg
Instructions
- Start by preparing the cookie crust, you need 2 ¼ cups of crushed biscuits (250 g), you can use a blender or food processor to crush until fine powder. Mix with slightly over ½ cup (125 g) of unsalted melted butter. The mixture should resemble wet sand.
- Pour it in a 8-inch 20 cm springform pan and press it to the bottom and slightly up to the sides. Refrigerate while you prepare the rest of the recipe.
- Prepare the pie dough. In a mixing bowl, gently combine 1 2/3 cups (200 g) all-purpose flour with slightly over ½ cup (125 g) unsalted cold butter. This mixture doesn’t have to be perfect; it’s supposed to have butter chunks everywhere. Add ¼ cup (60 ml) of icing cold water and, using your hands, squish just until it’s combined. Overmixing this dough will make it very tough. Refrigerate covered in plastic wrap for at least 30 minutes.
- For the strawberry filling, you will need the strawberries to be cut in half. In a saucepan, combine 3 ½ cups (500 g) of fresh strawberries with slightly over ¾ cup (170 g) of granulated sugar. Cook over medium heat, first with the lid on so the steam helps cook faster. If needed, add some water. Cook until they are soft, don’t mash them. You should have the strawberries and a liquid that will be a syrup that you can use to serve later. Reserve.
- Prepare the cheesecake filling. In a large mixing bowl, whisk 2 ½ tbsp cornstarch with 1 cup (240 ml) heavy whipping cream until no lumps remain.
- Add 2 cups (500 g) full-fat room temperature cream cheese and ½ tsp salt, and work it using a spatula. Add slightly over ¾ cup (175 g) granulated sugar and mix with a spatula.
- In a separate bowl, beat 3 eggs and add them one by one to the cream cheese mixture, making sure to stir after each addition.
- Roll out the pie crust and cut about 12 strips. You need the leftover dough to press it to the sides of the pan, right where the cookie crust ends.
- Assemble the cheesecake pie, grab about half of the strawberries, and put them at the bottom of the pan, over the cookie crust. Pour the cheesecake filling and top it with the rest of the strawberries, spreading them all over the top.
- Place 6 strips of pie dough vertically. Lift and fold every other one to half of the cheesecake, then place one strip horizontally. Unfold the strips that were folded.
- Lift and fold every other one of the strips that you didn’t fold then, place one strip horizontally, and unfold the strips that were folded. Repeat the same pattern until you finish the whole cheesecake.
- Cut the edges, and I like to make a little thin log and place it on the sides. Press it so it looks nice.
- Preheat the oven to 355F (180C).
- Beat one egg and brush it over the pie crust. Bake for 1 hour to 1h and 15 minutes. Turn off the oven and leave it inside for 1 hour. Let cool at room temperature and then refrigerate for at least 5 hours.
Nutrition
- Serving Size: 1 slice/8
- Calories: 760 kcal
- Sugar: 46 g
- Sodium: 430 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 17 g
- Trans Fat: 1.2 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 190 mg
