Pink Daisy Strawberry Cheese Cake Pie
Indulge in the irresistible charm of the Pink Daisy Strawberry Cheesecake Pie—a no-bake dessert that’s as stunning as it is delicious. Featuring a buttery graham cracker crust as its base, this recipe showcases a luscious cream cheese filling whipped to airy perfection with powdered sugar and heavy cream. The pièce de résistance is the vibrant strawberry topping, carefully arranged to resemble daisy petals and glazed with a glossy strawberry jam and lemon juice mixture for a burst of fruity freshness. With minimal prep time and no baking required, this creamy, dreamy cheesecake pie is the perfect centerpiece for spring gatherings, summer celebrations, or simply satisfying your sweet tooth. Serve chilled for a refreshing, crowd-pleasing treat!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 0.75 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 pound strawberries, hulled and sliced
- 2 tablespoons strawberry jam
- 1 teaspoon lemon juice
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon or the bottom of a glass to compact it firmly. Refrigerate for 15 minutes while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy (about 2-3 minutes).
Add the powdered sugar and vanilla extract to the cream cheese. Beat until well incorporated and no lumps remain.
In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Spread the filling evenly into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
Prepare the topping: In a small saucepan over low heat, warm the strawberry jam with the lemon juice until it becomes slightly runny and easy to spread. Remove from heat and let cool slightly.
Arrange the strawberry slices on top of the cheesecake in a circular pattern to resemble daisy petals. Start from the outer edge and work your way in, overlapping the slices as needed for a decorative look.
Brush the strawberries gently with the cooled strawberry jam mixture to add shine and extra flavor.
Refrigerate the pie for an additional 30 minutes to allow the topping to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 25.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
