Strawberry Bottom Cheesecake Pie
Indulge in the irresistible charm of a Strawberry Bottom Cheesecake Pie, the perfect fusion of fruity sweetness and creamy decadence. This no-bake dessert begins with a buttery graham cracker crust, layered with a luscious, homemade strawberry compote that adds a burst of vibrant flavor. Topped with a velvety cheesecake filling made from cream cheese, powdered sugar, and freshly whipped cream, this pie is effortlessly light yet satisfyingly rich. With just 30 minutes of prep time, it's an easy, crowd-pleasing treat ideal for summer gatherings, romantic date nights, or anytime you’re craving a dessert that’s as beautiful as it is delicious. Don't forget to garnish with sliced strawberries or whipped cream for that extra touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 2 cups Fresh or frozen strawberries, chopped
- 0.25 cups Granulated sugar (for strawberry layer)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream, cold
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the fridge for at least 15 minutes while preparing the filling.
In a small saucepan, combine the chopped strawberries and granulated sugar (for the strawberry layer). Cook over medium heat until the strawberries release their juices and begin to break down, about 5-7 minutes.
In a small bowl, mix the cornstarch and water until smooth. Add this slurry to the strawberry mixture and cook for an additional 2-3 minutes, until thickened.
Remove the strawberry mixture from heat and let it cool to room temperature before spreading it evenly at the bottom of the chilled crust.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling evenly over the strawberry layer, smoothing the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm.
Optional: Garnish with fresh strawberry slices or whipped cream before serving.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 151.2 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 216.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1062 mg | 23% | |
*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.
