Strawberry Cheese Pie Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cream cheese whipped to softness blended with fresh lemon and powdered sugar. Fluffy whipped cream folded in—but gentle, never over. Strawberries coated in warm peach preserves instead of jam, sticking sweet and glistening atop a graham cracker crust. Chilled, firm but airy. Flavors bright, tangy, sweet. Takes hours in the fridge, patience key. A textured, tactile dessert that’s easy to slice yet delicate. No shortcuts on chilling or folding. Old tricks learned: softened cheese, cooled preserves, but fluid; folding, not mixing. Keeps up to 5 days in the fridge, but won’t last that long once sliced. A twist on the classic, with peach replacing strawberry jelly, adding mild floral notes. My kitchen staple for summers, no fuss, just honest tastes and textures.
Prep:
25 min
Cook:
0 min
Total:
Servings:
8 servings
#American
#no-bake
#fruit pie
#summer dessert
#chilled pie
Soft cream cheese—almost souffle texture. Citrus punch with lemon juice, powdered sugar sweetness balancing tang. Folding whipped topping needs care. Overmix and it crashes, turns heavy. Heard countless kitchen tales—rush too much, pie falls flat. Strawberries drenched in peach preserves instead of usual jelly adds subtle floral lift, a surprise I stumbled on. Setting time varies. Visual clues guide me not minutes. Pie should hold shape, berries glistening but not dripping syrup. That cool fridge aroma hints at readiness. I learned to never skip chilling and always fold, not stir. Waiting is key. Slice clean, serve cold. It won’t last long, so make peace with the fridge’s hold. My go-to when wanting something light, creamy with fresh fruit zip. No fuss here, just honest comfort on a plate.
Ingredients
- 1 14-oz block cream cheese softened
- 1 1/2 tablespoons fresh lemon juice
- 3/4 cup powdered sugar sifted
- 1 cup whipped topping like Cool Whip chilled
- 1 9-inch graham cracker pie crust prepared
- 2 cups fresh strawberries hulled and halved
- 1/3 cup warmed peach preserves
- Optional garnish fresh mint leaves
About the ingredients
Cream cheese softening not optional. Too cold, lumpy mess. Warm but not oily. Powdered sugar dusted fine to blend easily; beaten too much and filling turns grainy. Whipped topping—commercial brands stable but whipped cream fresh is better if you can work fast—watch for loss of fluff. Lemon juice for acidity cuts richness, but too much curdles mixture. Use fresh juice, not bottled. Peach preserves warmed so they coat but don’t melt berries; jam can cause soggy crust if too runny or hot. Berries fresh, ripe but firm—soft berries bleed and muddy filling. Graham cracker crust storebought for ease or homemade if impatient. If crust soggy, bake it extra crisp beforehand. Mint garnish optional, but a little green connects visual, aroma cues for freshness.
Method
Mixing the base
- Start with room temp cream cheese in a large bowl. Beat it till no lumps, creamy, almost fluffy but not whipped. Add lemon juice then powdered sugar. Mix slow, steady. Scrape sides. This step tames the tang and sweetens evenly.
Folding whipped topping
- Fold in chilled whipped topping in thirds. Use a spatula and gentle strokes—bottom up, turn, repeat. Don’t overdo or it’ll deflate, lose airy texture. The creaminess depends on light folding; subtle resistance signals just right.
Assembling pie base
- Pour and spread mixture evenly into crust. Smooth top but don’t press hard. Run spatula blade along surface making it visually even, no ridges that might trap moisture. Set aside.
Strawberries and preserves
- Put strawberries in a medium bowl. Pour warmed peach preserves over, still liquid but not hot—like cozy bath temp. Toss gently so berries glisten, not soaked. The preserves seal strawberries, lock freshness, add shiny glaze.
Final assembly and chilling
- Layer coated strawberries evenly over the cream cheese base. Don’t pile too high; the pie must set flat.
- Cover loosely with plastic wrap, then refrigerate at least 4 hours. The filling firms, berries settle into slight shine. Test firmness by touch: pie holds shape, not wobbly or soggy.
- Before serving, decorate with mint leaves if desired. Slice with a sharp serrated knife wiped clean between cuts to keep neat edges.
Cooking tips
Beat cream cheese until creamy, no lumps—this step crucial for silky texture. Lemon juice balances fat’s richness, adding brightness and preserving freshness. Powdered sugar must be sifted; clumps ruin smoothness. Folding whipped topping demands patience—cut resistance with spatula says ‘stop’, don’t overdo. Overmixing turns whipped topping dense—no fluffy cloud here, but heavier. Toss strawberries in slightly warm preserves just before assembling; preserves must cool to avoid melting the base yet remain fluid enough to coat evenly. Chilling more than 4 hours is good; less means pie won’t hold shape. Avoid condensation by covering loosely with plastic wrap, or berries get soggy. Sharp knife slices cleaner, wipe blade after each cut to prevent drag and preserve layers. Trust your hands and eyes over timers.
Chef's notes
- 💡 Softened cream cheese key but not warm. Too cold makes lumps, too warm oily mess. Room temp, slightly cool works best. Beat gently to creamy, no lumps. Don’t rush or get grainy filling from overbeating powdered sugar; sifted sugar blends better. Lemon juice adds balance but watch curdling risk. Use fresh squeezed only; bottled acids differ.
- 💡 Folding whipped topping slow and steady. Use spatula, bottom up fold. Feel resistance then stop; keeps air trapped. Overmix collapses fluff fast. Commercial stable brands safer if rushed but fresh whipped cream richer if timed right. Chill topping and bowl; warm makes deflate faster.
- 💡 Coat strawberries in warmed peach preserves—not hot, lukewarm—coats berries without melting base. Preserve texture important or pie soggy. Toss gently; preserve seals and glistens berries, keeps freshness. Avoid soaking or juicy berries bleed, cause runny filling. Fresh firm strawberries essential; soft bleed color and water.
- 💡 Pie base pressing minimal; smooth top looks even but don’t compress or crust soggy risk. Run spatula blade flat to remove ridges traps moisture. Cover loosely for chilling; tight wrap causes condensation, soggy berries top. Fridge temp steady chill multiple hours; minimum 4 for firm set. Longer better if impatient. Avoid vibrations that shake setting filling.
- 💡 Sharp serrated knife best for slicing; cold pie slices cleaner. Wipe blade between cuts or drags filling, messy edges. Mint garnish optional but adds fresh aroma cue for serving. Store pie covered; cut last portions sooner as moisture loss quick once exposed. Best eaten cold straight from fridge; texture and firm hold fade as warms.
Common questions
Why fold whipped topping slowly?
Folding traps air, keeps fluff. Overmix? Deflates cream, dull texture. Use spatula bottom up, feel resistance and stop. Faster folding collapses. Fresh whipped cream delicate; commercial more stable but different mouthfeel.
Can I substitute peach preserves?
Yes, but avoid runny jams. Warm preserves coat berries without melting base. Warmth lukewarm, not hot. Other preserves can soak berries, soggy crust risk. Use thick preserves that set quickly or strain excess liquid.
How to avoid soggy crust?
Don’t press filling hard. Smooth top, no pressing to keep crust crisp. Chill at least 4 hours to firm filling. Cover loosely, not airtight to avoid condensation. For extra security, prebake crust crisp if unsure or crust wet from berries.
How to store sliced pie?
Wrap loosely with plastic or keep in pie container. Fridge only. Eat within 5 days max; quality drops fast once cut. Moisture escapes. Some freeze slices but texture changes; better fresh but can freeze if careful wrapping.
