Of course! A Strawberry Cream Cheese Dessert is a classic, crowd-pleasing treat that comes in many forms. It’s typically no-bake, refreshing, and layers a sweet-tangy cream cheese filling with fresh strawberry flavor and a buttery crust.
Here are recipes for two popular versions: a Layered Strawberry Cream Cheese Bars (with a graham cracker crust) and a No-Bake Strawberry Cream Cheese Pie.
Version 1: Layered Strawberry Cream Cheese Bars (No-Bake)
This version is like a creamy, fruity cheesecake in bar form. It’s perfect for making ahead.
Ingredients:
For the Crust:
· 2 cups graham cracker crumbs (about 16 full sheets)
· 1/2 cup (1 stick) unsalted butter, melted
· 1/4 cup granulated sugar
For the Cream Cheese Layer:
· 16 oz (2 packages) full-fat cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 cup heavy whipping cream, cold
For the Strawberry Layer:
· 1 lb fresh strawberries, hulled and divided
· 1/3 cup granulated sugar
· 1 tablespoon lemon juice
· 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions:
- Make the Crust:
· Line a 9×9 or 9×13 inch pan with parchment paper, leaving an overhang for easy removal.
· In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
· Press the mixture firmly and evenly into the bottom of the prepared pan.
· Refrigerate while you prepare the next layers.
- Make the Cream Cheese Layer:
· In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric mixer until smooth and creamy.
· In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form.
· Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
· Spread this mixture evenly over the chilled crust. Return the pan to the refrigerator.
- Make the Strawberry Layer:
· Take about 2/3 of the strawberries and slice them. Set aside for topping.
· Chop the remaining 1/3 of the strawberries.
· In a small saucepan, combine the chopped strawberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture becomes juicy, about 5-7 minutes.
· Add the cornstarch slurry to the saucepan, stirring constantly. Bring to a simmer and cook until the mixture thickens significantly (about 1-2 minutes). It should be like a thick glaze.
· Remove from heat and let the strawberry glaze cool completely to room temperature. This is important so it doesn’t melt the cream cheese layer.
- Assemble:
· Once the glaze is cool, arrange the sliced strawberries over the cream cheese layer.
· Spoon or brush the cooled strawberry glaze evenly over the fresh strawberry slices, ensuring they are all covered.
· Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Serve:
· Use the parchment paper overhang to lift the dessert out of the pan. Place it on a cutting board and slice into bars with a sharp knife.
Version 2: No-Bake Strawberry Cream Cheese Pie
This is a simpler, pie-style version with a pre-made crust.
Ingredients:
· 1 prepared graham cracker pie crust (9-inch)
· 8 oz cream cheese, softened
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed – or 1 ½ cups of your own sweetened whipped cream*
· 1 quart fresh strawberries, hulled
· 1 cup water
· 1 cup granulated sugar
· 3 tablespoons cornstarch
· A few drops of red food color (optional, for a brighter color)
Instructions:
- Make the Filling:
· In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
· Gently fold in the thawed whipped topping until well combined.
· Spread this mixture evenly into the bottom of the graham cracker crust. Refrigerate.
- Make the Glaze and Top the Pie:
· Slice the strawberries and arrange them cut-side down over the cream cheese layer.
· In a saucepan, whisk together the water, granulated sugar, and cornstarch until the cornstarch is dissolved.
· Cook over medium heat, stirring constantly, until the mixture comes to a boil and becomes thick and clear.
· Remove from heat and stir in the red food color (if using). Let the glaze cool for about 10-15 minutes (it should still be pourable but not scalding hot).
· Carefully spoon or brush the glaze over the strawberries, making sure to seal them completely.
· Refrigerate the pie for at least 3-4 hours, or until set.
Tips for Success:
· Softened Cream Cheese is Key: Take the cream cheese out of the fridge at least an hour ahead of time. This prevents a lumpy filling.
· Cool the Glaze: Never pour a hot glaze over the cold cream cheese layer, or it will melt and become a mess.
· Fresh vs. Frozen: While fresh strawberries are best for the topping, you can use frozen strawberries (thawed and drained) to make the cooked glaze.
· Get Creative: You can add a layer of sliced bananas under the cream cheese layer for a “Strawberry Banana” version!
Both of these desserts are guaranteed to be a hit. Enjoy