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It’s all about the pie and this is my new favorite strawberry pie. This is a super easy dessert, perfect for all of those summer strawberries. It’s creamy, utterly delightful and you can whip it up in a jiffy. I made this in a springform pan, but a pie plate or square baking dish would work too. In any configuration, you’re gonna like it!
Strawberry Cream Cheese Pie
9 graham crackers
1/4 cup sugar
1/4 cup butter, melted
2 cups whipped topping, plus more for garnish
8 oz cream cheese, softened
1 14 oz. can sweetened condensed milk
1 pound strawberries, divided
2 teaspoons lemon juice
Place graham crackers in a food processor and pulse for about 30 seconds to make crumbs. Pour into a small bowl with melted butter and sugar. Mix together until well combined and press into the bottom of a springform pan. Bake for 5 -7 minutes at 325 degrees. Add about 10 medium size strawberries into a food processor and pulse until berries are diced. You want about 1 cup of diced strawberries. In a large mixing bowl, beat cream cheese until creamy, add in sweetened condensed milk and lemon juice. Stir in strawberries and fold in whipped topping. Pour into crust that has cooled slightly. Cover and refrigerate for 8 hours. Garnish with additional sliced strawberries and whipped topping.