Fresh Strawberry Cheesecake Pie

Fresh Strawberry Cheesecake Pie, a delicious crumb crust and a creamy cream cheese and fresh strawberry filling.  The perfect dessert.

This last week we have been having a few dinner dates, my eldest daughter is back home for a short holiday and we are enjoying every minute of it.

Enjoying every minute of it when you live in Italy naturally means food is a big part.  I have been making more desserts then ever.

The other evening we had friends over for dinner and I served, at my daughter’s request,  White Sauce Lasagna, My Mom’s Meatloaf a couple of desserts that I have not posted yet but were a big hit and this Fresh Strawberry Cheesecake Pie.

I love Cheesecake baked and No Bake.   This Cheesecake is Baked.  I made a simple crumb and butter base and the cream cheese filling I added pureed strawberries.  It worked perfectly.

Fresh Strawberry Cheesecake Pie

Like most desserts that need to be refrigerated, leaving them in the fridge over night always works best.

Then just before serving drizzle with melted chocolate and top with a chocolate dipped strawberry or two.

I like to think of this Fresh Strawberry Cheesecake Pie like a lighter almost Mousse type Dessert.  Enjoy!

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5 from 1 vote

Fresh Strawberry Cheesecake Pie

Fresh Strawberry Cheesecake Pie, an easy light mousse like dessert. Fresh Strawberries make this the perfect homemade spring time recipe.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 servings

Calories 258kcal

Author Rosemary Molloy / An Italian in my Kitchen

Ingredients

CRUMB BASE

• 1 1/2 cups graham cracker crumbs (180 grams)
• 1/4 cup butter melted (55 grams)

CHEESECAKE FILLING

• 8 ounces cream cheese (remove from fridge 30 minutes before using) (225 grams)
• 5 tablespoons sugar (62.5 grams)
• 1 egg
• 6 medium - large strawberries pureed

TOPPING

• 1 1/2 cups whipped cream
• melted dark chocolate for drizzling
• whole strawberries

Instructions

CRUMB BASE

• Pre-heat oven to 340° F (170° C).

  In a 7-8 inch (18-20 centimeters) spring form cake pan, add melted butter and crumbs, mix until combined then press down to flatten with a flat bottomed glass. Refrigerate.

CHEESECAKE FILLING

• In a medium bowl beat together cream cheese, sugar and egg until well combined, add pureed strawberries and beat.

  Pour on top of cookie base and bake for approximately 30 minutes  (filling should be firm around the outside and the inside wiggly when you shake it). Let cool and then refrigerate for at least 5 hours or overnight before serving.

TOPPING

• Before serving top with whipped cream, drizzle with cooled melted chocolate and fresh strawberries.  Enjoy!

Nutrition

Calories: 258kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 223mg | Potassium: 100mg | Sugar: 12g | Vitamin A: 12.4% | Vitamin C: 6.4% | Calcium: 5.5% | Iron: 4.3%

Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

More Delicious Strawberry Desserts

Strawberry Tiramisu

Homemade No Pectin Strawberry Jam

Creamy Strawberry Semifreddo

Strawberry Whipped Cream Vanilla Yogurt Cake

Strawberry Filled Soft Italian Cookies

Homemade Strawberries and Cream Cupcakes

Strawberry Cream Cheese Strudel

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