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Strawberry Cheesecake Pudgy Pie

A delightful dessert blending creamy cheesecake filling and fresh strawberries, all nestled in a crispy graham cracker crust.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 package cream cheese, softened Ensure cream cheese is at room temperature for smooth mixing.
  • 1 cup powdered sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced Can substitute with blueberries or raspberries.
  • 1 cup whipped cream For topping.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed graham crackers with the melted butter. Stir until all crumbs are uniformly coated.
  2. Press this mixture firmly into the bottom of a 9-inch pie dish to form the crust.
Make the Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Add the powdered sugar, sour cream, and vanilla extract. Blend well until fully combined and creamy.
  3. Gently fold in the fresh, sliced strawberries into the cream cheese mixture.
Assemble and Chill
  1. Pour the creamy strawberry mixture over the prepared crust, spreading it evenly.
  2. Cover with plastic wrap and refrigerate for at least two hours or until ready to serve.
Serve
  1. Before serving, top with whipped cream and additional sliced strawberries, if desired.

Notes

Stored in the refrigerator for up to 4 days. Can be frozen for up to 2 months; thaw in the refrigerator overnight before serving.