This pie combines three of my favorite dessert elements: a flaky gluten-free crust, a creamy cheesecake-like filling, and sweet strawberries cooked into a thick, jammy layer with a handful of fresh ones stirred in at the end.
Every part of it can be made ahead, so I usually build mine the day before serving and let it chill overnight.
Why You’ll Love This Recipe
Ingredients
Ingredient Notes:
- Cream Cheese – Use full-fat cream cheese for the creamiest texture. Make sure it’s softened before mixing for a smooth filling.
- Strawberries – Fresh, ripe strawberries are ideal for this recipe. If they are not very sweet, you can increase the sugar in the recipe by up to 1 cup. Frozen strawberries can be used, but they should be thawed and drained before using.
- Cornstarch – This thickens the strawberry filling. Make sure to whisk it with water to create a slurry before adding it to the strawberries to avoid lumps.
- Powdered Sugar – Use powdered sugar for the cream cheese layer to ensure a smooth, creamy texture. Granulated sugar is not a good substitute here, as it won’t dissolve as easily and leaves a little gritty texture in the cream cheese layer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Make Ahead Instructions
- Pie Crust: You can make the gluten-free pie crust ahead of time. Prepare the dough, shape it into a disk, and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. If frozen, thaw it overnight in the refrigerator before rolling out and blind baking. You can also blind bake the gluten-free pie crust 1 day in advance. Wrap it tightly in plastic wrap and store at room temperature.
- Cream Cheese Layer: The cream cheese filling can be made up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use. Give it a stir before spreading it on the cooled crust to make it easier to spread.
- Strawberry Layer: You can prepare the strawberry filling up to 1 day ahead. Let it cool completely, then store it in an airtight container in the refrigerator. Bring it to room temperature before assembling the pie to spread easily.
- Fully Assembled Pie: For best results, you can assemble the entire pie a day before serving, up to 2 days. If I’m serving the gluten-free strawberry pie guests, I prefer to make it the day before the party or event. After a day, the strawberry filling starts to break down a bit which makes it not as pretty.
Recipe FAQs
Yes, a store-bought gluten-free pie crust works fine if you’re short on time. Blind bake it the same way the recipe describes, since an unbaked bottom will turn soggy under the two creamy fillings.
This usually means the cornstarch slurry didn’t cook long enough. Keep stirring over medium heat for the full 5 minutes after adding it; you’ll see the mixture go from watery to glossy and thick. If it’s still thin after that, the heat is probably too low to fully activate the cornstarch.
Raspberries, or a mix of strawberries and raspberries, both work well in the cooked layer. Raspberries break down faster and release more liquid, so start checking for that thick, jammy consistency a couple minutes earlier than the recipe states.
Expert Tips
Storage Instructions
Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days, covered tightly with plastic wrap or foil.
Freezing: You can freeze the unbaked crust on its own, wrapped tightly in plastic and placed in a freezer bag, for up to 3 months. I don’t recommend freezing the assembled pie, since the fresh strawberries and cream cheese layer lose their texture once thawed.
Serving Suggestions
Serve this strawberry cream cheese pie with a glass of cold cucumber lemonade. It’s bright and citrusy enough to cut through the richness of the cream cheese layer. If I’m serving this at a party, I’ll put out a scoop of fresh strawberry ice cream too, and add my gluten-free blueberry pie to the table for more variety.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Strawberry Cream Cheese Pie
Ingredients
For the Pie Crust:
- Gluten-Free Pie Crust - this recipe makes two 9-inch pie crusts, you’ll only need one so you can either make a half batch or freeze the 2nd disk for later
For the Strawberry Layer:
- 2 lbs (907.18 g) strawberries - hulled and quartered
- ¾ cup (150 g) sugar - use up to 1 cup if your strawberries are not as sweet
- 2 tablespoons lemon juice
- ½ cup (8 tbsp) water
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Cream Cheese Layer:
- 8 oz (226.8 g) cream cheese - softened
- ½ cup (60 g) powdered sugar
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
For the Pie Crust:
- Make the crust: Prepare a half batch of my Gluten-Free Pie Crust or make the full batch and freeze half for later, which is what I always do.
- Preheat your oven to 375°F (190°C).
- Roll out the dough: Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour. Roll out the bottom crust into a large circle on the parchment paper, until it’s about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish, leaving about 1.5 inches of overhang on all sides. Roll the overhang under itself to create a thick, sturdy edge.
- Using your fingers, crimp or flute the edges of the dough.
- Place the crust in the freezer to chill for at least 10 minutes. This helps solidify the butter so the crust holds its shape as it bakes.
- Add pie weights: Dock the crust with a fork and line it with parchment paper. Fill with pie weights or dry beans, making sure they fill the whole height of the crust so the sides don’t shrink or slide down as they bake.
- Blind bake the crust: Bake at 375°F (190°C) for 15 minutes, then remove the pie weights and parchment paper and bake for another 10-15 minutes, until the bottom of the crust is golden brown and cooked through.
For the Strawberry Layer:
- In a saucepan, combine 2 lbs (907.18 g) strawberries, ¾ cup (150 g) sugar, and 2 tablespoons lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.
- In a small bowl, whisk together the 3 tablespoons cornstarch and ½ cup (8 tbsp) water until smooth, then stir the slurry into the strawberries. Cook for another 5 minutes, stirring frequently, until the mixture thickens into a jam-like consistency.
- Remove the pan from the heat and stir in the remaining 2 lbs (907.18 g) strawberries and 1 teaspoon vanilla extract. Let the mixture cool completely to room temperature before assembling the pie.
For the Cream Cheese Layer:
- In a medium bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the 8 oz (226.8 g) cream cheese, ½ cup (60 g) powdered sugar, 2 tablespoons heavy cream or whole milk, and 1 teaspoon vanilla extract for about 2 minutes, until smooth and creamy with no lumps.
Assemble the Pie:
- Spread the cream cheese mixture evenly over the cooled pie crust.
- Spread the cooled strawberry mixture evenly over the cream cheese layer.
- Chill the pie in the refrigerator for at least 2-3 hours, or until fully set, before slicing.
- Slice and serve!
Notes
- Prevent Shrinking: Freeze the shaped crust for at least 10 minutes before baking to hold its shape better while baking.
- Fix Cracks: If cracks form in the crust while crimping, use the warmth of your hands or a little water to seal them.
- Adjust Sweetness: If your strawberries aren’t very sweet, use up to 1 cup of sugar. For ripe strawberries, ¾ cup is perfect. You can also use frozen strawberries that have been thawed for this recipe if it is not strawberry season.
- Alternative Crusts: If you don’t want to use a traditional pie crust, you can use my gluten-free graham cracker crust or my gluten-free Oreo crust instead.
