Strawberry Cheesecake Pie Recipe

Reviewed on May. 14, 2013 by sstetzel

This is an excellent pie!

Reviewed on May. 14, 2013 by cast_iron_king

Very nice! Just like the cheesecake pies my father used to make. Takes me back...

Reviewed on Apr. 29, 2013 by LGHK

Very good and easy to make. My husband liked it and he is fussy when it comes to desserts.

Reviewed on Jun. 17, 2011 by MarilynRaeC

This is first recipe from Taste of Home that has disappointed. The taste was mediocre, certainly nothing special. In addition, made in evening and refrigerated overnight for a brunch..crust was soggy from strawberry juice. This is not a recipe I would make again.

Reviewed on Apr. 25, 2011 by CPN701

I made this for easter dinner...not sure why but the cheescake part of the pie set up the evening I made it but the next day (Easter), it was like pudding and not able to cut into pie pieces.

Reviewed on Apr. 22, 2011 by bbrokaw

Since my husband is lactose-intolerant, I substituted prepared lemon pudding (uses lemon juice, not milk), a little bit of soy milk, and soy cream cheese. The lemon-strawberry combination was delicious! He took it to work and even his cautious co-workers had seconds! I am making it again for Easter.

Reviewed on Jun. 12, 2010 by cmmyers

great taste it fell apart a tiny bit but it didnt bother me at all. i recommend it

Reviewed on May. 03, 2009 by MarshaJBaker

Oh sorry - I used the cheesecake instant pudding flavor....

Reviewed on May. 03, 2009 by MarshaJBaker

I made it and used white chocolate instant pudding - sugar free even, and it was delicious. We enjoyed it for our Easter brunch and two of the gals in my family asked for the recipe. MMM!

Reviewed on Mar. 20, 2009 by dnaleri

I did not like this. It did not have a cheesecake taste at all. All I could taste was vanilla pudding.

Reviewed on Aug. 31, 2008 by HJORDIS

I doubled the recipe, made my own graham cracker crust & put it in a 13" cake pan. I used 1/3 less fat cr. ch. & skim milk & added a capful of almond extract to the filling. I also put a few slices of strawberries & chopped almonds on top. IT WAS DELICIOUS, I brought to a family gathering & everyone wanted the recipe!! Hjordis

Reviewed on Aug. 31, 2008 by wanda5030

Made this pie using reduced fat graham crust, fat free cream cheese and the sugar free f

pudding, also skim milk. It was very good. The crust does get soggy if not eaten within 2 days. Just for 2 people will make it without the crust the next time and sprinkle graham cracker crumbs over the top of each serving.

Reviewed on Aug. 29, 2008 by kmkonkle

This recipe is very misleading. NONE of the ingredients are listed as low fat or fat free!

Reviewed on Aug. 27, 2008 by mcaleerusa

I'll bet you could make it without any crust at all and it would be great. I make a strawberry pie this way and it it very low cal & very satisfying.

Reviewed on Aug. 27, 2008 by Vytania

It sounds like a store bought crust. If you think it will be too thin just make your own to the thickness you desire.

Reviewed on Aug. 26, 2008 by jkjdk

First comment said too thin and fell apart. I hesitate to try it if this will occur. Please advise.

Reviewed on Aug. 24, 2008 by jneu

The taste was good, but it is to thin. Cutting into pudding and it just fell apart. needs more firmness

Reviewed on Aug. 23, 2008 by kay a kay

This is now our family favorite no bake cheese cake! I used light cream cheese and topped it with strawberry filling instead (this way berries were optional). Doing this you could have a couple of toppings to have guests choose from. Thanks!

Reviewed on Aug. 22, 2008 by DHENNIGAN

Since I had some ripe peaches that I needed to use, I made this recipe; however mixed the diced peaches into the "cheesecake". Hubby raved!

Reviewed on Aug. 22, 2008 by dingleberry53@gmail.com

I made this with the peaches and pecans and it was great. Very light and cool. Adding whipped cream was just the right touch. I think the next time I make it I will use the cheesecake pudding to get more flavor and with the strawberries I will use the white chocolate pudding. YUM!!

Reviewed on Aug. 22, 2008 by skipquilts

Since I was making this for a small dinner fellowship with other people, I didn't make it quite as low-fat as the recipe. I used light cream cheese and 1% milk. Everyone seemed to really like it and it was finished while other desserts were not. One note: I bought a graham cracker crust and the recipe made so much that I got only 3/4s of it in the crust. So my husband had leftover strawberry cheesecake pie at home without the crust. He didn't mind at all!

Reviewed on Aug. 21, 2008 by LoriEischen

The recipe is great but I always try to use fat free cream cheese and it doesn't set up. Any suggestions for that problem? All was not lost thought, as I put in in the blender (crust and all) with ice cream and milk and we all enjoyed Strawbery Cheesecake Milkshakes. MMMMM!!

Reviewed on Aug. 21, 2008 by Miskela

This pie was very simple and easy to make, with few ingredients, which I absolutely appreciate. I did notice, however, that the strawberries tend "bleed liquid" and it makes the graham cracker crust a little gooey. The kids weren't big fans of that.

Reviewed on Aug. 20, 2008 by tinybrush

Try using a food processor instead of an electric mixer. It worked for me.

Reviewed on Aug. 20, 2008 by tinybrush

Reviewed on Aug. 19, 2008 by bjc753

I beat with an electric mixer following the directions and it came out smooth and quite good.

Reviewed on Aug. 19, 2008 by mangosoco

 I had the same problem with lumps, but didn't have any lumps until I added the pudding.  The cream cheese/milk mixture was very smooth until then.

Texture was very disappointing! 

Reviewed on Aug. 19, 2008 by BakerSue

Are you letting it warm to room

temperature? I use my wire

beater for cream Cheese and it

comes out smooth. I once beat

it by hand and got the small lumps you are talking about. So

am guessing I didn't beat it long enough.

BakerSue

Reviewed on Aug. 19, 2008 by brandy51

make sure your cheese has not been frozen and also let it warm a little before beating it with the electric mixer. If you blend it long enough it will be smooth.

Reviewed on Aug. 19, 2008 by maxertel

Very good - but I have a constant problem with cream cheese - it is always lumpy - what am I doing wrong??

Reviewed on Aug. 17, 2008 by wootton1

Reviewed on Aug. 15, 2008 by marj01

Reviewed on Aug. 15, 2008 by jjjjjflutemom

my friend taught me the trick of slicing strawberries quickly, by using an egg slicer! it works wonderfully, as long as the berries aren't too soft (over-ripe)

Reviewed on Aug. 15, 2008 by auntsheen1

Yummmmm!  This turned out great!  Delicious!  I never thought of using pudding to make a cheesecake, I used sugar free pudding.  I just have to tell you to check out a new book I just read, Most Richly Blessed, a funny and inspirational book I enjoyed as much as the cheesecake. (Target.com) Food for the body and soul!  :) Thanks again for the great recipe.

Reviewed on Aug. 14, 2008 by Helen M. Carr

Reviewed on Aug. 14, 2008 by Southernmama

I had only a few strawberries and not enough to do the pie so used fresh peaches (chopped) and toasted pecans. Absolutely delicious! Great recipe. Thanks for sharing. Can't wait to try it with the berries.