Strawberry Cheesecake Pie Recipe
Strawberry Cheesecake Pie Recipe
- 2 cups sliced fresh strawberries
- 1/4 cup chopped almonds, toasted
- 1 tablespoon sugar
- 1 graham cracker crust (9 inches)
- 1 package (8 ounces) cream cheese, softened
- 2 cups cold 2% milk, divided
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1. In a small bowl, combine the strawberries, almonds and sugar. Pour into crust; set aside.
- 2. In a large bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add dry pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.
One serving (prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix) equals 189 calories, 6 g fat (0 saturated fat), 3 mg cholesterol, 311 mg sodium, 25 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Reviews for Strawberry Cheesecake Pie
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"I made this for my family & everyone enjoyed it. It's excellent"
"I made this for a potluck dinner with girlfriends. After reading all the reviews, I used full-fat cream cheese and milk and used about 1 and 7/8 cups of milk to try to ensure that the pudding would set up. It did although I wouldn't say it was firm. I also used a slotted spoon to place the strawberries into the crust so it would not become soggy from the juice. That did not work....the bottom crust was a good-tasting soggy mess. Aside from that, the pie had a very good flavor. I won't make it again but I did receive many compliments."
"This is an excellent pie!"
"Very nice! Just like the cheesecake pies my father used to make. Takes me back..."
"Very good and easy to make. My husband liked it and he is fussy when it comes to desserts."
"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."
"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."
"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."
"great taste it fell apart a tiny bit but it didnt bother me at all. i recommend it"
"Oh sorry - I used the cheesecake instant pudding flavor...."
"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!"
"I did not like this. It did not have a cheesecake taste at all. All I could taste was vanilla pudding."
"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"
"Made this pie using reduced fat graham crust, fat free cream cheese and the sugar free fpudding, 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."
"This recipe is very misleading. NONE of the ingredients are listed as low fat or fat free!"
"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."
"It sounds like a store bought crust. If you think it will be too thin just make your own to the thickness you desire."
"First comment said too thin and fell apart. I hesitate to try it if this will occur. Please advise."
"The taste was good, but it is to thin. Cutting into pudding and it just fell apart. needs more firmness"
"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!"
"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!"
"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!!"
"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!"
"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!!"
"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."
"Try using a food processor instead of an electric mixer. It worked for me."
"I beat with an electric mixer following the directions and it came out smooth and quite good."
" 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! "
"Are you letting it warm to roomtemperature? I use my wirebeater for cream Cheese and itcomes out smooth. I once beatit by hand and got the small lumps you are talking about. Soam guessing I didn't beat it long enough.BakerSue"
"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."
"Very good - but I have a constant problem with cream cheese - it is always lumpy - what am I doing wrong??"
"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)"
"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."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.