Take-out Tuesday, 4th of July Strawberry Cheesecake Pie!
Today the rest of my family arrives for the 4th and we are going to kick off our celebration tonight with a 4th of July Strawberry Cheesecake Pie!
Luscious fresh summer strawberries,
Creamy cheesecake filling…
and oh, did I mention the sugar cookie crust??
Nothing complicated but it certainly turns out to be a show stopper!
It’s a summer breeze to make
there’s still plenty of time to add it to your holiday menu!
First, make a strawberry sauce for the pie filling mixture
Cook and stir the berries over medium low heat
Once the berries have cooked down and the sugar has melted, mash them with a potato masher or immersible blender to puree…it doesn’t have to be totally smooth
Boil over medium high heat for a minute, then put the mixture in a bowl in the refrigerator to cool
Spray a deep glass pie dish with cooking spray and arrange cookies in the bottom and up the sides, leaving space for them to expand as they bake
I only used 18 of the 24 cookies in the package, and baked the remaining cookies per package directions for, well, for cookies!
When cookies are almost done, pat them down with the back of a spoon to coax them into more of a flat crust and return to oven until the dough is golden and cooked through
Make the cheesecake filling by mixing the cream cheese with powdered sugar and vanilla in a mixing bowl, then fold in the Cool Whip
Spread it onto the cooled cookie crust
Form it into an even layer over the crust
Mix the chilled berry puree with the remaining strawberries
Place the strawberry mixture on top of the cheesecake layer
And a pie is born!
Chill for 3 or 4 hours and garnish with something festive!
I used a little reserved whipped topping and canned icing rosettes
Strawberry Cheesecake Pie
Ingredients
- sugar cookie dough* {I used Pillsbury ready to bake sugar cookie dough}
Strawberry Filling
- 2 16 oz containers fresh strawberries
- 1/2 cup sugar
- 2 T cornstarch
- 1 T fresh lemon juice
Cheesecake Filling
- 8 oz cream cheese softened {I used light whipped cream cheese}
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 tub 8 oz., Cool Whip, thawed {or substitute 1 cup of heavy cream whipped}
Instructions
- Make strawberry filling first so it has time to cool. Hull strawberries and cut in 1/4s. Place 1/3 of berries into a saucepan with sugar, cornstarch and lemon juice. Cook over medium low heat until berries release their juice and sugar melts down.
- Mash with a potato masher or blend with an immersible blender. Turn heat up to medium high and let mixture boil for one minute. Remove from heat. Place pureed strawberries into a bowl and refrigerate while preparing the rest of the pie.
- Arrange sugar cookie dough pieces in a glass pie dish, leaving a little space between them for expansion while cooking.
- Bake at 350 and check after 10 minutes. Continue to bake and check over the next 5 minutes. When cookies begin to turn golden and are puffy, use the back of a large spoon to deflate them and pack dough down. Return to oven and bake crust until dough is just done. Remove from oven and let cool completely.
- Mix cream cheese with powdered sugar and vanilla with a beater or in a mixer. Fold in Cool Whip or whipped cream.
- Spread cheesecake mixture over the cooled cookie crust in and even layer.
- Combine remaining fresh berries with cooled pureed berries. Spoon berries over cheesecake layer in crust. Refrigerate for 3-4 hours for best slicing results. Garnish with additional whipped cream, sprinkles or mint.
Notes
f
for a similar recipe for a using puff pastry see
Strawberries and Cream Pastry here
🍓🇺🇸🍓🇺🇸🍓
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Tuesday Turn Around
Full Plate Thursday Thursday Favorite Things Creatively Crafty
Comments
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Oh what a treat! The cookie crust had me at “Howdy!” I just got back from Texas… so Howdy is perfect … instead of hello!
The cookie crust is really good, and surprisingly not too sweet!
This does sound really good! Gonna save it for next spring when my son’s garden has ripe strawberries:@)
We had a taste last night, and now I want a slice for breakfast!
Enjoy your family get together…it will be fun 4th of July and certainly a tasty one with a dessert like this.
thanks Karen!
This looks divine! I am making this for the 4th. Thanks for sharing.
Oh good, thanks Kim, enjoy!
Yum! This just screams 4th of July!!! I’d have to substitute whipped cream, though. I’ve just never liked that chemical flavor of cool whip. Love the crust idea!
Yes, do sub whipped cream, I took the lazy way…!
Jenna, this looks so good especially the sugar cookie crust! Happy 4th to you and your family! 🇺🇸
thanks Pam, same to you!
YUM! Have FUNNNN!
will do! You too!
An eye-popping dessert, I’ll take a slice!
thanks Sharon!
Very fun and festive! I’m hoping for good berries at the farmer’s market tomorrow!
I wish I had a farmer’s market nearby!
Fast and easy dessert. Perfect for a busy cooking day. Thanks for sharing your recipe.
Oh I love this, it looks so delicious!! 💗💗
So colorful – perfect for the 4th! Yum! 💙❤️💙
Yum, yum and YUM! Pinning and printing this recipe! Thanks Jenna! Happy 4th! I know you will have a blast with your family! I have my sparklers ready to go, love them! 🇺🇸♥️🇺🇸
Thanks Cyndi, we loved this!
Wow, looks delicious. I could probably eat the entire pie myself!
Happy 4th.🇺🇸
Yes, it went quickly!
What luscious pie, Jenna! I make something g similar but as a fruit pizza. I like this idea in pie form! You’re the best!!
this was gone in a flash, thanks Kitty! The fruit pizza sounds good too…
Congratulations, your awesome post was featured on Full Plate Thursday,440. Thanks so much for sharing with us and hope you will come back soon!
Miz Helen
Thank you Miz Helen!!