Layered Strawberry Cheesecake Pie
A luscious layered strawberry cheesecake pie featuring a crunchy graham cracker crust, creamy filling, and fresh strawberries topped with a sweet glaze, perfect for gatherings and special occasions.
Ingredients
- 1 cup graham cracker crumbs ⓘ
- 2 Tbsp sugar ⓘ
- 3 Tbsp reduced calorie margarine ⓘ
- 4 eggs ⓘ
- 1 (16 oz) carton low-fat cottage cheese
- 1/2 cup sugar ⓘ
- 1/2 cup instant nonfat dry milk powder ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 Tbsp lemon juice ⓘ
- 2 tsp vanilla extract ⓘ
- 1/8 tsp salt ⓘ
- 4 cups fresh strawberries ⓘ
- 1 Tbsp cornstarch ⓘ
- Orange juice ⓘ
Instructions
- Combine graham cracker crumbs, sugar, and melted margarine; press evenly into the bottom of a 9-inch spring-form pan to form the crust.
- In a blender, combine eggs, cottage cheese, sugar, dry milk powder, flour, lemon juice, vanilla extract, and salt; process for 1 minute or until smooth.
- Pour the cheese mixture over the prepared crust.
- Bake at 300°F (150°C) for 1 hour.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Set the cheesecake aside to cool completely.
- Arrange washed and hulled strawberries on top of the cooled cheesecake.
- In a saucepan, combine cornstarch and orange juice; stir well.
- Cook over low heat for 1 minute or until thickened and clear, stirring constantly.
- Allow the glaze to cool.
- Pour the glaze over the strawberries and chill the pie before serving.
Tips & Substitutions
For a lighter version, you can substitute reduced-fat cream cheese for the cottage cheese and use a sugar substitute. If you don't have orange juice, lemon juice works well for the glaze. To prevent the crust from getting soggy, ensure the cheesecake is completely cooled before adding the strawberries and glaze. This layered dessert pairs beautifully with No Bake Strawberry Cheese Cake.
Serving Suggestions
This cheesecake pie is delightful on its own, but you can enhance the experience with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve alongside fresh mint leaves or a berry compote. It also complements well with light and refreshing drinks, making it an ideal dessert for summer gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the strawberries, it's best to add the glaze just before serving. If you need to reheat, avoid the strawberries and glaze; instead, enjoy the cheesecake cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Strawberry Cheesecake Pie contains roughly 166 calories, with 3g protein, 34g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but it's best to thaw and drain them first to avoid excess moisture. Fresh strawberries provide a nicer texture and flavor, but frozen ones can work in a pinch, especially if you’re making this dessert out of season.
How can I make the cheesecake firmer?
To achieve a firmer cheesecake, consider adding an extra tablespoon of flour or reducing the baking temperature slightly to allow for longer cooking time. Make sure to let it cool completely before chilling; this will help set the texture as it firms up in the refrigerator.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just ensure it's completely cooled and stored in the refrigerator. Add the strawberries and glaze just before serving to keep them fresh and vibrant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).