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Strawberry Cream Cheese Pie

Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + cooling
  • Makes
    8 servings


  • Pastry for a single-crust pie (9 inches)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup egg substitute
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3-1/2 cups sliced fresh strawberries
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1/2 cup reduced-sugar strawberry preserves
  • Fat-free whipped topping, optional


  • Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350° for 13-15 minutes or until lightly browned.
  • Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on a wire rack.
  • Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.
Nutrition Facts
1 piece: 268 calories, 12g fat (6g saturated fat), 21mg cholesterol, 119mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 5g protein.

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  • Melissa
    Jul 31, 2020

    This was delicious. I made a graham cracker crust with 1 1/2 cups graham cracker crumbs, 3 T of yogurt and 2 T of lite brown sugar. I substituted maple syrup for honey, its all I had.

  • dcscake_OH
    Dec 30, 2019

    I made this cheesecake for the weekend company and all of them really liked it, I topped it with raspberries

  • Darla02
    Jul 18, 2017

    No comment left

  • winczdenise
    Jun 11, 2017

    Sounds like a five star recipe, I want to make it this week..I don't have honey on hand...can I substitute sugar? Or another sweetener..What about Splenda? Any help out there would be appreciated

  • Donna
    May 6, 2017

    It is a very good pie. Im not sure where MJ got her information, but traditional pie crust is 110 per slice, Graham cracker crust is 145. Very low , maybe she should just eat the filling it would only be around 158.

  • Acole
    Jul 16, 2016

    1/2 cup egg substitute equals 2 eggs

  • Mama Jacqueline
    Jul 12, 2016

    Lovely pie! Not exactly low fat, however. Anytime you use traditional pie crust, it ain't low fat baby!

  • Oh!MyGosh
    May 5, 2016

    I am a fan of raspberries so of course I had to do it "my way'. It was fabulous! Of course I used raspberry seedless preserves. Next, I am going to try it with fresh peaches and then there will be peaches with raspberries and I'll call it Raspberry Melba . I do always put my fresh fruit pies in graham cracker crusts.

  • Ceege
    May 4, 2015

    @babs14075....... If you substitute real eggs you will need two eggs for 1/2 cup.I made this pie and it is delicious. You can't go wrong using this recipe if you need to take a dessert somewhere. Very yummy and easy to make.

  • babs14075
    May 4, 2015

    Sounds easy. I don't have egg substitute. Can I use one egg?