Showcase perfectly ripe strawberries in this fresh strawberry ricotta tart. This mostly no-bake pie (the graham cracker crust is baked briefly) combines ricotta and cream cheese with bright orange zest and a touch of sugar for a light, creamy filling that complements the ruby fruit. The graham cracker crust adds a warm, sweet base while a loose strawberry-orange glaze dresses the berries. Chill the tart until set—think of it as a modern take on a classic strawberry icebox pie.
This strawberry pie carries a subtle citrus note throughout: in the crust, the ricotta-cream cheese filling, and the glaze. The orange lifts the sweetness without overpowering the fresh berry flavor.
Ingredients For Graham Cracker Crust
- Graham cracker crumbs
- Sugar
- Orange zest
- Melted butter
To Make The Graham Cracker Crust
- Combine graham cracker crumbs, sugar, and half the orange zest in a bowl; stir to evenly distribute the zest.
- Add melted butter and mix until the crumbs are moistened.
- Press the mixture into a 9″ pie plate, forming an even layer on the bottom and up the sides.
- Bake at 375°F for 8–10 minutes until lightly golden and set. Cool to room temperature before filling.
- Tip: Use a store-bought graham cracker shell to skip the baking step and make this a true no-bake pie.
Filling For Cream Cheese Ricotta Tart
The filling is simple and silky, made from just four ingredients:
- Ricotta cheese (part-skim works well)
- Cream cheese (softened to room temperature)
- Fresh orange zest
- Sugar
To Make The Cream Cheese Ricotta Filling
- Pulse the sugar in a food processor until very fine—this helps the filling become smooth.
- Add the remaining orange zest and pulse until the zest is fully incorporated and the sugar takes on a faint orange tint.
- Add the ricotta and cream cheese and pulse until the mixture is silky and lump-free.
- Spoon the filling into the cooled crust, smooth the top, and refrigerate for several hours or overnight to firm up.
Tips On The Glaze For No Bake Strawberry Pie
- Make the stewed strawberry glaze ahead of time and chill it; it needs refrigeration to thicken slightly.
- The glaze is loose rather than firm: fresh berries, a little sugar, orange juice, water, and cornstarch give it body while keeping it glossy.
- After cooking, the mixture will be somewhat liquid but will thicken more as it cools in the refrigerator.
- The glaze is intended to coat the berries and slowly dribble over the filling rather than form a rigid shell.
- Refrigerating overnight makes assembly quick and easy the next day.
Assembling Strawberry Pie With Graham Cracker Crust
- Spread about half of the chilled strawberry glaze over the chilled ricotta-cream cheese layer.
- Hull and slice the remaining strawberries; slicing from the top down creates pretty heart-shaped pieces.
- Arrange the sliced berries over the glaze in a decorative pattern.
Arrange The Berries For Strawberry Icebox Pie
- Start at the outer edge with sliced berries, pointing the narrow end toward the center and overlapping each slice.
- Work around the pie in sections, rotating and overlapping slices until you reach the center.
- Fill any gaps with remaining slices so each quarter is covered and all berries point inward.
Finish by brushing the berries with the remaining glaze using a pastry brush or spoon. Refrigerate until ready to serve.
Garnish with a few whole berries for a finishing touch. A spoonful of whipped cream on each slice is optional and delicious.
Chill the tart for several hours until the filling is set; it will be creamy and slightly soft rather than firm. Slices hold their shape beautifully when properly chilled.
Best Eaten Within A Few Days
This cool, creamy, fruity tart is brightest the first two days because of the fresh strawberries. The orange flavor appears throughout but remains subtle, enhancing the berries rather than competing with them. Serve this fresh strawberry ricotta tart for holidays, spring gatherings, or whenever you have an abundance of fresh strawberries.
More Strawberry Recipes:
- Gluten Free Strawberry Muffins
- Strawberry Galette
- Lemon Strawberry Crumb Cake
Fresh Strawberry Pie with Graham Cracker Crust
INGREDIENTS:
FOR GRAHAM CRACKER CRUST:
- 1¼ cup graham cracker crumbs
- ½ cup sugar
- 1 orange (zest)
- ⅓ cup melted butter
FOR RICOTTA CREAM CHEESE FILLING:
- 1¼ cups part-skim ricotta cheese
- 8 ounces cream cheese, room temperature
- ½ cup sugar
- 1 orange (zest)
FOR THE STRAWBERRY GLAZE:
- 1½ cups fresh strawberries, quartered
- ¼ cup sugar
- 2 teaspoons cornstarch
- Juice of one orange (about 1/4 cup)
- ¼ cup water
FOR FRESH STRAWBERRY GARNISH:
- 3 cups fresh strawberries, hulled and sliced
DIRECTIONS:
FOR THE GRAHAM CRACKER CRUST:
- Preheat oven to 375°F.
- Zest the orange and divide the zest into two portions.
- Combine graham crumbs, sugar, and half the zest; stir to break up clumps.
- Add melted butter, press into a 9″ pie dish, and bake 8 minutes. Cool to room temperature.
FOR THE RICOTTA CREAM CHEESE FILLING:
- Pulse sugar in a food processor until fine. Add remaining zest and pulse until combined.
- Add ricotta and cream cheese; pulse until smooth.
- Transfer filling to cooled crust, smooth, and chill several hours or overnight.
FOR THE STRAWBERRY TOPPING
- Combine strawberries, sugar, and orange juice in a saucepan. Bring to a boil and cook 3–4 minutes to break down the fruit.
- Whisk cornstarch with water, add to strawberries, and boil until thickened. Cool, cover, and refrigerate.
ASSEMBLE THE PIE
- Spread half the strawberry glaze over the chilled filling. Arrange sliced strawberries on top and brush with remaining glaze.
- Refrigerate until ready to serve.
NUTRITION:
Carbohydrates: 45 g |
Protein: 7 g |
Fat: 21 g |
Saturated Fat: 12 g |
Cholesterol: 65 mg |
Sodium: 217 mg |
Potassium: 279 mg |
Fiber: 2 g |
Sugar: 39 g |
Vitamin A: 875 IU |
Vitamin C: 65.1 mg |
Calcium: 182 mg |
Iron: 0.6 mg
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