Mini Strawberry Cream Pies

I love Strawberry Cream Pie, especially with a graham cracker crust. The combo is heavenly.

This recipe is super simple and makes for a fabulous summer treat!

One thing to note with this recipe to carefully invert the crusts onto a work surface. I have tried to ply them away from the muffin tin with a knife or fork, but they get super crumbly. SO simply turn over the muffin tin and invert the sides to carefully pop them out. It works PERFECTLY!

They are the perfect serving size. The recipe makes 12 so its perfect for summer gatherings. Everyone will be raving about these little beauties!

Mini Strawberry Cream Pies.. These are simple, delicious sand the perfect summer treat!

Mini Strawberry Cream Pies
These are simple, delicious sand the perfect summer treat!
Recipe type: Dessert
Serves: 12
Graham Cracker Crusts
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
Strawberry Cream Filling
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice
  • 8 ounces cool whip
  • 1½ cup strawberries, chopped into small pieces
  1. Preheat oven to 375 degrees F.
  2. Spay a 12-cup muffin tin with cooking spray.
  3. In a small mixing bowl combine graham crackers crumbs, melted butter and sugar and Mix well.
  4. Press crumb mixture into the muffins cups and bake for 10 minutes. Let cool completely.
  5. When cooled, carefully invert graham cracker shells onto work surface.
  6. In a large mixing bowl beat cream cheese and sugar. Add vanilla and lemon juice. Stir in thawed cool whip. Stir in strawberries and stir until evenly combined.
  7. Spoon into graham cracker shells.
  8. Refrigerate for 2 hours.
  9. Garnish with chopped strawberries.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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  1. Sammie

    These Strawberry cream pies look scrummy and I love mini anything. Here in the UK I would use digestive biscuits as we don't have graham crackers - I've never found it a problem as a substitute before. Thanks for a fab recipe a great photos.

  2. Lori the Dentist

    I love the looks of this recipe; not only it is simple, but looks easy to make. I will likely use whipping cream because I like all natural stuff. I do want to compliment you on your photos -- they're lovely and add a very professional touch to your recipe contributions!

  3. Julianne @ Beyond Frosting

    What a great tip to invert the muffin tin! I am going to have to try this, I always want to make bite-sized treats, but I am never sure how to make them smaller.

  4. Melissa

    These look so delicious! I love the combo of graham cracker crust with strawberries and, well, anything. What a great dessert for any time of year!