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Strawberry Cream Cheese Pie

Strawberry cream cheese pie with a buttery graham crust and a creamy, no-bake style cheesecake layer topped with glossy fresh strawberries in a clear glaze. Chilled for 4 hours for clean slices and a vibrant, gel-like strawberry finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill 4 minutes
Total Time 49 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.5 butter, melted
  • 2 tbsp sugar
Filling
  • 16 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
Topping
  • 2 lb fresh strawberries, halved
  • 0.5 cup strawberry jam
  • 2 tbsp water
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Make and bake the crust
  1. Mix graham cracker crumbs, melted butter, and sugar until evenly combined, then press firmly into a 9-inch pie pan with a flat, even layer.
  2. Bake at 350°F for 8-10 minutes until lightly set and fragrant.
  3. Cool completely so the filling won’t melt or weep.
Make the cream cheese filling
  1. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free.
  2. Whip heavy whipping cream until stiff peaks form.
  3. Fold the whipped cream into the cream cheese mixture until fully combined and fluffy, with no streaks.
  4. Spread the cream cheese filling evenly over the cooled crust.
Top with glossy strawberries
  1. Arrange strawberry halves on top of the filling, cut-side down, in a tight, even layer.
  2. Heat strawberry jam with water until melted and smooth, stirring to remove any lumps.
  3. Stir in lemon juice and cool slightly so the glaze thickens a bit.
  4. Brush the glossy jam glaze over the strawberries in an even coat.
Chill and serve
  1. Refrigerate for at least 4 hours before slicing so the cream cheese sets firmly.
  2. Serve chilled.

Notes

For the cleanest slices, chill the pie on a flat shelf and slice with a warm knife (wipe between cuts). Store covered in the refrigerator for up to 4 days; freeze is not recommended due to the strawberry topping texture. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping (texture may be slightly softer).