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Strawberry Cream Cheese Pie

Strawberry cream cheese pie with a buttery graham crust and a fluffy whipped cream cheese layer, topped with glossy fresh strawberries in clear glaze. This no-fuss chilled dessert sets with a short bake for the crust, then a 4-hour refrigeration for clean slices.
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Prep Time 20 minutes
Cook Time 33 minutes
hours 4 minutes
Total Time 57 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 0.5 cup 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 the graham crust
  1. Mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into a 9-inch pie pan and pack it tightly for clean slicing.
  2. Bake the crust at 350°F for 8-10 minutes until lightly set. Cool completely before adding the filling.
Make the cream cheese filling
  1. Beat softened cream cheese, powdered sugar, and vanilla until smooth and lump-free. Scrape the bowl as needed to keep the texture creamy.
  2. Whip heavy cream until stiff peaks form, then fold it into the cheese mixture. Stop as soon as no streaks remain for a thick, airy layer.
  3. Spread the cream cheese filling evenly over the cooled crust. Smooth the top so the strawberry topping sits flat.
Top with glossy strawberries
  1. Arrange strawberry halves on top of the filling, cut-side down. Keep them close together for full coverage and a vibrant finish.
  2. Heat strawberry jam with water until melted and smooth, then stir in lemon juice. Cool slightly so it thickens just enough to cling without washing the berries.
  3. Brush the glaze over the strawberries to create a glossy, clear finish. Make sure the glaze lightly coats the cut surfaces.
Chill and slice
  1. Refrigerate the pie for at least 4 hours before slicing. Serve chilled for the best set and texture.

Notes

For the tightest, cleanest slices, cool the baked crust completely and chill the finished pie undisturbed for the full 4 hours. Store covered in the refrigerator up to 4 days; freezing is not recommended because the strawberry topping and dairy filling can lose texture. Dietary swap: use a gluten-free graham cracker crust if needed for gluten-free serving.