Strawberry Cream Cheese Pie

A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.
Prep Time 30 minutes
Total Time 30 minutes
Author Sam Merritt


Strawberry topping

  • 5-6 cups quartered strawberries, stems removed divided (840g)
  • 1/2 cup sugar (100g)
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice

Cream Cheese Layer

  • 8 oz cream cheese softened (225g
  • 1/2 cup powdered sugar (65g)
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream (235ml)


  • In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
  • Stir frequently until strawberries release their juices.
  • Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
  • Increase heat to medium-high and bring to a boil, stirring constantly.
  • Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster.  Set aside while you prepare your cream cheese layer
  • In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.  
  • In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
  • Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.
  • Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
  • Once strawberry mixture has cooled completely, add remaining srawberries and stir well. 
  • Pour over cream cheese layer, piling/mounding strawberries towards the center.
  • Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.