Strawberry Cream Cheese Pie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease an 8-inch removable-bottom tart pan or pie pan and set aside.

In a medium bowl combine graham cracker crumbs, granulated sugar and salt. Stir to distribute evenly.

Add melted butter and mix with a spatula until crumbs are evenly moistened and hold together when pressed. If mixture seems dry, add up to 1 tablespoon more melted butter.

Press crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared pan. Use the bottom of a measuring cup to compact crust tightly to avoid crumbling.

Bake crust in preheated oven for 8–10 minutes, or until fragrant and set. Remove from oven and transfer to a wire rack to cool completely before filling (about 20–30 minutes). For a no-bake option: chill crust in refrigerator for at least 1 hour to set.

Ensure cream cheese is fully at room temperature (soft to the touch). This prevents lumps in the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down sides of bowl as needed.

Add powdered sugar, vanilla extract, lemon zest, lemon juice and salt. Beat on low to combine, then increase to medium-high and beat until fully incorporated and silky, about 1 minute.

In a separate chilled bowl, whip the heavy cream to soft peaks (when the cream holds a gentle peak but still yields).

Fold whipped cream gently into the cream cheese mixture in three additions using a rubber spatula until homogenous and airy. Avoid overmixing which can deflate the whipped cream.

Spoon or pipe the cream cheese filling into the cooled crust and smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 1 hour to firm up (2 hours preferred). If using the optional extra cream for a 10-inch, fold it in before filling.

While the filling chills, prepare the strawberries: hull and thinly slice berries. If berries are not very sweet, toss slices with the optional 1 tsp granulated sugar and allow to sit 10–15 minutes to macerate and release juices; then drain any excess liquid.

Arrange strawberry slices on the chilled cream cheese surface. For a classic look, start at the outer edge and overlap slices in a concentric circle working toward the center. Alternatively, create a fan or radial pattern. Reserve a few small slices or whole berries for the center or garnish.

Make the glaze: in a small microwave-safe bowl, combine apricot jam and 1 teaspoon water. Microwave in 10–15 second bursts, stirring between, until jam is loosened and glossy (about 20–30 seconds). Strain if you want a smoother glaze.

With a pastry brush, lightly glaze the arranged strawberries with the warmed apricot glaze to give shine and a protective seal. Be gentle to avoid disturbing the pattern. If you prefer, warm the jam in a small saucepan over low heat instead of the microwave.

Garnish with a few fresh mint leaves if using. Return the pie to the refrigerator and chill at least 30 minutes after glazing to set glaze before serving.

To serve, remove the pie from the fridge 10 minutes beforehand for slightly softened filling, then slice with a hot, dry knife (wipe between slices for clean cuts).

Store leftover pie covered in the refrigerator for up to 3 days. The crust may soften over time. Do not freeze assembled pie with fresh strawberries — freeze only the plain filled pie (without fruit) up to 1 month.