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strawberry cream cheese pie

Strawberry Cream Cheese Pie

Author Melodee Fiske


  • 8 ounces cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 refrigerated pie crust
  • ½ cup strawberry jelly
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • ¼ cup water
  • 2-16 ounce containers of strawberries hulled


  • Roll out pie crust and press into a deep dish pie pan. Use a fork to poke holes on the bottom and sides of the crust. Bake at 450 for 7-9 minutes. Remove from oven and cool.
  • In a medium bowl, whip cream until stiff peaks form. Add cream cheese, vanilla and sugar and whip until smooth and fluffy.
  • In a saucepan, add strawberry jelly, lemon juice, sugar and water and bring to a slow simmer, stirring until everything is combined. Remove from heat and cool.
  • Once crust has cooled, fill with cream cheese filling and top with whole strawberries. After the glaze is cooled to room temperature, coat the strawberries with glaze.
  • Chill for 30 minutes to 1 hour before serving.