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Blissful Strawberry Cheesecake Pie

A delightful and simple strawberry cheesecake pie made with store-bought graham cracker crust, a luscious cream cheese layer, and topped with heaps of fresh strawberries coated in delectable strawberry jam.
2
30 min
TOTAL TIME
454
CALORIES
$1.20
PER SERVING
Blissful Strawberry Cheesecake Pie
Ingredients
7 INGREDIENTS
8 SERVINGS
Vanilla Extract
1/2 tsp vanilla extract
Heavy Cream
1 cup heavy cream
cold
9 Inch Store Bought Graham Cracker Crust
1 whole 9 inch store bought graham cracker crust
Strawberry Jam
1 cup strawberry jam
Strawberries
4 cups strawberries
hulled and halved
Cream Cheese
8 oz cream cheese
softened
Powdered Sugar
1/2 cup powdered sugar
Directions
7 STEPS
30 min
PREP TIME
30 min
TOTAL TIME
1
In a medium-sized bowl, using an electric mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
2
In a separate, clean bowl, beat the cold heavy cream with the electric mixer until stiff peaks form.
3
Gently fold the whipped heavy cream into the cream cheese mixture until fully combined. The resulting mixture will be thick, creamy and fluffy.
4
Spread the cream cheese and whipped cream mixture evenly over the store-bought graham cracker crust. Place the pie in the refrigerator to set, while you prepare the strawberry topping.
5
In a large mixing bowl, combine the halved strawberries and store-bought strawberry jam. Stir gently to coat the strawberries well with the jam.
6
Take the pie out of the refrigerator and arrange the strawberry jam-coated strawberries on top of the cream cheese layer, piling them towards the center of the pie with finesse.
7
Refrigerate the pie for at least 4 hours, or preferably overnight, to set. Serve chilled and enjoy your Blissful Strawberry Cheesecake Pie.
Health Info
Macros
53g
CARBS
26g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
WHEAT
MILK
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Frequently Asked Questions
Why is my cheesecake pie cracked on the top?
Why is my crust soggy?
How do I know when my cheesecake pie is done?
Why is my cheesecake pie not smooth?
How can I make my cheesecake pie creamier?
Why does my cheesecake pie taste eggy?
How can I avoid a burnt crust but fully cooked cheesecake filling?
Why is my cheesecake pie not set/collapsed in the middle?
Why is the filling of my cheesecake pie lumpy?
Can I use low-fat cream cheese for my cheesecake pie?