Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1 pinch salt
  • 8 oz full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1.5 lbs fresh strawberries, hulled and halved
  • 0.5 cup strawberry jam
  • 1 tsp lemon juice

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes, then cool completely.
  2. In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until completely smooth. Stir in the vanilla extract.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and airy.
  4. Spread the cream cheese filling evenly into the prepared and cooled crust, smoothing the top with a spatula.
  5. Toss the fresh strawberries with the warmed strawberry jam and lemon juice until well coated.
  6. Arrange the glazed strawberries over the cream cheese layer. Refrigerate for at least 3 hours before serving to allow the filling to set.