Fresh Strawberry Cheesecake Pie


  • 1 (9 inch) unbaked deep dish pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 1/2 cup white sugar
  • 2 tablespoons lemon juice
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons strawberry-flavored Jell-O mix
  • 1 quart fresh strawberries, hulled and sliced


Preheat oven to 400 degrees F (200 degrees C).

Bake pie crust until lightly browned, about 10 minutes.

Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).

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Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.

Pour filling into crust.

Bake until filling is set, about 30 minutes.

Remove from oven and let cool completely.

Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.

Arrange the sliced strawberries atop the cheese filling.

Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.