Prepare the Graham Cracker Crust: If you’re making your own crust, start by crushing graham crackers in a food processor or by hand until finely crushed. Combine the crumbs with melted butter and sugar. Press the mixture firmly into the bottom of a pie dish to form the crust. Chill the crust in the fridge for 10-15 minutes to set it before filling.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy using an electric mixer. Add the vanilla extract and lemon juice, and continue mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is incorporated and light.

Fill the Pie Crust: Once your crust is chilled, spoon the cheesecake filling into the crust and spread it evenly. Smooth the top with a spatula for a beautiful finish.

Prepare the Strawberry Topping: Hull and slice the fresh strawberries. For a simple topping, just arrange the sliced strawberries on top of the cheesecake filling in a decorative pattern. If you’re using strawberry gelatin or powder sugar, combine it with water according to package instructions and pour it over the strawberries for a glossy finish.

Chill the Pie: Cover the pie with plastic wrap and chill it in the fridge for at least 4 hours or overnight to allow the filling to set and the flavors to meld together.