Gather all ingredients and allow the cream cheese to come to room temperature.

In a medium saucepan, whisk together the egg yolks and granulated sugar for 1–2 minutes until pale and slightly thickened.

Slowly pour in the whole milk and heavy whipping cream while whisking continuously.

Add the softened cream cheese in small portions and whisk until smooth.

Stir in the vanilla extract, strawberry jam, lemon juice, and salt.

Place the saucepan over medium heat and cook, stirring constantly. Scrape the bottom and sides of the pan frequently.

Heat the mixture until it reaches 165°F–176°F (74°C–80°C). Do not allow it to boil.

Remove from heat immediately and strain through a fine-mesh sieve into a clean container.

Place the container in an ice bath and chill for 30–45 minutes, stirring occasionally until completely cold.

Transfer the chilled strawberry cheesecake gelato base to an ice cream maker and churn according to the manufacturer's instructions, usually 20–30 minutes.

Once the mixture reaches a soft-serve consistency, transfer it to a freezer-safe container.

Freeze for at least 24 hours for the best texture and flavor development.

Before serving, allow the gelato to soften for 2–3 minutes.

Create a small hole in the center of the gelato and add the crushed graham cracker pieces.

Return to the freezer for about 5 minutes if needed, then scoop and serve.