Cream Cheese Pie
Cream Cheese Pie is a rich, creamy, and incredibly easy dessert that tastes like cheesecake but takes a fraction of the effort. With a buttery graham cracker crust and silky cream cheese filling, it’s perfect for holidays, potlucks, or whenever you’re craving a sweet treat.
Storage Options
Store the pie covered in the refrigerator for up to 4–5 days. If using fruit topping, add just before serving for best results. You can freeze the pie (without toppings) for up to 1 month; thaw overnight in the fridge before serving.
Summary
This no-bake Cream Cheese Pie is a smooth, tangy, and lightly sweet dessert made with simple ingredients. It’s versatile, quick to prepare, and always a crowd favorite. Top it with cherry pie filling, fresh strawberries, or even chocolate shavings!
Why You’ll Love This Recipe
• No baking required
• Perfect make-ahead dessert
• Only a handful of ingredients
• Incredibly creamy and delicious
• Easily customizable with your favorite toppings
Kitchen Equipment You’ll Need
• 9-inch pie pan
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
Tips for Success
• Make sure cream cheese is softened to room temperature before mixing
• Chill for at least 4 hours (or overnight) for best texture
• Use full-fat cream cheese for the richest flavor
• Don’t skip the lemon juice—it balances the sweetness beautifully
Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter
For the filling:
• 2 packages (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• ¼ cup lemon juice
• 1 tsp vanilla extract
Optional topping:
• 1 can (21 oz) cherry pie filling or fresh fruit of choice
Directions
1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom and slightly up the sides of a 9-inch pie pan. Chill the crust in the refrigerator while you make the filling.
2. In a large bowl, beat the softened cream cheese until smooth and fluffy.
3. Gradually add the sweetened condensed milk, mixing until smooth.
4. Stir in lemon juice and vanilla extract until fully incorporated.
5. Pour the filling into the prepared crust and smooth the top.
6. Chill the pie in the refrigerator for at least 4 hours or until set.
7. Just before serving, top with cherry pie filling or fruit of your choice. Slice and enjoy!
Additional Tips or Variations
• Try a chocolate cookie crust instead of graham cracker for a richer flavor
• Add zest of one lemon to the filling for a citrusy twist
• Top with whipped cream or a drizzle of chocolate sauce for extra indulgence
• Mini versions in cupcake liners make adorable single servings
Nutritional Highlights (Per Slice – Based on 8 servings)
Calories: ~380
Fat: 24g
Carbs: 36g
Sugar: 26g
Protein: 5g
Frequently Asked Questions (FAQ)
Can I use a store-bought crust?
Absolutely! A pre-made graham cracker crust works perfectly for this recipe.
Can I use low-fat cream cheese or condensed milk?
You can, but the texture may be slightly softer and less rich. Full-fat gives the best results.
Can I make this pie ahead of time?
Yes! It’s best when chilled overnight, so it’s a great make-ahead dessert.
Conclusion
Cream Cheese Pie is the kind of dessert that’s as simple as it is delicious. With a smooth, melt-in-your-mouth filling and a buttery crust, it’s a go-to treat for any occasion. Dress it up with fruit or keep it classic—either way, it’s sure to impress!