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How To Make Easy Cream Cheese Pie?

If you’re searching for a quick and easy dessert to make this weekend, look no further! Try this sweet and simple cream cheese pie recipe. A delicious cheesecake filling is encased in a buttery graham cracker crust. You’ll want to make more because it’s so easy! This Cream Cheese Pie is delicious and simple to make! This pie is light, fluffy, and lovely, and it’s made without condensed milk!

It doesn’t require baking and is ideal for a quick, uncomplicated dessert, always a hit at a potluck. This simple cream cheese pie is a fantastic all-around pie that’s wonderful for taking to a potluck, serving after an Easter meal, or surprising your sweetie on Valentine’s Day. I even made it for Christmas this year! You won’t be attempting to get rid of additional slices, and this stuff moves fast.

cream cheese pie

This family-favorite dessert recipe is an easy cream cheese pie topped with cherry pie filling. It’s decadent, creamy, and delicious! It’s also one of the simplest desserts to prepare. The cream cheese filling requires four easy ingredients and does not require baking. Serve during the holidays, on Valentine’s Day, or on any other special occasion.

How To Make Easy Cream Cheese Pie?

Ingredients

For The Crust

  • 1 1/4 cups graham cracker crumbs (10 full graham cracker sheets)
  • 1/3 cup buttermelted
  • 1/4 cup sugar (I use slightly less than 1/4 cup)

For The Pie

  • 1 (8 ounces) package of Philadelphia cream cheesevery cold and straight from the fridge, should be a bit soft
  • 1 (14 ounces) can Eagle Brand sweetened condensed milk
  • 1/3 cup fresh lemon juice. I highly recommend fresh lemon juice. It reacts best with the sweetened condensed milk to firm up the filling.
  • One teaspoon of pure vanilla extract

Instructions

  • Crust-A graham cracker crust (my favorite!) can be made or purchased. I adore an excellent homemade graham cracker crust, and this one is so simple to make that I recommend doing so. Allow an hour for the crust to harden in the refrigerator.
  • Cream cheese filling-Cream the cream cheese with an electric mixer until frothy. Then gradually add the sweetened condensed milk, lemon juice, and vanilla extract. As needed, scrape down the mixing bowl. Mix everything until it’s completely smooth. If you beat the mixture too much, it will become too thin.
  • Assemble the cheesecake-Fill the chilled crust with the filling and chill the entire pie for at least 6 hours, or overnight if you have the time.
  • Topping-Put the cherry topping on top. Or don’t. On the other hand, my mother and sister prefer to eat their cream cheese pie plain. It’s similar to conventional cheesecake, but it’s even better! If you wish to keep the dessert lighter, fresh berries could be used instead.
  • Serve-Enjoy, but don’t devour the entire pie as my kid, and I did this weekend. Oops! You might think I’m joking, but I’m not! That’s how good it is!

Tips For The Perfect No-Bake Cheesecake

I’ve made this recipe more times than I can count, and I have a few tips so that your dessert is perfect. This pie can be tricky sometimes to set correctly, and you must follow all of these tips for the best results.

  • Graham crackers-You may buy graham cracker crumbs at the store (in the baking aisle) or create your own by crushing ten whole sheets of graham crackers in your blender or food processor.
  • Cream cheese-I don’t beat cream cheese until it’s been taken out of the fridge. It should be warm but not too hot.
  • Time To refrigerate-Refrigerate the cheesecake for at least 6 hours, but overnight is even better for optimal results. The longer you keep a no-bake cheesecake in the refrigerator, the firmer it will be and the more appealing the slices. To set the cheesecake, don’t put it in the freezer. The filling will be more difficult to slice, and the texture will be less smooth.
  • Slicing-To serves, cut into slices with a clean, sharp knife. Wipe your knife clean with a paper towel for extra neat slices between each cut.

How To Customize Cream Cheese Pie?

I’m obsessed with this recipe as-is, but there are many tasty ways to get creative with your dessert. Here are a few ideas:

Cheesecake With Oreos-Instead of graham crackers, use Oreo cookies for the crust, then top the pie filling with Oreo crumbles and cookies.

Toppings-Fresh berries, chocolate drizzle, salted caramel drizzle, or other canned fruit pie filling go well with the tang of no-bake cheesecake. Still, fresh berries, chocolate drizzle, salted caramel drizzle, or other canned fruit pie filling would also be great.

Dip In cheesecake-Make a dip instead of a pie by omitting the crust and cherry topping. Genius! Fill a serving bowl halfway with creamy cream cheese filling and serve with graham crackers, fruit, and cookies.

Can Cream Cheese Pie Be Freeze?

This cream cheese pie that doesn’t need to be baked may be frozen! Wrap the pie in plastic wrap once the filling has been placed on the crust. Allow the pie to set in the refrigerator for about 6 hours before freezing for the most incredible texture. I like to wrap aluminum foil around the plastic wrap before freezing it for extra freezer protection. The pie can be frozen for up to three months. Thaw in the refrigerator or on the counter until ready to eat, then slice and enjoy!

How To Store Cream Cheese Pie?

  • Storage: If there are any leftovers, securely wrap the pie in plastic wrap or foil and store it in the fridge. The pie will keep for up to 5 days in the refrigerator.
  • Make-Ahead: This pie is a great dessert to prepare ahead of time! It’s excellent to refrigerate it for 1-2 hours or overnight. Before adding the pie filling, I recommend waiting until you’re ready to serve it.
  • Freezing: You can freeze this pie! Before freezing the pie, I recommend avoiding adding the pie filling on the top. Wrap the pie tightly in foil and plastic wrap before freezing. Freeze for up to 2 months in advance. To eat the pie after it has been frozen, defrost it on the counter for a few hours, then top with pie filling, slice, and enjoy!

Is Cream Cheese Soft Cheese?

Cream cheese is a soft white cheese found in most grocery stores. The USDA defines cream cheese as having a fat level of roughly 33% and a moisture content of 55%. It’s commonly created by coagulating low-fat milk and cream with an acid, then boiling the mixture to halt the coagulation. Cream cheese is a cheese spread prepared with pasteurized dairy rather than a slice of soft cheese. As a result, it is safe to take while pregnant.

How Can You Melt Cream Cheese?

Cream cheese is best melted in the microwave or on the stovetop, and both of these approaches must be carried out with caution. Cream cheese will melt down enough to be suitable for cooking and baking if done correctly and constantly monitored. Remove the cream cheese from the package and place it on a microwave-safe plate. On medium power, microwave the cream cheese for 15 to 20 seconds. Please remove it from the microwave and thoroughly mix it because the center may be more relaxed than the sides. If required, continue the process until the cream cheese is softened and spreadable.

At roughly 130 degrees Fahrenheit, cream cheese begins to melt (55 degrees Celsius). Cream cheese softens when it reaches 90 degrees Fahrenheit (32 degrees Celsius) because the solid milk fat begins to liquefy. Cream cheese’s fat content and acidity impact how much heat and time it takes to melt.

Conclusion

I make desserts like my 5 Ingredient Oreo Blondies, Easy Granny Cake (both made with boxed cake mix), and Air Fryer Biscuit Doughnuts that are easy yet irresistible (uses canned biscuit dough). My No-Bake Chocolate Peppermint Pie and Oreo Peppermint Brownies are a must-try if you prefer chocolate! One typical issue with cheesecakes is that the cream cheese used in the recipe contributes too much moisture to the cake, making it runny. Many cheesecakes are baked because they contain eggs and other ingredients to thicken the cake.

Classic cheesecake is one of my favorites, but I think the light creaminess of this no-bake cream cheese pie is even better than the real thing. Cream cheese pie is smooth, velvety, and almost like a cheesecake mousse, whereas classic cheesecake is quite stiff and ultra-rich. It’s one of my favorites since it’s not too heavy yet luxurious to feel like a special treat. This no-bake cheesecake is a common request from my kid, and I’m pleased to oblige.