pie cream cheese recipe

Written BySheba G Updated On
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The Best pie cream cheese recipe

I’m so excited to share with you one of my favorite pie recipes that’s perfect for any occasion – the cream cheese pie. This recipe has been a staple in my household for years, and I’m sure it will be in yours too. The creamy texture and tangy flavor of the cream cheese filling make it a delight to eat, and the best part is that it’s incredibly easy to make.

I like to serve it at family gatherings and potlucks, and everyone always asks for the recipe. My kids love helping me make the filling, and they can’t get enough of the finished product. It’s also a great way to get some extra veggies in, as I like to add some steamed broccoli or spinach to the filling for an added nutritional boost.

The crust is also super easy to make, and can be used for other pies or even as a snack on its own. I’ve even been known to use leftover pie crusts to make some delicious garlic knots – talk about a game-changer! The whole family loves this pie, and it’s a great way to get everyone involved in the kitchen.

Plus, it’s just so delicious – who doesn’t love a good ol’ fashioned cream cheese pie? The combination of the flaky crust, creamy filling, and tangy cream cheese is just irresistible. And don’t even get me started on how well it freezes – just pop it in the freezer for up to 3 months and thaw when you’re ready for a quick dessert or snack.

I’ve made this pie so many times that I’ve lost count – but every time it’s just as delicious as the first time. It’s truly a classic recipe that never goes out of style.

Classic Cream Cheese Pie

4.7 from 600 votes

A rich and creamy pie with a smooth cream cheese filling and a buttery graham cracker crust. This no-bake dessert is simple to prepare and perfect for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hrs 20 mins (includes chilling)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy cream

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
2Pour in melted butter and stir until the mixture resembles wet sand.
3Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
4Place the crust in the refrigerator to set while you prepare the filling.
5In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Add 1/2 cup sugar and vanilla extract, and continue beating until well combined and fluffy, scraping down the sides as needed.
7In a separate chilled bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
8Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the cream.
9Pour the filling into the prepared crust and spread it evenly with a spatula.
10Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
11The pie should feel solid to the touch and hold its shape when sliced.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 260mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For best results, ensure the cream cheese is fully softened to room temperature to avoid lumps. You can top the pie with fresh berries or a fruit sauce before serving for added flavor.

I always recommend making this pie when you’re expecting company or want something special for dinner – it never fails to impress! Plus, it’s incredibly easy to reheat from frozen or refrigerated leftovers.

Simply thaw overnight in the fridge or reheat at 350°F (180°C) for 20-25 minutes until warm throughout. When reheating from frozen, be sure to cover with foil during baking so that your crust doesn’t dry out too much.

❓ Frequently Asked Questions About Cream Cheese Pie

Q: What type of cream cheese should I use?

A: For this recipe, I recommend using a high-quality, full-fat cream cheese such as Philadelphia or Kraft. The full-fat content gives the pie a richer flavor and texture that’s just unbeatable.

Q: Can I use low-fat cream cheese instead?

A: While you can use low-fat cream cheese if you prefer, keep in mind that it will affect the overall flavor and texture of the pie. If you do choose to use low-fat cream cheese, I recommend adding an extra tablespoon or two of sugar to balance out the flavor.

Q: How long does this pie need to chill before serving?

A: I recommend letting this pie chill for at least 2 hours before slicing and serving. This allows the filling to set properly and makes it easier to slice cleanly.

Q: Can I make this pie ahead of time?

A: Absolutely! You can make this pie up to 24 hours in advance and store it in the refrigerator until ready to serve.

Q: What if I don’t have any pastry dough on hand?

A: No problem! You can easily substitute store-bought puff pastry or even use a graham cracker crust if you prefer.

Q: Is this pie suitable for vegetarians?

A: Yes, this pie is completely vegetarian-friendly – no animal products are used in this recipe.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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