This no bake cream cheese pie is rich, creamy, and fluffy. Made with simple ingredients and a buttery graham cracker crust, this chilled pie comes together in minutes, and can be topped with fresh fruit, pie filling, or chocolate drizzle.
Easy enough for a weeknight dessert, it’s also ideal for holidays, potlucks, and special occasions.
This is the cheesecake recipe I grew up with, and it’s always been a favorite. My mom used to double the recipe, make it in a 9×13″ pan, and top it with cherry pie filling or fresh strawberries.
And if you’re feeding a crowd, you’ll want to do the same. It’s not as rich as New York Cheesecake, so everyone seems to want seconds! It’s so, so good!
Why You’ll Love This No Bake Cheesecake Pie
- No oven required – perfect summer dessert
- Easy to make ahead, so it’s great for busy days
- Silky, tangy filling that pairs perfectly with the sweet buttery crust
- Endless topping suggestions make it extremely versatile
How to Make No Bake Cream Cheese Pie
- CRUST – Stir together the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into a pie dish. Refrigerate while you prepare the filling.
- WHIP CREAM – Beat the cold heavy whipping cream with an electric hand mixer until stiff peaks form, then place in the fridge. For best results, chill the mixing bowl and beaters first.
- CREAM CHEESE FILLING – Beat the cream cheese until smooth; beat in the sugar, lemon juice, vanilla, and salt. Fold the whipped cream into the cream cheese mixture.
Spread in the prepared crust.
- CHILL – Cover the pie dish with plastic wrap. Refrigerate the pie for at least 4 hours or until firm.
- SERVE – Serve plain, or spread berries, pie filling, or whipped cream on top of the pie.
Optional Toppings:
- Blueberry pie filling, or your favorite flavor of pie filling
- Fresh strawberries, raspberries, or blueberries
- Chocolate syrup, hot fudge sauce, or caramel sauce
- Crushed cookies or candy bars
- Sweetened whipped cream
I served ours with homemade raspberry compote. Delish!
Can I make this pie ahead of time?
Absolutely. Cheesecake is actually better after chilling overnight.
Tips for the Best Cream Cheese Pie
- Use very soft cream cheese for a smooth texture.
- Allow enough chill time so the pie sets properly. Overnight is great.
- For clean cuts, wipe your knife with a wet paper towel after each slice.
- Don’t omit the lemon juice or use low-fat cream cheese, the pie won’t set up as firmly.
Variations:
- For a crispier crust, you can bake it at 350° for 8-10 minutes. Cool completely before filling.
- Instead of a homemade graham cracker crust, you can use your favorite brand of store-bought graham cracker crust.
- You can use Cool Whip in place of the whipped cream. I recommend omitting the powdered sugar, or your pie will be overly sweet.
- Not a fan of graham crusts? You can use an Oreo crust, vanilla wafer crust, or even shortbread crust.
Can I make this pie ahead of time?
Absolutely. Cheesecake is actually better after chilling overnight.
More No-Bake Desserts:
- No Bake Key Lime Pie
- Peanut Butter Cookie Lasagna
- No Bake Cherry Cheesecake
- Strawberry Cream Pie
- Cherry Yum Yum Recipe
- Chocolate Mousse Cake
- No-Bake Strawberry Cheesecake
No Bake Cream Cheese Pie
Equipment
Ingredients
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs (about 9 whole crackers)
- 3 Tbsp white sugar
- 6 Tbsp salted butter, melted
Filling:
- ¾ cup heavy cream
- 8 oz full-fat cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 ½ tsp lemon juice
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
- For crust, pulverize the graham crackers in a food processor, then transfer the crumbs to a small bowl. Stir in the sugar, then the melted butter. Press evenly into a pie plate. Place in the refrigerator.
Cheesecake Filling
- Beat the cream with an electric mixer until stiff peaks form. Chill while you prepare the rest of the filling.
- In a large bowl, beat the cream cheese until smooth. Beat in the powdered sugar, lemon juice, vanilla, and salt until well blended. Fold in the whipped cream.
- Spread the filling into the crust. Cover with plastic wrap and chill for at least 4 hours, or until set.
- Serve plain, or top with fresh berries, pie filling, or chocolate or caramel sauce.
Notes
- Chill your bowl and beaters in the freezer for 5-10 minutes before beating the cream – it will whip up faster and fluffier!
- Bottled lemon juice gives a more traditional cheesecake flavor; fresh lemon juice will give you a lemon cheesecake flavor.
- Cheesecake can be stored in the refrigerator for 5-7 days. Either cover tightly with plastic wrap or transfer to an airtight container.
Nutrition
This no bake cream cheese pie recipe is one of the easiest desserts you can make. Whether you top it with fruit, chocolate, or keep it classic, this creamy pie is always a crowd favorite.
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