No Bake Cream Cheese Pie
Fluffy, creamy, and perfectly tangy, this No Bake Cream Cheese Pie is always a crowd pleaser! Top it with fruit, pie filling, chocolate, or whipped cream for an easy, unforgettable dessert.
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
Serving: 1sliceCalories: 284kcalCarbohydrates: 25gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 51mgSodium: 364mgPotassium: 127mgFiber: 0.4gSugar: 17gVitamin A: 605IUVitamin C: 0.5mgCalcium: 127mgIron: 1mg
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