Cheesecake Dessert Pie
Creamy no-bake cheesecake filling in a graham cracker crust, chilled and sliceable like a classic dessert pie
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INGREDIENTS
Crust
- 1 1 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1 cup heavy whipping cream cold.
Topping Optional
- 1 cup whipped cream
- fresh berries for garnish
- cherry pie filling as desired.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix graham cracker crumbs melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish bottom and sides
- bake 8 to 10 minutes then cool completely.
Cheesecake Filling
- beat cream cheese powdered sugar vanilla and lemon juice until smooth
- in a separate bowl whip cold heavy cream to stiff peaks
- fold whipped cream into cream cheese mixture until fully combined and fluffy
- spread filling into cooled crust and smooth the top
- refrigerate at least 4 hours or overnight until set.
Serve
- add whipped cream and toppings if using
- slice with a clean sharp knife wiping between cuts.
Notes
1. Use full-fat cream cheese for best texture; For a true no-bake version chill the crust instead of baking; Ensure whipped cream reaches stiff peaks for a firmer set; Swap graham crackers with vanilla wafers or chocolate cookie crumbs; Flavor variations include 2 tbsp cocoa powder or 1 2 tsp lemon zest
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 30g