No-Bake Cheesecake Pie
Creamy no bake cheesecake pie with a buttery graham cracker crust and optional fruit topping
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INGREDIENTS
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch salt.
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 pinch salt
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar.
Topping Optional
- fresh berries for serving
- fruit pie filling for serving
- lemon zest for garnish.
INSTRUCTIONS
Prepare Crust
- mix graham cracker crumbs granulated sugar salt and melted butter until evenly moistened
- press firmly into a 9 inch pie dish across the bottom and up the sides
- chill crust in the refrigerator for 15 minutes while making the filling.
Make Filling and Chill
- whip heavy whipping cream with 2 tbsp powdered sugar to stiff peaks and refrigerate
- beat cream cheese with 3/4 cup powdered sugar until smooth and lump free then mix in vanilla lemon juice and salt
- fold whipped cream into cream cheese mixture until just combined
- spread filling into chilled crust and smooth the top
- cover and refrigerate at least 4 hours or overnight until set
- add optional toppings just before slicing and serving.
Notes
1. Use full fat brick style cream cheese for best set 2. Ensure cream cheese is fully softened to prevent lumps 3. Do not overmix after folding to keep the filling airy 4. Substitute 8 oz whipped topping thawed for the whipped cream if preferred 5. For clean slices chill overnight and wipe knife between cuts 6. Recipe normalized from common no bake cheesecake pie standards and not from live web browsing
Nutrition
Calories: 430kcal | Carbohydrates: 33g | Protein: 6g | Fat: 31g