A pie that’s creamy and dreamy like cheesecake, but with more crust and less fuss!
Want a dessert that’s creamy and easy to whip up in a pinch? Check out cream cheese pie—cheesecake’s down-to-earth cousin. The pie is wrapped in a golden graham cracker crust and topped with a luscious fruit compote. The decadent dessert uses a simple cream cheese filling to create an extravagant treat.
Imagine biting into a silky smooth and sweet pie with a consistency somewhere between pudding and mousse. Plus, the buttery crust melts in your mouth without falling apart. Talk about decadence! Who needs a store-bought dessert when you can make a velvety, fresh cream cheese pie in the comfort of your own kitchen?
In fact, this is the kind of recipe that I’d share with novice bakers because it can be quickly whipped together and baked. You’ll need some patience to wait for it to cool in the fridge, but the end result is totally worth the wait.
Is Cream Cheese Pie Healthy?
This is considered to be a sweet dessert, so think about reserving it for special occasions. And although cream cheese has calcium and vitamin A, it is also high in fat. There are low-fat versions available, but they may not work as well in this recipe. To cut back on calories, you could consider using stevia or erythritol instead.
Cream Cheese Pie…Or Cheesecake?
You might be asking yourself, “What’s the difference between cream cheese pie and cheesecake?” After all, both have a basic filling made from sweetened cream cheese. But don’t be fooled—while they are similar, they have some major differences. The most obvious difference is that cheesecake usually only has a crust on the bottom of the cake, so that you can see the distinct layers. Cream cheese pie, on the other hand, has a graham cracker crust that covers both the bottom and sides, making it more like a classic pie instead of a cake.
How do I store leftovers?
Covered in the fridge, cream cheese pie will last up to 5 days. You can also freeze it for up to 3 months. Make sure to thaw it in the fridge overnight before serving, and enjoy it cold or at room temperature.
Serving Suggestions
While the recipe calls for a plain whipped cream topping, you could play around with different flavors and try Chocolate Whipped Cream or Strawberry Whipped Cream. If you’d prefer to skip the whipped cream, try a Salted Caramel Sauce. As for the fruit compote topping, you could consider alternating with Chocolate-Covered Raspberries, chopped nuts, and coconut flakes. However you choose to top off the pie, enjoy a slice with a Homemade Caramel-Vanilla Iced Coffee or Vegan Hot Chocolate.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 3 1/2 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For the Filling
- 12 ounces cream cheese at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 large eggs at room temperature
- Whipped cream or fruit compote for serving (optional)
Instructions
- Mix the crust ingredients in a medium bowl until well blended.
- Press the mixture into the bottom and sides of a 9-inch pie dish and bake at 350 degrees F for 6-8 minutes. Allow to cool.
- Beat the cream cheese with sugar, lemon juice, and vanilla extract until smooth. Add eggs one at a time, mixing just until incorporated.
- Pour the filling into the cooled crust and bake at 350 degrees F for 25-30 minutes or until set. Cool before refrigerating.
- Refrigerate the pie for at least 4 hours. Serve chilled with whipped cream or fruit compote on top if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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