Classic No-Bake Cream Cheese Pie
Ingredients
For the crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
2 (8 oz/225 g) packages cream cheese, softened
1 (14 oz/397 g) can sweetened condensed milk
⅓ cup fresh lemon juice
1 teaspoon vanilla extract
Optional toppings:
Cherry pie filling
Fresh strawberries, blueberries, or raspberries
Whipped cream
Lemon zest
Instructions
Make the crust:
Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
Press firmly into a 9-inch pie dish, covering the bottom and sides.
Chill for 15–20 minutes or bake at 350°F (175°C) for 8 minutes, then cool completely.
Prepare the filling:
Beat the softened cream cheese until smooth.
Gradually beat in the sweetened condensed milk.
Add the lemon juice and vanilla extract and mix until creamy.
Assemble:
Spoon the filling into the prepared crust.
Smooth the top with a spatula.
Chill:
Refrigerate for at least 4 hours, preferably overnight, until fully set.
Serve:
Enjoy plain or top with fruit, pie filling, or whipped cream before serving.
Tips
Use room-temperature cream cheese for the smoothest filling.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 2 months; thaw in the refrigerator before serving.
