Cream Cheese Pie
Cream cheese pie, the delicious cousin of cheesecake, is a no-bake delicious dessert that's made with a buttery graham cracker crust.
Servings: 8 servings
Calories: 424kcal
Ingredients
- 1 ¼ cups Graham cracker crumbs 9-10 crackers
- 8 oz Philadelphia cream cheese one block
- ¼ cup Sour cream
- ⅓ cup Melted butter
- 14 oz Sweetened condensed milk one can
- ¼ cup Granulated sugar
- 1 ½ tsp Vanilla extract
- ¼ cup Lemon juice
Instructions
- Prepare the Graham Cracker Crust: In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Stir until well mixed.
- Form the Pie Crust: Press the graham cracker and butter mixture evenly into the bottom of a 9-inch pie pan. Make sure to press it firmly so that it forms a compact layer.
- Chill the Crust: Place the crust in the refrigerator for at least 15 minutes to firm up.
- Cream the Cheese: In a separate mixing bowl, use an electric mixer to beat the Philadelphia cream cheese until it's smooth and fluffy.
- Make the Cream Cheese Filling: To the creamed cheese, add the sour cream, sweetened condensed milk, granulated sugar, and vanilla extract. Continue to beat until well incorporated.
- Add Lemon Juice: Slowly add in the lemon juice while beating the mixture on a low setting. Continue to mix until the ingredients are well combined and the mixture is smooth.
- Fill the Crust: Pour the cream cheese mixture into the chilled graham cracker crust, using a spatula to smooth the top.
- Chill the Pie: Place the pie in the refrigerator and allow it to chill for at least 3-4 hours, or until it's firm to the touch.
- Serve: Once chilled, the pie is ready to be served. Optionally, you can garnish with whipped cream or fresh fruit.
Nutrition
Calories: 424kcal | Carbohydrates: 46g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 266mg | Fiber: 1g | Sugar: 38g | Vitamin A: 796IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 1mg