Cream Cheese Pie Recipes
Silky cream cheese filling in a buttery graham crust, brightened with lemon and finished with whipped cream.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup crushed graham crackers
- 3 tbsp granulated sugar for the crust
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 0.33 cup sour cream
- 3 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 0.13 tsp fine salt
- 1 cup whipped cream divided, for folding and topping
- 1 cup fresh berries for serving
Instructions
Preparation Steps
- Stir graham crumbs, sugar, and melted butter until evenly moistened.
- Press mixture into a 9-inch pie plate, packing up the sides. Chill while making the filling.
- Beat cream cheese and salt on medium until smooth and fluffy.
- Slowly stream in condensed milk, scraping the bowl, until the mixture is silky.
- Mix in lemon juice and vanilla until fully combined and glossy.
- Fold in sour cream, then gently fold in about 2/3 cup whipped cream.
- Spread filling into the crust and smooth the top.
- Chill at least 4 hours until set. Top with remaining whipped cream and berries; slice and serve.
Notes
Try a chocolate twist: swap chocolate wafer crumbs for the crust and add 2 tbsp cocoa to the filling. For a citrus pop, use lime juice and lime zest. Store covered and chilled for up to 3 days; freeze slices up to 1 month and thaw in the fridge.
This recipe is an original creation inspired by classic Cream Cheese Pie Recipes flavors. All ingredient ratios and instructions are independently developed.