Dive into this original no-bake Cream Cheese Pie made with fluffy cool whip and without sweetened condensed milk. This easy recipe is delicious and makes the perfect pie you can pair with almost any fruit topping, or even chocolate.
This pie makes a great Holiday pie because it can be made in advance and is a unique pie for your dessert table. Try making it for Thanksgiving, Christmas, or Easter.
This was a huge hit with our family when we made it. We tried it with various fruit toppings like strawberries, blueberries, and some of my kids even drizzled chocolate on top.
We'll have you all set for any special occasion with our amazing pies. Try our tasty caramel pie, chocolate cream pie, and of course our traditional banana cream pie. Pair it with our turtle pie, Lemon Icebox Pie, oreo pie, or Reese's no-bake pie. Or try a new variation Dream Whip no-bake cheese cake.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Cream Cheese- As always with cream cheese, we suggest using Philadelphia because it has the best texture and quality. Make sure it's softened before making the pie.
- Cool Whip- A quick and easy whipping cream. Make sure to thaw before mixing with the cream cheese.
- Lemon Juice- To add a splash of tartness to the creamy sugar flavor.
- Vanilla Extract- Enhances the flavor of the cream cheese and adds a hint of vanilla. Try this Homemade Vanilla Extract Recipe.
- Crushed Graham Cracker- The base of the no-bake pie to make a no-bake graham cracker crust.
- Melted Butter- Use melted better to mix with the crushed graham cracker to hold it together and give a savory taste with the sweetness.
See recipe card for quantities.
How to Make Cream Cheese Pie
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
- Make one graham cracker crust with crushed graham crackers and melted butter.
2. Beat softened cream cheese with an electric hand mixer. Beat in lemon juice and vanilla.
3. Fold in the cool whip until an even mixture is formed.
4. Spoon the mixture into the graham cracker crust and cool in the refrigerator for about 2 hours before serving.
Hint: We highly recommend the use of Philadelphia cream cheese. It will produce a smoother pie with a better consistency than any other brand.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Pumpkin- Stir in ⅔ cup pumpkin puree plus 1.5 teaspoons pumpkin pie seasoning after the sugar and before folding in the cool whip.
- Lemon/lemonade-Increase to 3 Tablespoons fresh lemon juice and 1 teaspoon fresh lemon zest after adding the sugar.
- Chocolate-stir in 4 oz semi sweet melted baking chocolate after adding the sugar.
- Chocolate pudding- Make a small box of Jell-o instant chocolate pudding and make according to package directions. Fold in the jell-o pudding at the same time as folding in the Cool Whip.
- Oreo- Make this in an Oreo crust, or make a small box of Oreo pudding and fold in with the cool whip.
- Coconut- Mix in ⅔ cups shredded coconut when folding in the cool whip.
Use a spatula and a folding motion to add the Cool Whip. Be patient. This is what keeps the pie filling light and fluffy. It took me about 3-4 minutes of folding to fully incorporate the Cool Whip.
Make sure to take the time to beat the cream cheese until smooth. This will help the cream cheese incorporate into the other ingredients without getting lumpy.
This pie tastes even better when you add a tasty fruit topping. Try it with Strawberry, like our Strawberry Compote, Blueberry Compote, Cherry pie filling, fresh blackberries, pineapple, or even apples. You could even serve it side by side with our Strawberry Pie.
Learn From Us
The first time I made this, I didn't have the cream cheese softened enough, and had little tiny lumps of cream cheese in my pie. To prevent this, fully soften your cream cheese.
We first started recipe testing we used sweetened condensed milk. It came out runnier than we'd like and it didn't set like we felt like a cream cheese pie should. This recipe uses fluffy cool whip and cream cheese to make a light textured pie.
Storing Cream Cheese Pie
Store pie covered with plastic wrap for up to 3 days in the refrigerator. Make sure to not have it out of the refrigerator for more than a couple hours before returning it to a cold location.
You can freeze this recipe for up to 2 months in the freezer in a freezer friendly container or bag. When you're ready to serve, remove from the freeze and thaw in the refrigerator. Pre-slice before freezing for easy serving.
Don't over mix once you've added the Cool Whip! If you over mix, it will be runny instead of fluffy.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Cream Cheese Pie:
Cream Cheese Pie
For the Crust:
- 1 package graham crackers from a 14 oz. box, 9-10 sheets in a package
- 3 Tablespoons sugar
- ⅓ cup salted butter melted
For the Filling:
- 12 ounce cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 8 ounce Cool Whip
- Place crushed graham crackers, sugar and melted butter in a small mixing bowl and use a fork to combine. Pour into a 9" pie plate and press into the bottom and up the sides using the bottom of a measuring cup (see pictures above).
- In a medium/ large mixing bowl, beat softened cream cheese on medium high 2-3 minutes, until perfectly smooth (see picture above). Beat in the sugar, vanilla and lemon juice until well combined, and sugar is mostly dissolved, about 30-60 seconds. Add in the Cool Whip using a folding motion, being very careful not to over mix. Using a folding motion will keep it light and fluffy, but may take a couple of minutes to fully incorporate. Be patient!
- Pour the filling into the graham cracker crust and refrigerate for 2 or more hours or overnight.
- Take the time to beat the cream cheese until it is perfectly smooth. This will produce the smoothest, creamiest pie.
- Do not stir in the Cool Whip, make sure to use a folding motion. It takes a little longer, but will ensure your pie is nice and fluffy instead of goopy.
- Check out our Strawberry Compote, and Blueberry Compote for easy, yummy toppings!
- Don't feel like making a topping? Simply top with caramel or fresh fruit or canned pie filling.
- Store in the refrigerator for up to 3 days. The pie will still be good after 3 days, but the crust and filling will begin to separate and weep.
- To freeze: Store in an airtight container in the freezer for up to 2 months. Allow to thaw in the refrigerator before serving
- You may want to pre-slice the pie before freezing, if you don't want to defrost it all at once.
how to make a cream cheese pie,Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Cream cheese pie is made with softened cream cheese, cool whip, lemon juice, vanilla extract, and sugar all in a graham cracker crust.
A no-bake pie made out of cool whip and softened cream cheese in a graham cracker crust.
Yes! This pie is a great dessert to make ahead of time during the busy holidays. You can freeze it for up to a month in advance. When your ready to enjoy, thaw in the refrigerator and enjoy.
Chances are you used a recipe that uses sweetened condensed milk. That version of this pie doesn't set properly and tends to be on the runny side. This verson of pie uses cream cheese and cool whip and has a stiff yet fluffy texture.