Cheese Pie with Graham Cracker Crust
Cheese Pie with Graham Cracker Crust is an incredible is an incredible no-bake dessert made with a creamy cheese filling and delicious crust!
Equipment
- 8-10-inch Pie Dish or Spring Form Pan
- Mixing bowls
Ingredients
- 8 ounces softened Cream Cheese If you want your cream cheese fluffier, you can use an electric mixer to fluff it up before folding it into mixture.
- 1 3.4 ounce boxes Jell-o Vanilla Pudding OR Cheesecake Flavored Pudding or (3) 1 oz boxes
- 8 ounces Whipped Topping
- 2 Cups Cold Milk (dairy or non-dairy)
- 1 homemade graham cracker crust or you can use a No-Bake Graham Cracker Crust
Graham Cracker Crust
- 1/2 Cup Unsalted Butter melted
- 1¾ Cups Graham Cracker Crumbs (or 2 cups)
- 2 tablespoons white granulated sugar totally optional - only if you like it sweeter
Instructions
Instructions for Cheese Pie Filling - Fluffy
- Beat softened cream cheese with an electric mixer in a large mixing bowl until whipped.
- Starting with 1 cup of milk, add milk, then fold in pudding mix, and whipped topping.
- Start slowly adding second cup of milk until you reach your desired consistency. You don't want your filling to be too thin.
- Once your pie crust is set, pour in your cheese pie filling evenly.
- *See Notes if you do not want to use vanilla pudding mix.
Instructions for Graham Cracker Crust
- Combine 1 ½ to 1¾ cups of Graham Cracker Crumbs (approximately 14 Graham Cracker Sheets) and melted unsated butter.
- Crumbles will be thick. Break up any clumps and smooth them out into the dish.
- For best results, refrigerate overnight. If you can't resist, a minimum of 2 hours refrigerated is a must.
- Serve and enjoy!
Notes
Option for making Cheese Pie Filling Without Using Vanilla Pudding Mix:
- 8 oz. Package of Cream Cheese
- 8 oz. Whipped topping
- 1 teaspoon of vanilla extract
- 1/3-1/2 cup of white granulated sugar (to taste)
- 2 tablespoons of fresh lemon juice (optional)