Best Easy Cream Cheese Pie Recipes

EASY CREAM CHEESE PIE

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE

Steps:

• 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
• 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
• 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
• 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
• 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
• 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
• 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
• 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

EASY PEACH COBBLER WITH CREAM CHEESE PIE CRUST

Steps:

• Drain canned peaches; reserve 3/4 cup of syrup.
• Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
• Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
• Stir peaches gently every 5 minutes.
• Meanwhile, cream together cream cheese, butter,and sugar.
• Add flour slowly mixing until the dough comes together and is well blended.
• Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
• Preheat oven to 350 degrees.
• Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
• Pour peach mixture into baking pan.
• Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
• Fold edges of pastry under so pastry edges are flush against the pan.
• Cut slashes in top of the pastry to let steam out.
• Beat 1 large egg white until foamy; then brush lightly on pastry.
• Sprinkle remaining cinnamon sugar blend on top of pastry.
• Bake at 350 degrees for 1 hour or until golden brown.
• Serve warm with vanilla ice cream.

QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
• 2. Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
• 3. With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
• 4. After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
• 5. Top slices of pie with Cool Whip when ready to serve.

EASY CHOCOLATE CREAM CHEESE LAYER PIE

Steps:

• Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended.
• Gently stir in 1-1/2 cups of the whipped topping.
• Spread onto bottom of crusts.
• Pour 2 cups milk into another large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
• Immediately stir in the remaining whipped topping.
• Spread over cream cheese layer in crusts.
• Refrigerate 4 hours or until set.
• Store leftover pie in refrigerator.

QUICK AND EASY CREAM CHEESE PIE

Steps:

• Set the 2- 8 oz packages of cream cheese in a microwave safe container and place in the microwave to soften.
• At 30-second intervals, check and stir the cream cheese until it is like a soft butter consistency, not melted.
• Combine cream cheese, sweetened condensed milk, and lemon juice in a bowl and blend until smooth.
• While blending, gradually add cream of tartar to mixture until mixture is stiff.
• Pour mixture into the prepared Oreo cookie pie crusts.
• Pour the cherry pie filling over the mixture (1- 16oz can of pie filling per pie).
• These pies are ready to eat immediately after preparation; however, if desired, you can place the pies in the fridge over night to chill.
• This dessert is also pretty tasty when it's frozen.

EASY AND DELICIOUS CHOCOLATE CHIP CREAM CHEESE PIE

Steps:

• In a bowl, beat the cream cheese until smooth.
• Gradually beat in sugar.
• Blend in the sour cream and vanilla.
• FOLD in the whipped topping.
• Stir in the chocolate chips.
• Spoon the mixture into the pie crust.
• Chill until set (at least 4 hours).
• Garnish with more whipped topping, chocolate shavings or fruit if desired.

EASY RASPBERRY CREAM CHEESE CHIFFON PIE

Steps:

• Preheat oven to 375.
• Roll out pastry to 11" circle; line 9" pie plate.
• Trim and flute edges; prick bottom and sides with fork.
• Bake 15 minutes, until golden brown.
• Cool completely on wire rack.
• Beat cream in small bowl on High until stiff peaks form; set aside.
• Combine cream cheese almond and vanilla in medium bowl; beat until light and fluffy.
• Blend in fruit spread, scraping sides of bowl frequently.
• Reserve 1/2 c of whipped cream for garnish; fold remaining whipped cream into cream cheese mixture until no white streaks remain.
• Spread evenly into cooled pie crust.
• Chill at least 2 hours to overnight.
• Just before serving, spoon reserved whipped cream around edge of pie.
• Garnish with raspberries.

EASY GERMAN CHOCOLATE CREAM CHEESE PIE

Steps:

• 1. Beat sugar into cream cheese.
• 2. Heat Chocolate and 2 TBS milk over low heat, stirring till melted.
• 3. Add rest of milk and chocolate mixture to cream cheese in bowl,beat with mixer, on low,till smooth.
• 4. Fold cool whip into chocolate mixture and blend well, by hand.
• 5. Spoon mixture into crust. Refrigerate at least 4 hrs. Best overnight. Garnish with chocolate curls and dollops of whipped topping if desired.
• 6. Best part is that pie can be made 2-3 days before planned use. Be sure to cover pie so that it does not pick up any icebox odors. Very rich. Enjoy!!!

MY EASY BANANA CREAM CHEESE PIE

Steps:

• 1. POSTED ABOVE

EASY, CREAMY, CHOCOLATEY CREAM CHEESE PIE

Steps:

• Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Chop 8 of the remaining cookies. Beat Neufchatel and sugar in medium bowl with mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until blended. Spoon into crust.
• Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down, into top of pie.

EASY STRAWBERRY CREAM CHEESE PIE

Steps:

• Remove cover from graham cracker crust; wash cover in warm soap water; dry cover and set aside.
• In a mixing bowl, use an electric hand mixer to beat together 4 ounces softened cream cheese and 1/2 cup sugar until smooth and creamy (about 2 minutes.)
• Add 1 cup thawed whipped topping (such as Cool Whip) and 1/2 teaspoon lemon juice; beat until thoroughly combined.
• Scrape cream cheese mixture into graham pie crust; evenly smooth. Set aside.
• Pour red strawberry gelatin powder into a mixing bowl
• Add 1 cup boiling water to gelatin; stir constantly until completely dissolved.
• Add frozen strawberries, stirring constantly until liquid begins to thicken.
• Immediately pour strawberry mixture, evenly, over the cream cheese mixture in pie crust. (Work quickly to distribute the berries evenly because it sets up quickly.)
• Place the clean plastic cover over pie; refrigerate for at least 1 1/2 hours before serving.
• Cover and refrigerate leftovers.