If you're craving a dessert that's quick, easy, and no-fuss, this Classic No-Bake Cream Cheese Pie is your go-to. With a rich, creamy filling and a buttery graham cracker crust, it's a perfect treat for any occasion — no oven required!
The base of this pie is a classic graham cracker crumb crust. The butter binds the crumbs together, while the granulated sugar adds a touch of sweetness. The filling is all about the creamy goodness of cream cheese, which becomes luscious and smooth when beaten. Powdered sugar sweetens it without any graininess. Vanilla extract enhances the cream cheese's flavor, while lemon juice provides a zesty kick that balances the richness. A pinch of salt brings all the flavors together. Finally, heavy cream is whipped to add airiness and lightness to the filling, making it melt-in-your-mouth good. Topping off with fresh berries not only looks stunning but also adds a burst of fruity freshness.
This pie is perfect for summer picnics or festive gatherings. Serve it chilled with a side of lemon sorbet for a refreshing contrast. Pair with a chilled glass of white wine or lemonade for a perfect summer dessert course.
Start by mixing together the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. You'll want it to be well combined so that it holds together nicely when you press it into the pie pan. Speaking of which, grab a 9-inch pie pan and press the crumb mixture evenly into the bottom to form your crust. Pop it in the fridge to set while you get going on the filling.
Next, in a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add in the powdered sugar, vanilla extract, lemon juice, and salt. Keep beating until the mixture is creamy and well-blended. The lemon juice really brightens the flavor, so don’t skip it! In a separate bowl, whip the heavy cream until you’ve got stiff peaks. This means when you lift the beaters, the cream will stand up firmly.
Gently fold the whipped cream into the cream cheese mixture. You want to keep all that air you whipped into the cream, so use a gentle hand here. Once it’s all mixed together, pour the filling into the prepared crust. Use a spatula to smooth out the top, making it nice and even. Now, refrigerate your pie for at least 4 hours. This step is crucial as it allows the pie to set properly.
Just before serving, top your pie with fresh berries. They add a lovely color and fresh flavor that pairs beautifully with the creamy filling.
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