When you need a delicious dessert that doesn't take much effort this is a great recipe to have in your collection!
Next time try this no bake lemon pie.
Jump to:
❤️ Why you'll love it
- Just 5 ingredients plus a graham cracker crust
- Only 5 minute prep time and it has such a creamy texture!
- Tastes like you slaved in the kitchen for hours
Is it a cheesecake? Is it a pie?
It's a delicious combination of both!
The best thing about this creamy dessert, though, is that it is SO versatile. You can adapt it for just about any flavor and for just about any holiday! It's one of my favorite desserts for patriotic holidays all summer long.
Be sure to read the variations for ideas.
🧾 Ingredients
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Here are the links if you'd like the convenience of having the ingredients delivered. I LOVE Amazon Fresh!
- crumb crust
- cream cheese (2 8-oz packages)
- evaporated milk
- white chocolate or cheesecake instant pudding mix
- sugar
- heavy whipping cream ..or...
- Cool Whip
- holiday sprinkles (red, white, and blue stars)
🔪 Instructions
Step one
- If you are using homemade whipped cream follow the instructions in the recipe card and put it aside.
- Beat the room temperature cream cheese, ¼ cup sugar, and ¼ cup evaporated milk together in the bowl of a stand mixer on medium speed until well blended.
- Add the pudding mix to a separate bowl and whisk in the milk.
- Continue to whisk until the pudding has thickened.
Step two
- Blend in the cream cheese mixture with the whisk. Be sure to get everything on the bottom of the bowl so it's all mixed in.
- Continue to whisk until it's blended and smooth.
- Fold in the whipped cream.
- Stir in the sprinkles.
- Spoon into the prepared pie crust. Chill as directed.
🥄 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- medium bowl
- pie keeper for storage
🥫 Storage
You can store this easy no-bake cheesecake in the refrigerator for up to 5 days. It starts getting a bit watery after that.
If you have a special, airtight pie container that's perfect! If not, wrap it carefully in layers of plastic wrap (spray the plastic wrap with no stick spray so your filling won't stick to it) and refrigerate.
Be careful though, it will pick up strong odors - you don't wan't you pie tasting like the fish you caught a couple of days ago
It also freezes well.
💭 Tips
Expert Tip: Be sure to have the cream cheese at room temperature or warm it up a bit before using. That way it will blend easily into the rest of the filling.
- Although this no bake cheesecake needs to be chilled a minimum of two hours, for best results let it chill overnight.
- Slices will be prettier if you freeze the pie for 30 minutes before serving.
- This is delicious with cherry pie filling spooned on top!
- I use evaporated milk because I think it makes the filling creamier. You can use whole milk.
👩🍳 FAQs
Cream cheese, of course, sugar, and usually whipped cream or Cool Whip. Adding instant pudding helps this recipe hold up and have a creamy, velvety texture.
There are a variety of reasons that a no bake cheesecake doesn't set up. If you used a low fat or fat free cream cheese, or a whipped cream cheese it won't set up. You may not have let it chill long enough. Overnight is best.
It's best to let it set in the refrigerator and then put it in the freezer about 30 minutes before you want to slice it. That will give you nice, firm slices.
📖 Variations
- Use different sprinkles for different holidays
- Substitute chocolate pudding and use an Oreo crust for a chocolate no bake cheesecake
- Make the chocolate version and substitute ¼ cup strong, cold coffee for ¼ cup of the milk for mocha cheesecake
- Cherry pie filling tastes amazing on top
- Slice bananas in the bottom of the pie shell and use banana pudding in the cheesecake filling
- Lemon pudding topped with blueberry pie filling
- Use a homemade graham cracker crust or another type of crumb crust
Related recipes
Maybe it's because I live in Texas where we get 110 degree days in the summer but I think a no bake dessert is perfect for the summer months!
My grandmother used to make a lemon dessert similar to this (and I'll be sharing that soon) and I adapted her old recipe to make this white chocolate no-bake cheesecake.
Don't get me wrong - we all know how much I love a baked cheesecake but easy recipes are the bombdiggity when I am trying to enjoy summer along with everyone else.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
No Bake Cheesecake Pie Recipe
Print Pin Recipe SaveEquipment Needed
Ingredients
- 6 ounce graham cracker crust
- 16 ounces cream cheese
- 1 ¼ cups evaporated milk, may use whole milk. Divided use.
- ¼ cup sugar
- 4 ounces white chocolate instant pudding mix
- 1 ½ cups whipped cream, or Cool Whip
Optional
- ⅓ cup holiday sprinkles
Whipped Cream
- 1 ½ cups heavy cream
- ¼ cup sugar
- 1 ½ teaspoons dry instant pudding mix, vanilla or white chocolate
I earn a commission from Instacart from qualifying purchases.
Instructions
Step one: For the whipped cream
- Omit this step if you are using Cool Whip.
- Whip the heavy cream, 1 ½ teaspoons of the dry pudding mix, and ¼ cup of the sugar together on high speed until light and fluffy.
- Remove from the bowl of the mixer and place in another bowl. Set aside.
- Rinse out the mixer bowl and dry it with paper towel.
Step two: For the cream cheese
- Put the mixer bowl back on the mixer. Fit with the paddle attachment.
- Add the softened cream cheese, ¼ cup of evaporated milk (or whole milk), and ¼ cup of sugar to the bowl.
- Beat until well blended and smooth, scraping down the sides of the bowl often.
- Set aside.
Step three: Make the filling
- Pour the remaining pudding mix into a medium bowl.
- Add the remaining evaporated milk.
- Whisk until smooth and the pudding starts to thicken.
- Whisk in the cream cheese mixture until it is completely blended in.
- Add half the whipped cream, or Cool Whip if using.
- Gently fold it into the pudding mixture with a rubber spatula using an over and under movement until it is completely mixed in.
- Add the remaining whipped cream and fold it in gently.
- Stir in the sprinkles.
- Spoon into the pie crust, cover, and chill for at least 2 hours. Overnight it better.
Notes
- Although this no bake cheesecake needs to be chilled a minimum of two hours, for best results let it chill overnight.
- Slices will be prettier if you freeze the pie for 30 minutes before serving.
- This is delicious with cherry pie filling spooned on top!
- I use evaporated milk because I think it makes the filling creamier. You can use whole milk.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Comments
No Comments