Love cheesecake but don’t want to go to all the hassle? Then this cheesecake pie recipe is the answer! Creamy cheesecake filling inside an easy graham cracker crust. No water bath needed!

 

​Nothing beats a slice of pie does it?  Like a slice of homemade apple pie, classic pecan pie, or pumpkin pie. But this time I decided to mash up two classic desserts into one amazing new one – cheesecake and pie.

As you know cheesecake reigns supreme around here. If 45 cheesecake recipes and growing is evidence enough I’m not sure what is. I mean does anything beat a slice of cheesecake? Like my lemon cheesecake topped with lemon curd in the spring time, or my pumpkin cheesecake full of warm spices perfect for Thanksgiving, or my Oreo cheesecake that’s good pretty much any time of year. 

But as much as I love a good cheesecake, I don’t always feel like going to the hassle of preparing the springform pan and making a water bath to bake it in. Enter this cheesecake pie. Everything I love about a cheesecake but so much easier!

I topped this cheesecake pie with some fresh berries, but you can also use your favorite fruit topping (like my strawberry topping for cheesecake!) and homemade whipped cream. So all my cheesecake lovers out there, this one is for you. You’re welcome.

See Also:

• No crust needed for this San Sebastian cheesecake (aka Basque cheesecake) that’s baked at a high temperature to give it’s signature burnt top!
• Craving cheesecake but not looking for a giant portion? Try my small batch cheesecake recipe baked in a loaf pan!
• This chocolate mint cheesecake is cheesecake perfection! Made with an Oreo cookie crust, chocolate chips and mint flavoring.

Why This Recipe Works

• No water bath needed for this cream cheese pie
• Buttery graham cracker crust pressed into a pie plate
• Tastes just like a classic cheesecake but so much quicker to make.
• 100% made from scratch from simple ingredients
• Top with fresh berries and whipped cream for an impressive dessert to serve to guests.

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed

For the graham cracker crust:

• 1 ½ cups (180 g)  graham crackers (about 12 crackers) – If you don’t have any, replace with Nilla wafers or digestive biscuits. 
• 5 Tablespoons (71 g) unsalted butter, melted – You can also use salted butter.
• 1/4 cup (57 g) packed light brown sugar – You can also use granulated sugar. If you don’t have any try making your own brown sugar.

For the cheesecake filling:

• 16 ounces (two 8-ounce blocks) cream cheese – You want your cream cheese softened to room temperature. Read how to soften cream cheese quickly. I recommend using the blocks of cream cheese not the tub variety which has a different texture. And use full-fat for best texture!
• ¾ cups (150  g) granulated white sugar
• pinch salt
• 1 teaspoon vanilla extract
• 2 large eggs – Bring your eggs to room temperature first.
• ⅓ cup (76 g) sour cream room temperature
• ⅓ cup (80 ml) heavy cream, room temperature
• 1 teaspoon lemon juice, optional 

How To Make This Easy Cheesecake Pie Recipe

Make cookie crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.

Make the cookie crust. Pulse graham crackers  in a food processor or blender until finely ground. Put in a large bowl, and stir in the melted butter and sugar. 

Assemble the cookie crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch pie pan, using the bottom of a measuring cup (or you can use your fingers).

Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cream cheese filling

Combine cream cheese and sugar. In a large mixing bowl, with an electric mixer, beat cream cheese and sugar on medium speed for 4 minutes. I like to use my stand mixer fitted with a paddle attachment but a hand mixer will also work.

Add remaining ingredients. Add the salt and vanilla extract , beating after each addition.

Add the eggs, one at a time, beating for one minute after each addition.

Add the sour cream and heavy cream, beat until incorporated.

Add the lemon juice if adding. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Pour filling into the graham cracker pie crust and smooth the top.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).

Bake the cheesecake pie. Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If the top is browning too much, lightly tent the top with foil. 

Chill the cheesecake. Remove the cheesecake from the oven and allow to cool for one hour on a wire rack. Then cover and chill in the refrigerator until set, about 2 hours up to overnight before slicing and serving.

Recipe Variations:

• Add lemon zest to the cheesecake filling– Try adding a little lemon zest to the filling before baking.
• Use Oreo cookies – Make an Oreo cookie crust instead. I like to omit the sugar if doing so. 
• Make a pecan cheesecake pie crust – Add 1/2 cup toasted pecans, chopped to the graham cracker crust mixture.
• Add a fun mix-in – Stir in some mini chocolate chips, or add a swirl of Nutella for a little fun flavor twist!

Serving Suggestions

When it comes to plain cheesecake the possibilities are endless. You can always top with just some fresh fruit, or cherries. I love making this strawberry topping for my cheesecake and spoon over the top. And of course you can’t forget the whipped cream!

But I also love drizzling on an easy chocolate ganache or homemade caramel sauce! Or for a little zing, try serving with a little lemon curd!

​Allergy Swaps

• ​Gluten Free – Simply swap the graham crackers for gluten free graham crackers. Or you can also try gluten free Oreos!
• Dairy Free – Use dairy free cream cheese and dairy free sour cream for the filling. And swap out the butter in the crust with vegan butter or melted coconut oil.
• Lactose Free – You can use lactose free cream cheese, lactose free sour cream and lactose free butter (which is what I do! Green Valley has great lactose free baking products. The butter is salted however but I find for this so you may want to omit the pinch of salt in the filling).
• Nut Free – This recipe is already nut free. Just be sure to get nut safe graham crackers.
• Vegan: I haven’t tried making this into a vegan cheesecake recipe yet but the egg is necessary. You may be able to use an egg replacer but I haven’t tried.

Recipe FAQs

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