This No-Bake Cream Cheese Pie recipe is a favorite of my son.. he loved it so much growing up.. I’d make it frequently .. especially during the summer. It is the only recipe around that uses cream cheese, sour cream and Cool Whip… it has just the right amount of sweetness and a little tang from the sour cream.
If you recall… I while back I made an Oreo No-Bake Cream Cheese Pie… this recipe is actually the base for that one…
I got the recipe years ago… and I do mean years ago… either just before I was married or shortly after… my husband loved it also… it was a recipe on one of the pie crusts packages … and what shocks me.. is this recipe is nowhere to be found… it really is so good… I can’t believe Ready Crust or Keebler didn’t keep it in their list of recipes… I’m pretty sure it was one of theirs… there weren’t many pre-made pie crust people back then.
You do have to let it chill at least 2 hours… but it takes less than ten minutes to make… make it up quickly before supper… and you have a nice dessert pie for a little while later.
I used Cool Whip Light… you would never know the difference…honest!
You can use any flavor pie crust you prefer… and any topping you want… or leave it without the topping… it’s good either way.
This recipe is so quick and easy.. you really need to try it… it’s perfect for that unexpected guest or just a last minute dessert…
Recipe: No-Bake Cream Cheese Pie
All you need:
1 pkg. (8 ounce) Philadelphia Cream Cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vaniila
1 tub Cool Whip
1 Ready Crust pie shell (graham, chocolate or shortbread)
1 can cherry pie filling
All you need to do:
Using the paddle attachment of the mixer, beat the softened cream cheese in a mixing bowl until creamy.
Add the sugar and vanilla, and beat until well mixed, scraping the bowl and paddle periodically.
Add the sour cream and beat on low speed until well mixed.
Remove the paddle attachment and add the Cool Whip, folding it until well incorporated.
Scoop the cream cheese mixture out of the bowl and into the pie shell.
Refrigerate one hour, then remove and add the pie filling on top of the pie… don’t use all the pie filling “gell” otherwise it will run… use a spoon to pick out the cherries out of the can. Return the pie to the refrigerator for at least another hour.
You can just leave the pie in the fridge for the whole 2 hours and then when serving it… put the pie filling on each piece.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter
Mexican Recipes You May Like