CREAM CHEESE PIE RECIPE NO BAKE RECIPES

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EASY NO BAKE CREAM CHEESE PIE - PRETTY PROVIDENCE



Easy No Bake Cream Cheese Pie - Pretty Providence image

This Cherry Cream Cheese Pie is so easy to make and so delicious. Just five ingredients and five minutes of prep to make this amazing dessert.

Provided by Pretty Providence

Categories     Dessert

Total Time 5 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 6

8 oz cream cheese
14 oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 9" graham cracker pie crust
1 cup cherry pie filling

Steps:

  • Beat cream cheese with beaters until fluffy. Add sweetened condensed milk and beat until smooth.
  • Stir lemon juice and vanilla into bowl.
  • Pour into the graham cracker pie crust and refrigerate for at least 4 hours or until set.
  • Top with cherry pie filling just before serving.

Nutrition Facts : ServingSize 1 slice, Calories 451.88 kcal, CarbohydrateContent 63.4 g, ProteinContent 7 g, FatContent 19.38 g, SaturatedFatContent 9.27 g, CholesterolContent 48.05 mg, SodiumContent 267.63 mg, FiberContent 0.85 g, SugarContent 32.07 g

PUMPKIN-CREAM CHEESE PIE RECIPE - BETTYCROCKER.COM



Pumpkin-Cream Cheese Pie Recipe - BettyCrocker.com image

One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

Provided by Betty Crocker Kitchens

Total Time 5 hours 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 380 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 28 g, TransFatContent 2 g

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