Easy Cream Cheese Pie

Easy Cream Cheese Pie

42 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
Bea Ramirez
Recipe by  Bea Ramirez

“This recipe was given to me by a friend. It has never failed me. Strawberry or blueberry pie filling may be used in place of cherry.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Cream together cream cheese and condensed milk until smooth.
  2. Add lemon juice and blend well.
  3. Pour into graham cracker crust.
  4. Top with fruit pie filling.
  5. Chill for 2 hours before serving.

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Reviews (42)

Rate This Recipe


I give it 5 stars because it is easy AND delicious! I used a little lime and lemon juice. I topped it w/fresh raspberries and dipped some raspberries in white chocolate for decoration. I used the leftover white chocolate for drizzle over the top. I did read the other revies and used 12 ounces of cream cheese so it wasn't too sweet. I also noticed one person mentioned it didn't set. There is a trick. You have to whip it really well. Also, really cool things happen when you add lemon/lime juice to sweetened condensed milk. It helps it gel up and set.



Easy, double the cream cheese and have it at room temperature. This cuts down on the over powering sugar. I topped with blackberries. Family winner. Easy on the cook too.



Very simple recipe! I used 16 oz. of cream cheese instead of 8 oz. and topped with fresh blueberries instead of pie filling. Wonderful dessert!

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Amount Per Serving (8 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 328 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Cherry Cheese Pie I


next recipe:

Cinnamon Cream Cheese Pie