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Clarke Cheesecake Pie

Clarke Cheesecake Pie

Belina Clarke

A no bake pie with the creamy taste of a cheesecake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet


  1. Blend together cream cheese and milk. Stir in vanilla. Add lemon juice 1 teaspoon at a time, blending well after each addition.
  2. Pour filling into a 9 inch graham cracker crust. Refrigerate for 4 hours, or overnight to set.
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This was very easy to make. I was hesitant on using so much lemon juice (I don't like lemon flavor). However, you really can't taste the lemon. I really liked this pie and so did my kids. My husband said it was too creamy. He likes traditional cheese cake. He said it was good though. I will definately keep this recipe on hand for that last minute dessert. I only refrigerated the pie an hour and it was set just fine. The only thing I would do different next time is make my own crust. I like easy recipes and because of the ease and flavor of this one I give it 5 stars.


it's good, but even BETTER if you whip some heavy cream and FOLD it into the mix. it becomes much fluffier and feels ironically lighter


This was a really tasty pie! I love lemon, so I added about 1 Tbsp more lemon juice to get a bit more flavor. The only complaint I have, is that the vanilla made the filling a turn brownish color. Next time I will use less. Thanks for the quick and tasty recipe!