Learn The Art Of Preparing Cheesecake Pie Recipe

A close up of a plate of food on a table

This recipe was scrawled on the inner cover of a recipe book that my mother gave me as a wedding present in the ’70s. It’s a cheesecake pie recipe that features a crust of its own. It can be topped with fruit pie filling or served with a fruit topping of your choice. It’s a simple dish for any beginner cook, and it’s one of my favourites.

Direction To Prepare Cheesecake Pie Recipe

A close up of a bowl

The cheesecake pie recipe goes like this- preheat the oven to 350°F (180°C) (175 degrees C). An 8-inch square baking dish should be butter-coated. In a blender, combine the cream cheese, milk, sugar, eggs, vanilla extract, and cornstarch; process until smooth. Pour the batter into the baking dish that has been prepared. Bake for 60 to 65 minutes in a preheated oven until the sides of the cheesecake pie are puffed and the top is solid except for a tiny patch in the middle that will jiggle when the pan is gently shaken. Remove the pan from the oven and top with cinnamon. Allow 1 hour for the cheesecake to cool at room temperature by running the tip of a table knife down the sides of the pan, setting the pan on a wire rack. Strawberries should be placed on top of the chilled cheesecake. 

Alternative Cheesecake Pie Recipe

A piece of cake on a plate

For an alternative cheesecake pie recipe, remove the cream cheese from the box and melt it in the microwave for 30 seconds. Cream together cream cheese, whipped topping, vanilla, and sugar in a large mixing bowl until smooth. Fill the pie crust with the filling. Cream the cream cheese and sugar together in a large mixing bowl until creamy. Add the eggs and beat on low speed until well mixed. Just until combined, add the vanilla and lemon zest. Pour into the crust that has been made. Preheat the oven to 325°F and bake for 20-25 minutes, or until the centre is almost set. Remove from the oven and set aside for 5 minutes. Combine the sour cream, sugar, and vanilla in a mixing bowl; carefully distribute over the pie. 5 minutes more in the oven. Cool for 1 hour on a wire rack. Refrigerate for at least one night. If desired, garnish with mint and lemon zest. Keep leftovers refrigerated.

Things To Consider

This is the most perfect and simple no-bake cheesecake I’ve ever made. You’ll be rewarded with a smooth and creamy dessert that sets up wonderfully in the refrigerator if you follow this no-bake cheesecake recipe. No-bake cheesecake isn’t as hefty as traditional cheesecake. It has a little sweetness to it and is really refreshing! But there are certain reservations, such as 

  • What good is a cheesecake if it isn’t baked?
  • Isn’t that just cream cheese in disguise?
  • Is it firm enough?

These are significant questions you should think about before making the cheesecake pie recipe, particularly the excellent one. However, after preparing a genuine cheesecake and tasting the finished product, you’ll agree that no-bake cheesecake should be everyone’s dessert passion.

Wrapping Up

Baked cheesecake is far more difficult to make than no-bake cheesecake. There is almost no opportunity for a mistake without eggs or baking. Over-beating the eggs, over-baking, under-baking, and cheesecake breaking are all risks with traditional cheesecake. Your springform pan may also leak if you use a cheesecake water bath, which we always suggest. We’re effectively taking out every single complex step with a no-bake cheesecake pie recipe!

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter