No-bake pies are the kind of dessert that make you look like a pro with almost no effort. They’re creamy, cool, and always hit the spot—especially when you don’t want to turn on the oven. A graham cracker crust gives just the right crunch and a hint of sweetness, while the filling stays silky and light.
Whether you love classic cheesecake vibes, bright citrus, or chocolatey richness, this base handles it all. If you can stir, chill, and slice, you can make a no bake pie that everyone will love.
Why This Recipe Works
This pie leans on simple pantry staples and a handful of fresh ingredients for flavor. The graham cracker crust sets firm in the fridge thanks to melted butter, so there’s no baking needed.
A smooth filling made with cream cheese and whipped cream gives you that luscious, mousse-like texture. The method is forgiving, fast, and easy to customize—top it with fruit, chocolate, or caramel. It’s the kind of dessert that fits weeknights, holidays, and last-minute get-togethers.
Shopping List
- Graham crackers (about 10–12 full sheets or 1 1/2 cups crumbs)
- Unsalted butter (6 tablespoons), melted
- Granulated sugar (2 tablespoons) for the crust
- Cream cheese (16 ounces), softened
- Powdered sugar (3/4 to 1 cup), to taste
- Pure vanilla extract (1 to 2 teaspoons)
- Heavy whipping cream (1 cup), cold
- Lemon juice (1 to 2 tablespoons) for brightness (optional)
- Pinch of salt to balance sweetness
- Toppings of your choice: fresh berries, sliced bananas, chocolate shavings, caramel sauce, crushed cookies, or pie filling (cherry, blueberry, etc.)
Step-by-Step Instructions
- Make the crust: Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
You want 1 1/2 cups of crumbs.
- Combine crumbs and butter: In a bowl, mix graham crumbs with melted butter and granulated sugar until the mixture looks like wet sand and holds together when pressed.
- Press into the pan: Firmly press the mixture into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it tight for a clean, sturdy crust.
- Chill the crust: Refrigerate for at least 20–30 minutes while you make the filling. A well-chilled crust won’t crumble when sliced.
- Whip the cream: In a cold bowl, beat heavy cream to stiff peaks.
Set aside. This becomes the fluffy part of the filling.
- Beat the cream cheese: In another bowl, beat softened cream cheese until totally smooth and silky. No lumps.
Scrape the bowl as you go.
- Sweeten and flavor: Add powdered sugar, vanilla, a pinch of salt, and optional lemon juice to the cream cheese. Beat until light and creamy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it airy; don’t overmix.
- Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula.
Tap the pie gently on the counter to settle.
- Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and better texture.
- Add toppings: Right before serving, add your favorite toppings—fresh berries, a drizzle of chocolate, or a spoonful of cherry pie filling.
- Slice and serve: Use a sharp knife, wiping between cuts for neat slices. Serve cold.
Keeping It Fresh
Cover the pie tightly with plastic wrap or a pie lid and refrigerate.
It stays fresh for 3 to 4 days. Add fresh fruit right before serving so it doesn’t weep onto the filling. For longer storage, freeze the pie—without delicate fresh fruit—well wrapped for up to 1 month.
Thaw in the fridge overnight, then garnish.
Benefits of This Recipe
- No oven needed: Perfect for warm days or small kitchens.
- Quick prep: Active time is short; the fridge does the rest.
- Customizable base: One filling, endless topping and flavor options.
- Make-ahead friendly: Sets better after chilling, so you can prep the day before.
- Consistent results: Straightforward steps deliver a smooth, stable filling every time.
Common Mistakes to Avoid
- Crust too loose: If crumbs aren’t tightly packed or there isn’t enough butter, the crust will crumble. Press firmly and measure the butter.
- Lumpy filling: Cold cream cheese won’t blend well. Make sure it’s fully softened before beating.
- Overmixing the whipped cream: Fold gently to keep the filling airy.
Rough stirring can deflate it.
- Cutting too soon: If the pie hasn’t chilled long enough, slices won’t hold shape. Give it at least 4 hours.
- Watery fruit: Juicy toppings can leak. Pat fruit dry or add just before serving.
Alternatives
- Key lime style: Add 1/4 cup fresh lime juice and 1 tablespoon lime zest to the filling.
Top with whipped cream and thin lime slices.
- Chocolate silk: Beat in 1/2 cup melted, cooled dark chocolate and 2 tablespoons cocoa powder with the cream cheese. Top with chocolate curls.
- Peanut butter: Mix 1/2 cup creamy peanut butter into the cream cheese. Finish with crushed peanuts and a drizzle of melted chocolate.
- Yogurt-lightened: Swap 1/2 cup of the cream cheese for full-fat Greek yogurt for a tangier, slightly lighter filling.
- Different crusts: Use crushed chocolate cookies, shortbread, or gingersnaps instead of graham crackers for a twist.
- Dairy-free: Use plant-based cream cheese and coconut whipped cream.
Choose a dairy-free butter for the crust.
- Refined sugar reduced: Sweeten to taste with maple syrup or honey (add gradually) and reduce powdered sugar.
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FAQ
Can I use a store-bought graham cracker crust?
Yes. It saves time and works well. Still chill it for 15–20 minutes before filling to help it hold together.
How do I prevent the crust from crumbling?
Use the full amount of melted butter and press the mixture firmly into the pan.
Chill before adding the filling, and slice with a sharp knife.
Can I make this ahead?
Absolutely. This pie is best made the day before serving so it fully sets. Add toppings just before serving for the freshest look and texture.
What if I don’t have a mixer?
You can use a sturdy whisk for the cream cheese and a handheld whisk for the cream, though it’s more work.
Chill the bowl and cream to help it whip faster.
Why is my filling runny?
It could be under-whipped cream, too much liquid flavoring, or not enough chill time. Whip the cream to stiff peaks, measure liquids carefully, and chill at least 4 hours.
Can I make mini pies?
Yes. Press the crust mixture into muffin tins lined with paper liners or into small tart pans.
Chill, fill, and top the same way—shorter chill time is fine, about 2–3 hours.
Is lemon juice necessary?
No, but a small splash brightens the flavor and balances sweetness. You can skip it or replace with lime or a bit of sour cream for tang.
How do I slice clean pieces?
Use a sharp, thin knife. Wipe the blade clean between cuts and make gentle sawing motions instead of pressing straight down.
Can I freeze leftovers with fruit on top?
Fresh fruit doesn’t thaw well and can turn mushy.
If possible, remove fruit first or freeze slices without fresh toppings.
What size pan should I use?
A standard 9-inch pie dish works best. A springform pan also works if you want taller sides and easy release.
Final Thoughts
No bake pies with graham cracker crust are the kind of dessert that never fails. The steps are simple, the ingredients are familiar, and the results taste like something from a bakery.
Keep the base recipe on hand, then change up the toppings for the season or the crowd. Once you make it once, you’ll have a reliable, creamy favorite you can whip up any time—no oven required.
No Bake Pies With Graham Cracker Crust Easy Creamy Desserts - Simple, Crowd-Pleasing Treats
Ingredients
- Graham crackers (about 10–12 full sheets or 1 1/2 cups crumbs)
- Unsalted butter (6 tablespoons), melted
- Granulated sugar (2 tablespoons) for the crust
- Cream cheese (16 ounces), softened
- Powdered sugar (3/4 to 1 cup), to taste
- Pure vanilla extract (1 to 2 teaspoons)
- Heavy whipping cream (1 cup), cold
- Lemon juice (1 to 2 tablespoons) for brightness (optional)
- Pinch of salt to balance sweetness
- Toppings of your choice: fresh berries, sliced bananas, chocolate shavings, caramel sauce, crushed cookies, or pie filling (cherry, blueberry, etc.)
Instructions
- Make the crust: Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.You want 1 1/2 cups of crumbs.
- Combine crumbs and butter: In a bowl, mix graham crumbs with melted butter and granulated sugar until the mixture looks like wet sand and holds together when pressed.
- Press into the pan: Firmly press the mixture into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it tight for a clean, sturdy crust.
- Chill the crust: Refrigerate for at least 20–30 minutes while you make the filling. A well-chilled crust won’t crumble when sliced.
- Whip the cream: In a cold bowl, beat heavy cream to stiff peaks.Set aside. This becomes the fluffy part of the filling.
- Beat the cream cheese: In another bowl, beat softened cream cheese until totally smooth and silky. No lumps.Scrape the bowl as you go.
- Sweeten and flavor: Add powdered sugar, vanilla, a pinch of salt, and optional lemon juice to the cream cheese. Beat until light and creamy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it airy; don’t overmix.
- Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula.Tap the pie gently on the counter to settle.
- Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight. The longer chill gives cleaner slices and better texture.
- Add toppings: Right before serving, add your favorite toppings—fresh berries, a drizzle of chocolate, or a spoonful of cherry pie filling.
- Slice and serve: Use a sharp knife, wiping between cuts for neat slices. Serve cold.