We are big fans of the cream cheese and jelly combo in this house. My son asks for a mini bagel topped with the combo at least a few times a week.
When I saw an extra pack of graham crackers in the back of the pantry, I knew a pie crust needed to be made. The filling? Had to be a version of our favorite flavor combo.
If you’re not a huge berry fan, I’m giving you tons of ideas down below of different flavor combos and how to make this cream cheese pie your own!
If you love blueberry flavor check out all my blueberry recipes! Check out more of my homemade pies! Some of my favorites are this Chocolate Ganache Pie, Orange Pie Bars, and Raspberry Pecan Crust Pie!
This Pie is…
- Silky smooth.
- Simple to make.
- Light and creamy
- Surrounded with a sweet graham cracker crust
- Topped with juicy berry jam
Cream Cheese Pie v. Cheesecake
When I first made this I started to wonder what the difference is between a cream cheese pie and a cheesecake. They use a lot of similar ingredients!
In my opinion the main difference between the two is texture. Cheesecake is super rich, dense and firm. Cream cheese pie on the other hand is light and smooth, almost like a custard.
Ingredients for Cream Cheese Pie
Graham Cracker Crust. This is a simple mix of graham crackers, coconut sugar, butter, and salt. I pulse it in my food processor until it’s combined and then press it into the pie dish. I’ve heard you can buy graham cracker crumbs in the baking aisle of the food store but we usually have graham crackers in the pantry and find it easy to pulse them to crumble them.
You can use regular graham crackers of gluten free graham crackers!
Cream Cheese. Grab your favorite cream cheese! I haven’t tested this recipe with dairy free cream cheese but I’m dying to dry! Let me know if you experiment with dairy free cream cheese and how it goes!
Sweetener. I use agave nectar but you can also use honey or maple syrup. A sticky sweetener is the best option but if you’re really in a pinch you can use a granular sweetener. A white sugar would be great but if you use coconut sugar or brown sugar keep in mind it may change the color of the cream cheese filling.
Eggs. Just two. I haven’t tested this with vegan eggs or egg substitutes so if you do any experimenting, let me know your results!
Vanilla. Just a delicious splash 🙂
How to Make Cream Cheese Pie
Make the graham cracker crust
Add the graham crackers, melted butter, sugar, and cinnamon to a food processor and process until crumbly.
Grease a pie dish with butter and transfer the graham cracker crust to the dish. Use damp hands to press the crumbly mixture into the bottom and up the sides of the dish.
Bake the crust for 5 minutes.
Make the cream cheese filling
In a large bowl, soften the cream cheese in the microwave for about 30 seconds.
Add the eggs, agave, and vanilla to the bowl. Whisk until smooth.
When the crust is done baking, pour the filling into the crust and smooth it in an even layer.
Bake for 25 minutes until the edges puff up. The center may still be a bit jiggly and that’s ok. Most of the middle should be set.
When the pie is done baking, allow it to come to room temperature. I think this pie is best served at room temperature but you can also serve it chilled.
Add the topping
Right before you’re ready to serve, add the jam on top and spread it across the center of the pie.
Cut into 8 slices and enjoy!
Customize this recipe!
Add some Oreos! Chop up your favorite Oreos (they make gluten free ones!) and mix them into the cream cheese filling! Sprinkle some extras on top when it’s done baking.
Swap the topping. I’m topping this cream cheese pie with a blueberry lemon jam that I got from a sweet lady at a market. Try a strawberry, mixed berry, apricot, fig, or raspberry jam! So many fun fruity toppings!
Snickers, anyone? Drizzle your cream cheese pie with caramel, chopped peanuts and chocolate. Cut up some Snickers bars and enjoy the indulgence!
Chocolate. Melt some chocolate and drizzle it on top of your cream cheese pie! Or, swirl some Nutella into the top! I never say no to Nutella!
Square it up! I’m using a traditional circle pie dish but use an 8 x 8 square pan and cut the dessert into squares or rectangles to make cream cheese pie bars.
I think this pie is best served at room temperature but you can also serve it chilled right from the fridge. Add a side of berries for a deliciously light and juicy dessert perfect for any brunch, potluck, or family dinner!
Can I Make this Ahead?
Absolutely! It’s the perfect make ahead dessert because it doesn’t need to be served warm. You can make this the day of an event and once it’s cool, cover it and set it aside until you’re ready to serve! Wait to spread the topping on top of the pie until you’re ready to serve it.
You can also make this a couple days ahead. Once the pie has cooled, cover the pie and store it in the fridge. A few hours before you’re ready to enjoy, remove the pie from the fridge and allow it to come to room temperature. Spread the jam on top and cut into slices!
How to Store Leftovers
I highly highly doubt you will have any leftovers but in the off chance you do… Leftovers can be stored in an airtight container for about 1 week.
Graham Cracker Crust
- 9 graham crackers (1 pack)
- 1/4 cup salted butter, melted
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
Cream Cheese Filling
- 16 oz. (2 packs) cream cheese
- 2 eggs
- 1/4 cup agave nectar (honey or maple syrup also works)
- 1 teaspoon vanilla extract
- 1/4 cup blueberry jam
- Preheat oven to 350F.
- Add the graham crackers, melted butter, sugar, and cinnamon to a food processor and process until crumbly.
- Grease a pie dish with butter and transfer the graham cracker crust to the dish. Use damp hands to press the crumbly mixture into the bottom and up the sides of the dish.
- Bake the crust for 5 minutes.
- In a large bowl, soften the cream cheese in the microwave for about 30 seconds.
- Add the eggs, agave, and vanilla to the bowl. Whisk until smooth.
- When the crust is done baking, pour the filling into the crust and smooth it in an even layer.
- Bake for 25 minutes until the edges puff up. The center may still be a bit jiggle and that’s ok. Most of the middle should be set.
- When the pie is done baking, allow it to come to room temperature.
- Right before you’re ready to serve, add the jam on top and spread it across the center of the pie.
- Cut into 8 slices and enjoy!
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22.2g
- Sodium: 319mg
- Fat: 28.2g
- Saturated Fat: 16.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34.4g
- Fiber: 0.5g
- Protein: 6.9g
- Cholesterol: 119mg