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Easiest No-Ruin Cheesecake Pie You’ll Love To Make

I’ve been making this cheesecake pie since the earliest days of my marriage.

It was my go-to dessert whenever the need arose.

Today, it’s still a family fave.

Easiest No-Ruin Cheesecake Pie You'll Love To Make

You know you wanna bite…

The World’s Easiest Cheesecake Pie


1 8oz. package cream cheese1 can Eagle Brand Condensed Milk

1/3 cup lemon juice

1 tsp vanilla (I now use my homemade vanilla)

1 package mini chocolate chips

1 pre-made graham cracker crust


Place cream cheese and condensed milk in blender. Blend until smooth.

Add lemon juice and vanilla. Blend until smooth.

Pour into graham cracker crust. (1)

Lick the contents of blender and spatula. (2)

Top with package of mini chips. (3)

Refrigerate until firm (about 4 hours). (4)


(1) I’ve also used the chocolate crust…or you can make one homemade.

(2) Yes, this is a real step.

(3) I’ve also topped with fruit (canned pie filling…don’t judge me), large chocolate chips, or a mixture of milk chocolate and dark chocolate chips.

(4) When using a pre-made graham cracker crust, I invert the plastic packaging that protects the piecrust in-store and use as a pie cover for the finished product.


Recipe in pics!

Start with a store bought crust:

Easy Cheesecake Pie

The ingredients ( I now use my homemade vanilla):

Easy Cheesecake Pie

Get to blending!

Easy Cheesecake Pie

Fight over who gets to lick the spatula.

Easy Cheesecake Pie

Pour into crust.

Easy Cheesecake Pie

Top with favorite topping.

Easy Cheesecake Pie

Pop the lid back onto pie and refrigerate.

Easy Cheesecake Pie

See? Easiest no-ruin cheesecake pie you’ll love to make.

Happy No-Ruining, Y’all!


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Tuesday 2nd of May 2017

I made that exact pie for Easter - the recipe from you! It was delightful, as always. In fact, I let my daughter do it and she couldn't believe it was so simple!

Patti Tucker

Tuesday 2nd of May 2017

BAM! I LOVE this, Gina! Thank you for the fun this morning.


Monday 1st of May 2017

Sounds delicious and easy! Thanks for the recipe. Pinning.

Patti Tucker

Tuesday 2nd of May 2017

You're welcome, Virginia.

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