Cracker Pie was the most requested birthday dessert in John’s family when he was growing up, so it had to be the first of his mother’s recipes I asked her for when John and I were newly married. This type of pie is commonly known as no-bake cheesecake or sometimes cheese pie, but the Fry family called it Cracker Pie because – never mind the cool creamy filling and the sweet syrupy blueberry topping – the graham cracker crust was their favorite part. It didn’t take me long to learn that anything I make with a graham cracker crust is guaranteed to be a huge hit with John, and it all started with this pie.
My mother-in-law’s recipe called for Dream Whip (powdered whipped cream mix) in the filling. I’ve adapted it to replace the Dream Whip with real cream – it’s an ingredient I always have on hand, and I think it ups the creaminess factor in the filling.
For the topping, blueberry is classic. Homemade Blueberry Topping is quick and easy to make, thick and glossy and almond-scented. You could use canned pie filling in a pinch, or feel free to substitute cherry pie filling or any other kind of fruit topping you like. (If you’re going to make my Blueberry Topping recipe, be sure to use the almond variation, to complement the almond flavoring in the cream cheese filling.)
For beautiful neat slices, I usually wait until the pie is sliced before topping it with the blueberries…
…but if you prefer, bring the whole pie to the table looking spectacular under a crown of shining blueberry topping. Just be prepared for the topping to slide around a bit once you start slicing.
Most of the photos of this no-bake cheesecake show a downsized version baked in a 7-inch tart pan. This size is perfect for small gatherings, and for John and me when we don’t want to end up with more leftovers than the two of us can reasonably enjoy. To make a full-sized pie (to serve 8) use a standard 9-inch pie plate, or a 9-inch tart pan. Scroll to the bottom of the post for ingredient quantities for the full-sized pie.
Making Cracker Pie ahead and what to do with leftovers:
- Start making this no-bake cheesecake about 4 hours ahead, to allow for cooling and chilling time. Or make it the day before and chill it overnight.
- Leftovers will keep better if the fruit topping is kept separate, so if you know you’re going to end up with leftovers, I recommend not topping the entire pie with fruit topping before serving. Cut as many slices as you need of the plain, unadorned pie, then top each serving individually. Stored un-topped, the pie will keep for three days; the topping will keep for at least a week.
Here’s another downsized, tart dessert you might like: Raspberry Cream Tart with Chocolate Crust
Cracker Pie
I like a little hint of salt in the graham cracker crust of this no-bake cheesecake. Either use salted butter, or substitute unsalted and add a pinch of kosher salt when mixing the crust ingredients.
Ingredients
- 9 graham crackers (each a full sheet with 4 sections, about 5 ounces total or 142 grams)
- 2 teaspoons granulated sugar
- 6 tablespoons butter, melted
- 12 ounces cream cheese, at room temperature
- 1 cup (4 ounces or 113 grams) confectioner’s sugar
- 1/3 cup cold heavy cream
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- Blueberry Topping (almond variation), or 1 can of good quality canned pie filling (blueberry or cherry)
Directions
- Step 1 Heat the oven to 350 degrees.
- Step 2 Crumble the graham crackers into the bowl of a food processor, then process them into fine crumbs. Dump the crumbs into a medium bowl and stir in the sugar until blended. Pour in the melted butter and toss with a fork or your fingers until all the cracker crumbs are moist.
- Step 3 Press the crumbs into a 7-inch pie plate or a tart pan with a removable bottom. Bake the crust for 10 to 15 minutes, until the crust is golden brown and slightly puffy. Remove the pan to a cooling rack and cool it completely.
- Step 4 Put the cream cheese in a medium bowl and beat it with an electric mixer until fluffy. Add the confectioner’s sugar, cream and vanilla and almond extracts, and beat the mixture until it’s completely smooth. Spread the filling in the crust.
- Step 5 Chill the pie for at least 2 hours or overnight.
- Step 6 Meanwhile, make and chill the Blueberry Topping.
- Step 7 Pile the blueberry topping over the center of the pie, or, for neater slices, slice the pie first and then spoon the Blueberry Topping over each piece. You may not need to use all of the topping. Save any leftovers for another use.
Ingredient Amounts for a 9-inch pie
Ingredients
- 13 graham crackers
- 1 tablespoon granulated sugar
- 9 tablespoons unsalted butter
- 16 ounces cream cheese
- 1½ cups confectioner's sugar (6 ounces or 170 grams)
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 full recipe Blueberry Topping (almond variation) or 1 can of pie filling
Rest in peace, Barbara
(January 31, 2020)
