EasyĀ Funfetti Cream Cheese PieĀ is deliciously creamy, sweet, and rich. This cheesecake-like pie looks as good as it tastes. Velvety, sprinkle-studded cream cheese filling bakes in a buttery pie crust for a celebratory pie everyone will surely devour.
Cheesecake-like filling in a buttery homemade crust, is it a dream? It's no dream; this dreamy cream cheese pie is luscious and loaded with sprinkles. The creamy filling melts in the mouth with a velvety, smooth texture.
The creamy texture is due to a combination of cream cheese and heavy whipping cream. Eggs add additional richness, and sugar sweetens the filling. This special celebratory pie is finished with an appropriate amount of rainbow sprinkles.Ā
I mean it when I tell you this is one of my favorite recipes I have yet created. Funfetti cream cheese pie (aka cheesecake pie) is one you will make repeatedly. If you are a funfetti lover like me, you will love myĀ funfetti edible cookie doughĀ andĀ mini funfetti cheesecakes,Ā too!
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Easy Cream Cheese Pie Recipe
What is cream cheese pie?Ā It is essentially a cream cheese-based custard baked in a pie crust. This pie is similar to cheesecake in flavor but with a mousse-like texture rather than dense. It is delectably sweet, rich, and velvety.Ā
The rich, creamy cheesecake-like filling is studded with rainbow sprinkles. The easy-to-make, delicious pie uses pantry and refrigerator staples. It's the perfect celebratory dessert for birthdays or any special occasion.
Ingredients
- Cream Cheese (softened): Use full fat cream cheese for this recipe.
- Heavy Whipping Cream: Heavy cream is used in the sweet cream cheese filling and the whipped cream topping. To shave time, you can also top the finished pie with cool whip.
- Eggs (room temperature)
- Granulated Sugar
- Pure Vanilla Extract
- Rainbow Sprinkles
- Powdered Sugar (sifted)
- 9-inch Unbaked Pie Crust (store-bought or homemade) - *not pictured
See the recipe card for ingredient quantities.
Instructions
1. Preheat the oven to 350Ā°F. Once the oven is preheated, blind-bake (par-bake) the pie crust - and allow it to cool.
2. Whip the softened cream cheese and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy.
3. Mix the eggs into the cream cheese mixture one at a time until they are incorporated.
4. Add the heavy cream and vanilla extract, whipping until thoroughly combined. Fold in the sprinkles.
5. Pour the cream cheese filling into the prepared crust and bake the pie for 35-40 minutes. Allow the pie to cool before refrigerating it for at least 4 hours.
6. Make the whipped topping and garnish the top of the pie.
How to Blind Bake Pie Crust
Blind-bake (par-bake) the pie crust to prevent sogginess. To do so, line the pie crust's center with a parchment sheet. Fill it with pie weights or beans. Bake for 7-10 minutes. Remove it from the oven and remove the pie weights and parchment - be careful, as they will be hot. Prick the bottom of the crust with a fork and return the pie crust to the oven until the edges start to brown, about 7 minutes more. Allow the crust to cool before proceeding with the custard.
Variations
- Swap the rainbow sprinkles for a Ā½ cup of mini semi-sweet chocolate chips.
- Use graham cracker crust instead of a classicĀ pie crust. Start with a pre-made graham cracker crust or make your own by combining 1 Ā½ cups graham cracker crumbs, 2-3 tablespoons of granulated sugar, and 6-7 tablespoons of butter. Press the mixture into a pie shell and bake at 375Ā°F for 7-10 minutes.
Suggested Equipment
- KitchenAid Artisan Series 5-Qt. Stand Mixer
- Silicone Spatula
- USA Pan Bakeware Aluminized Steel Pie Pan
Storage
Store leftover pie in the refrigerator, covered, or in an airtight container. It will stay fresh for up to 3-4 days. Wait to garnish the pie with whipped topping until serving it to avoid weepy whipped cream.
Delicious Pie Recipes
- Chocolate Chess Pie
- Pumpkin Cream Cheese Pie
- No-Bake Peanut Butter Pie
- Mini Apple Pies
- Apple Pie with Graham Cracker Crust
Expert Tips
- Use room-temperature ingredients (cream cheese and eggs) for the best incorporationācold cream cheese results in lumpy cream cheese filling.
- Be careful not to overbake to avoid cracking in the center of the pie. Towards the end of the baking time, keep a close eye on the pie. If the filling cracks, cover it with whipped cream topping.
- Refrigeration time is critical for a properly set custard pie. Chill the cooled pie for at least four hours before serving it.
- Sift the powdered sugar before adding it to the whipped-up cream. Powdered sugar tends to clump up.
Frequently Asked Questions
Pop the pie into the freezer until frozen. Remove it from the freezer, cover it with plastic wrap and foil, and freeze for up to 3 months. Thaw it in the refrigerator before eating. It is important to note that the pie's texture will be different after freezing.
Like cheesecake, it is difficult to tell when a mat does custard pies and free minutes; you can overbake the filling, resulting in cracks. Custard pie is done baking when the edges of the filling are set while the center still jiggles.
You either improperly mixed the filling ingredients or pulled your pie out of the oven too soon.
If you make the recipe, donāt forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
š Recipe
Funfetti Cream Cheese Pie
Equipment
Ingredients
Cream Cheese Pie
- 8 oz cream cheese softened
- 8 oz heavy whipping cream
- 2 large eggs room temperature
- Ā¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ā cup rainbow sprinkles plus more for garnish
- 1 9-inch pie crust store-bought or homemade
Whipped Topping
- 4 oz heavy whipping cream
- 3 tablespoon powdered sugar sifted
Instructions
Cream Cheese Pie
- Preheat the oven to 350Ā°F. Once the oven is preheated, blind-bake the pie crust - allow it to cool. *See Notes.
- Whip the softened cream cheese and granulated sugar using a mixer until light and fluffy.
- Add in the eggs, one at a time, mixing until they are incorporated.
- Add the heavy cream and vanilla extract, whipping until fully combined. Fold in the sprinkles.
- Pour the cream cheese filling into the prepared pie crust.
- Bake the pie for 35-40 minutes or until set. (The filling should still jiggle.) Allow the pie to cool before transferring it to the refrigerator to chill for at least 4 hours.
Whipped Topping
- Whip the heavy whipping cream using a mixer until soft peaks form. Add the sifted powdered sugar and whip until the cream reaches stiff peaks.
- Garnish the pie with whipped topping and additional rainbow sprinkles.
Notes
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Slim
Delicious a& fairly quick & easy recipe. I played w the ingredients quite a bit but this is still a great base recipe nonetheless! Thank you, as always, for sharing this recipe. I look forward to making it again, I already have new ideas coming in about new things to add. (-:
Katelyn Theofanis
I am so happy to hear that you enjoyed this pie recipe and that you could modify it easily - have fun with it! Thank you for the positive review! š