No Bake Cream Cheese Pie Recipes

Steps:

• Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
• Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
• Cover and refrigerate until firm, about 2 hours.

Steps:

• 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. , Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.