3 Ingredient Cream Cheese Pie Crust

Learn how to make the simplest homemade Cream Cheese Crust! This easy pie crust recipe combines just three ingredients to make a fabulous crust you can use in a wide variety of sweet and savory filling ideas.

an unbaked cream cheese pie crust cut into a round shape for mini cheese tarts.

Cream Cheese Pie Crust is the easiest way to take your sweet AND savory pies OVER THE TOP! It is so flavorful, without even being filled – you’ll be tempted to munch on this pie crust alone.

When baked it becomes golden and tender, giving it a beautiful appearance.

Sure, you can purchase pre-made pie crust! We’ve all done it, believe me! But why should you have to buy one, when making your own is so simple and SO good?

Graham cracker crust in a white pie plate.

Looking for More Amazing Crusts?

A single mini cheese tart with a cream cheese crust on a marble countertop.

Table of Contents

Cream Cheese Pie Crust

I’ve been working on perfecting a recipe for these incredible cheese tarts pictured here… but first, let’s talk about this delicious Cream Cheese Pie Crust!

What you’ll love about this recipe…

3 INGREDIENTS – Yes, you read that correctly – just three simple ingredients! What could be easier? Once you know how to make your own pie crust, you’re never going to go back to the refrigerated version at your local grocery.
EASY – It’s easy to roll out and cuts perfect, every time, making it suitable for all pies large and small! It’s so pliable it doesn’t crumble or tear. It also doesn’t shrink! It maintains it’s volume and looks even prettier after baking.
MAKE AHEAD – You can make it in bulk and wrap the discs of dough to use at a later date because it’s keeps well frozen up to 6 months. Then you’re in a pinch, you can quickly fill this rich, flaky Cream Cheese Pie Crust for breakfast, brunch, and even dinner.
FLAVOR – The addition of cream cheese to your pie crust adds a distinctively tart, creamy flavor. It creates an indulgent crust you won’t be able to resist.

Ingredients and Substitutions

Visit the printable recipe card for complete ingredients and instructions.

Cream Cheese – Full fat is preferable for consistency. Learn How to Soften Cream Cheese!
Butter – Salted or unsalted butter, your preference. I tend to use salted butter because I love the balance. Learn How to Soften Butter here.
Flour – All purpose flour.

Variations

Add a pinch of salt for a savory touch.
Add a pinch of sugar to sweeten the crust for dessert fillings.

Scalloped cream cheese pie crust cut outs, resting in a muffin tin.

NOTE

This recipe creates enough for one pie crust. If you want to make enough for top and bottom of a traditional (covered) pie, please be sure to double the recipe. Just use the yield bar and all the math is done for you!

A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

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How to Make Cream Cheese Pie Crust – Step by Step

Combine – In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
Chill – Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
Roll – Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.

Tips

You can make this crust with cold butter and cold cream cheese, however it will require more time in the food processor or mixer.

If dough is a little crumbly, add a tablespoon of water until you achieve the consistency to roll it out.

Frequently Asked Questions

Can I blind bake this cream cheese pie crust?

We’ve never tested this recipe for blind baking, only filled, so the steps in the recipe card showcase only filled crust instructions.

Can I use gluten free flour to make this cream cheese crust?

I think Bob’s Red Mill would be a good substitute, but I haven’t tested it.

Serving Suggestions

Fill it with anything sweet or savory!

Pot Pies
Cheese Tarts
Quiche
Empanadas
Pop Tarts
Slab Pies
Fruit Pie
Strawberry Pie

How to Store

Refrigerate – Refrigerate covered up to 5 days.
Freeze – Wrap in plastic wrap and place in a freezer bag. Freeze up to 6 months. Thaw before using.

Curious about freezing your cream cheese recipes? Read more in Can you Freeze Cream Cheese to learn all about what works and what doesn’t!

Mini cheese tarts with cream cheese pie crusts on a white surface.

More Cream Cheese Recipes

Cream Cheese Mints

Cream Cheese Ice Cream

Cream Cheese Glaze

Caramel Cheesecake Cookies

Cream Cheese Recipes

4.99 from 61 votes

Cream Cheese Pie Crust

Author: Julie Blanner

Prep Time 10

Cook Time 0

Refrigerate 30

Total Time 40

This 3 ingredient pie crust is incredibly easy to make and perfect for sweet and savory pies.

Save Print Rate Recipe

Yield 8

Ingredients

▢ 4 ounces cream cheese softened
▢ ½ cup butter (salted, cold, sliced)
▢ 1 cup all-purpose flour

Instructions

In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.

Tips

NOTE: This recipe creates enough for one pie crust. If you want to make enough for top and bottom of a traditional (covered) pie, please be sure to double the recipe. Just use the yield bar and all the math is done for you!

Substitutions

Cream Cheese – Full fat is preferable for consistency.
Butter – I prefer to use salted butter and that’s generally what I have on hand.

Alternatives

If you don’t have a food processor, you can use a mixer.

Baking

Bake as instructed for pie or tart.

Tips

You can make this crust with cold butter and cold cream cheese. You’ll just spend more time at the processor or mixer.
If dough is a little crumbly, add a tablespoon of water until it comes together at the right consistency to roll it out.

To Store

Refrigerate – Refrigerate covered up to 5 days.
Freeze – Wrap in plastic wrap and place in a freezer bag. Freeze up to 6 months. Thaw before using.

Nutrition Information

Calories: 207kcal (10%), Carbohydrates: 13g (4%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 10g (50%), Cholesterol: 46mg (15%), Sodium: 147mg (6%), Potassium: 36mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 545IU (11%), Calcium: 20mg (2%), Iron: 1mg (6%)

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Gloria Hand says

Posted on 1/27/21 at 7:56 am

Very good recipes

- Mary Laufer says
  
  Posted on 5/3/23 at 4:49 pm
  
  Put a coconut cream pie in it and it disappeared in about 2 mins. Everyone love it. Will make this crust again. Thanks!
  
  - Julie Blanner says
    
    Posted on 5/4/23 at 11:48 am
    
    Hi Mary!
    That sounds absolutely delicious, I love to hear it!
    Thanks for sharing,
    Julie
    
TRUDY MANN says

Posted on 11/25/20 at 6:29 am

Besides being a great easy recipe for cream cheese pie crust, this is the first time I have seen anyone make it so easy to double or triple the recipe, genius! I always hate doing that, sometimes your head gets so jumbled around the holidays that you even question yourself if you measured correctly. Thank you so much for a great AND EASY recipe.

- Julie Blanner says
  
  Posted on 11/25/20 at 10:12 am
  
  Thank you, Trudy! I am glad you found that helpful! I couldn’t agree more! Thanks for taking the time to rate the recipe!
  
Sarah says

Posted on 11/2/20 at 10:32 am

Hi! Do you think I could use gluten free flour to make this cream cheese crust? It looks delicious, thanks!!

- Julie Blanner says
  
  Posted on 11/2/20 at 2:14 pm
  
  I think Bob’s Red Mill would be a good substitute, but I haven’t tested it. Enjoy!
  
Mary says

Posted on 10/28/20 at 3:35 pm

Is it me, or is there no baking time listed?

- Julie Blanner says
  
  Posted on 10/28/20 at 3:51 pm
  
  Hi Mary! There is not – bake filled as instructed for your pie, tart, etc.
  
  - Adrienne says
    
    Posted on 4/21/23 at 2:52 pm
    
    Baking instructions for a prebaked crust for nobake pies.
    
- Danna Almon says
  
  Posted on 10/31/22 at 10:04 am
  
  Can this recipe be used before adding a filling and after adding a filling?
  
KarenJ says

Posted on 8/3/20 at 12:07 pm

This is an easy, tasty pie crust recipe. It should be noted tho that this recipe makes ONE CRUST ONLY and needs to be doubled if you are making a double crust pie. Critical info.

- Julie Blanner says
  
  Posted on 8/4/20 at 1:04 pm
  
  Hi Karen!
  Thanks so much for your comment- I will be sure to note that in the recipe! Have a beautiful week!
  Julie
  
- Samantha says
  
  Posted on 12/19/22 at 11:02 pm
  
  OMG! This is the best recipe. I even made a savory pie crust using chive & onion cream cheese with garlic butter to make the crust for pot pie. My family loved it. Thank you for thus.
  
  - Julie Blanner says
    
    Posted on 12/20/22 at 12:55 pm
    
    Thanks for sharing, Samantha! It brings me so much joy to hear others enjoying my easy recipes. That sounds absolutely amazing – I’m going to have to make that this winter.
    
  - Shirley McFarland says
    
    Posted on 4/21/23 at 10:42 am
    
    Hare long considered, since I love it for Tassies; just unsure of temp. to bake, length of time, and do I need to use beans/weights to avoid shrinkage? Thanks!
    
    - Julie Blanner says
      
      Posted on 5/4/23 at 11:52 am
      
      Hi Shirley,
      We’ve never tested this cream cheese pie crust for blind baking, (only filled) so the recipe card reflects that.
      Enjoy,
      Julie