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.

Table of Contents

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.

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! 

How to Make Cream Cheese Pie Crust – Step by Step

  1. 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. cream cheese pie crust inside a food processor
  2. Chill – Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes. A chunk of easy pie crust on a white marble surface.
  3. 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.

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

Serving Suggestions

Fill it with anything sweet or savory!

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

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.
A scalloped cream cheese pie crust cut out, resting in a muffin tin.
4.99 from 83 votes

Cream Cheese Pie Crust

By Julie Blanner
This 3 ingredient pie crust is incredibly easy to make and perfect for sweet and savory pies.
Prep: 10 minutes
Cook: 0 minutes
Refrigerate: 30 minutes
Total: 40 minutes
Servings: 8
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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.
Calories: 207kcal | Carbohydrates: 13g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Calcium: 20mg | Iron: 1mg

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

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100 Comments

  2. 5 stars
    Doesn’t get any easier than this. Thanks! This will be my go to. Didn’t use food processor because it was nap time and I didn’t want to wake kiddos. Used a potato masher for and eventually worked by hand.

    Reply

    1. BEEN THERE! That’s perfect. I’m so glad you enjoyed it. Thanks for taking the time to rate. I hope you try more of my easy recipes!

      Reply

  3. Hi! Wanting to use this recipe for pecan and pumpkin pies, and wanting to make it just a tad sweeter…do you suggest using unsalted butter instead? How much sugar would you suggest to add? Thank you!!

    Reply

  4. I’m making individual pumpkin, pecan and apple pies for Thanksgiving in small aluminum pans. Will this recipe work? Is this crust flaky?

    Reply