Cream cheese pies are a delicious dessert that can be enjoyed year-round. However, you may find yourself wanting to make a cream cheese pie in advance for a special occasion or to have slices on hand for quick desserts. This leads to the question – can you freeze cream cheese pies?
The short answer is yes, you can freeze cream cheese pies. However, there are some tips and tricks to follow to ensure your frozen cream cheese pie tastes just as good once thawed.
Should You Freeze Cream Cheese Pies?
Freezing cream cheese pies is definitely an option if you want to make them ahead of time. The creamy filling may soften slightly once thawed, but the texture should remain relatively the same. The crust may get a little soggy, but can be crisped back up by heating the thawed slices before serving.
Here are some pros and cons of freezing cream cheese pies:
Pros:
- Make ahead for parties, holidays, or potlucks
- Always have dessert ready and waiting
- Avoid last minute baking when short on time
- Stock up on sale ingredients when available
- Bake and decorate when you have time vs rushing
Cons:
- Can lose some texture and flavor
- Crust may get soggy
- Filling may weep a bit
- May need extra time to thaw completely
- Not quite as fresh as just baked
Overall, the pros seem to outweigh the cons for freezing cream cheese pies. With a few tips, you can minimize any downsides and have delicious frozen pies ready anytime.
How to Freeze Cream Cheese Pies
Follow these steps for successfully freezing cream cheese pies:
- Allow pie to cool completely first – Be sure the entire pie, including the filling, is completely cool before wrapping for the freezer. This prevents condensation inside the wrapping that can make the crust soggy.
- Wrap tightly in plastic wrap – Wrap the entire pie tightly in a layer or two of plastic wrap. Make sure there are no air gaps to prevent freezer burn.
- Wrap in aluminum foil – For extra protection and insulation, wrap the plastic-wrapped pie in a layer of aluminum foil.
- Label pies – Label each foil-wrapped pie with the type and date before freezing. This makes it easy to identify and keeps track of freshness.
- Freeze pies – Place wrapped pies in the freezer carefully so they don’t slide around. Freeze pies on a flat surface for the most even freezing.
- Store no longer than 2-3 months – For best quality and taste, consume frozen cream cheese pies within 2-3 months.
Tips for Freezing Cream Cheese Pies
Here are some additional tips to follow for deliciously frozen cream cheese pies:
- Be sure to use real cream cheese, not imitation, for the best texture.
- Stabilize the filling with cornstarch, tapioca starch or flour to prevent weeping.
- Blind bake crumb crusts before filling for a crispier crust when frozen.
- Underbake the pie slightly before freezing to allow for carryover cooking when thawed.
- Use freezer-safe aluminum pans to keep the pie contained if freezing unwrapped slices.
- Double wrap fruit-filled or custard pies which are more prone to weeping.
- Thaw cream cheese pies overnight in the fridge for the best texture.
- Let pie sit at room temperature for 30 minutes after thawing before cutting for cleaner slices.
- Re-crisp soggy crusts by baking at 350°F for 5-10 minutes once thawed and unwrapped.
How to Thaw Cream Cheese Pies
Be sure to thaw cream cheese pies properly to retain the best texture and flavor.
Here are some tips for thawing cream cheese pies:
- Thaw in the refrigerator overnight, avoiding thawing at room temperature which can cause weeping.
- Place the foil-wrapped pie on a tray or plate to catch any drips as it thaws.
- Let the pie sit at room temperature about 30 minutes after refrigerating before cutting and serving.
- If needed, reheat thawed slices for 5-10 minutes at 350°F to recrisp a soggy crust.
- Consume thawed pie within 3-4 days and do not refreeze after thawing.
- Microwave thawed slices for 15-20 seconds to slightly soften the filling if too firm.
Troubleshooting Freezing Cream Cheese Pies
Follow these tips if you run into any issues freezing cream cheese pies:
| Issue | Solution |
|---|---|
| Weeping filling | Stabilize filling with cornstarch or flour before baking |
| Soggy crust | Blind bake crust before filling and reheat after thawing |
| Dried out filling | Add cream cheese filling once pie is thawed and let sit 30 minutes before serving |
| Loss of flavor | Use shorter freezing time of 1-2 months maximum |
| Freezer burn | Double wrap pie in plastic wrap and foil with no air gaps |
| Difficult slicing | Let thaw completely, then sit 30 minutes before slicing |
Best Cream Cheese Pie Fillings for Freezing
Some cream cheese pie fillings hold up better to freezing than others. Here are some of the best fillings for frozen cream cheese pies:
- Cheesecake – Classic creamy flavor, freezes well.
- Chocolate – Rich chocolate maintains moisture and flavor.
- Pumpkin – Spices and eggs help minimize weeping.
- Key lime – Bright citrus locks in fresh taste.
- Lemon – Tangy lemon curd handles freezing and thawing.
- Banana cream – Banana layer keeps things stable.
- Cookies and cream – Frozen Oreos stay crunchy.
- Peanut butter – Distinct peanut butter taste remains.
Stay away from fillings like coconut cream, fresh fruit, and custard which can become mushy or watery when frozen.
Recipes for Freezable Cream Cheese Pies
Here are some delicious cream cheese pie recipes that freeze wonderfully:
Classic New York Cheesecake
Crust:
- 2 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 4 (8oz) blocks cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 5 large eggs
- 2 tsp vanilla extract
- 1/4 cup heavy cream
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar and melted butter. Press into pan bottom and halfway up sides. Refrigerate 30 minutes.
- Beat cream cheese and 1 1/4 cups sugar until smooth. Beat in flour and salt. Add eggs one at a time, beating after each. Mix in vanilla and heavy cream.
- Pour filling into prepared crust. Bake 60-70 minutes until center barely jiggles.
- Cool completely on a wire rack. Cover and refrigerate at least 4 hours before removing pan sides. Slice with a hot, dry knife for neat slices.
Pumpkin Cream Cheese Pie
Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 3 Tbsp granulated sugar
- 6 Tbsp unsalted butter, melted
Filling:
- 1 (8oz) package cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 (15oz) can pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Preheat oven to 350°F. Grease a 9-inch pie plate.
- Mix gingersnap crumbs, 3 Tbsp sugar and melted butter. Press into bottom and up sides of pie plate. Refrigerate 30 minutes.
- Beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and vanilla. Add pumpkin, spice and salt, beating until incorporated. Do not overbeat.
- Pour filling into prepared crust. Bake 50-60 minutes until center is barely set.
- Cool completely on a wire rack before covering. Refrigerate at least 2 hours before slicing.
Lemon Cream Cheese Pie
Crust:
- 1 1/4 cups graham cracker crumbs
- 3 Tbsp granulated sugar
- 6 Tbsp unsalted butter, melted
Filling:
- 1 (8oz) package cream cheese, room temperature
- 1 (14oz) can sweetened condensed milk
- 1/3 cup lemon juice
- 2 tsp lemon zest
- 1 Tbsp all-purpose flour
- 1 tsp vanilla extract
- Preheat oven to 350°F. Grease a 9-inch pie plate.
- Mix graham cracker crumbs, sugar and melted butter. Press into bottom and up sides of pie plate. Bake 8 minutes; cool.
- Beat cream cheese until smooth. Beat in sweetened condensed milk, lemon juice, zest, flour and vanilla until incorporated.
- Pour filling into crust. Bake 15 minutes. Cool completely on wire rack. Refrigerate at least 4 hours.
Storing Leftover Thawed Cream Cheese Pie
Properly store leftover cream cheese pie after thawing to retain freshness and texture for future enjoyment.
- Cover tightly and refrigerate for 3-4 days maximum.
- Add a piece of plastic wrap directly on the surface of the pie filling before refrigerating to prevent drying out.
- Store leftover slices wrapped individually to avoid drying out.
- Wrap and re-freeze remaining thawed pie for another 1-2 months.
- Freeze slices in rigid airtight freezer containers with parchment between layers.
- Be sure to label and date leftovers for easy identification and use.
Conclusion
Freezing cream cheese pies is certainly possible with proper preparation and handling. With some simple tips, you can have delicious cream cheese pies ready in your freezer anytime a sweet craving hits. Be sure to select sturdy fillings, wrap well, thaw carefully in the fridge and enjoy within a few months for optimal frozen cream cheese pie results. Now you can bake ahead so slices of heavenly cheesecake, pumpkin, chocolate and more are always close at hand for instant dessert gratification.