Snickerdoodle No-Bake Pie Recipe

Easy as Pie

When it comes to pie, the possibilities are endless. From a sweet dessert enjoyed à la mode to a savory main dish served for dinner, no matter how you slice it, there’s a pie recipe to suit the occasion. We asked a local to share their go-to recipe when they’re craving a slice of homemade comfort. Making this delicious recipe is easy as pie!

Photos by Rich Smith


Snickerdoodle No-Bake Pie

Shannon Spotts
Course Dessert
Cuisine American
Servings 8


For the pie filling:

  • 8 oz. softened block cream cheese
  • cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 8 oz thawed whipped topping
  • 1 graham cracker pie crust

For the crumb topping:

  • ¼ cup packed brown sugar
  • 2 tbsp flour
  • 1 tsp cinnamon
  • 1 tbsp butter, chilled


  • In a mixing bowl, use an electric beater to beat together the cream cheese, powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth.
  • Using a rubber spatula, fold in the whipped topping by hand until completely combined.
  • Pour pie filling into the graham cracker crust and set aside.
  • In a small bowl, stir together brown sugar, flour, and cinnamon.
  • Divide butter into eight squares.
  • Using your fingers or a fork, work the butter into the sugar mixture, “pinching, squishing, and chopping” until it becomes coarse and crumbly.
  • Cover pie with crumb topping and refrigerate 6-8 hours or overnight before serving.
Keyword dessert, dessert recipe, no bake, no bake pie, Pie, snickerdoodle

“As a busy mom, making dessert sounds impossible – but not with this pie recipe! It has simple ingredients, is easy to make, and quick to whip up. Snickerdoodle is comforting and classic. This pie is perfect as a sweet pick-me-up during the week and impressive enough for a weekend party!”

Warehouse Row

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!