If you grew up with Impossible Pies, this Impossible Cheesecake Pie will bring back memories. It's one of those classic Bisquick desserts that magically makes its own crust as it bakes -- no graham crackers, no water bath, no fuss.
What is Impossible Pie?
Impossible pies get their name from the "impossible" way they form layers while baking. You pour a blender batter made with biscuit mix, eggs, milk, sugar, and cream cheese into a pie dish. As it bakes, the mixture separates into a soft crust on the bottom and a creamy custard-style cheesecake on top. It's part cheesecake, part custard pie - and completely delicious.
Why You'll Love This Recipe
- No crust to roll out: The biscuit mix creates its own light crust.
- Quick to make: Just blend and bake - no mixer bowls or complicated steps.
- Retro charm: This is an old-school Betty Crocker favorite that still holds up today.
- Customizable: Works with boxed Bisquick or homemade biscuit mix.
Recipe Tips
- Use a deep-dish pie plate. I once baked this in mini springform pans, and the sides shriveled -- lesson learned. A standard 9-inch deep-dish pie plate works best.
- Blend, don't mix. A blender (or food processor) gives a silky batter and prevents lumps. A hand mixer will make the texture uneven and cause cracks.
- Expect a dense cheesecake. This isn't a fluffy New York-style cheesecake, but rather similar to some traditional Polish cheesecakes.
Homemade Biscuit Mix Option
No Bisquick? You can make your own by combining flour, baking powder, salt, and butter. I've tested this recipe both ways, and the homemade mix works beautifully. I now often use my food processor instead of a blender for a super smooth texture. The exact measurements are in the notes section of the recipe card.
Serving Ideas
Top your Impossible Cheesecake Pie with fresh berries and a dusting of sugar. For a vintage diner vibe, buy some cherry or blueberry pie filling and spoon it over the top.
Storage
Refrigerate leftover slices for up to 4 days. This pie also freezes surprisingly well. Just wrap individual slices or segments tightly and thaw overnight in the refrigerator.
More Biscuit Related Recipes
Recipe
Impossible Cheesecake Pie
Ingredients
- ¾ cup milk, room temperature or warmed
- 2 large eggs room temperature
- 1 cup sugar 200 grams
- 2 teaspoon vanilla
- ½ cup Bisquick baking mix or homemade biscuit mix
- 2 8 oz packages of cheese, softened (make sure it is not cold)
- Optional Topping: 1 cup sour cream mixed with 2 tablespoons of sugar and a splash of vanilla I use just half of the topping, so ½ cup sour cream, 1 T. sugar and small splash of vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 9 ½ inch pie plate generously with butter or spray with cooking spray. I recommend using a deep dish!
- In a blender, blend the room temperature milk, eggs, sugar, vanilla and Bisquick for 15 seconds. Cut the softened cream cheese into pieces and add it, then blend for about 2 minutes or until smooth.
- Pour mixture into pan and bake for about 40 minutes.
- In my experience, the pie puffs up quite a bit as it bake, but it settles as it cools.
- Let cool at room temperature for about an hour, then chill thoroughly before serving. If you want, you can make a topping. Mix the topping ingredients together and spread it over the cake once cool.
Anna says
Thank you for the review!
Tabby M says
Easy and delicious cheesecake. I make 1-2 every week.
Anna says
Glad you tried it, and thanks for noting your bake time.
Kathleen Clifford says
I just made this today. it was surprisingly easy. I did use my hand mixer because I don't have a blender . it mixed completely. I did end up baking it for 50 minutes (maybe my oven is a little off).
Anna says
Hi Montgomery,
Maybe you could try making the cream cheese a bit warmer. And maybe try warming the eggs a bit by putting them in some very warm water before cracking.
This is a fun little recipe, but I just make it for the family and haven't tried doubling it or tripling it. For the wedding, you might consider going with a New York Cheesecake recipe -- the kind with 5 blocks of cream cheese, extra egg yolks etc. I'm afraid that this one probably will not double well.
Montgomery says
I have been asked to make this particular cheesecake for a wedding. My issue is making it pretty. My cream cheese tend to stay lumpy. Even if I soften it or leave at room temperature. I want it to be presentable for this wedding. I also tried the spring form pan and it did not work. Also I want to double the recipe to make it taller and more presentable. Have you tried making a double recipe? This is my favorite recipe for cheesecake yet though.
Anna says
Megan, you could try making homemade biscuit mix, but I can't guarantee it will work. I tried it with another Impossible Pie and it didn't separate properly.
megan says
I love cheesecake in any form..... but what could I use as a substitute for the Bisquick?
Anna says
Valerie, I think a food processor would be fine. The only thing you'd have to watch is when you lift the processor off the base, it could leak. The batter is pretty liquid.
Valerie Suhanosky says
Could you whip it up in a food processor ,or is it not enough air?
Anna says
Jan, it does look like a lot on paper, but it was definitely not too sweet. Plus, cutting the sugar might mess up the separating. I wouldn't try it, but if you do then let me know!
Jan Harris says
That looks like an awful lot of sugar, I'm thinking you could use 1/2 or 2/3 cup and it would still be plenty sweet, especially with 2 tsp of vanilla.