lemon cream cheese pie recipe

Written ByJenny Smyth Posted on
lemon cream cheese pie recipe
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The Best lemon cream cheese pie recipe

I’m so excited to share this lemon cream cheese pie recipe with you all. It’s a family favorite that never fails to impress.

I first tried it at a dinner party my sister-in-law hosted, and I was immediately hooked. The combination of tangy lemon, creamy cheese, and flaky crust is absolute perfection.

I’ve made it for countless family gatherings, potlucks, and even just for a quick dessert after dinner. My kids love helping me mix the filling and rolling out the dough – it’s a fun activity that they always look forward to.

And let’s not forget the best part: it’s incredibly easy to make! With just a few ingredients and some simple steps, you’ll have a show-stopping dessert that’s sure to wow your friends and family.

I’ve experimented with different flavors and variations over the years, but this classic recipe remains my go-to. It’s a staple in our household, and I know it will become one in yours too.

So go ahead, give it a try, and enjoy every last bite of this scrumptious pie.

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie

4.6 from 583 votes

A creamy, tangy lemon pie with a smooth cream cheese filling and a buttery graham cracker crust. This no-bake dessert is perfect for warm weather and comes together quickly.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar.
2Pour in melted butter and stir until the mixture is evenly moistened and resembles wet sand.
3Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4Use the bottom of a glass to compact the crust evenly, then refrigerate for 30 minutes to set.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes.
6Add 1/2 cup granulated sugar and beat until fluffy, then mix in lemon juice, lemon zest, and vanilla extract until fully combined.
7In a separate chilled bowl, whip the heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
8Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
9Pour the filling into the prepared crust and spread it evenly with a spatula.
10Refrigerate the pie for at least 4 hours, or until the filling is firm and set to the touch.
11Before serving, optionally garnish with additional lemon zest or thin lemon slices.
12Slice the pie with a sharp knife, wiping the blade clean between cuts for neat slices.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Zester
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For a stronger lemon flavor, add an extra tablespoon of lemon juice and zest. Ensure the cream cheese is fully softened to avoid lumps in the filling. The pie can be made a day ahead and stored covered in the refrigerator.

Watch Video Of How Lemon Cream Cheese Pie Works

This lemon cream cheese pie recipe is a staple in our household – it’s perfect for any occasion! Whether you’re hosting a dinner party or need a quick dessert after dinner, this pie never fails to impress.

The best part? It’s incredibly easy to make and can be customized with various flavors and toppings.

Simply assemble the pie up to 24 hours in advance, bake it fresh before serving, and enjoy every last bite of this delicious treat.

❓ Frequently Asked Questions About Lemon Cream Cheese Pie

Q: What type of cheese is best for this pie?

For this recipe, you’ll want to use a high-quality cream cheese that’s soft and spreadable. I prefer to use Neufchâtel or mascarpone for their rich, buttery flavor.

Q: Can I use a store-bought crust?

While store-bought crusts can be convenient, they often lack the flaky texture and flavor of a homemade crust. If you’re short on time, you can use a pre-made crust – just be sure to thaw it according to the package instructions.

Q: How do I prevent the filling from weeping?

Weeping occurs when the filling separates from the crust due to temperature differences or an imbalance in ingredients. To prevent this, make sure your filling is well-mixed and chilled before assembling the pie. Also, avoid overfilling the crust – leave about 1/2 inch of space between the filling and the top crust.

Q: Can I make this pie ahead of time?

You can assemble the pie up to 24 hours in advance, but bake it just before serving. If you’re making individual pies or storing leftovers, keep them refrigerated at 40°F (4°C) or below.

Q: What are some variations on this recipe?

You can easily customize this recipe by adding different flavor combinations or using unique ingredients. Some ideas include lemon-blueberry, raspberry-lemon curd, or even chocolate-dipped lemon slices.

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