Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Lemon Cream Cheese Pie

Pin RecipeReview Recipe
a close up shot of a slice of Lemon Cream Cheese Pie on a plate
A buttery graham cracker crust, creamy cheesecake filling, and tart lemon curd make this lemon cream cheese pie an easy and decadent dessert.
Jump to Recipe
Table of Contents
  1. Lemon Cream Cheese Pie Ingredients
  2. How to Make This Lemon Cream Cheese Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This easy lemon cream cheese pie is heaven on a plate. The buttery graham cracker crust plus the cream cheese filling create the perfect rich flavor, and the tangy lemon topping adds a wonderfully delicious citrus zing that takes it over the top. 

a close up shot of a slice of Lemon Cream Cheese Pie on a plate with a bite taken out of it

Lemon Cream Cheese Pie Ingredients

Lemon Cream Cheese Pie raw ingredients that are labeled

You’ll need:

  • 12 ounces of cream cheese, softened to room temperature
  • 3 tablespoons fresh lemon juice
  • 1¼ cups powdered sugar, divided
  • 1 cup heavy whipping cream, divided
  • 9-inch graham cracker pie crust
  • 1 cup lemon curd
  • Lemon zest for garnish

SUBSTITUTIONS AND ADDITIONS

LEMON CURD: You can use homemade lemon curd or store-bought lemon curd for the top of this creamy pie. You will need about 1 cup.

CRUST: We loved the graham cracker crust with the creamy lemon, but you can also use a traditional pie crust, either homemade or store-bought.

How to Make This Lemon Cream Cheese Pie Recipe

STEP ONE: In a medium bowl with an electric mixer, beat the softened cream cheese, lemon juice, and 1 cup of powdered sugar until light and creamy.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature, so you don’t have lumps in your cream cheese filling.

cream cheese, lemon juice, powdered sugar blended in a bowl

STEP TWO: In the bowl of a stand mixer, use a whisk attachment to beat the heavy cream until soft peaks form. Add the remaining ¼ cup of powdered sugar and continue whisking until stiff peaks form.

STEP THREE: Fold 1 cup of the whipped cream into the cream cheese mixture. Cover and refrigerate the remaining whipped cream to decorate the pie.

whipped cream folded with the cream cheese mixture in a bowl

STEP FOUR: Spread the filling into the graham cracker crust.

PRO TIP:

If you use a store-bought crust in an aluminum pie plate, we’d recommend placing it inside a glass pie plate for added stability.

filling spread into the graham cracker crust

STEP FIVE: Gently spread the lemon curd over the cream cheese pie base.

STEP SIX: Refrigerate for 3 to 4 hours to set the pie. Top with dollops or piped swirls of the remaining whipped cream and sprinkle the top of the pie with lemon zest.

PRO TIP:

The pie needs plenty of time to chill to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.

whipped cream topped and lemon zest sprinkled over the pie

How To Serve

Any lemon lover would be eager to dig into this dreamy lemon pie. Serve it along with a scoop of vanilla ice cream. Add a warm mug of homemade hot chocolate or a pumpkin spice latte to wash your dessert down.

We love lemon desserts, and we know you do too! Check out our lemon cobbler and lemon brownies as well.

Storage

IN THE FRIDGE: Lemon cheesecake pie can be stored in the refrigerator for 2 to 3 days. 

IN THE FREEZER: You can also store this easy lemon pie in the freezer for up to 1 month. It freezes and thaws perfectly. If you are going to freeze it, I would recommend putting the whipped cream on as you serve it instead of swirling it onto the whole top, as whipped cream doesn’t thaw quite as nicely as when it’s fresh.

overhead shot of Lemon Cream Cheese Pie

This lemon cream pie recipe is a light and lemony pie that features a creamy and smooth texture. Anyone who likes the tangy flavor of lemon is sure to consider this lemon cream pie as the ultimate treat.

FREQUENTLY ASKED QUESTIONS

Can I use a homemade graham cracker crust for this recipe?

Either homemade or store-bought crust would work well for this recipe.

Can I freeze this cream cheese lemon pie?

This no-bake lemon pie can be kept in the freezer for up to one month.

Can I make this lemon pie with cream cheese ahead of time?

This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
a close up shot of a slice of Lemon Cream Cheese Pie on a plate

Lemon Cream Cheese Pie

No ratings yet
A buttery graham cracker crust, creamy cheesecake filling, and tart lemon curd make this lemon cream cheese pie an easy and decadent dessert.
Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 8

Ingredients
  

  • 12 ounces cream cheese, softened to room temperature
  • 3 tablespoons fresh lemon juice
  • cups powdered sugar, divided
  • 1 cup heavy whipping cream, divided
  • 9 inches graham cracker pie crust
  • 1 cup lemon curd
  • Lemon zest, garnish

Instructions
 

  • In a medium mixing bowl, beat together softened cream cheese, lemon juice, and 1 cup powdered sugar until light and creamy.
  • In the bowl of a standing mixer, use whisk attachment to beat heavy cream until soft peaks form. Add the remaining ¼ cup powdered sugar and continue whisking until stiff peaks form.
  • Fold 1 cup of the whipped cream into the cream cheese mixture. Cover and refrigerate the remaining whipped cream to decorate the pie.
  • Spread filling into the graham cracker crust.
  • Gently spread the lemon curd over the cream cheese pie base.
  • Refrigerate for 3 to 4 hours to set the pie. Top with dollops or piped swirls of the remaining whipped cream and sprinkle with lemon zest.

Notes

  • Make sure your cream cheese is at room temperature, so you don’t have lumps in your cream cheese filling.
  • If you use a store-bought crust in an aluminum pie plate, we’d recommend placing it inside a glass pie plate for added stability.
  • The pie needs plenty of time to chill to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.

Nutrition

Calories: 433kcal | Carbohydrates: 41g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 240mg | Potassium: 94mg | Fiber: 0.1g | Sugar: 38g | Vitamin A: 1009IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments