September 16, 2023
Review RecipeLemon Cream Cheese Pie
A buttery graham cracker crust, creamy cheesecake filling, and tart lemon curd make this lemon cream cheese pie an easy and decadent dessert.
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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.
Lemon Cream Cheese Pie Ingredients
A bite of lemon cream cheese pie will take you on a flavor journey like no other! The tangy and tart lemon flavor melds perfectly with the creamy, smooth texture of the cream cheese.
Rich, indulgent, and bursting with citrus, this delectable treat will tantalize your taste buds and have you coming back for more.
To make this delicious pie, you’ll need:
- 12 ounces of cream cheese, softened to room temperature
- 3 tablespoons of fresh lemon juice
- 1¼ cups of powdered sugar, divided into 1 cup and ¼ cup
- 1 cup of heavy whipping cream
- 9-inch graham cracker pie crust
- 1 cup of 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
It is so easy to make this bright, lemony pie. Since we are using a premade graham cracker crust, all you need to do is whip up the cream cheese filling with a mixer.
Spread the filling into the pie crust before topping it with tangy lemon curd and a border of sweet whipped cream.
Our easy step-by-step instructions below will help you out!
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.
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.
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.
STEP FIVE: Gently spread the lemon curd over the cream cheese pie base.
STEP SIX: Refrigerate for three to four 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.
How To Serve This No Bake Lemon Cream Pie
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.
If it is summertime and you are looking for a cold drink instead, our iced tea or raspberry lemonade are two refreshing choices.
We love lemon desserts, and we know you do too! Check out our lemon cobbler and lemon brownies as well.
Storing Lemonade Cream Cheese Pie
We’ve got a few handy tips for storing your lemon cream cheese pie to enjoy later.
IN THE FRIDGE: Lemon cheesecake pie can be stored in the refrigerator for two to three days.
IN THE FREEZER: You can also store this easy lemon pie in the freezer for up to one 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.
This lemon cream cheese 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.
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Lemon Cream Cheese Pie
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
- 1¼ cups powdered sugar, divided into 1 cup and ¼ cup
- 1 cup heavy whipping cream
- 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
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