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.
Servings: 8
Calories: 433kcal
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