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Lemon Cream Cheese Pie
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This lemon cream cheese pie is simply awesome. It's got a crunchy graham cracker crust and a super creamy filling that are perfect together. Plus, the zingy lemon on top makes it totally irresistible!
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This lemon cream cheese pie is a flavor adventure! The sharp, zesty lemon blends perfectly with the silky cream cheese for a truly smooth ride.
It's rich, loaded with citrus, and absolutely irresistible. One taste and you'll be hooked, eager for another slice!
Lemon Cream Cheese Pie Ingredients
What you'll need to make this Lemon Cream Cheese Pie dessert:
- 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
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this cream cheese lemonade pie!
- LEMON CURD: For the pie’s topping, you can either whip up some homemade lemon curd or use the store-bought kind. Aim to have about 1 cup.
- CRUST: The graham cracker crust pairs wonderfully with the creamy lemon filling, but feel free to go for a classic pie crust instead, whether it’s homemade or picked up from the store.
How to make Lemon Cream Cheese Pie
This bright, lemony pie is super easy to make. Start with a premade graham cracker crust and simply whip up the cream cheese filling with a mixer.
Next, spread the filling into the crust, top it off with tangy lemon curd, and add a ring of sweet whipped cream around the edge.
Follow our simple step-by-step guide below to create this delicious dessert!
FIRST STEP: 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.
Pro Tip
Ensure that your cream cheese is at room temperature before you start; this prevents any lumps in your cream cheese filling.
SECOND STEP: 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.
THIRD STEP: Fold 1 cup of the whipped cream into the cream cheese mixture.
Cover and refrigerate the remaining whipped cream to decorate the pie.
FOURTH STEP: Spread the filling into the graham cracker crust.
Pro Tip
If you're using a store-bought crust that comes in an aluminum pie plate, it's a good idea to place it in a glass pie plate for extra stability.
FIFTH STEP: Gently spread the lemon curd over the cream cheese pie base.
SIXTH STEP: 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
Give the pie ample time to chill so it sets correctly. Once it’s properly set, you’ll have a smooth, well-formed pie that stays together perfectly when you slice and serve it.
This lemon cream cheese pie recipe delivers a delightfully light and lemony dessert with a creamy, smooth texture.
Perfect for anyone who loves the zesty kick of lemon, this pie is often hailed as the ultimate indulgence for citrus aficionados.
How to serve this No Bake Lemon Cream Pie
To present this delightful dessert, start by slicing the pie into even portions. A sharp, thin-bladed knife dipped in hot water can help make clean cuts through the creamy filling and crust without dragging.
Arrange the slices neatly on dessert plates, and for an extra touch of elegance, add a mint leaf or a sprinkle of powdered sugar on top of each slice.
A scoop of vanilla ice cream is a classic choice that complements the tangy flavor of the lemon. The creaminess of the ice cream melds perfectly with the zesty lemon curd and rich cream cheese filling, creating a balanced and indulgent dessert.
Alternatively, a dollop of whipped cream can add lightness and a sweet finish that guests are sure to love.
Why You'll Love This Recipe
- Effortless Preparation: Enjoy the simplicity of a no-bake recipe where all you need is to mix the ingredients and let the fridge do the rest. This pie is perfect for busy days when you want a fabulous dessert without the fuss of baking.
- Refreshing Citrus Flavor: The zesty lemon topping paired with the creamy cheese filling offers a refreshing burst of citrus that's both uplifting and delightful, making it an ideal dessert for summer gatherings or a light finish to any meal.
- Versatile Serving Options: This lemon cream cheese pie is a hit for any occasion. Whether you're hosting a dinner party or need a sweet treat for a casual get-together, its elegant appearance and exquisite taste are sure to impress your guests.
Frequently Asked Questions
Can I use a homemade graham cracker crust for this recipe?
You can definitely use a homemade graham cracker crust for this lemon cream cheese pie. Both homemade and store-bought crusts are suitable, so choose whichever is most convenient for you.
Can I freeze this cream cheese lemon pie?
Yes, this cream cheese lemon pie can be frozen. Feel free to store this no-bake dessert in the freezer for up to one month, making it a great make-ahead option.
Can I make this lemon pie with cream cheese ahead of time?
Absolutely, you can prepare this lemon pie with cream cheese well ahead of time. This easy recipe can be made in advance and simply kept in the refrigerator until it’s time to serve.
Storing this Recipe
Here are some useful tips for storing your lemonade cream cheese pie so you can savor it later.
- In the Fridge: You can keep the lemon cheesecake pie in the refrigerator for up to three days. Just make sure it’s covered to maintain its freshness.
- In the Freezer: Feel free to freeze this easy lemon pie. It can be stored in the freezer for about a month and it thaws wonderfully when you're ready to eat it.
- A Tip for Freezing: If you plan to freeze the pie, it's best to add the whipped cream just before serving rather than before freezing. Whipped cream doesn’t hold up well in the freezer and is much better when fresh.
More Lemon Dessert Recipes
Lemon Cream Cheese Pie
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Ingredients
- 12 ounces cream cheese (softened to room temperature)
- 3 tablespoons fresh lemon juice
- 1 ¼ cups powdered sugar (divided into 1 cup and ¼ cup)
- 1 cup heavy whipping cream
- 9 inches graham cracker pie crust (pre-made)
- 1 cup lemon curd
- lemon zest (garnish)
DIRECTIONS
- 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.
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