Lemon Cream Cheese Pie is a refreshing, tangy dessert that’s perfect for any occasion. It’s smooth, creamy, and just the right balance of sweetness and tartness. Here’s a simple and delicious recipe for it!
Lemon Cream Cheese Pie
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers crushed)
- ¼ cup sugar
- ½ cup melted butter
For the filling:
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (optional, for sweetness)
For garnish (optional):
- Whipped cream
- Lemon slices or zest
- Fresh mint leaves
Instructions:
- Make the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined and slightly wet.
- Press the mixture into the bottom of a pie dish, tart pan, or even a springform pan to form a crust. Press it down firmly with your fingers or the back of a spoon.
- Bake the crust for 8-10 minutes, or until it’s golden and set. Let it cool completely while you prepare the filling.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Continue mixing until the filling is smooth and well incorporated.
- In a separate bowl, beat the heavy whipping cream and powdered sugar (if using) until stiff peaks form. This should take about 3-4 minutes with an electric mixer.
- Gently fold the whipped cream into the lemon-cream cheese mixture until well combined. Be careful not to deflate the whipped cream too much.
- Assemble the Pie:
- Pour the cream cheese filling into the cooled graham cracker crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours, preferably overnight, to allow the pie to set and the flavors to meld.
- Serve:
- Once set, garnish with whipped cream, lemon slices, or additional lemon zest for an extra touch of freshness.
- Slice and enjoy the creamy, tangy goodness!
Tips:
- If you prefer a no-bake option, this pie sets up perfectly in the fridge without the need to bake the crust, just be sure to refrigerate it long enough for it to firm up!
- You can also substitute the graham cracker crust with a shortbread crust for a different flavor.
This pie is such a crowd-pleaser, with its creamy filling and zesty lemon kick! Do you enjoy other lemon desserts, or is this a new favorite?
