Lemon Cream Cheese Pie Recipe

Introduction

Lemon Cream Cheese Pie is a delightful dessert that combines a tangy lemon topping with a smooth, creamy filling on a buttery graham cracker crust. It’s perfect for those who love a fresh citrus flavor balanced with rich creaminess.

Ingredients

• 1 ½ cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 7 Tablespoons salted butter (melted)
• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• ½ cup fresh-squeezed lemon juice
• 5 large egg yolks
• 1 Tablespoon lemon zest
• ¾ cup water
• 4 Tablespoons salted butter
• 1 cup heavy cream (very cold)
• 1 cup powdered sugar (divided)
• 8 oz cream cheese (softened)
• ¾ teaspoon vanilla extract
• ½ batch homemade whipped cream (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together graham cracker crumbs and 3 tablespoons granulated sugar. Drizzle in melted butter and toss with a fork until crumbs are evenly moistened.
2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9 ½-inch pie plate. Bake on the center rack for 10–13 minutes until edges begin to brown. Let cool completely.
3. Step 3: Prepare the lemon topping by combining 1 cup sugar, cornstarch, and salt in a nonreactive saucepan. Whisk to combine.
4. Step 4: In a separate bowl, whisk together egg yolks, lemon juice, and lemon zest until smooth. Add this to the sugar mixture and whisk well.
5. Step 5: Whisk in water. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and strain through a fine mesh sieve into a heatproof bowl.
6. Step 6: Whisk in the butter one tablespoon at a time until fully melted. Allow the lemon topping to cool while preparing the filling.
7. Step 7: Beat the cold heavy cream with half the powdered sugar (½ cup) on medium speed, increasing to high until stiff peaks form. Set aside.
8. Step 8: In a separate bowl, mix softened cream cheese, remaining powdered sugar, and vanilla extract until smooth and lump-free.
9. Step 9: Gently fold the whipped cream into the cream cheese mixture until evenly combined.
10. Step 10: Spread the cream cheese filling evenly into the cooled crust, making sure it contacts the bottom all around to prevent gaps.
11. Step 11: Pour the cooled lemon topping over the filling and spread into an even layer.
12. Step 12: Refrigerate the pie for at least 3 to 4 hours until fully set. Optionally, top with homemade whipped cream before serving.

Tips & Variations

• Use fresh lemon juice and zest for the brightest flavor.
• For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
• Make sure the heavy cream is very cold to whip properly into stiff peaks.
• Adding a bit of finely chopped fresh mint on top can add a refreshing twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, serve chilled or at room temperature. Avoid freezing, as the cream cheese filling can separate and affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and brightness, but if needed, bottled lemon juice can be used in a pinch, though the flavor may be less vibrant.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the filling helps set it and keeps it crisp. Also, press the filling firmly against the crust to avoid pockets that can cause crumbling.

Lemon Cream Cheese Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 101 reviews

This Lemon Cream Cheese Pie is a delightful no-bake dessert featuring a buttery graham cracker crust, a tangy lemon topping, and a rich, creamy filling made with cream cheese and whipped cream. Perfectly balanced with tart lemon flavor and a smooth texture, this pie is a refreshing treat ideal for warm weather or anytime you crave a light, luscious dessert.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 4 hours 33 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• 3 Tablespoons granulated sugar
• 7 Tablespoons salted butter (melted)

Lemon Topping

• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• ½ cup fresh-squeezed lemon juice
• 5 large egg yolks
• 1 Tablespoon lemon zest
• ¾ cup water
• 4 Tablespoons salted butter

Cream Cheese Filling

• 1 cup heavy cream (very cold)
• 1 cup powdered sugar (divided)
• 8 oz cream cheese (softened)
• ¾ teaspoon vanilla extract

Optional

• ½ batch homemade whipped cream (for topping)

Instructions

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together graham cracker crumbs and granulated sugar. Drizzle melted butter over the crumbs and toss with a fork until evenly moistened.
2. Shape and bake crust: Press the crumb mixture evenly into the bottom and up the sides of a 9½-inch pie plate. Place the pie plate on the center rack of the oven and bake for 10-13 minutes, or until the edges begin to brown. Remove and let cool completely before adding filling.
3. Prepare the lemon topping mixture: In a nonreactive saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks, lemon juice, and lemon zest until combined. Gradually add this egg mixture to the sugar mixture and whisk well. Stir in water.
4. Cook lemon topping: Place the saucepan over medium-low heat and whisk constantly until the mixture thickens to a pudding-like consistency. Remove immediately from heat and strain through a fine mesh sieve into a heatproof mixing bowl.
5. Finish lemon topping: While still warm, whisk in butter one tablespoon at a time until fully melted and smooth. Allow the lemon topping to cool to room temperature.
6. Prepare whipped cream: In a large bowl, combine cold heavy cream and half of the powdered sugar (½ cup). Using an electric mixer, beat on medium-low speed, then gradually increase to high until stiff peaks form. Set aside.
7. Make cream cheese filling: In another bowl, beat softened cream cheese, remaining ½ cup powdered sugar, and vanilla extract with an electric mixer until smooth and free of lumps.
8. Combine fillings: Gently fold the whipped cream into the cream cheese mixture until fully combined and uniform in texture.
9. Assemble pie: Spoon the cream cheese and whipped cream filling into the cooled crust, pressing gently to ensure it touches the sides and bottom to avoid air pockets.
10. Add lemon topping: Spread the cooled lemon topping evenly over the cream cheese filling layer.
11. Chill the pie: Transfer the assembled pie to the refrigerator and chill for at least 3-4 hours to set.
12. Serve: Optionally, dollop or spread half a batch of homemade whipped cream on top before slicing and serving.

Notes

• Use a nonreactive pan such as stainless steel or ceramic to avoid any metallic taste when making the lemon topping.
• Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Straining the lemon mixture removes any cooked egg bits for a smooth topping.
• Press the filling firmly into the crust edges to prevent crumbling when slicing.
• This pie must be refrigerated for at least 3-4 hours to properly set.
• Homemade whipped cream topping is optional but adds extra creaminess and decoration.

Keywords: Lemon Cream Cheese Pie, No-Bake Pie, Summer Dessert, Cream Cheese Filling, Lemon Dessert