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Lemon Cream Cheese Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/lemon-cream-cheese-pie-recipe/