Lemon cream cheese pie has always been my go-to for a refreshing dessert, and this easy lemon cream cheese pie recipe is truly a winner. I remember the first time I made it for a summer picnic; the bright, tangy flavor was a huge hit, and the creamy texture was just divine. The sweet graham cracker crust perfectly complements the luscious, smooth filling. It’s a dessert that’s both elegant enough for guests and simple enough for a weeknight treat. Let’s get baking this delightful tangy lemon cream cheese dessert!
Why You’ll Love This Lemon Cream Cheese Pie
Get ready to fall in love with this incredible lemon cream cheese pie. It’s a dessert that consistently wows everyone who tries it, and for good reason! Here’s why it deserves a spot in your recipe rotation:
- Incredibly creamy lemon pie with cream cheese
- Perfectly balanced sweet and tangy flavor profile
- Simple to make, even for beginner bakers
- A refreshing tangy lemon cream cheese dessert
- Beautiful presentation with minimal effort
- Versatile enough for any occasion
- Always a crowd-pleaser
- Delightfully smooth and decadent texture
Ingredients for Homemade Lemon Cream Cheese Pie
Gather these simple ingredients to create your delightful homemade lemon cream cheese pie. The magic of this recipe lies in the quality of each component, coming together to form a perfect lemon cream cheese pie filling.
- 1 1/2 cups graham cracker crumbs – provides that classic, slightly sweet crust
- 6 tablespoons unsalted butter, melted – binds the crumbs for a sturdy base
- 1/4 cup granulated sugar – a touch of sweetness for the crust
- 2 (8 ounce) packages cream cheese, softened – the heart of our creamy filling, make sure it’s at room temperature for smoothness
- 1 (14 ounce) can sweetened condensed milk – adds sweetness and contributes to that luscious, creamy texture
- 1/2 cup fresh lemon juice – the star ingredient for that bright, tangy flavor
- 1 teaspoon lemon zest – intensifies the lemon taste and aroma
- 1 teaspoon vanilla extract – rounds out the flavors beautifully
- Whipped cream, for topping – optional, but adds a lovely airy finish
- Lemon slices, for garnish – for a beautiful presentation
How to Make Lemon Cream Cheese Pie
This easy lemon cream cheese pie recipe is simpler than you think! Follow these steps to achieve a perfectly creamy and tangy dessert.
- Step 1: Preheat your oven to 350°F (175°C). Grab a 9-inch pie plate.
- Step 2: In a medium bowl, mix together the graham cracker crumbs, 6 tablespoons unsalted butter, melted, and 1/4 cup granulated sugar. Press this mixture firmly into the bottom and up the sides of the pie plate to form your lemon cream cheese pie crust.
- Step 3: Bake the crust for about 8-10 minutes, until it’s a lovely golden brown. Let it cool completely on a wire rack. This step is key for a firm crust.
- Step 4: In a large bowl, beat the 2 (8 ounce) packages cream cheese, softened until it’s wonderfully smooth and free of lumps.
- Step 5: Gradually beat in the 1 (14 ounce) can sweetened condensed milk until everything is thoroughly combined and creamy.
- Step 6: Stir in the 1/2 cup fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon vanilla extract. This mixture is your luscious lemon cream cheese pie filling – it should smell incredibly bright and lemony!
- Step 7: Pour this beautiful lemon cream cheese pie filling into the cooled crust. Smooth the top with a spatula.
- Step 8: Bake for 25-30 minutes. You’ll know it’s ready when the center is almost set but still has a slight wobble when you gently shake the pie.
- Step 9: Let the lemon cream cheese pie cool on a wire rack for at least 1 hour. Resist the urge to cut into it too soon!
- Step 10: Chill the lemon cream cheese pie in the refrigerator for a minimum of 4 hours, or even better, overnight. This chilling time is crucial for the pie to set properly, ensuring a clean slice every time. For a no-bake lemon cream cheese pie, you would skip steps 1-3 and 8, then chill the filling in the crust until firm.
- Step 11: Before serving this amazing lemon cream cheese pie recipe, top with whipped cream and garnish with fresh lemon slices. Enjoy!
Pro Tips for the Best Lemon Cream Cheese Pie
Want to make your lemon cream cheese pie absolutely perfect? I’ve picked up a few tricks over the years that really make a difference, ensuring a smooth, tangy, and utterly delicious dessert every time.
- Always use full-fat cream cheese for the richest, smoothest texture. Low-fat can sometimes lead to a less stable filling.
- Make sure your cream cheese is truly softened to room temperature. This is crucial for avoiding lumps and getting that velvety smooth lemon cream cheese pie filling.
- Don’t overbake the pie! A slight wobble in the center means it will continue to set as it cools, preventing a dry or cracked top.
- Chill the pie for the full recommended time. This is essential for the filling to set properly, making it easy to slice and serve.
What’s the secret to perfect lemon cream cheese pie filling?
The secret to a truly perfect and creamy lemon pie with cream cheese filling is ensuring your cream cheese is completely softened and beating it until it’s lump-free *before* adding other ingredients. This creates a smooth base for that tangy lemon flavor. For more baking tips, check out these bread secrets.
Can I make lemon cream cheese pie ahead of time?
Absolutely! This lemon cream cheese pie is a fantastic make-ahead dessert. You can prepare the entire pie, chill it overnight, and it will be ready to serve whenever you need it. It’s perfect for planning parties!
How do I avoid common mistakes with lemon cream cheese pie?
A common issue is a runny pie, which often happens from underbaking or not chilling it long enough. Ensure you bake until the center is *almost* set and chill for at least 4 hours. Also, make sure your cream cheese is soft to avoid lumps!
Best Ways to Serve Lemon Cream Cheese Pie
This delightful lemon cream cheese pie is wonderful on its own, but pairing it with the right accompaniments can elevate it even further. It’s a fantastic dessert with lemon and cream cheese that feels special.
For a classic presentation, top each slice generously with fluffy whipped cream and a few fresh lemon slices or a sprinkle of extra lemon zest. A side of fresh berries, like raspberries or blueberries, adds a beautiful color contrast and a burst of freshness that complements the pie’s tanginess. You might also enjoy our apple salad recipes for a refreshing side.
If you’re looking for something a bit different, consider serving it with a light, airy pound cake or a simple vanilla cookie. The subtle sweetness of these pairings allows the bright lemon flavor of the pie to truly shine through. For a similar creamy delight, try our King Hawaiian Cheesecake Danish.
Nutrition Facts for Lemon Cream Cheese Pie
Here’s a breakdown of the estimated nutritional information per slice of this delicious lemon cream cheese pie. It’s a perfect treat that balances richness with a bright, zesty flavor.
- Serving Size: 1 slice
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 30g
- Protein: 5g
- Sodium: 200mg
- Cholesterol: 50mg
Nutritional values are estimates and may vary based on specific ingredients used in your lemon cream cheese pie. For more information on healthy eating, consult resources on nutrition.gov.
How to Store and Reheat Lemon Cream Cheese Pie
Proper storage is key to keeping your delicious lemon cream cheese pie tasting its best. Once your pie has completely cooled on the wire rack (this is super important!), you’ll want to get it into an airtight container. If you don’t have a pie keeper, plastic wrap followed by foil works well to prevent freezer burn and keep it fresh.
In the refrigerator, your lemon cream cheese pie should stay wonderfully fresh for about 3 to 4 days. For longer storage, you can freeze it! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and they’ll keep for up to 3 months. When you’re ready to enjoy a frozen slice, the best way to thaw it is overnight in the refrigerator. If you’re in a hurry, you can gently reheat it in a low oven (around 300°F or 150°C) for just a few minutes until it’s no longer frosty, but be careful not to overheat it, as this can affect the texture.
Frequently Asked Questions About Lemon Cream Cheese Pie
What makes this lemon cream cheese pie recipe so special?
This easy lemon cream cheese pie recipe stands out because it perfectly balances a bright, tangy lemon flavor with a luxuriously creamy texture, all nestled in a simple, buttery graham cracker crust. It’s straightforward enough for weeknights but impressive enough for guests. For other easy dessert ideas, check out our cosmic brownie bites.
Can I make a no-bake lemon cream cheese pie version?
Yes, you absolutely can! For a no-bake version, simply skip the steps for preheating and baking the crust, and skip baking the filling. Ensure your crust is well-chilled and firm before adding the filling, and then chill the entire pie for at least 4-6 hours, or overnight, until it’s completely set.
Why is my lemon cream cheese pie runny?
A runny lemon cream cheese pie is often due to not chilling it long enough or not baking it sufficiently. Make sure the center still has a slight wobble when you take it out of the oven, as it will continue to set as it cools. Proper chilling is also non-negotiable for a firm slice!
Is this considered a lemon cheesecake pie recipe?
While it shares many similarities with a cheesecake, this lemon cream cheese pie has a lighter, tangier profile than a traditional dense cheesecake. It incorporates fresh lemon juice directly into the filling, giving it a distinct citrusy flavor that many find more refreshing. If you enjoy tangy flavors, you might also like our spicy pineapple jalapeno chutney.
Variations of Lemon Cream Cheese Pie You Can Try
Once you’ve mastered the classic, there are so many fun ways to switch up this delightful dessert. Exploring these variations can bring new life to your baking repertoire and cater to different tastes and occasions.
- Lemon Cream Cheese Pie Bars: For easier serving and portable treats, press the crust into a square or rectangular baking dish and bake the filling as directed. Cut into bars once chilled. These are perfect for picnics or bake sales!
- No-Bake Lemon Cream Cheese Pie: Skip the baking steps entirely! Chill the prepared crust until firm, then pour in the filling and chill until set. This is a fantastic option for hot summer days when you don’t want to turn on the oven.
- Cream Cheese Lemon Meringue Pie: For a truly decadent experience, top your chilled lemon cream cheese pie with a fluffy meringue before briefly broiling or baking until golden brown. It adds a lovely sweet, airy contrast to the tangy filling.
- Gluten-Free Lemon Cream Cheese Pie: Easily make this recipe gluten-free by using gluten-free graham cracker crumbs or a crushed almond/pecan crust instead of traditional graham crackers.

Lemon Cream Cheese Pie: 1 Luscious Dessert
- Total Time: 4 hours 50 minutes (includes chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy lemon cream cheese pie recipe delivers a creamy, tangy, and sweet dessert with a simple graham cracker crust. It’s a perfect homemade lemon cream cheese pie for any occasion, offering a delightful balance of flavors.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Lemon slices, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate to create your lemon cream cheese pie crust.
- Bake the crust for 8-10 minutes, until lightly golden. Let it cool completely.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually beat in the sweetened condensed milk until well combined.
- Stir in the fresh lemon juice, lemon zest, and vanilla extract. This creates your smooth lemon cream cheese pie filling.
- Pour the lemon cream cheese pie filling into the cooled pie crust.
- Bake for 25-30 minutes, or until the center is almost set. The pie should still have a slight wobble.
- Let the lemon cream cheese pie cool on a wire rack for at least 1 hour.
- Chill the lemon cream cheese pie in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows the pie to set properly.
- Top the chilled lemon cream cheese pie with whipped cream and garnish with lemon slices before serving.
Notes
- For a no-bake lemon cream cheese pie, omit the crust baking step and chill the pie until firm.
- Ensure your cream cheese is fully softened for a smooth filling.
- Fresh lemon juice is best for the most vibrant flavor in your lemon cream cheese pie.
- Adjust the amount of lemon juice based on your preference for tanginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Lemon Cream Cheese Pie, lemon cream cheese pie recipe, easy lemon cream cheese pie, homemade lemon cream cheese pie, creamy lemon pie with cream cheese, tangy lemon cream cheese dessert, lemon cheesecake pie recipe, lemon cream cheese pie filling