Why Make This Recipe
Easy Lemon Cream Cheese Pie is a delightful dessert that combines the tangy taste of fresh lemons with the creamy texture of cream cheese. This pie is perfect for warm days, family gatherings, or whenever you want something light and refreshing. Its no-bake nature makes it super simple to prepare, and it’s sure to impress your guests!
How to Make Easy Lemon Cream Cheese Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/2 cup granulated sugar, divided
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp lemon zest
- Optional: whipped cream for topping
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press this mixture into the bottom of a pie dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the remaining 1/4 cup of sugar, the sweetened condensed milk, lemon juice, and lemon zest. Mix until everything is well combined.
- Pour the cream cheese mixture into the cooled crust.
- Refrigerate the pie for at least 3 hours or until it is set.
- Serve the pie chilled, topped with whipped cream if desired.
How to Serve Easy Lemon Cream Cheese Pie
To serve your Easy Lemon Cream Cheese Pie, slice it into wedges and plate each piece. For an extra touch, add a dollop of whipped cream on top. This pie is delicious on its own or can be paired with fresh fruit like berries for a beautiful presentation.
How to Store Easy Lemon Cream Cheese Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 5 days in the fridge. However, this pie is best enjoyed within a few days of making it for the best taste and texture.
Tips to Make Easy Lemon Cream Cheese Pie
- Make sure your cream cheese is softened before mixing. This will help achieve a smooth consistency.
- If you want a sweeter pie, feel free to add a bit more sugar to the cream cheese mixture.
- For added flavor, consider using a little more lemon zest or a splash of vanilla extract.
Variation
You can modify this recipe by adding flavors like lime instead of lemon for a different citrus twist. You can also mix in some crushed berries or chocolate chips to the cream cheese filling for added texture and flavor.
FAQs
1. Can I make this pie ahead of time?
Yes, you can make this pie a day ahead and store it in the refrigerator until you’re ready to serve.
2. Can I use lemon juice from a bottle?
While fresh lemon juice offers the best flavor, bottled lemon juice will work in a pinch.
3. What if I don’t have graham cracker crumbs?
You can use other types of cookies, like digestive biscuits or vanilla wafers, for the crust instead.
Easy Lemon Cream Cheese Pie
Ingredients
Crust
- 1.5 cups graham cracker crumbs Can substitute with digestive biscuits or vanilla wafers.
- 6 tbsp unsalted butter, melted
- 0.25 cups granulated sugar For crust.
Filling
- 8 oz cream cheese, softened Make sure it’s softened for smooth mixing.
- 14 oz sweetened condensed milk
- 0.5 cups fresh lemon juice Fresh is preferable over bottled.
- 1 tsp lemon zest Add more for enhanced flavor, if desired.
- 0.25 cups granulated sugar For filling.
- to taste whipped cream Optional for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press this mixture into the bottom of a pie dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool.
Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the remaining 1/4 cup of sugar, sweetened condensed milk, lemon juice, and lemon zest. Mix until well combined.
- Pour the cream cheese mixture into the cooled crust.
Setting
- Refrigerate the pie for at least 3 hours or until set.
- Serve the pie chilled, topped with whipped cream if desired.
