Easy Lemon Cream Cheese Pie
A delightful no-bake dessert that combines tangy fresh lemon with creamy cream cheese, perfect for warm days and family gatherings.
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.
Notes
Store leftover pie in the refrigerator for 3 to 5 days. Best enjoyed within a few days of making.