Lemon Cream Cheese Pie
A tangy and creamy Lemon Cream Cheese Pie with a buttery graham cracker crust. This no-bake dessert is refreshing, easy to make, and perfect for summer gatherings or holiday celebrations.
Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup (120ml) fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Topping (Optional):
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Prepare the Crust:In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.Press the mixture firmly into the bottom and sides of a 9-inch pie dish.Chill the crust in the refrigerator for 15 minutes to set.Make the Filling:In a large bowl, beat the cream cheese until smooth and creamy.Gradually add the sweetened condensed milk, mixing until fully combined.Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and well incorporated.Assemble the Pie:Pour the filling into the chilled crust and spread it evenly.Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.Serve:Before serving, top with whipped cream and garnish with lemon slices or zest, if desired.
Notes
- For a stronger lemon flavor, add an extra tablespoon of lemon zest.
- Store leftovers in the refrigerator for up to 3 days.
- This pie can be made a day in advance for convenience.