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Lemon cream cheese pie topped with blueberries on a white setting on a wooden table.

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie a light creamy pie with just enough lemon tartness to make your lips pucker and the cream cheese gives it a nice tang.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: lemon cream cheese pie, cream cheese pie, lemon pie
Prep Time: 22 minutes
Servings: 8 slices
Calories: 364kcal
Author: Dawn

Ingredients

  • 8 ounces cream cheese
  • 2/3 cup sugar
  • zest from one lemon
  • 1/4 cup lemon juice
  • 1 1/4 cup whipping cream

Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter melted

Instructions

  • To make the graham cracker crust mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press into an 8 or 9-inch pie pan. The crust can be baked at 375 degrees F for 6 to 9 minutes or if you prefer not to bake it place in the refrigerator until ready to fill. If baking the pie crust cool completely before adding the filling.
  • To make the pie: With an electric mixer beat the cream cheese until it fluffy. Add the sugar and lemon zest and beat in. Beat in the lemon Juice. 
  • In another bowl and with clean beaters beat the whipping cream until stiff peaks form. Add the whipped cream to the cream cheese filling and beat in until the whipped cream and cream cheese are well combined
  • Pour the filling in the prepared graham cracker crust. Refrigerate 6 to 8 hours or overnight before serving.
  • Top with fresh fruit, sweet whipped cream, or eat as it is. 

Notes

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 364kcal | Carbohydrates: 32g | Protein: 3.7g | Fat: 25.7g | Saturated Fat: 15.4g | Cholesterol: 75mg | Sodium: 270mg | Potassium: 78mg | Fiber: 1.2g | Sugar: 21.8g | Calcium: 41mg | Iron: 1mg