Lemon Cream Cheese Pie
This luscious lemon cream cheese pie features a buttery graham cracker crust, a smooth cream cheese filling infused with tangy fresh lemon juice, and a touch of zest for brightness. It’s creamy, light, and refreshing—perfect for spring gatherings or any time you crave a sweet citrusy treat.
Calories:
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar divided
- 8 oz cream cheese softened
- 1 can 14 oz sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tsp lemon zest
- Optional: whipped cream for topping
Instructions
- Make the crust by mixing graham cracker crumbs, melted butter, and ¼ cup sugar until it looks like wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish and chill for 15 minutes.
- Beat softened cream cheese until smooth and creamy.
- Add the remaining ¼ cup sugar, then slowly mix in sweetened condensed milk until fully combined.
- Stir in fresh lemon juice and zest until the filling is silky and uniform.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours until firm.
- Before serving, top with whipped cream if desired. Slice gently and serve chilled.