Name: Lemon Cream Cheese Pie Recipe
Prep time: 45 min
Cook time: 8 min
Total time: 4 h 53 min
Cuisine: American
Ingredients: 1 1/4 cup graham cracker crumbs; 3 tbsp sugar; 1/3 cup butter; 2 (8 oz) packages of Philadelphia Cream Cheese; 2/3 cup sugar; 1 cup sour cream; 1/2 cup freshly squeezed lemon juice; Zest of 1 lemon; 1 (4 oz) tub of Cool Whip

Jump to Recipe· 4.9 from 27 reviews

Get ready to meet your new favorite dessert: Lemon Cream Cheese Pie. This beauty is rich and creamy, layered with a zingy burst of lemon, and tucked inside a buttery graham cracker crust. The pie comes together without ever having to fuss over a finicky oven for long—just a quick toasty spin for that crust and you’re all set. Every bite is tangy, luscious, and silky, with just enough simplicity that this recipe will find its way into your “whoa, I can actually make this!” file. Trust me, this Lemon Cream Cheese Pie is always a crowd-pleaser and just the right thing when you want something special but seriously easy.

Lemon Cream Cheese Pie Recipe - Recipe Image

Ingredients You’ll Need

Let’s keep things fuss-free. These simple ingredients each play a starring role: bright lemon for freshness, classic cream cheese for essential creaminess, and that graham cracker crust we all crave for crunch and contrast. You don’t need a laundry list, just these key players to make Lemon Cream Cheese Pie shine.

Graham cracker crumbs: Deliver that toasty base and signature pie crunch—pre-crushed saves time, but crushing your own gives an extra boost of flavor.
Sugar (for crust): Just enough sweetness to balance tangy lemon and cream cheese (regular granulated sugar does the trick).
Butter: Melted butter binds the crumbs together and delivers a rich, indulgent taste in every bite.
Cream cheese (Philadelphia brand recommended): Essential for that dreamy, smooth texture and slightly tangy flavor—make sure it’s softened for easy blending.
Sour cream: Adds a hint of tang that keeps the filling light and fluffy rather than dense.
Sugar (for filling): Sweetens up the tangy components and brings a beautiful balance to the filling.
Freshly squeezed lemon juice: The star of the show—fresh juice brightens up every bite!
Lemon zest: Intensifies that citrus flavor, making the whole pie POP with freshness.
Cool Whip: Lightens and fluffs the filling—make sure it’s thawed for effortless folding.

How to Make Lemon Cream Cheese Pie

Step 1: Prepare the Graham Cracker Crust

Begin by mixing your graham cracker crumbs, sugar, and melted butter in a bowl. Get in there with a fork or your hands to make sure every crumb is coated and everything is perfectly blended. Pour the mixture into a 9-inch pie plate, pressing it firmly along the bottom and up the sides. A measuring cup or the back of a spoon works wonders here to really pack it in. This step creates the perfect crunchy base that holds up beautifully under all that creamy filling.

Step 2: Bake and Cool

Slip the pie plate into a preheated 350-degree oven for just 8 minutes. You’re looking for a lightly golden color and that irresistible toasty aroma. Once baked, set the crust aside to cool completely. Patience here pays off—a cooled crust means your creamy filling will stay lush and firm when sliced.

Step 3: Mix the Creamy Lemon Filling

In a large mixing bowl, blend softened cream cheese, sugar, and sour cream until the mixture is ultrasmooth—no lumps, please! Add the fresh lemon juice and zest, continuing to mix until the citrus is fully incorporated. The aroma at this stage is pure sunshine.

Step 4: Fold in the Cool Whip

Gently fold in the thawed Cool Whip, being careful not to deflate the mixture. Use a spatula and a light touch—this is what gives Lemon Cream Cheese Pie its signature airy, mousse-like texture. Make sure it’s well-mixed but don’t overwork it!

Step 5: Assemble and Chill

Pour the creamy lemon filling onto the cooled pie crust, smoothing the top with a spatula for a tidy finish. At this point, the hardest part is waiting—pop the pie into the fridge and let it chill for 3 to 4 hours, or longer if you have the self-control. This time allows the flavors and filling to set into sliceable, sunshiney perfection.

How to Serve Lemon Cream Cheese Pie

Garnishes

Take your Lemon Cream Cheese Pie over the top with a generous dollop of extra Cool Whip and a jaunty slice of fresh lemon. For a little extra glamour, a sprinkle of additional lemon zest or a scatter of fresh berries adds vibrant color and a hint of tartness.

Side Dishes

This pie is the main attraction, but it’s lovely alongside a hot cup of herbal tea or an iced coffee. For a light, refreshing touch, try pairing it with a fruit salad or a handful of crisp, in-season berries—the tanginess of the lemon plays so well alongside naturally sweet fruits.

Creative Ways to Present

Go mini by dividing the mixture among small jars or ramekins for adorable single-serve treats—perfect for parties or picnics. For a summery spin, serve slices over a puddle of blueberry compote, or get fancy with piped whipped cream rosettes on top. There are so many ways to let Lemon Cream Cheese Pie steal the show!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Lemon Cream Cheese Pie in the fridge, covered with plastic wrap or a pie lid. It will stay deliciously creamy and fresh for up to four days (if it lasts that long!). The crust may soften slightly over time, but the pie will still taste fantastic.

Freezing

If you’re looking to prep even further in advance, freezing is your friend. Simply freeze the pie (ideally without garnishes) wrapped well in plastic and foil for up to one month. Thaw overnight in the fridge before serving and add fresh toppings after it’s thawed.

Reheating

There’s no need to reheat Lemon Cream Cheese Pie—this is a dessert that’s all about that cool, creamy bite. If you love it extra chilled, feel free to pop a slice in the freezer for 10-15 minutes before serving for a semi-frozen treat.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, using fresh squeezed really makes a difference. The bright, natural flavor lifts the whole pie and adds that special sunshiney zing bottled juice just can’t match.

Is there a way to make the crust gluten-free?

Absolutely! Just swap regular graham crackers for your favorite gluten-free brand. Everything else in the recipe is naturally gluten-free, and you won’t lose any of that delicious texture or taste.

What can I use instead of Cool Whip?

If Cool Whip isn’t your thing, homemade whipped cream (whip 1 cup heavy cream with 2 tablespoons sugar until it holds soft peaks) can stand in beautifully. Just be sure to fold it in gently for the same lovely, airy filling.

Can I make Lemon Cream Cheese Pie ahead of time?

You sure can! This pie is perfect for making a day in advance. Just wrap it well and keep it in the fridge—if anything, the flavors deepen and meld in the most irresistible way.

Does the pie need to be baked after adding the filling?

Nope! Once you’ve baked and cooled the crust, the filling is completely no-bake. Chill it in the fridge to set and let the magic happen while you wait.

Final Thoughts

If you’ve ever wanted a dessert that’s effortlessly delightful, bright, and absolutely crave-worthy, Lemon Cream Cheese Pie is it. I hope you’ll give this recipe a try and let it be the sweet finale to your next gathering—or just a treat to brighten up an ordinary weeknight!