Ooo that’s a good one 😍 Lemon Cream Cheese Pie is creamy, tangy, and super refreshing. Here’s an easy, classic recipe—no stress, big payoff.
Ingredients
Crust:
- 1 graham cracker crust (store-bought or homemade)
Filling:
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Optional topping:
- Whipped cream
- Lemon slices or extra zest
Instructions
- Make the filling
- In a bowl, beat cream cheese until smooth and fluffy.
- Add sweetened condensed milk and mix until fully combined.
- Beat in lemon juice, lemon zest, and vanilla until smooth and thick.
- Fill the crust
- Pour the lemon mixture into the graham cracker crust and smooth the top.
- Chill
- Refrigerate for at least 4 hours (overnight is even better) until fully set.
- Serve
- Top with whipped cream and garnish with lemon slices or zest if desired.
- Slice and enjoy cold!
🍋 Tips & Variations
- Want it extra tangy? Add another tablespoon of lemon juice.
- Swap graham crust for vanilla wafer or shortbread crust—SO good.
- For a lighter version, fold in 1 cup whipped topping before chilling.
If you want, I can give you a baked lemon cream cheese pie, a no-bake freezer version, or even a lemon blueberry cream cheese pie 👀
