A Lemon Cream Cheese Pie is a fantastic dessert that combines the tangy brightness of lemon with the rich, creamy texture of cream cheese. It’s like a cross between a cheesecake and a lemon meringue pie, but often easier to make.
Here are two popular versions: a classic no-bake version and a baked version.
Version 1: No-Bake Lemon Cream Cheese Pie
This is the easiest, quickest version, perfect for a hot day or when you don’t want to turn on the oven. It’s light, refreshing, and sets in the fridge.
Yields: One 9-inch pie (8-10 servings)
Prep time: 20 minutes
Chill time: 4+ hours
Ingredients
For the Crust:
-
1 prepared graham cracker crust (store-bought or homemade)
For the Filling:
-
1 (8 oz) package cream cheese, softened to room temperature
-
1 (14 oz) can sweetened condensed milk
-
½ cup fresh lemon juice (about 2-3 lemons)
-
1 tablespoon lemon zest
-
1 teaspoon vanilla extract
-
Optional: A drop of yellow food coloring for a brighter color
For the Topping (optional):
-
1 cup heavy whipping cream
-
2 tablespoons powdered sugar
-
Additional lemon slices or zest for garnish
Instructions
-
Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and lump-free.
-
Add Condensed Milk: Gradually pour in the sweetened condensed milk and beat until the mixture is smooth and well combined.
-
Add Lemon and Flavor: Add the fresh lemon juice, lemon zest, and vanilla extract. Beat on low speed until everything is incorporated. The mixture will thicken slightly as you mix.
-
Fill the Crust: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
-
Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely firm.
-
Add Topping (Optional): Just before serving, make the whipped cream. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the chilled pie and garnish with lemon slices or zest.
Version 2: Baked Lemon Cream Cheese Pie
This version is richer and denser, more like a classic cheesecake with a vibrant lemon flavor.
Yields: One 9-inch pie (8-10 servings)
Prep time: 20 minutes
Cook time: 40-50 minutes
Chill time: 4+ hours (preferably overnight)
Ingredients
For the Crust:
-
1 ½ cups graham cracker crumbs
-
⅓ cup granulated sugar
-
6 tablespoons butter, melted
For the Filling:
-
2 (8 oz) packages cream cheese, softened to room temperature
-
1 cup granulated sugar
-
½ cup sour cream
-
3 large eggs, at room temperature
-
½ cup fresh lemon juice
-
1 tablespoon lemon zest
-
1 teaspoon vanilla extract
-
Pinch of salt
Instructions
-
Preheat Oven and Make Crust: Preheat oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, then set aside to cool slightly.
-
Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
-
Incorporate Remaining Ingredients: Beat in the sour cream, followed by the eggs one at a time, mixing just until each is combined. Scrape down the bowl. Stir in the lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth, but do not overmix.
-
Bake: Pour the filling into the slightly cooled crust. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle.
-
Cool and Chill: Turn off the oven and crack the door open, letting the pie cool slowly inside for 1 hour. This helps prevent cracking. Then, remove the pie and let it cool completely to room temperature on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Chef’s Notes & Tips:
-
Room Temperature is Key: For both versions, ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
-
Fresh Lemon Juice: For the best, brightest flavor, always use freshly squeezed lemon juice. Bottled juice can have a dull, off taste.
-
Preventing Cracks (Baked Version): Avoid overmixing after adding the eggs and don’t overbake. The slow cooling in the oven is the best defense against cracks.
-
Variations:
-
Lemon Blueberry: Add a layer of blueberry pie filling on top of the chilled pie.
-
Lemon Curd Topping: Spread a layer of store-bought or homemade lemon curd over the top of the chilled pie for an extra tangy punch.
-
Crust Options: Use a shortbread cookie crust or a vanilla wafer crust instead of graham cracker.
-
Both pies are incredibly delicious and sure to be a hit! The no-bake is your best bet for ease and a lighter texture, while the baked version offers a richer, more decadent experience. Enjoy