This easy lemon cream cheese pie is hands down the best dessert recipe I’ve ever shared with you! It’s creamy, tangy, and absolutely perfect for any occasion.
I’m telling you, this homemade lemon pie is going to become your new favorite dessert. Every time I make this cream cheese pie recipe, my family goes crazy for it. The combination of smooth cream cheese and fresh lemon creates the most amazing flavor that just melts in your mouth.
What I love most about this no-bake style pie (well, almost no-bake!) is how simple it is. You don’t need any fancy baking skills or expensive ingredients. Just grab some cream cheese from the grocery store, fresh lemons, and you’re halfway there.
This recipe makes 8 generous servings, perfect for family dinner or when you’re hosting friends. And here’s a little secret – this pie actually tastes even better the next day, so it’s perfect for meal prep desserts!
Why This Lemon Cream Cheese Pie Recipe Works
Super creamy texture – The cream cheese filling is smooth and rich, just like the best cheesecake recipes but way easier to make.
Fresh lemon flavor – Real lemon zest gives you that bright, sunny taste without being too sour. It’s perfect for spring and summer desserts.
Quick and easy – Only 15 minutes of hands-on time, then the oven does all the work. Perfect for busy moms!
Budget-friendly – Uses simple ingredients you probably already have at home. No need for expensive specialty items.
Ingredients You’ll Need
Graham cracker crust – I always use store-bought crusts because they save so much time. Look for them in the baking aisle near the pie fillings.
Cream cheese – Make sure to get the full-fat kind (not the light version) for the best texture. Take it out of the fridge about an hour before you start baking so it gets nice and soft.
Fresh lemons – You’ll need the zest from about 2 medium lemons. Always wash your lemons well before zesting! The fresh zest makes all the difference in this recipe.
Large eggs – Room temperature eggs mix much better. If you forget to take them out early, just put them in warm water for 5 minutes.
Sugar – Regular white sugar works perfectly. We use it in both the filling and the topping.
Sour cream – This creates the most beautiful white topping layer. Don’t skip this part – it makes the pie look so professional!
Vanilla extract – Just a little bit adds so much flavor. Pure vanilla is best, but imitation works fine too.
How to Make This Easy Lemon Cream Cheese Pie
Step 1: Get ready to bake Heat your oven to 350°F. Make sure your cream cheese is soft – you should be able to press your finger into it easily.
Step 2: Mix the filling In a big bowl, beat the cream cheese until it’s smooth. Add the eggs, sugar, vanilla, and half the lemon zest. Mix everything until it’s creamy and there are no lumps.
Step 3: Fill your pie crust Pour the cream cheese mixture into your graham cracker crust. Use a spoon to spread it evenly.
Step 4: First bake Bake for 30-35 minutes. The edges should be set, but the middle can still be a little jiggly. Don’t worry – it will firm up as it cools!
Step 5: Make the topping While the pie is baking, mix together the sour cream, remaining sugar, vanilla, and the rest of the lemon zest.
Step 6: Add the topping Take the pie out and let it cool for just a few minutes. Turn your oven up to 450°F. Spread the sour cream mixture on top of the pie.
Step 7: Quick second bake Put the pie back in the oven for just 5 minutes. This sets the topping perfectly.
Step 8: Cool and chill Let the pie cool completely on your counter, then put it in the fridge for at least 4 hours. I know it’s hard to wait, but this step is super important!
My Best Tips for Perfect Results
Soft cream cheese is key – Hard cream cheese will give you lumps. If you’re in a hurry, cut it into small pieces and it will soften faster.
Don’t overbake – The center should still wiggle a little when you take it out. It keeps cooking as it cools.
Be patient with chilling – I know 4 hours seems like forever, but trust me on this one. The pie needs time to set up properly.
Use fresh lemon zest – The bottled stuff just doesn’t compare. A microplane grater makes this job super easy.
Easy Variations to Try
Extra lemony – Add 1 tablespoon of fresh lemon juice to make it even more tart and bright.
Berry topped – Fresh strawberries or blueberries on top look gorgeous and taste amazing.
Chocolate crust – Try a chocolate graham cracker crust for something different.
Mini pies – Make individual pies in a muffin tin for portion control or parties.
Storage and Make-Ahead Tips
This lemon cream cheese pie keeps perfectly in the fridge for up to 5 days. Just cover it with plastic wrap or foil. The flavors get even better after the first day, making it perfect for holiday meal prep or when you’re entertaining.
You can make this pie up to 2 days ahead of time. Just add any fresh fruit toppings right before serving so they stay pretty.
What to Serve With Lemon Cream Cheese Pie
This dessert is perfect on its own, but it’s also amazing with:
- Fresh berries (strawberries are my favorite!)
- A cup of coffee or tea
- Whipped cream for extra indulgence
- A light fruit salad for summer gatherings
Nutrition Information
Each slice has about 380 calories, making it a reasonable dessert choice. The cream cheese provides protein and calcium, while the lemon adds vitamin C.
Easy Lemon Cream Cheese Pie Recipe
Ingredients
For the Pie Filling:
- 1 9-inch graham cracker pie crust
- 2 8-ounce packages cream cheese, softened
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest divided in half
For the Sour Cream Topping:
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Make sure your cream cheese is soft and your eggs are at room temperature.
- Make the filling by beating the softened cream cheese in a large bowl until smooth. Add eggs, 3/4 cup sugar, 1 teaspoon vanilla, and half the lemon zest. Beat until completely smooth and creamy, about 2-3 minutes.
- Pour into crust and spread the cream cheese mixture evenly in your graham cracker crust.
- Bake the pie for 30-35 minutes, until the edges are set and the center is just slightly jiggly.
- Make the topping while the pie bakes. Mix sour cream, 1/4 cup sugar, 1 teaspoon vanilla, and remaining lemon zest in a small bowl.
- Cool briefly – Remove pie from oven and let it cool for 5 minutes.
- Increase oven temperature to 450°F (232°C).
- Add topping by spreading the sour cream mixture evenly over the pie.
- Final bake – Return to oven for 5 minutes only.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve with fresh lemon slices or berries if desired.
Notes
- Cream cheese must be soft – Take it out 1 hour before baking for best results
- Don’t skip the chilling time – The pie needs this to set properly
- Make ahead friendly – Can be made 2 days in advance
- Storage – Keeps covered in fridge for up to 5 days
- For extra lemon flavor – Add 1 tablespoon fresh lemon juice to the filling
Did you make this easy lemon cream cheese pie recipe? I’d love to hear how it turned out! Leave a comment below and let me know what you think.
