Easy Lemon Cream Cheese Pie
Introduction
This Easy Lemon Cream Cheese Pie is a bright, creamy, and wonderfully refreshing dessert that requires minimal effort and delivers maximum flavor. With its smooth cream cheese filling, zesty lemon notes, and buttery crust, it’s perfect for spring gatherings, summer picnics, or any day you want a sweet treat that tastes light and luxurious.
Ingredients
For the Pie Filling:
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest (optional but recommended)
- 1 teaspoon vanilla extract
For the Crust:
- 1 prepared graham cracker crust (store-bought or homemade)
Optional Toppings:
- Whipped cream
- Lemon slices or zest
- Fresh berries
Instructions
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and continue mixing until fully combined and silky.
- Add Lemon Flavor: Mix in the fresh lemon juice, lemon zest, and vanilla extract. Continue beating until the mixture becomes smooth and slightly thickened.
- Fill the Crust: Pour the lemon cream cheese mixture into the graham cracker crust. Use a spatula to smooth the top evenly.
- Chill: Refrigerate the pie for at least 3 hours, or until fully set. For best results, chill overnight.
- Serve: Garnish with whipped cream, berries, or lemon slices before serving.
Description
This pie is smooth, tangy, sweet, and effortless—a perfect no-bake dessert. The bright lemon flavor cuts through the richness of the cream cheese and condensed milk, creating a refreshing bite in every slice. The graham cracker crust adds a pleasant crunch and buttery contrast.
Tips
- Use room-temperature cream cheese for the smoothest filling.
- Fresh lemon juice gives the best flavor, but bottled can work in a pinch.
- To make the crust sturdier, chill or bake it (if homemade) before adding the filling.
- If you want extra tanginess, increase the lemon juice by 1–2 tablespoons.
- Pipe whipped cream around the edges for a more decorative look.
Corrections
If your pie doesn’t set properly:
- Chill it longer—sometimes it needs more time.
- Make sure you used sweetened condensed milk, not evaporated milk.
- Add a bit more lemon juice next time; the acidity helps it thicken.
If the filling is lumpy:
- Your cream cheese wasn’t fully softened before mixing.
- Beat the cream cheese first until smooth before adding other ingredients.
Enjoy!
Slice into your beautifully chilled Easy Lemon Cream Cheese Pie and enjoy a delightful mix of creamy sweetness and zesty brightness. Perfect for sharing—or keeping all to yourself. Enjoy every refreshing bite!
