why make this recipe
Lemon Cream Cheese Pie is a delightful dessert that balances sweetness with a refreshing tang. Its smooth texture and zesty flavor make it a perfect treat for any occasion, whether it’s a family gathering, a summer BBQ, or just a casual evening at home. This pie is simple to make and requires no baking, which makes it ideal for hot days when you want something cooling and refreshing. Plus, with a creamy filling and a crunchy crust, it’s sure to impress your family and friends!
how to make Lemon Cream Cheese Pie
Ingredients:
- 1 1/4 cup graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter, melted
- 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
Directions:
- In a bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture into the bottom of a pie pan to form a crust.
- In another bowl, beat the cream cheese and 2/3 cup sugar until smooth.
- Mix in sour cream, lemon juice, and lemon zest until fully incorporated.
- Fold in the Cool Whip gently.
- Pour the filling into the prepared crust and spread evenly.
- Refrigerate for at least 4 hours or until set. Serve chilled.
how to serve Lemon Cream Cheese Pie
Serve the Lemon Cream Cheese Pie chilled from the refrigerator. You can slice it into wedges and garnish with extra lemon zest or a dollop of Cool Whip on top. This adds extra flair and enhances the presentation. It’s a beautiful dessert that looks great on any table!
how to store Lemon Cream Cheese Pie
To store leftover Lemon Cream Cheese Pie, cover it tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. Make sure it’s properly covered to prevent it from absorbing any other odors from your fridge.
tips to make Lemon Cream Cheese Pie
- For a firmer pie, refrigerate it overnight.
- If you’d like a sweeter crust, add a little more sugar to the graham cracker mixture.
- To make slicing easier, dip your knife in warm water before cutting the pie.
- Use fresh lemon juice for the best flavor, but bottled juice works in a pinch.
variation
You can add fruits like strawberries or blueberries on top of the pie before serving for added color and flavor. You can also substitute the lemon juice with lime juice for a different citrus twist.
FAQs
How long does Lemon Cream Cheese Pie last?
This pie can last in the refrigerator for about 3 to 4 days when stored properly.
Do I need to bake the crust?
No, this recipe does not require baking the crust. Simply press the mixture into the pie pan and it will hold together once filled and chilled.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you’re looking for a lighter version, but the texture and richness might be slightly different.
Lemon Cream Cheese Pie
Ingredients
Method
- In a bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture into the bottom of a pie pan to form a crust.
- In another bowl, beat the cream cheese and 2/3 cup sugar until smooth.
- Mix in sour cream, lemon juice, and lemon zest until fully incorporated.
- Fold in the Cool Whip gently.
- Pour the filling into the prepared crust and spread evenly.
- Refrigerate for at least 4 hours or until set. Serve chilled.
