You know those desserts that make everyone pause mid-bite and go whoa? This lemon cream cheese pie is exactly that. Smooth, tangy, lightly sweet, and wrapped in a buttery graham cracker crust—it’s the kind of recipe that becomes a signature dish without even trying.
And the best part? It’s practically no-bake. No fancy techniques, no expensive ingredients. Just cream cheese, fresh lemon, and a simple method that anyone can master. Make it today, and tomorrow’s you will thank you—it’s even better chilled overnight!
Lemon Cream Cheese Pie – Ingredients Table
| 🧾 Component | 🍽️ Ingredient | 📏 Amount |
|---|---|---|
| Pie Filling | Graham cracker crust | 1 (9-inch) |
| Cream cheese (softened) | 2 packages (8 oz each) | |
| Large eggs | 2 | |
| Granulated sugar | ¾ cup | |
| Vanilla extract | 1 teaspoon | |
| Lemon zest | 1 tablespoon (divided in half) | |
| Sour Cream Topping | Sour cream | 1 cup |
| Granulated sugar | ¼ cup | |
| Vanilla extract | 1 teaspoon |
👩🍳 How to Make It
see continuation on next page
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