Lemon Cream Cheese Pie
This Lemon Cream Cheese Pie is a smooth, creamy no-bake dessert layered in a buttery graham cracker crust with a refreshing citrus tang. It’s simple to prepare, needing only a few ingredients and a few hours to chill before serving.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- ½ cup granulated sugar divided
- 8 ounces cream cheese softened
- 1 can 14 ounces sweetened condensed milk
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- Optional: whipped cream for topping
Instructions
- Mix graham cracker crumbs, melted butter, and ¼ cup sugar until the texture is like wet sand. Press into a 9-inch pie dish, covering the bottom and sides, then chill for 15 minutes.
- Beat softened cream cheese until smooth. Add the remaining ¼ cup sugar, then gradually mix in sweetened condensed milk until silky.
- Stir in lemon juice and zest until fully blended and bright in flavor.
- Pour filling into the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours until firm.
- Top with whipped cream if desired, slice, and serve chilled.