Easy Lemon Cream Cheese Pie

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

👩‍🍳 How to Make It

Step 1: Preheat and Prep
Set your oven to 350°F and ensure your cream cheese is super soft—it should feel like butter under gentle pressure.

Step 2: Make the Filling
Beat the cream cheese until smooth, then add eggs, sugar, vanilla, and half the lemon zest. Mix until velvety and lump-free.

Step 3: Assemble
Pour the filling into the graham crust and smooth the surface.

Step 4: Bake It
Bake for 30–35 minutes. Look for set edges and a slightly jiggly center—it’ll firm up beautifully as it cools.

Step 5: Whip Up the Topping
Mix sour cream with remaining sugar, vanilla, and lemon zest.

Step 6: Top It Off
Remove pie from the oven, let it cool briefly, then turn the oven up to 450°F. Spread the topping evenly over the pie.

Step 7: Flash Bake
Bake for 5 more minutes to gently set the topping.

Step 8: Chill Time
Cool on the counter, then refrigerate for at least 4 hours. Overnight chilling? Even better.

✨ Tips for Serving

• Add a sprinkle of crushed graham crackers or candied lemon peel for flair.
• Serve chilled with whipped cream or a few fresh raspberries for color and contrast.
• This pie makes 8 generous slices—perfect for sharing or savoring solo across a few sweet days.