Description
This No-Bake Lemon Cream Cheese Pie is the perfect balance of creamy, tangy, and sweet with a crisp graham cracker crust. Easy to prepare and chilled to perfection, it makes a refreshing dessert that’s irresistibly light and bursting with fresh lemon flavor.
Ingredients
Scale
Crust
- 1 1/4 cup graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter
Filling
- 2 (8 oz) packages Philadelphia Cream Cheese, softened
- 2/3 cup sugar
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 (4 oz) tub Cool Whip
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter and the mixture holds together when pressed. Firmly press this mixture into the bottom and up the sides of a 9-inch pie plate to form an even crust. Note that you can divide the mixture to make two smaller pies if desired.
- Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8 minutes. Once baked, remove from the oven and allow it to cool completely before adding the filling.
- Make the Filling: Using a blender or electric mixer, beat softened cream cheese, sugar, and sour cream together until smooth and creamy. Add freshly squeezed lemon juice and lemon zest, mixing until fully incorporated. Gently fold in the Cool Whip until evenly mixed, being careful not to overmix to maintain a light texture.
- Assemble the Pie: Pour the prepared filling into the cooled graham cracker crust, smoothing out the top with a spatula for an even layer.
- Chill the Pie: Refrigerate the pie for 3 to 4 hours to allow it to set and develop flavors. Before serving, garnish with a dollop of Cool Whip and a fresh lemon slice for decoration and added freshness.
Notes
- Ensure the cream cheese is softened at room temperature to avoid lumps in the filling.
- Freshly squeezed lemon juice is preferred for the best and brightest citrus flavor.
- You can substitute Cool Whip with homemade whipped cream for a less processed option.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- The crust can be made ahead and stored at room temperature or in the fridge until ready to use.
- Chilling time is essential for the filling to firm up properly, so don’t skip it.
