Cream Cheese-Lemon Pie

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Servings: 8 Difficulty: Advanced
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A tangy, creamy no-bake style pie with a buttery cookie crust and bright lemon flavor.
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This Cream Cheese-Lemon Pie is the perfect balance of tart and sweet, featuring a rich, creamy filling that sets beautifully in a buttery cookie crust. The combination of softened cream cheese, fresh lemon juice, and zest creates a vibrant, refreshing dessert that feels luxurious yet approachable. It’s ideal for summer gatherings, potlucks, or when you crave something lighter than traditional heavy cheesecake. The two-layer baking method ensures a set center with a delicate sour cream topping that adds extra tang and texture. Chilled thoroughly, this pie slices cleanly and serves beautifully with a dollop of whipped cream or a fresh berry garnish.

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Cream Cheese-Lemon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1636.0

Description

This Cream Cheese-Lemon Pie is the perfect balance of tart and sweet, featuring a rich, creamy filling that sets beautifully in a buttery cookie crust. The combination of softened cream cheese, fresh lemon juice, and zest creates a vibrant, refreshing dessert that feels luxurious yet approachable. It&# 226;€™s ideal for summer gatherings, potlucks, or when you crave something lighter than traditional heavy cheesecake. The two-layer baking method ensures a set center with a delicate sour cream topping that adds extra tang and texture. Chilled thoroughly, this pie slices cleanly and serves beautifully with a dollop of whipped cream or a fresh berry garnish.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. In a medium bowl, combine the cookie crumbs, melted margarine, 3 tablespoons of sugar, and a pinch of salt.
  3. Mix until the crumbs are evenly moistened and resemble wet sand.
  4. Press the mixture firmly onto the bottom and up the sides of an 8-inch greased pie plate to form a crust.
  5. In a large mixing bowl, beat the softened cream cheese and lemon juice until smooth and well combined.
  6. Add the eggs and 1/2 cup of sugar to the cream cheese mixture.
  7. Beat with a wire whisk or electric mixer until the batter is completely smooth and creamy.
  8. Pour the filling into the prepared cookie crust.
  9. Bake for 20 minutes, or until the edges are set but the center is still slightly jiggly.
  10. Remove the pie from the oven and let it cool for 5 minutes.
  11. In a small bowl, mix the sour cream, lemon zest, and remaining 3-4 tablespoons of sugar until smooth.
  12. Spread the sour cream mixture evenly over the warm pie filling.
  13. Return to the oven and bake for an additional 10 minutes.
  14. Allow the pie to cool to room temperature, then cover and refrigerate for at least 4 to 6 hours before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1636.0kcal
% Daily Value *
Total Fat 124.1g191%
Saturated Fat 73.5g368%
Cholesterol 479.3mg160%
Sodium 98617.2mg4110%
Total Carbohydrate 75.1g26%
Dietary Fiber 0.2g1%
Sugars 69.4g
Protein 25.8g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon pie, cream cheese pie, citrus dessert, cookie crust, no bake style, summer dessert, tangy pie, easy dessert, chilled pie, lemon zest, sour cream topping, vanilla wafer crust, graham cracker crust, potluck dessert, light cheesecake
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