Best 13 Lemon Cream Cheese Pie Recipes

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Indulge your taste buds with the delightful Lemon Cream Cheese Pie, a classic dessert that combines the vibrant zest of lemon with the smooth, creamy texture of cheese. This timeless treat is perfect for any occasion, whether it's a family gathering, a special celebration, or simply a sweet craving. With its burst of citrusy flavor and velvety filling, this pie is sure to leave a lasting impression. The recipe includes variations such as a graham cracker crust, an Oreo cookie crust, and a gluten-free crust, catering to different dietary preferences and ensuring everyone can enjoy this delectable dessert. Additionally, there are options for a classic lemon cream cheese filling, a luscious chocolate cream cheese filling, and a decadent strawberry cream cheese filling, offering a range of flavors to satisfy every palate. Let's embark on a culinary journey to create this extraordinary Lemon Cream Cheese Pie, exploring the variations and indulging in the exquisite flavors it has to offer.

Here are our top 13 tried and tested recipes!

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

This recipe is served at Al's Oasis in Chamberlain, South Dakota. It was so wonderful, I needed the recipe to be able to make it. Taste of Home found it for me!-Renie Smith, Rapid City, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup sugar
1/2 cup cornstarch
2-1/2 cups cold water
1/8 teaspoon salt
3 large eggs yolks, lightly beaten
3 tablespoons butter
2/3 cup lemon juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) lemon-flavored instant pudding mix
2 pie shells (9 inches), baked
Whipped cream
Lemon slices

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight., In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice. , Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

Nutrition Facts : Calories 378 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

LEMON ICEBOX PIE WITH CREAM CHEESE



Lemon Icebox Pie with Cream Cheese image

This lemon icebox pie with cream cheese is as close as you can get to the one I made in a restaurant 35 years ago. The restaurant no longer exists, but this family-sized adaptation remains a family favorite. It is very light, airy, and very refreshing topped with cherries, blueberries, or strawberries. Serve on individual plates as-is, or with your favorite fruit topping.

Provided by Gran28540

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 3h45m

Yield 12

Number Of Ingredients 8

1 (12 fluid ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
1 ¼ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons unsalted butter, melted

Steps:

  • Put a mixing bowl and the opened can of evaporated milk in the freezer. Freeze until crystals form in the milk, 30 to 45 minutes.
  • Meanwhile, mix cream cheese and sugar together in a bowl. Set aside.
  • Mix lemon gelatin with boiling water until dissolved; let cool until it starts to thicken, 20 to 30 minutes.
  • While the lemon gelatin cools, mix graham cracker crumbs with sugar in a bowl, then add melted butter. Press on the bottom and up the sides of a 9x12-inch pan.
  • Whip the gelatin mixture into the cream cheese mixture. Whip crystallized evaporated milk in the ice-cold mixing bowl until stiff. Fold whipped milk gently into the cream cheese mixture. Pour over the crust.
  • Cover the pan with plastic wrap, making sure it does not directly touch the surface of the pie. Chill for at least 3 hours, or overnight.
  • Cut into twelve 3-inch squares with a sharp knife that has been run under hot water.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.3 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 181 mg, Sugar 32.8 g

CREAM CHEESE LEMON DREAM PIE



Cream Cheese Lemon Dream Pie image

What a light and refreshing lemon pie! It's easy to make and can be prepared ahead of time. Tangy, creamy, and crunchy with a tart lemony flavor, your family and friends will be coming back for seconds. A delicious dessert for spring and summer.

Provided by Jeanne Gliddon

Categories     Pies

Time 2h5m

Number Of Ingredients 9

2 c graham cracker crumbs
2 Tbsp sugar
1 stick plus 3 tablespoons butter
12 oz cream cheese
1 1/8 c powdered sugar
2 tsp pure vanilla extract
1 c chopped walnuts
1 large container Cool Whip, 16 oz
12 oz Trader Joe's lemon curd (or brand of your choice)

Steps:

  • 1. Mix first 3 ingredients together and press in a 9" pie plate. Bake for 10 minutes at 350 degrees. Cool crust on a wire rack.
  • 2. Blend together well the powdered sugar, cream cheese, and vanilla. Spread on completely cooled crust.
  • 3. Sprinkle chopped walnuts over cream cheese mixture.
  • 4. Spread the whipped topping over the walnuts. You will not need to use the whole container of topping.
  • 5. Place pie in freezer for 30 to 45 minutes until whipped topping is firm enough to spread the lemon curd on top of it.
  • 6. Decorate the edges and center with the Cool Whip. Add a few chopped walnuts if you desire. Then refrigerate.
  • 7. Note: This pie freezes well, that is if you have any left over to freeze!

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Make and share this Lemon Cream Cheese Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h38m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 pinch allspice
3 ounces unsalted butter, melted (3/4 stick)
1 lemon, rind of
3 tablespoons fresh lemon juice
3/4 cup cream-style cottage cheese or 3/4 cup ricotta cheese
8 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1 cup whipping cream
1 cup sour cream
2 tablespoons sugar
chopped green pistachio nut, for garnish

Steps:

  • Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
  • Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
  • After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
  • Filling: place oven rack in the middle of the oven; preheat to 350°.
  • In a small bowl, mix rind and juice; set aside.
  • In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
  • In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
  • Add the smooth cottage cheese and beat to mix.
  • Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
  • When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
  • Bake for 30 minutes; remove from oven and cool completely.
  • Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
  • In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
  • Then gently fold in the sour cream and whipped cream together.
  • Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
  • Refrigerate for at least a few hours.

MARIE CALLENDERS LEMON CREAM CHEESE PIE



Marie Callenders Lemon Cream Cheese Pie image

Make and share this Marie Callenders Lemon Cream Cheese Pie recipe from Food.com.

Provided by Kerena

Categories     Dessert

Time 55m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup granulated sugar
2 tablespoons cornstarch
1 dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F.
  • Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
  • Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
  • As the pie cools, make the lemon filling by combining sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
  • Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
  • Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

LIGHT LEMON CREAM CHEESE PIE



Light Lemon Cream Cheese Pie image

Nobody will ever guess that this is virtually fat free. It's creamy, lemony and very tasty and can be put together quickly. Will need several hours for chilling before serving. (You can use regular ingredients if you are one of the lucky ones that don't have to worry about calories and fat). I got the recipe off of a bottle of Nellie & Joe's key West Lemon Juice.

Provided by Anita Harris

Categories     Dessert

Time 10m

Yield 1 pie

Number Of Ingredients 5

1 (9 inch) low-fat graham cracker crusts
1 (14 ounce) can fat-free sweetened condensed milk
1 (8 ounce) package fat free cream cheese
1/2 cup nellie & joe's key west lemon juice (I'm sure regular lemon or even lime juice will do fine)
8 ounces fat-free cool whip, thawed

Steps:

  • Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well.
  • Pour into graham cracker crust and chill for several hours or overnight.
  • Filling should be firm.
  • Garnish if desired with additional Cool Whip.

Nutrition Facts : Calories 265, Fat 2.6, SaturatedFat 1.5, Cholesterol 27.2, Sodium 1593.5, Carbohydrate 25.8, Fiber 0.4, Sugar 15.5, Protein 36

KITTENCAL'S LEMON CREAM CHEESE PIE



Kittencal's Lemon Cream Cheese Pie image

A pie so good it is worthy of selling in a bakery! prep time includes the refrigeration time --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 baked pie pastry (to fit in a 9-inch pie plate)
1 1/2 cups sugar
6 tablespoons cornstarch
1 pinch salt
1 cup water
2 -3 drops yellow food coloring (optional)
2 teaspoons grated lemons, rind of
2/3 cup fresh lemon juice
2 tablespoons butter
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
3/4 cup heavy cream, whipped (measure 3/4 cup already whipped)
1 tablespoon fresh lemon juice

Steps:

  • In a saucepan, combine sugar, cornstarch and pinch of salt.
  • Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.
  • Remove from heat; stir in butter; cool to room temperature for about 1 hour.
  • Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.
  • Fold in the whipped cream and the 1 Tbsp lemon juice.
  • Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.
  • Spread the remaining cream cheese mixture into the baked pastry shell.
  • Top with the cooled lemon filling.
  • Chill in the fridge for a minimum of 8 hours or overnight.
  • When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.
  • Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.
  • Refrigerate until ready to serve-- delicious!

LEMON CREAM CHEESE PIE WITH BERRIES



Lemon Cream Cheese Pie with Berries image

Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.

Provided by Derf2440

Categories     Pie

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, at room temperature
1 can fat-free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 8-inch pre-baked crumb crust (ready made, bought is ok)
2 cups fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)

Steps:

  • Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
  • Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
  • Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
  • Refrigerate for 3-4 hours .
  • To serve, top with remaining berries.

LEMON CURD CREAM CHEESE PIE



Lemon Curd Cream Cheese Pie image

In a prepared graham cracker crust, a creamy layer of whipped cream and cream cheese is topped with homemade lemon curd, chilled, and served.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 25m

Yield 8

Number Of Ingredients 10

⅓ cup Sugar In The Raw® Organic White
1 teaspoon grated lemon peel
¼ cup fresh lemon juice
3 egg yolks
4 tablespoons butter
1 (8 ounce) package cream cheese, softened
¼ cup whipping cream
1 (4.3 ounce) package instant vanilla or white chocolate pudding mix
1 cup half-and-half
1 (6 ounce) prepared graham cracker crust

Steps:

  • In 1-quart non-reactive saucepan, beat Sugar In The Raw Organic White, lemon peel, lemon juice and egg yolks with wire whisk until well blended. Cook over medium low heat until mixture thickens and bubbles, stirring constantly. Remove from heat; stir in butter. Place small sheet of plastic wrap on surface of lemon curd. Refrigerate until cooled.
  • In medium bowl, beat cream cheese and whipping cream until smooth and creamy. Add pudding mix and gradually add half-and-half, beating on low speed until mixed. Beat on medium speed until creamy. Spread mixture in pie crust. Spoon and spread cooled lemon curd over cream cheese mixture. Cover and refrigerate until serving time.

Nutrition Facts : Calories 426.7 calories, Carbohydrate 39.2 g, Cholesterol 144.3 mg, Fat 28.8 g, Fiber 0.4 g, Protein 5.1 g, SaturatedFat 15.4 g, Sodium 483.3 mg, Sugar 19.9 g

AL'S OASIS' LEMON CREAM CHEESE PIE



Al's Oasis' Lemon Cream Cheese Pie image

This recipe came from "Taste of Home" magazine in the "I Wish I Had That Recipe" section. It comes from a restaurant in Chamberlain, South Dakota named Al's Oasis. Prep time includes chilling times.

Provided by Luby Luby Luby

Categories     Pie

Time 8h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup cornstarch
2 1/2 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice, divided
1/8 teaspoon salt
3 tablespoons butter
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (3 1/2 ounce) package instant lemon pudding mix
2 9-inch pie shells, baked or 2 graham crackers
whipped cream

Steps:

  • In a saucepan, combine sugar and cornstarch.
  • Gradually stir in water, mixing until smooth.
  • Cook and stir over medium-high heat until thickened and clear.
  • Quickly stir in egg yolks.
  • Bring to a boil; boil for 1 minute stirring constantly.
  • Remove from heat; stir in 1/3 cup lemon juice, salt and butter.
  • Cool for several hours or overnight.
  • In a mixing bowl, blend condensed milk and cream cheese until smooth.
  • Stir in pudding mix and remaining lemon juice.
  • Fold into chilled lemon filling.
  • Divide and spoon into baked pie shells.
  • Refrigerate for several hours.
  • Garnish with whipped cream.

LUSCIOUS LEMON CREAM CHEESE PIE RECIPE - (4.3/5)



Luscious Lemon Cream Cheese Pie Recipe - (4.3/5) image

Provided by á-7745

Number Of Ingredients 6

1-9 "(23 cm) frozen pie shell
1 package Shirriff Lemon Pie Filling & Dessert Mix
2 eggs
1/3 cup cold water
1 3/4 cups boiling water
1-250 g package cream cheese, softened

Steps:

  • 1. Thaw and bake the pie shell according to package directions. Cool. 2. Prepare Shirriff Lemon Pie Filling & Dessert Mix according to package directions, using 2 eggs, 1/3 cup (75 ml) cold water and 1 3/4 cup (425 ml) boiling water. Cool 5 minutes. 3. Beat cream cheese until smooth. Reserve 1 cup (250 ml) of pie filling for the top. Gradually mix the remaining pie filling in with the cream cheese. Pour into the crust; refrigerate 15 minutes. 4. Spread the pie filling reserved on top. Refrigerate 3 hours. Garnish with lemon sections and whipped cream, if desired. Gives 8 portions Directions for microwave: Prepare Shirriff Lemon Pie Filling in the microwave on HIGH power according to package directions using the quantities in the recipe. Proceed as directed above.

LEMON CREAM CHEESE PIE



LEMON CREAM CHEESE PIE image

I got this recipe from kittencal of food.com This is deeelicious. Please give it a try. I'm sure your whole family will love this.

Provided by Genie Dixon

Categories     Pies

Number Of Ingredients 13

1 baked pie pastry
1 1/2 c sugar
a pinch of salt
1 c water
2-3 drops of food coloring
2 tsp grated lemon rind
2/3 c fresh lemon juice
2 Tbsp butter
12 oz cream cheese soften
3/4 c powdered sugar
3/4 c heavy cream
1 Tbsp fresh lemon juice
6 Tbsp cornstarch

Steps:

  • 1. In a saucepan, combine sugar, cornstarch and a pinch of salt. Stir in water, lemon juice,lemon rind and yellow food coloring. Bring to boil over medium high heat, cook, and stir 2 mins., or until smooth and thicken. Remove from heat, stir in butter, cool to room temperature for about 1 hour.
  • 2. Meanwhile, in a mixing bowl, beat ceam cheese and powdered sugar until smooth. Fold in the whipped cream and 1 tbsp. of lemon juice. Remove 1/2 cup of the whipped cram/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the the baked pastry shell.
  • 3. Top with cooled lemon filling. Chill in the fridge for a minimum of 8 hours or overnight. When ready to serve, scooped the reserved 1/2 cup of the cream cheese mixture into the pastry bag with a star tip. Pipe stars onto the pie. Delicious.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

From my MIL's recipe box...

Provided by TAMMY WADE

Categories     Other Desserts

Time 20m

Number Of Ingredients 12

1 sheet, refrigerted pie pastry
1 c sugar
1/4 c + 2 tsps. cornstarch
1/2 tsp salt
1 c water
2 Tbsp butter
2 tsp grated lemon peel
3 dash(es) yellow food coloring(opt)
1/2 c +1 tsp. lemon juice-divided
1 pkg 8oz. cream cheese
1/2 c powdered sugar
1 c whipped topping

Steps:

  • 1. Lightly roll out pastry into a 12" circle; transfer to a 9" pin plate. Trim pastry to 1/2" beyond edge of plate, Flute edges. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450* for 8 minutes. Remove foil and bake 5 minutes longer, cool on wire rack.
  • 2. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remoe from heat; stir in butter, lemon peel, and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour.
  • 3. In a large mixing bowl, beat cream cheese, powdered sugar, until smooth. Fold in whipped topping and remaing lemon juice. Spread into crust; top with lemon filling. Refrigerate for at least 6 hours or until the top is set.

Tips:

  • Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
  • Use fresh lemon juice for the best flavor. Bottled lemon juice can be used, but it will not have the same bright flavor.
  • Don't overmix the batter. Overmixing can make the pie tough.
  • Bake the pie until the center is just set. The pie will continue to cook as it cools.
  • Chill the pie for at least 4 hours before serving. This will help the flavors to meld and the pie to set.

Conclusion:

This Lemon Cream Cheese Pie is the perfect dessert for any occasion. It is easy to make, delicious, and refreshing. The creamy filling is perfectly balanced by the tart lemon flavor. This pie is sure to be a hit with everyone who tries it!

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