Description
A bright, no-bake lemon cream cheese pie with a silky filling and buttery graham cracker crust, perfect for hot days or last-minute desserts.
Ingredients
Scale
- 200 g (1 3/4 cups) graham cracker crumbs
- 85 g (6 tbsp) unsalted butter, melted
- 340 g (12 oz) cream cheese, softened to room temperature
- 396 g (1 can) sweetened condensed milk
- 120 ml (1/2 cup) fresh lemon juice
- 1 tbsp lemon zest
- 240 ml (1 cup) heavy cream, cold, whipped to medium/stiff peaks
- 60 g (1/2 cup) icing sugar (optional)
- 1 tsp (5 ml) vanilla extract
- a pinch (about 1/8 tsp) salt
Instructions
- Combine graham cracker crumbs, melted butter, and a pinch of salt. Press into a 9-inch pie pan and chill for 15 minutes.
- Beat softened cream cheese in a bowl until smooth, about 1–2 minutes.
- Add sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt; beat until just combined.
- Whip heavy cream to medium-stiff peaks; fold into cream cheese mixture until streak-free.
- Pour filling into the chilled crust, smooth the top, and refrigerate for 1 hour then cover and chill for at least 3 hours or overnight.
- Slice and serve garnished with lemon zest or berries.
Notes
For best results, chill overnight to allow flavors to meld. Use fresh lemon juice for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 75mg