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lemon cream pie with graham cracker crust served in a pie dish
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4.78 from 9 votes

Lemon Cream Cheese Pie

This no-bake Lemon Cream Cheese Pie is one of my favorites! It's creamy, brightened up with a squeeze of lemon juice, and a cinch to make!
Prep Time45 minutes
Cook Time8 minutes
Cooling Time4 hours
Course: Dessert
Cuisine: American
Keyword: lemon cream pie, lemon dessert, pie recipe
Calories: 1625kcal
Author: Kasey Schwartz



  • 1 1/4 cup graham cracker crumbs
  • 3 tbsp sugar
  • 1/3 cup butter


  • 2 8 oz package of Philadelphia Cream Cheese
  • 1 4 oz tub of Cool Whip
  • 1 cup sour cream
  • 1/2 cup freshly squeezed lemon juice
  • zest of 1 lemon
  • 2/3 cup sugar


  • For the Crust:
  • Mix all ingredients together until blended.  Pack firmly into 9-inch pie plate and press up sides and bottom (can be made into two smaller pies if desired).
  • Bake at 350 degrees for 8 minutes.  Cool before filling.
  • For the Filling:
  • Mix together softened cream cheese, sugar, and sour cream with blender until smooth. Add lemon juice and lemon zest. Next, fold in cool whip until mixed thoroughly.
  • Garnish with a dollop of cool whip and a fresh lemon slice just for kicks.
  • Pour into cooled pie crust and chill for 3-4 hours.


Serving: 1g | Calories: 1625kcal | Carbohydrates: 272g | Protein: 18g | Fat: 56g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 136mg | Sodium: 766mg | Potassium: 795mg | Fiber: 8g | Sugar: 203g | Vitamin A: 1433IU | Vitamin C: 2mg | Calcium: 328mg | Iron: 6mg