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lemon cream pie with graham cracker crust served in a pie dish.
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4.37 from 11 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
Total Time4 hours 53 minutes
Course: Dessert
Cuisine: American
Keyword: lemon cream pie, lemon dessert, pie recipe
Servings: 12 servings
Calories: 328kcal

Equipment

  • 9 Inch Pie Plate
  • Mixing bowls

Ingredients

Crust

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

Filling

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

Instructions

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).
    1 1/4 cup graham cracker crumbs, 3 tbsp sugar, 1/3 cup butter
  • 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.
    2 (8 oz) package of Philadelphia Cream Cheese, 1 cup sour cream, 1/2 cup freshly squeezed lemon juice, 2/3 cup sugar, zest of 1 lemon
  • Garnish with a dollop of cool whip and a fresh lemon slice just for kicks.
    1 (4 oz) tub of Cool Whip
  • Pour into cooled pie crust and chill for 3-4 hours.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 230mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 792IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.4mg