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Cream Cheese Lemonade Pie

A bright, silky slice of sunshine, this Cream Cheese Lemonade Pie combines tangy lemon, velvety cream cheese, and a buttery crust for a delightful dessert experience.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or digestive biscuits crushed) For a buttery, crunchy base.
  • 6 tablespoons unsalted butter, melted Brown it lightly for a toasty note if preferred.
For the filling
  • 8 ounces cream cheese, at room temperature Full-fat gives the creamiest texture; low-fat works in a pinch.
  • 1 can sweetened condensed milk The sweet, silky backbone of the filling.
  • 0.5 cups fresh lemon juice (about 2 to 3 lemons) Fresh juice keeps the flavor bright.
  • 1 tablespoon lemon zest For a pop of citrus oil and aroma.
  • 1 teaspoon vanilla extract Smoothes and rounds the tartness.
  • 1 cup whipped cream or lemon slices for garnish (optional)
  • 1 tablespoon poppy seeds (optional) For texture.

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture holds together when pressed. Press into the bottom and up the sides of a 9-inch pie dish until evenly distributed and compacted. Chill in the fridge while you make the filling.
Making the filling
  1. In a large bowl, beat the room-temperature cream cheese until smooth and airy, about 2 minutes.
  2. Slowly pour in the sweetened condensed milk while beating on low speed until mixed.
  3. Stir in the lemon juice, lemon zest, and vanilla extract until combined.
Assembly
  1. Pour the filling into the chilled crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any air bubbles.
  2. Refrigerate the pie for at least 2 hours, preferably overnight.
Serving
  1. Garnish with whipped cream, lemon zest, or thin lemon slices before slicing and serving.

Notes

The pie can be made ahead of time and benefits from chilling overnight. Best served chilled, but can sit at room temperature before serving for a softer slice.