For the Pie Filling
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1 package (8 oz) cream cheese, softened
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1 can (14 oz) sweetened condensed milk
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½ cup lemon juice (fresh is best!)
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1 teaspoon lemon zest (optional, but delicious)
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1 teaspoon vanilla extract
For the Crust
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1 pre-made graham cracker crust
OR -
1 ½ cups crushed graham crackers
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⅓ cup melted butter
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¼ cup sugar
🥣 Instructions
1. Prepare the Crust
If you're using a pre-made crust, skip ahead.
For homemade crust:
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Combine the crushed graham crackers, melted butter, and sugar.
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Press firmly into a 9-inch pie dish.
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Refrigerate for 15 minutes (or bake at 350°F for 8 minutes for a firmer base).
2. Make the Filling
In a medium bowl:
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Beat the softened cream cheese until smooth and fluffy.
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Add the sweetened condensed milk and blend until creamy.
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Mix in lemon juice, lemon zest, and vanilla extract.
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Beat until silky smooth with no lumps.
3. Fill and Chill
Pour the lemon cream filling into your crust.
Smooth the top with a spatula.
Refrigerate for at least 4 hours, or until set.
4. Serve and Enjoy
Top with whipped cream, lemon slices, or fresh berries for an extra-pretty presentation.
🍋 Tips for the Best Lemon Cream Cheese Pie
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Use room-temperature cream cheese for the smoothest filling.
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Fresh lemon juice adds the brightest flavor.
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If you love extra tang, add a splash more lemon juice or zest.
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Chill overnight for even better flavor and a firmer set.
🍰 Fun Variations
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Lemon Blueberry Pie: Add a layer of fresh or cooked blueberries on top.
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Meyer Lemon Version: Sweeter and more floral.
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Lemon Coconut Pie: Sprinkle toasted coconut over the top.
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Mini Pies: Divide filling into small tart shells for adorable individual desserts.
Final Thoughts
This Easy Lemon Cream Cheese Pie is everything a dessert should be—creamy, refreshing, and incredibly simple to make. It’s the perfect treat when you want something homemade but don’t want to spend hours in the kitchen. One bite and you’ll understand why this classic pie continues to be a family favorite.
