Lemon Cream Cheese Pie – a delicious recipe with cream cheese, condensed milk, vanilla, lemon juice, graham cracker pie crust, pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Make sure your cream cheese is room temperature, and you're going to want to add the lemon juice last.", "Combine your cream cheese, milk, and vanilla extract in to a bowl and mix until it is nice and smooth.", "Continue to mix slowly while you add the lemon juice to the mix.", "Spread the mixture into the pie crust and refrigerate it for at least 3 hours.", "(For best results refrigerate over night.)", """Optional"" adding cool whip not only makes the pie fluffier but it also makes more pies.", "To do this just add the cool whip at the very end before you fill the pies.", """Optional"" add pie filling over the top is just an additional way to enjoy your dessert.", "There is nothing like a nice pile of strawberries on top, enjoy!", ":)"]
259
kcal
Calories
23
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 oz. cream cheese, 1 (14 oz.) can condensed milk, 1 tsp vanilla extract, 1/3 cup lemon juice, and more.
Yes, Lemon Cream Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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