Ultra-Creamy Lemon Cheesecake Pie (Bakery-Style)

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A bright, silky, melt-in-your-mouth Lemon Cheesecake Pie with a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a glossy lemon topping finished with whipped cream and fresh lemon slices. This dessert is cool, refreshing, and irresistibly rich—perfect for warm days, celebrations, or whenever you crave something citrusy and indulgent.

Introduction

Lemon desserts have a special magic—sweet, tangy, and refreshing all at once. This Lemon Cheesecake Pie combines the luxury of classic cheesecake with the sunny brightness of lemon pie. It’s lighter than traditional baked cheesecake, easy to slice, and absolutely stunning on the table. Each bite delivers creamy smoothness, balanced sweetness, and a zesty finish that keeps you coming back for more.

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Topping

  • ¾ cup lemon curd (store-bought or homemade)
  • 2–3 tablespoons heavy cream (to thin, if needed)

For Garnish (Optional)

  • Whipped cream
  • Lemon slices or twists
  • Crushed graham crackers

Instructions

Step 1: Prepare the Crust

  1. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter.
  2. Press firmly into the bottom and sides of a 9-inch pie dish.
  3. Chill in the refrigerator for 20–30 minutes to set.

Step 2: Make the Cheesecake Filling

  1. Beat softened cream cheese until smooth and creamy.
  2. Add powdered sugar and beat until fully combined.
  3. Mix in lemon juice, lemon zest, and vanilla extract.
  4. In a separate bowl, whip heavy cream until stiff peaks form.
  5. Gently fold whipped cream into the cream cheese mixture until light and fluffy.

Step 3: Assemble the Pie

  1. Spoon the cheesecake filling into the chilled crust.
  2. Smooth the top evenly with a spatula.
  3. Chill for at least 4 hours, preferably overnight.

Step 4: Add the Lemon Topping

  1. Stir lemon curd with heavy cream until glossy and spreadable.
  2. Gently spread over the chilled cheesecake layer.
  3. Return to the fridge for 30 minutes before serving.

Methods & Tips

  • No-Bake Option: This recipe is completely no-bake for ease.
  • Extra Firm Texture: Add 1 teaspoon powdered gelatin (bloomed) if needed.
  • More Tang: Increase lemon zest for stronger citrus flavor.
  • Clean Slices: Dip knife in hot water before slicing.

History

Cheesecake dates back to ancient Greece, while lemon pies became popular in Europe and America with the availability of citrus imports. This modern lemon cheesecake pie blends both traditions—classic cheesecake richness with the refreshing appeal of lemon desserts loved worldwide.

Benefits

  • Refreshing and light compared to baked cheesecakes
  • Rich in calcium from dairy
  • Lemon provides vitamin C and digestive benefits
  • Perfect make-ahead dessert

Formation & Texture

  • Base: Crunchy, buttery crust
  • Middle: Ultra-smooth, airy cheesecake
  • Top: Silky, tangy lemon glaze

A perfectly balanced three-layer dessert.

Who Will Love This Pie

  • Lemon dessert lovers
  • Cheesecake fans
  • Summer dessert enthusiasts
  • Party and holiday guests
  • Anyone who loves creamy, citrusy sweets

Nutrition (Approx. per slice)

  • Calories: 420
  • Fat: 30 g
  • Carbohydrates: 34 g
  • Protein: 6 g
  • Sugar: 22 g

Conclusion

This Lemon Cheesecake Pie is pure sunshine on a plate—cool, creamy, and bursting with citrus flavor. Easy to prepare, beautiful to serve, and unforgettable to taste, it’s the kind of dessert that disappears fast and gets requested again and again.

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