You know those desserts that make everyone pause mid-bite and go whoa? This lemon cream cheese pie is exactly that. Smooth, tangy, lightly sweet, and wrapped in a buttery graham cracker crust—it’s the kind of recipe that becomes a signature dish without even trying.

And the best part? It’s practically no-bake. No fancy techniques, no expensive ingredients. Just cream cheese, fresh lemon, and a simple method that anyone can master. Make it today, and tomorrow’s you will thank you—it’s even better chilled overnight!

Lemon Cream Cheese Pie – Ingredients Table

Component	Ingredient	Amount
Pie Filling	Graham cracker crust	1 (9-inch)
	Cream cheese (softened)	2 packages (8 oz each)
	Large eggs	2
	Granulated sugar	¾ cup
	Vanilla extract	1 teaspoon
	Lemon zest	1 tablespoon (divided in half)
Sour Cream Topping	Sour cream	1 cup
	Granulated sugar	¼ cup
	Vanilla extract	1 teaspoon