Lemon Cheesecake Pie

lemon cheese pie
Diana Rattray
Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 8 servings
Nutrition Facts (per serving)
380 Calories
24g Fat
39g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 380
% Daily Value*
Total Fat 24g 30%
Saturated Fat 14g 70%
Cholesterol 66mg 22%
Sodium 210mg 9%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Protein 5g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This amazing lemon cheesecake pie is baked in a pie shell. The food processor is the best (and easiest!) way to mix the filling for this pie, but feel free to use an electric mixer.

If you do use an electric mixer, beat the softened cream cheese with the sugar until light and fluffy and then beat in the remaining ingredients.

Use a homemade pie pastry recipe or use a frozen crust. It's optional, but a partially baked pie crust will avoid a soggy bottom crust.


  • 1 (9-inch) pie shell (thaw, if frozen)
  • Filling:
  • 2 (8-ounce) packages cream cheese (softened)
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 lemons (zested and squeezed for 1/2 cup juice)
  • 1 dash salt
  • 1 teaspoon vanilla extract
  • For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Optional: lemon zest for garnish

Steps to Make It

  1. Heat the oven to 425 F (220 C/Gas 7) if partially baking the crust. If not, preheat the oven to 325 F (160 C/Gas 3).  

To Partially Bake the Crust (Optional)

  1. Line the prepared pie shell with foil and set it on a baking sheet. Fill the foil-lined pie shell about two-thirds full with pie weights or dried beans. 

  2. Bake for 8 to 10 minutes or until the edges begin to show color. Carefully remove the foil and pie weights. Return the shell to the oven and bake for 3 minutes longer. If the crust bubbles up, gently press it down. Do not prick the crust. Remove the baking sheet and crust to a rack and turn the oven down to 325 F (160 C/Gas 3).

Prepare the Filling

  1. Put the cream cheese, granulated sugar, sour cream, lemon juice and zest, salt, and vanilla extract in the food processor. Process for several seconds until smooth and creamy. 

  2. Pour the lemon filling into the pie crust. Transfer the pie to the oven (baking sheet and all) and bake for 45 to 55 minutes. It will still have some jiggle in the center and the top will be slightly browned on. Check the pie after 30 minutes. If necessary, place a pie shield or foil ring on the crust edge to prevent excessive browning. 

  3. Remove the pie to a rack and let it cool for 2 hours; cover and refrigerate.

Prepare the Whipped Cream

  1. In a deep bowl with an electric mixer, beat the cream on low to medium-low speed until it begins to thicken. Increase the speed to medium-high and beat until it is forming very soft peaks. Sift the confectioners' sugar over the cream and add the vanilla. Continue beating until stiff peaks form. Do not overbeat.

  2. Serve the pie sliced on dessert plates with whipped cream. Sprinkle each serving with a little lemon zest if desired.

  3. Store leftovers in the refrigerator for 5 to 7 days. The pie or individual slices may be wrapped and frozen for up to 6 months.