Lemon Cream Cheese Pie features layers of no-bake cheesecake and an easy microwave lemon curd inside a buttery vanilla wafer crust. The balance of sweet and tart makes it an ideal dessert for spring, Easter, or warm-weather gatherings.
A while back I made a Raspberry Cream Pie that’s similar to this Lemon Cream Cheese Pie, and we loved it. The bright lemon curd on this version is equally delicious—tangy, smooth, and simple to prepare.
Lemon Cream Cheese Pie
This pie starts with a vanilla wafer crust filled with a light, no-bake cream cheese filling and finished with an easy microwave lemon curd. After chilling, the pie is topped with lightly sweetened whipped cream for a creamy, refreshing finish. The flavors are perfect for lemon lovers year-round but especially fitting for spring and summer menus.
Some restaurants make variations of this pie using a graham cracker crust, which works nicely as well. I prefer vanilla wafers for a subtle, sweet base that complements the lemon without overpowering it.
Can Vanilla Wafer Crust Be Made Ahead of Time?
Yes. Like a graham cracker crust, a vanilla wafer crust can be baked one or two days in advance. After baking, cool it completely and wrap it tightly with plastic wrap to keep it fresh. This pie benefits from chilling, so assembling the full pie a day ahead is a convenient option and helps the filling set properly.
This bright, creamy citrus dessert is easy to prepare and pleasingly balanced—perfect for gatherings or whenever you want a lemon-forward treat.
Lemon Cream Cheese Pie
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Ingredients
Vanilla Wafer Crust:
- 1 ⅓ cups (150 g) crushed vanilla wafer cookies, (about 40 cookies)
- 2 Tbsp granulated sugar (optional)
- ¼ cup (57 g) butter, melted (salted or unsalted)
Microwave Lemon Curd:
- ¾ cup (150 g) granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon zest (about 3 lemons)
- ¾ cup (177 ml) lemon juice (about 4–5 lemons)
- 3 large egg yolks (no whites)
- ½ cup (113 g) butter, room temperature (salted or unsalted)
Cream Cheese Filling:
- 12 oz (339 g) brick cream cheese, room temperature
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
Whipped Cream (divided):
- 2 cups (473 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
Instructions
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CRUST: Preheat oven to 350°F. Combine crushed vanilla wafer crumbs, sugar (if using), and melted butter in a 9-inch pie dish. Press the mixture into the bottom and up the sides. Bake 8–10 minutes until lightly browned. Cool completely.
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LEMON CURD: In a large microwave-safe bowl, whisk together sugar and cornstarch. Stir in lemon zest, lemon juice, and egg yolks until smooth. Cut butter into cubes and add to the mixture.
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Microwave on high in 1-minute intervals, whisking between each interval, for 3–5 minutes total. Continue until the curd coats the back of a spoon, being careful not to overheat. Strain through a fine-mesh sieve into a clean bowl and cool to room temperature.
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CREAM CHEESE FILLING: In a large bowl, beat room-temperature cream cheese with powdered sugar and vanilla until light and fluffy.
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WHIPPED CREAM: Whip the heavy cream in a stand mixer or with a hand mixer, gradually adding the powdered sugar, until stiff peaks form. Reserve half the whipped cream in the refrigerator for topping.
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Fold the remaining whipped cream into the cream cheese mixture until blended and smooth. Spread the filling into the cooled crust. Spoon the cooled lemon curd over the filling and smooth gently. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set. Before serving, spread the reserved whipped cream over the top. Store leftovers covered in the refrigerator.
Notes
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*Recipe adapted from Taste of Home