Creamy Lemon Pie with Graham Cracker Crust (Easy & Irresistible!)

I’m telling you, this homemade lemon pie is going to become your new favorite dessert. It’s one of those recipes you’ll find yourself making again and again. Every time I serve this lemon cream cheese pie, my family goes absolutely crazy for it—and I can’t blame them!

With a rich cream cheese base, bright fresh lemon zest, and a dreamy sour cream topping, this pie strikes the perfect balance between tangy and sweet. It’s smooth, creamy, and totally addictive.

Why You’ll Love This Lemon Cream Cheese Pie

Easy to make – Simple steps and minimal ingredients.
Creamy & dreamy – Silky smooth texture with just the right amount of lemony brightness.
Almost no-bake – Just a short trip to the oven, no complicated baking required.
Perfect for any occasion – Refreshing enough for summer, yet indulgent enough for the holidays.

Ingredients You’ll Need

For the Cream Cheese Filling:

1 (9-inch) graham cracker pie crust – Store-bought or homemade.
2 (8-ounce) packages cream cheese, softened – Full-fat for best texture.
2 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest, divided

For the Sour Cream Topping:

1 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

How to Make This Creamy Lemon Pie

Preheat & Prep: Preheat your oven to 350°F (175°C). Make sure your cream cheese is fully softened and eggs are at room temperature for a silky-smooth filling.
Make the Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add the eggs, 3/4 cup sugar, vanilla, and half of the lemon zest. Beat everything together for 2–3 minutes until fully combined.
Fill & Bake: Pour the cream cheese filling into your graham cracker crust and spread it evenly. Bake for 30–35 minutes, until the edges are set and the center is slightly jiggly.
Make the Topping: While the pie bakes, mix together sour cream, 1/4 cup sugar, vanilla, and the remaining lemon zest in a small bowl.
Add the Topping: Remove the pie from the oven and let it cool for 5 minutes. Increase the oven temperature to 450°F (232°C). Then, spread the sour cream mixture evenly over the warm pie.
Final Bake: Return the pie to the oven and bake for just 5 minutes. This step sets the topping without overbaking the filling.
Cool & Chill: Let the pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Serving Suggestions

Serve this lemon cream cheese pie chilled, topped with:

Fresh lemon slices
A handful of raspberries or blueberries
A dollop of whipped cream for extra indulgence

Make Ahead & Storage Tips

Make ahead: This pie is even better the next day! Make it a day in advance and refrigerate overnight.
Storage: Keep leftovers covered in the fridge for up to 5 days.
Freezing: You can freeze the pie (without topping) for up to 1 month. Thaw overnight in the fridge before adding the topping and final bake.