#60 Lemon Cream Cheese Pie

I feel like each new season that rolls around is my favorite because of the delicious seasonal foods. I love the fall flavors of pumpkin and apple, I love the winter season of peppermint, and now is finally the spring season of fruity and lemon-y deliciousness.

I was a little nervous to make this pie because I wasn't positive how it was going to turn out. But, I am so glad I made it because it is the BOMB!

This pie is so light, creamy and fluffy, and the perfect mix of all of those. I reduced the sugar from the original recipe, so it's not too sweet, not too tangy and not too rich. It is just right. And I love it.

I made this for our family Easter celebration, and it was a hit. But, be warned. If you use a 9" pie pan for this, there will be about two cups of leftover filling. . .which you will eat with a slab of graham crackers. It is seriously delicious and the perfect light summer dessert. 

There is nothing too fancy about this pie, so anyone can make it! Just whip up some jello, whip up some cream cheese, combine the two, fold in some whipped cream, wait for it to chill and eat! (Okay, it's a few more steps than that, but you get the picture.)

Lemon Cream Cheese Pie
Prep time: 20 minutes. Chill time: 8 hours. Total time: 8 hours, 20 minutes. 
Yields: 9" or 10" round pie pan or springform pan; 8-12 slices


*1 package Girl Scouts Lemonades cookies
3 tablespoons butter, melted
2 - 3 oz. boxes lemon gelatin (6 oz. total)
1-2 tablespoons lemon juice (from 1/2 a lemon) 
1 1/2 cups boiling water
1 1/2 cups cold water
2 - 8 oz. packages reduced fat cream cheese, softened (16 oz. total)
3/4 cup sugar
1 teaspoon vanilla
8 oz. sugar free Cool Whip
extra Cool Whip for garnish, optional


1. In a blender or food processor, crush Lemonades until fine crumbs. Combine with melted butter and press into the bottom and up the sides of a 9" or 10" round pie pan or springform pan. Place in freezer until ready to fill.

2. In a medium bowl, place gelatin mixes and fresh lemon juice. Place 1 1/2 cups water in a pot over high heat and bring to a boil. Once boiling, combine with gelatin and lemon juice, and whisk until jello dissolves. Add cold water and stir to combine. Place in the fridge until chilled, but not set up, about 30 minutes.  

3. Meanwhile, in a large bowl and with an electric mixer, beat cream cheese, sugar and vanilla on medium speed until smooth, about 2 minutes. Add chilled gelatin mix and beat to combine until smooth and no cream cheese chunks remain. Cover and place in the fridge until it begins to thicken, about 1 hour.

4. After 1 hour, remove filling and fold in Cool Whip with a spatula until smooth. It may take a few minutes to fold it all together. Pour into prepared crust. THERE WILL BE LEFTOVER FILLING if using a 9" round pie pan!

5. Place uncovered in fridge for 6 hours or overnight. Once set, cover pie until ready to serve. Serve with additional Cool Whip if desired.


*16 cookies or two cups of crumbs. You could also use graham cracker crumbs or lemon Oreo's.

Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

No comments:

Post a Comment