Lemon Cream Cheese Pie with Berries
Bright, zesty, and irresistibly creamy, this Lemon Cream Cheese Pie with Berries is a no-bake dessert that’s sure to steal the spotlight at any gathering. Featuring a buttery graham cracker crust, a velvety lemon-infused cream cheese filling, and a vibrant topping of fresh mixed berries, this pie is the perfect balance of tangy and sweet. Ready in just 20 minutes (plus chilling time), it’s an effortless yet elegant dessert for summer parties, family dinners, or whenever you need a refreshing treat. Optional drizzles of honey or berry glaze add a touch of sweetness and shine, making this pie a feast for both the eyes and the taste buds. Serve it chilled for a cool, luscious slice of heaven that’s easy to make and impossible to resist. Keywords: no-bake lemon cream cheese pie, berry-topped dessert, easy summer dessert, graham cracker crust pie.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 0.5 cups Heavy whipping cream
- 0.25 cups Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1.5 cups Fresh mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons Honey or berry glaze (optional, for topping)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup or glass to press it firmly into place.
Refrigerate the crust for at least 10 minutes to set while you make the filling.
In a large bowl, beat the softened cream cheese and powdered sugar together using a hand or stand mixer until smooth and creamy (about 2 minutes).
Add the heavy whipping cream to the cream cheese mixture and beat on medium-high speed until the mixture is fluffy and slightly thickened (about 3 minutes).
Mix in the freshly squeezed lemon juice and lemon zest until fully incorporated.
Spoon the lemon cream cheese mixture into the chilled graham cracker crust, smoothing the top with a spatula.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set completely.
Before serving, top the pie with fresh mixed berries. If desired, drizzle with honey or a berry glaze for added sweetness.
Slice and serve cold. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 223.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
