Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, room temperature
- 3.5 oz instant lemon pudding mix
- 1 ½ cups whole milk
- 1 tablespoon lemon zest
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Optional Garnish: Lemon slices, Fresh mint, Raspberries
Instructions
- Prepare the Crust: Lightly spray an 8″ – 9.5″ pie pan with cooking spray. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the pie pan, using the bottom of a measuring cup to pack it down. Chill the crust for at least 30 minutes to set.
- Make the Lemon Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth. Add the lemon pudding mix and beat until creamy. Gradually add the milk, beating until the mixture thickens. Stir in the lemon zest for added flavor. Pour the filling into the prepared graham cracker crust.
- Chill the Pie: Refrigerate the pie for at least 3 hours to allow it to firm up.
- Make the Whipped Cream: In a large cold bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Spread the whipped cream over the chilled pie and top with additional lemon zest.
- Garnish and Serve: Garnish with lemon slices, fresh mint, and raspberries, if desired. Serve chilled and enjoy!
Notes
- For extra citrus flavor, add a few extra teaspoons of lemon zest to the filling or whipped cream.
- This pie can be made a day ahead for easier entertaining.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert, No-Bake, Summer Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
