Budget-friendly easy lemon cheesecake pie recipe that uses whipped cream and only 8 oz of cream cheese. Very easy to make and not very expensive! Other cheesecake recipes can require up to 4 boxes of cream cheese, which can add up quickly on your grocery bill. Adding whipped cream is a budget-friendly option to cut down on the price, no water bath needed either! This easy cheesecake recipe makes about 8-10 servings. I let mine set overnight, but about 4 hours is all you need to ensure the cream cheese is set! This lemon dessert recipe includes the graham cracker crust, but feel free to use a store bought crust if you want!
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Favorite ingredients to use for this lemon flavored cheesecake recipe:
*graham crackers-for the crust
*cream cheese-Philadelphia brand, provides the cheesecake base
*brown sugar-adds sweetness
*vanilla, food coloring, and lemon extract-make the lemon cheesecake pie taste or look better
*lemon juice-use real lemon juice from a bottle or you can juice your own lemon
*whipped cream-Cool Whip, if you need a homemade whipped cream recipe, click here.
Overview of steps to make homemade lemon cheesecake:
- make graham cracker crust or unwrap store bought crust
- whip up cheesecake mixture
- scoop cheesecake mixture into the crust. Freeze for 4 hours.
Other ways to make lemon cheesecake pie:
- 9 x 13 baking dish-you can make this recipe for lemon cheesecake pie in a 9 x 13 baking dish. Follow the directions but double the recipe just to be sure there is enough to go around!
- mini lemon cheesecake-you can make this recipe in a muffin tin or a mini muffin tin as well.
How to store this easy lemon dessert:
- fridge-store your lemon cheesecake pie in the pan with a plastic lid in the refrigerator for up to one week. The plastic is to prevent the fridge odor from seeping in and causing it to taste like the fridge.
- freezer-this lemon cheesecake pie recipe can be kept in the freezer until ready to eat. Thaw out before eating for about 15 minutes so that it is easy to cut.
If you like this lemon cheesecake pie recipe, check out my other cheesecake recipes:
Lemon Cheesecake with Whipped Cream
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Ingredients
- 2 cups crushed graham crackers
- 6 tablespoon melted butter
- 8 oz cream cheese room temp
- 1 teaspoon vanilla
- ¼ cup brown sugar
- 2 tablespoon lemon extract
- 1 tablespoon lemon juice
- 8 oz whipped cream
- 3 drops yellow food coloring
Instructions
- In a large sized bowl, stir together crushed graham crackers and butter. Pat down into a large, greased pie baking pan. Bake for 8 minutes at 350 degrees or until edges are golden. Let cool on a wire rack.
- In same bowl, mix together cream cheese, vanilla, brown sugar, lemon extract, and lemon juice. Fold in whipped cream and yellow food coloring.
- When the graham cracker crust is cool, scoop in cream cheese mixture. Smooth out any bumps. Refrigerate for about 4 hours before serving. Cut and serve your easy lemon cheesecake!
Nutrition
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
I am such a cheesecake fan! Never tried it with crushed graham crackers! So I will definitely try your recipe this weekend! Thanks for sharing!
This is similar to what my mother used to make, so thanks for posting this recipe. It's such a refreshing cheesecake to eat in the hot weather.
I literally can't believe this only 300-ish calorie per slice, amazing! I often have a craving specifically for cheesecake, lemon is one my favourites as well because the zestiness cuts through the thick creamy texture.
I love making all flavors of cheesecake! This is really delicious and the perfect flavored cake for the spring and summer.
This recipe looks so easy and delicious. Can't wait to try it.