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    Home » Recipes

    Lemon Cheesecake Pie Without Eggs Recipe

    Jan 11, 2021 · 5 Comments

    Jump to Recipe Print Recipe

    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!

    This post may contain affiliate links. This means if you click on a link and purchase something, I may earn a small commission from it.

    lemon cheesecake pie in a pie pan.

    Ingredients:

    • 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 more flavorful
    • Lemon juice - use real lemon juice from a bottle or you can juice your own lemon
    • Whipped cream - Cool Whip, or homemade whipped cream

    How to make 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.

    Pro Tips

    • Room temp cream cheese - using room temperature cream cheese allows less lumps in the mixture
    • Allow to cool completely - let cheesecake cool to room temperature before putting in the fridge or freezer so there is not extreme temperature changes.
    • Refrigerate before serving - do not serve cheesecake hot. This dessert needs time to cool.
    lemon cheesecake pie in a pan with a piece taken out.

    FAQs

    Can you make cheesecake ahead of time?

    Yes, this easy dessert needs time to set in the fridge before serving so it is best to make this recipe at least 4 hours ahead of time.

    Do I need a water bath for lemon cheesecake?

    No, this recipe is no bake for the actual cheesecake part.

    Variations of 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:

    • 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:

    • Brownie Cookie Cheesecake
    • Peanut Butter Cup Cheesecake
    • Strawberry Shortcake Lasagna Cheesecake
    lemon cheesecake in a pan

    Lemon Cheesecake with Whipped Cream

    Budget-friendly easy lemon cheesecake recipe that uses whipped cream and only 8 oz of cream cheese. Very easy to make and not very expensive! Easy lemon dessert anyone will love! Recipe for graham cracker crust is included, can use a store bought crust as well.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    cool time 4 hrs
    Total Time 4 hrs 23 mins
    Course Dessert
    Cuisine American
    Servings 8 slices
    Calories 303 kcal

    Recommended Products

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    rubber spatula
    spoon
    tablespoon measure
    large bowl

    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

    Sodium: 150mgSugar: 10gFiber: 0.26gCalories: 303kcalFat: 25.27gProtein: 3.26gCarbohydrates: 16.84g

    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.

    Keyword easy lemon cake, easy cheesecake recipe, philadelphia cheesecake recipe, homemade cheesecake recipe, philadelphia lemon cheesecake, easy lemon desserts, easy lemon pie
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nora says

      April 08, 2021 at 6:45 pm

      5 stars
      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!

      Reply
    2. Jere Cassidy says

      April 09, 2021 at 2:51 am

      5 stars
      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.

      Reply
    3. Nayomi Kirton says

      April 09, 2021 at 10:27 am

      5 stars
      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.

      Reply
    4. Kristina Tipps says

      April 09, 2021 at 5:09 pm

      5 stars
      I love making all flavors of cheesecake! This is really delicious and the perfect flavored cake for the spring and summer.

      Reply
    5. Faith Still says

      April 10, 2021 at 3:40 am

      5 stars
      This recipe looks so easy and delicious. Can't wait to try it.

      Reply

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    About Tyanne

    Tyanne is a self-proclaimed foodie, spicy food connoisseur, pasta lover, and a family woman who believes in easy, flavorful recipes that bring the family together around the table. Her blogging journey began in November 2019 when she decided that she wanted a digital notecard to keep her recipes on. She built her food blog www.cookingwithtyanne.com to not only save her own recipes, but to share them with the world as well. Today, she still runs her food blog, but also has a cookbook titled "Deliciously Fresh Freezer Meals" on Amazon. Read More…

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