Lemon Cream Cheese Pie
This lemon cream cheese pie is rich and creamy with bright citrus flavor. It's the perfect lemonade cream cheese pie recipe!
Servings: 8
Calories: 257kcal
Ingredients
- 1 9 inch prepared graham cracker crust
- 2 bricks (8 oz) cream cheese softened
- 1 cup sour cream
- ¾ cup sugar
- 1 pkt (0.23 oz) lemonade kool aid or 6.5 g
- 1 cup whipped topping
OPTIONAL TOPPINGS
- blueberries
- raspberries
- strawberries
- whipped cream
Instructions
- In a large mixing bowl, beat cream cheese until smooth.
- Add sour cream and sugar. Beat again.
- Add lemonade kool aid packet and beat again.
- Fold in whipped topping until filling is uniform with spatula.
- Transfer filling into graham cracker crust.
- Refrigerate for at least 2 hours before topping and serving.
Notes
- For best results use full fat cream cheese.
- Be sure to fully soften your cream cheese, so the filling gets nice and creamy.
- Gently fold your whipped topping into the cream cheese mixture with a spatula to create a fluffy and light pie texture.
- For best results, be sure to refrigerate the cheesecake for at least 2 hours, but the longer the better to make slicing easier. Do not freeze the pie to help set it.
- Use a clean, sharp knife to slice before serving and wipe your knife clean with a paper towel between each cut for best results
Nutrition
Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 117mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 190IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg