Easy Cream Cheese Lemon Pie with Berry Drizzle: Jump to Recipe
I adore all things sweet, strangely I don’t have a preference between fruity and chocolatey. When I was young however, I will admit that I was firmly in the camp of “if it doesn’t have chocolate, then it isn’t a dessert”. I now see the error of my ways as they are all equally delicious and deserving of my time! This recipe with teach you how to make the best cream cheese pie with just a hint of tart lemon to add that zip factor. It is the perfect creamy dense texture, somewhere between a Cheese cake and a Pudding cake. If you are looking to change it up this holiday from the typical pies you see year after year then this will be your new favorite.
For the most part this tastes mostly like a cheese cake, the lemon hint just takes it up a notch it adds this delightful tartness to the pie that allows it to pair perfectly with any sort of berry topping. I have yet to report on how it goes with a chocolate or caramel topping but I will take on the challenge of finding out for you guys. Hint: it goes great! In this version we just did a simple mixed berry drizzle. It started out as bag of frozen fruit and with a little bit of finesse it ended up tasting great! So there is no need to make this dessert into any sort of extreme hassle. I do have thoughts about making a cranberry drizzle to make it even more festive and I am practically drooling at the thought. I guess my point is, that you can take creative liberties with how you dress up this pie and you really can’t go wrong because you started out with a fantastic base!
A cross between a creamy lemon pie and cheesecake
- 1 package graham crackers or purchase a ready made graham cracker pie crust
- 1/3 cup sugar
- 6 tablespoons melted butter
- 8 ounces cream cheese
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract
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Put graham crackers in large ziplock bag. Roll and crush with rolling pin until they are tiny uniform graham cracker crumbs
Add sugar to ziplock bag, shake well.
Add butter to ziplock bag, seal and knead with hands until butter is well mixed in
Pat crumbs in 9 inch pie pan. Bake 350 for 10 minutes or until just starting to brown around edges
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Beat cream cheese with mixer until light and fluffy.
Add condensed milk and mix thoroughly.
Stir in lemon juice, vanilla and almond extracts.
Pour into graham cracker pie crust
Chill for 4 hours.
Drizzle with Berry Fruit Sauce
Happy Holidays! I hope this helps any of you who don’t want the same desserts for the holidays that you have every year. This would also make a great dish to bring to any pot lucks you may have coming up at work or with the extended family. I know I always over think what to bring, this will make it simple and you will look like a master chef, and when your co-wrokers ask where you bought this pie, you can proudly tell them “it’s homemade”. Rate, subscribe, comment, and remember to share good food with good friends.
-POG
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