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    Home ~ Recipes ~ Small Batch Desserts

    Easy Cream Cheese Pie With Lemon and Sour Cream Topping

    LAST UPDATED: Nov 10, 2020 · PUBLISHED: Mar 18, 2019 · BY: Sydney · 6 Comments

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    Slice of cream cheese pie in pyrex dish.

    I love this simple recipe, it’s my go-to for a quick and easy cream cheese pie recipe.  The lemony tartness in the topping compliments the delicious cream cheese filling nicely and it's made without condensed milk. My lemon cream cheese pie is creamy with a perfect flavor balance between sweet and tangy.

    Such a great classic cream cheese pie recipe just as is or you can your favorite fruit topping.

    Slice of cream cheese pie in pyrex dish. this Recipe

    Ingredients

    What you need to make the cheese pie:

    • Graham Crackers: Plain graham crackers work best, the frosted crackers are just too sweet for me. For something different you can use chocolate wafers or another light cookie.
    • Butter: Salted or unsalted butter is fine, just make sure that all the graham cracker crumbs are thoroughly coated with the melted butter.
    • Cream Cheese: Philadelphia brand cream cheese is what I've always used but you can substitute your favorite brand or try a Neufchâtel cheese which is similar to cream cheese and makes a nice cheesecake.
    • Eggs: Regular large eggs should be room temperature.
    • Sugar: use a standard white granulated sugar.
    • Vanilla Extract: Use pure vanilla extract or a vanilla paste. Lemon extract can also be used. Alternately you can use fresh squeezed lemon juice for a little extra lemon flavor.
    • Sour Cream: Greek yogurt is an excellent substitute for the sour cream.
    • Lemon Curd: homemade lemon curd is simple to make using a pre-made curd will save a little time.

    Making the Graham Cracker Crust

    Making crust for a cheesecake is incredibly easy!  I use a simple basic graham cracker crust recipe that I've used forever. You can also add a little vanilla or lemon extract to the crust mixture for some added flavor.

    All of the cheesecake crusts I use require crushing the ingredient into a fine crumb.  Two common ways to crush your graham crackers ;

    1. Use a small food processor on pulse to the desired consistency. This is the most time-efficient manner but if you don't have a food processor, try the rolling pin method.
    2. Use a rolling pin to crush the ingredient.  First, break up the graham crackers into small pieces and place in a large zippered storage bag.  Lay the bag flat and start rolling, turn over a few times until finely crushed.   Alternately you can cut two large pieces of parchment paper and place the small bits and pieces in between and start rolling.

    I use the rolling pin method most often since I find it relaxing and it reminds me of being in the kitchen with my Mom.  I think I made my first graham cracker crust at the age of 6!

    Next press the crumbs into the pie pan and set aside. 

    Crust Shortcut: Use an already made graham cracker crust available in the baking aisle of most grocery stores.

    Mix Up the Cream Cheese Pie Filling

    Put all the filling ingredients into a large bowl and using a hand mixer, beat low speed for a couple of minutes until the cream cheese mixture is light and creamy.  For extra lemon flavor substitute one teaspoon of lemon paste for the vanilla extract.

    While the pie is baking mix up the lemon sour cream topping.

    Make the Lemon and Sour Cream Topping

    Another really simple process, in a medium bowl and mix up the sour cream, vanilla extract, and sugar until smooth and the sugar is dissolved.  I usually just use a wooden spoon because that's how Mom made it.  When cooking in my small kitchen I try to use the fewest amount of appliances possible. 

    Finishing the Cream Cheese Pie

    When you remove the pie from the oven let it cool down for about 5-10 minutes, then spread a layer of lemon curd and then the sour cream topping over the pie filling and return to the oven and bake for an additional 10 minutes.   Refrigerate for at least 5 hours before serving.

    When it comes to cooking with cream cheeses, well it's my wheelhouse, so I hope you enjoy my cream cheese pie recipe as much as I do!

    What is Neufchâtel Cheese?

    Neufchâtel is a soft, white cheese that is made from cow's milk. It has a creamy, smooth texture and a mild, slightly tangy flavor. It is similar to cream cheese, but has a slightly lower fat content. Neufchâtel is popular as a spread or in recipes that call for cream cheese and work great in cheesecakes.

    More Creamy and Lemony Desserts

    • the BEST 6-inch Cheesecake Recipe
    • Easy No Bake Strawberry Peach Pudding Pie
    • Old Fashioned Banana Pudding from Scratch
    • Easy Strawberry Custard Pie

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list, and follow "A Weekend Cook" on Pinterest and my Facebook page.

    Lemon Curd Cheese Pie

    Cream Cheese Pie with Lemon and Sour Cream Topping

    A sure to please simple cheese pie with sour cream and lemon curd topping.
    4.29 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 slices
    Calories: 494kcal
    Author:Sydney Dawes

    Ingredients

    Crust

    • 10 sheets graham crackers ground fine
    • ¼ cup butter melted

    Filling

    • 12 ounces cream cheese
    • 2 eggs beaten
    • ½ cup granulated sugar
    • 2 teaspoons vanilla extract

    Topping

    • 1 cup sour cream
    • 2 tablespoons granulated sugar
    • 1 teaspoon vanilla or lemon extract

    Lemon Layer

    • ¼ cup lemon curd

    Instructions

    • Crust
    • Crush the graham cracker crumbs in a blender or food processor until finely ground.
    • In a medium bowl combine graham cracker crumbs and butter then mix until moistened.
    • Pat the crumbs into a 9 inch pie pan.
    • Filling
    • In a larger bowl combine all the filling ingredients and beat on low until ingredients are light and frothy.
    • Pour into the prepared pie pan.
    • Bake at 350 for 15-20 minutes. Remove from oven and cool for about 5 minutes.
    • Spoon a light layer of lemon curd and top with the sour cream topping. Return to oven and bake for an additional 10 minutes.
    • Remove from oven and chill in refrigerator for a minimum of 5 hours before serving.
    • Topping
    • In a medium bowl blend the sour cream, sugar and vanilla until well combined smooth.  

    Notes

    • Greek yogurt is an excellent substitute for the sour cream.
    • Low fat cream cheese or Neufchatel cheese can be used as a substitute for full-fat cream cheese.

    Nutrition

    Serving: 1g | Calories: 494kcal | Carbohydrates: 41g | Protein: 7g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 375mg | Fiber: 1g | Sugar: 30g

    More Lemon Desserts

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Cindi

      June 30, 2021 at 6:21 pm

      5 stars
      Really easy and nice flavor. I added some fresh berries on top.

      Reply
    2. Ruth

      June 18, 2020 at 9:29 am

      Do you think this could be made in a sprinform pan?

      Reply
      • A Weekend Cook

        July 12, 2020 at 9:14 pm

        Hi Ruth,

        I've only made recipe in a pie plate, not sure if it would be firm enough to hold up when removed from the springform.

    3. Anonymous

      May 06, 2019 at 10:34 pm

      5 stars

      Reply
    4. Anonymous

      April 24, 2019 at 4:14 am

      4 stars

      Reply
    5. Anonymous

      March 21, 2019 at 3:01 am

      4 stars

      Reply

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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