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Lemon Cream Cheese Pie
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1 1/4 cups gingersnap cookie crumbs

1/4 cup Land O Lakes® Butter, melted


1/3 cup water

1/4 cup sugar

3 tablespoons lemon juice

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons cornstarch


1/3 cup sugar

1 (8-ounce) package cream cheese, softened

1 tablespoon freshly grated lemon zest

1/2 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.

  3. STEP 3

    Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.

  4. STEP 4

    Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.

  5. STEP 5

    Spoon glaze mixture over cream cheese mixture. Refrigerate at least 2 hours or until set.

Tip #1

To make it easier to squeeze juice from a fresh lemon, heat in microwave about 20 seconds.

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