Ingredients
Equipment
Method
- Combine Graham cracker crumbs with white sugar and melted butter. Transfer to a 9-inch pie dish and refrigerate while you prep the filling.
- In a mixing bowl with a beater attached, add your softened cream cheese and powdered sugar, and beat until smooth. Add the heavy cream, lemon juice, and yellow food coloring and beat until smooth and thick.
- Transfer the mixture onto the prepared pie crust. Refrigerate overnight.
- Remove from the refrigerator and if desired, top with a thick layer of lemon curd.
Notes
- Cut the carbs: Easily make this keto-friendly by swapping out the sugar for keto powdered sugar. You can also spread keto lemon curd on top.
- Skip the dairy: With dairy-free options of cream cheese and heavy cream at most grocery stores, this is a simple swap.
- Add more citrus: If you want this a little less tangy, substitute half the lemon for orange or blood orange juice.
- Make these into bars: For lemon cheesecake bars, simply prepare the crust in a square pan (8 x 8-inch), covered completely with parchment paper.