Description
Lemon Cream Cheese Dream Cake is a refreshing dessert featuring a creamy lemon filling over a buttery graham cracker crust, topped with lemon curd and whipped cream.
Ingredients
Scale
- 1 prepared deep-dish pie crust
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup lemon pie filling or lemon curd
- Fresh whipped cream for garnish
- Thin lemon slices for garnish
- Extra lemon zest for garnish
Instructions
- Preheat your oven to 325°F (165°C). Prepare the deep-dish pie crust.
- In a bowl, mix graham cracker crumbs and melted butter; press into the pie crust.
- Beat the cream cheese until smooth, then add sweetened condensed milk and mix until silky.
- Add eggs, sour cream, lemon juice, lemon zest, and vanilla extract; mix until smooth.
- Pour the filling into the crust and tap to release air bubbles.
- Bake for 45–50 minutes until edges are golden and center jiggles slightly.
- Cool the cake to room temperature, then refrigerate for 30 minutes.
- Spread lemon topping over the chilled cake using a spoon or spatula.
- Refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, lemon slices, and zest before serving.
Notes
- Do not overbake; the filling should still jiggle slightly in the center.
- Chilling the cake enhances texture and flavor.
- Serve chilled for the best experience.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg