Lemon Cream Cheese Pie with Berries

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.

Ingredients Nutrition

  • 226.79 g cream cheese, at room temperature
  • 1 can fat-free sweetened condensed milk
  • 118.29 ml fresh lemon juice
  • 4.92 ml fresh lemon zest
  • 4.92 ml vanilla
  • 1 8-inch pre-baked crumb crust (ready made, bought is ok)
  • 473.18 ml fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)


  1. Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
  2. Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
  3. Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
  4. Refrigerate for 3-4 hours .
  5. To serve, top with remaining berries.


Most Helpful

I loved the lemon and the simplicity of this recipe. I used frozen blueberries and they worked fine, however, fresh would be better. Should be fantastic with fresh strawberries next season!! Thanks again Dorothy.

Tebo November 10, 2001

I really like this cheesecake. It's very creamy and smooth. The lemon taste is fantastic! I made it with blackberries and fat free cream cheese and it was very tasty. I think this is very good and versatile recipe. You can choose whatever kind of berries you want and I think it'd also be good without the lemon and just the berries. I really enjoyed this cheesecake!

Jo July 03, 2002

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