Strawberry Topped Lemon Cheesy Pie


  • 18 graham cracker squares, crushed
  • 5 tablespoons of unsalted butter, melted
  • 3 TBS granulated sugar
  • 1 lemon, zested & juiced
  • 16 oz cream cheese (2 8oz blocks) at room temperature
  • 14 oz sweetened condensed milk (1 can)
  • Various berries for decoration


Preheat oven to 350 degrees.  Place graham cracker crumbs in a medium sized bowl, sprinkle sugar over top, and pour in melted sugar.  Stir well with a wooden spoon.  Once the mixture is even in color place it into a 9 inch pie pan.  Using your fingers pat crust  mixture into place covering the bottom of the pie pan and completely up the sides.  Once the crust has been shape, bake for 6 to 7 minutes.  Remove from the oven and set  on cooling rack. Allow to cool completely. Meanwhile place cream cheese in a medium bowl and beat until smooth.  Add sweetened condensed milk and beat well, about 1 minute. Scrap down sides of bowl and add in lemon zest and juice.  Beat until smooth scraping down sides as needed.  Pour cream mixture into cooled pie crust and smooth out top.  Chill in the fridge at least 3 hours.  After the 3 hours or prior to serving top with fresh berries.
The original un-adapted recipe can be found in William Sonoma’s Sweet Treats.