Lemon pie filling, cheesecake filling, and graham cracker filling are sandwiched between layers of graham cracker crust.

Spring is here, whether you like it or not. Most of you in the East are probably singing for Spring. I’m still clinging to the milder days and nights of a mild winter in southern California.

Let’s toast the arrival of spring with this Lemon Pie Cheesecake Dip. A traditional cheesecake covered with lemon pie filling and a graham cracker crust.

I am thrilled to announce that I will be one of Lucky Leaf Pie Filling’s 2015 Ambassadors! Lucky Leaf produces high-quality pie fillings that will elevate your sweets. I’ve cooked a few Lucky Leaf dishes in the past, including Blueberry Cheesecake Wontons, Bourbon Peach Pound Cake, and Apple Cheesecake Croissants. The pie filling makes constructing these delicacies a breeze!

This Lemon Pie Cheesecake Dip is the ideal opportunity to utilize my Lucky Leaf Lemon Pie Filling. This no-bake dessert takes less than 15 minutes to prepare. Prepare the cheesecake filling first, then add the lemon pie filling. Once blended, just assemble your layered dip and place in the refrigerator for 30 minutes.

Dessert dips are ideal for gatherings with family and friends, as well as athletic events. This dip will feed a small group! You may prepare it in a large mixing bowl or in little glass jars for individual servings. This is delicious enough to eat with a spoon. Then then, there’s always an excuse to eat a cookie.

This dessert dip may be served with a number of dippers, such as cookies, crackers, or tiny pie crust rounds.

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Please keep in mind that this article is sponsored by Lucky Leaf Pie Filling, but all thoughts are my own.


Lemon Pie Cheesecake Dip

  • Author:LEE
  • Prep Time:15 mins
  • Cook Time:30 mins
  • Total Time:45 minutes
  • Yield:10-12 servings


A zesty lemon pie filling, creamy cheesecake, and a buttery graham cracker crumb top this simple dessert dip.


  • 2 pks (8oz) Cream cheese
  • C Heavy whipping cream
  • 1 Jar Lucky Leaf Lemon Pie Filling
  • 1 C Graham crackers
  • 4 tbsp Unsalted butter


  1. Microwave cream cheese for 10 seconds, unwrapped. On medium high, beat cream cheese for 2-3 minutes, or until light and fluffy.
  2. Turn off the mixer and slowly drizzle in the heavy whipping cream. Mix on low speed until the liquid is incorporated. Increase the mixer speed to medium high and beat for another 2-3 minutes.
  3. Mix in the lemon pie filling just until incorporated.
  4. Grind the graham crackers into a fine crumb in a food processor. Fill a microwave-safe bowl halfway with water.
  5. To the bowl, add the butter. Microwave for 30 seconds, or until the butter melts. To blend, stir everything together.
  6. Half of the graham crackers should be placed in the bottom of the bowl. Then half of the cheesecake mixture. Top with the remaining graham crackers and cheesecake mixture.
  7. Set aside for 30 minutes. Serve with pie crust chips, shortbread biscuits, or graham crackers.


*Please keep in mind that cooke time corresponds to advised refrigerator.

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