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Lemon Pie Cheesecake Dip

An easy dip for a party or picnic, and it tastes just like a lemon pie. Made with Musselman’s Lemon Pie Filling.

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  • 2 8-ounce packages cream cheese
  • ½ cup heavy whipping cream
  • 1 21-ounce can MUSSELMAN’S® Lemon Pie Filling
  • 1 cup graham crackers, crushed
  • 4 Tablespoons unsalted butter


  1. Step 1
    Unwrap cream cheese and microwave for 10 seconds.  Beat cream cheese on medium high speed for 2-3 minutes until light and fluffy.

  2. Step 2
    With mixer off, add heavy whipping cream.  Slowly mix on low speed until liquid has been incorporated.  Turn mixer to medium-high and beat for 2-3 more minutes.

  3. Step 3
    Add lemon pie filling and mix until combined.

  4. Step 4
    In a food processor, grind graham crackers into a fine crumb. Pour into a microwave safe bowl.

  5. Step 5
    Add butter to bowl with crushed graham crackers and microwave for 30 seconds until butter is melted.  Stir to combine.

  6. Step 6
    Pour half the graham cracker/butter mixture in the bottom of a bowl. Layer half of the cheesecake mixture on top.  Top with remaining graham crackers and cheesecake mixture.

  7. Step 7
    Refrigerate for 30 minutes before serving.

Serve with shortbread cookies, graham crackers or pie crust chips for dipping.

What others are saying about this recipe

  1. Rhonda says:

    I love your products

  2. Rhonda says:

    Great with tequila

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