• 2 pkg (250 g) Brick Cream Cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 ready-to-use 9 in (23 cm) Graham Pie Crust
  • Ontario Strawberries, blueberries, raspberries, lemon zest and mint



  1. Mix cream cheese and sugar with electric mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.
  2. Pour into cumb crust.
  3. Bake at 350°F (180°C) for 30 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.