No Bake Lemon Cream Cheese Pie

This no bake lemon cream cheese pie is a refreshing dessert that is perfect for summer. It has a graham cracker crust, a creamy lemon cream cheese filling, and is topped with whipped cream.

Grease a 9-inch round pie dish with butter.  Combine graham cracker crumbs and melted butter together in a medium bowl.

Pour crust mixture into prepared pie dish and press evenly into the bottom and up the sides of the dish. Freeze for 30 minutes so crust can firm up.

Whip heavy whipping cream in a medium sized bowl until stiff peaks form.

In a large bowl, combine sweetened condensed milk, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined and smooth.

Gently fold whipped cream into cream cheese mixture, being careful to not deflate the whipped cream.

Transfer pie filling on top of pie crust and smooth the top. Chill for at least 6 hours or overnight so the filling can firm up.

Whip heavy whipping cream, powdered sugar, and vanilla together in a large bowl. Whip until stiff peaks form.

Decorate the top of the pie with whipped topping and lemon slices.