No Bake Lemon Cream Cheese Pie

A slice of pie on a white plate. Two slices of lemon are on the plate in front of the 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.

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 0

Cooling time 6

Total Time 30

Servings slices

Calories 592kcal

Author Nina

Equipment

one 9-inch round pie dish

Ingredients

Crust

1¼ cups graham cracker crumbs
5 tablespoons salted butter melted

Lemon Cream Cheese Pie Filling

¾ cup sweetened condensed milk
12 ounces cream cheese room temperature
¾ cup powdered sugar
2 tablespoons lemon zest
4 tablespoons fresh lemon juice
1 teaspooon vanilla extract
¾ cup heavy whipping cream

Whipped Topping

¾ cup heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
5 lemon slices halved, optional

US Customary - Metric

Instructions

Crust

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.

Lemon Cream Cheese Pie Filling

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

Whipped Topping

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. I used Ateco 849 piping tip.

Notes

Make sure you freeze the crust for 30 minutes. The melted butter needs to firm up with the graham cracker crumbs to make a solid crust.

Pull the cream cheese out of the refrigerator at least an hour before needing it. Cold cream cheese will not mix properly and leave the filling chunky instead of smooth.

Zest the lemons before squeezing the juice out of them. It's much easier to zest a whole lemon!

Nutrition