No-Bake Cream Cheese Lemon Pie
This no-bake cream cheese lemon pie is cool, creamy, and full of bright lemon flavor.
It’s the kind of dessert you make when you want something refreshing but don’t want to turn on the oven. The cream cheese gives it a luscious, velvety base, the frozen lemonade adds that tangy punch, and the graham cracker crust brings buttery crunch to balance all the creaminess. Chilled and topped with a little whipped cream, it tastes like a slice of sunshine.
Because it’s made with pantry-friendly ingredients and sets in the fridge, it’s perfect for summer cookouts, Easter, baby showers, or those times you need to bring a dessert but also need it to be fuss-free. You can make it early in the day — or even the day before — and it will be perfectly set and ready to slice when guests arrive.
Ingredients for No-Bake Cream Cheese Lemon Pie
Graham cracker crust – You can use a store-bought 9-inch crust for speed, or make your own with crumbs, sugar, and melted butter. It gives the pie that classic, buttery crunch.
Cream cheese – Softened cream cheese is what makes the filling thick, creamy, and slightly tangy.
Sweetened condensed milk – Adds sweetness and gives the filling its silky, no-bake body.
Frozen lemonade concentrate – Thawed, this is the secret to that bright, punchy lemon flavor without using loads of juice.
Heavy whipping cream or Cool Whip – Lightens the filling so it isn’t too dense and helps it set nicely in the fridge.
Lemon zest – Optional, but it boosts the fresh lemon aroma and makes the citrus flavor pop.
Whipped cream and lemon slices – Optional garnish for serving that makes the pie look bakery-level.
How to Make This No-Bake Cream Cheese Lemon Pie
STEP 1: If you’re making the crust from scratch, stir together 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter until everything is evenly moistened. Press the mixture firmly into a 9-inch pie dish, making sure to go up the sides. Chill the crust while you make the filling so it can firm up.
STEP 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl so there are no lumps — this step matters for a silky pie.
STEP 3: Slowly pour in the sweetened condensed milk while mixing, and blend until the mixture is glossy and unified. At this point it should look thick, pale, and very smooth.
STEP 4: Add the thawed frozen lemonade concentrate and the lemon zest if you’re using it. Mix again until everything is well combined. The filling will loosen slightly but should still be thick and creamy, with a nice tang.
STEP 5: If you’re using heavy cream, whip it in a separate bowl to soft peaks, then gently fold it into the lemon mixture so you don’t deflate it. If you’re using Cool Whip, fold it straight in until no streaks remain. Folding keeps the filling light.
STEP 6: Spoon or pour the lemon filling into the prepared graham cracker crust. Smooth the top with a spatula so it sets evenly and looks neat when sliced.
STEP 7: Cover the pie loosely with plastic wrap and refrigerate it for at least 4 hours, or until it’s completely chilled and set. Overnight is even better if you want really clean slices.
STEP 8: Just before serving, decorate the top with swirls of whipped cream, thin lemon slices, or a little extra lemon zest for color. Serve the pie cold for the best texture.
Can I Make This Pie Ahead of Time?
Yes, this dessert is ideal for making ahead. Because it’s a no-bake pie that sets in the fridge, you can prepare it the day before serving. Just keep it covered and chilled until you’re ready to garnish and slice. It actually cuts cleaner after an overnight chill.
Can I Use Limeade Instead of Lemonade?
You can swap the lemonade concentrate with frozen limeade for a lime version, and the pie will still set the same way. The flavor will be a little sharper and more tart, similar to a key lime icebox pie, which is great for summer menus or when you want something extra zesty.
What If I Don’t Have Heavy Cream?
Cool Whip or any thawed whipped topping works perfectly in this recipe and saves you a bowl. Just fold it in gently at the end like you would the whipped cream. The texture will be slightly lighter and a little sweeter, but it sets beautifully and keeps the recipe totally no-bake.
Helpful Tips
- Make sure the cream cheese is fully softened so the filling doesn’t end up lumpy.
- Don’t skip the chilling time — the lemonade and condensed milk need time to firm up.
- If your crust looks loose, chill it longer before adding the filling so it holds together when sliced.
What to Serve with No-Bake Cream Cheese Lemon Pie
A handful of fresh berries adds color and a juicy contrast to the creamy filling.
Light grilled or roasted chicken meals pair nicely before this dessert, since the lemon flavor ties everything together.
Iced tea, lemonade, or even sparkling water with lemon makes a refreshing drink pairing alongside a chilled slice.
Storage & Reheating
Keep the pie covered in the refrigerator for up to 4 days. If you’ve added whipped cream on top, it’s best to add it closer to serving so it stays fluffy.
You can also freeze the pie (well wrapped) for up to 2 months. Thaw it in the fridge overnight before serving. Since it’s a chilled dessert, there’s no reheating needed — just slice and enjoy cold.
No-Bake Cream Cheese Lemon Pie
Ingredients
- 1 can 14 oz or 396 g sweetened condensed milk
- 6 oz 180 ml lemonade concentrate, previously frozen and now thawed
- 8 oz 225 g full-fat cream cheese, brought to room temperature
- 1 pre-made or homemade 9-inch crust composed of graham cracker crumbs
- 1 cup 240 ml whipping cream, beaten to soft peaks (or 8 oz prepared whipped topping, thawed)
- Finely grated zest from 1 lemon optional for enhanced citrus aroma
- Whipped topping and lemon wedges or spirals optional for presentation
Instructions
- If preparing a crust from scratch, stir together 1½ cups of finely crushed graham crackers with ¼ cup granulated sugar and 6 tablespoons of melted butter. Press the mixture evenly into a 9-inch pie pan and place it in the refrigerator to firm while you make the filling.
- Place the softened cream cheese into a large bowl and whip on medium speed using a hand mixer until it becomes completely smooth and free of lumps. Pause to scrape the sides of the bowl as needed.
- Slowly stream in the sweetened condensed milk while continuing to beat the mixture. Blend until the texture becomes silky and homogeneous.
- Add the thawed lemonade concentrate and, if desired, a bit of freshly grated lemon zest. Mix thoroughly until the filling thickens slightly and develops a bright, citrusy profile.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture to maintain its airy structure. Alternatively, if using whipped topping, incorporate it directly by folding until the mixture is uniform and streak-free.
- Transfer the lemon cream filling into the prepared graham cracker crust, smoothing the surface with a spatula to create an even layer.
- Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or until the filling is set and firm to the touch.
- Before serving, decorate the top with dollops of whipped cream and garnish with lemon slices or zest curls, if desired. Serve well chilled.