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No-Bake Cream Cheese Lemon Pie

A refreshing fusion of citrus brightness and creamy indulgence, this no-bake lemon pie balances sweet and tangy flavors in every chilled bite. Featuring a velvety cream cheese base infused with concentrated lemonade and nestled in a buttery graham cracker shell, it’s a breeze to prepare and perfect for warm-weather gatherings.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

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.