Description
Enjoy a refreshingly tangy and creamy No Bake Lemon Pie that’s perfect for any occasion. This easy-to-make dessert features a buttery graham cracker crust and a luscious lemon cream filling made with cream cheese, fresh lemon juice, and whipped cream. Chill it for a few hours and garnish with fresh lemon slices and mint for a beautiful, crowd-pleasing treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (opt for gluten-free crumbs if needed)
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
Filling
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 14-oz can sweetened condensed milk
- 1 cup heavy whipping cream
Garnish
- Fresh lemon slices (to taste, optional)
- Mint leaves (to taste, optional)
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix thoroughly until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom and up the sides of a greased 9-inch pie dish to form the crust. Set aside.
- Beat cream cheese: In a mixing bowl, beat the softened cream cheese using an electric mixer until it becomes creamy and smooth with no lumps.
- Add sugar, lemon juice, and zest: Gradually add 1/2 cup granulated sugar, freshly squeezed lemon juice, and lemon zest to the cream cheese. Continue mixing until all ingredients are fully blended and smooth.
- Fold in sweetened condensed milk: Gently fold the entire 14-ounce can of sweetened condensed milk into the lemon mixture, being careful to keep the texture light and combined evenly.
- Whip heavy cream: In a separate bowl, whip the heavy cream until soft peaks form, which means the cream should hold its shape but still be soft and billowy.
- Combine whipped cream with lemon mixture: Carefully fold the whipped cream into the lemon mixture, folding gently to maintain the airy texture, until just combined and homogeneous.
- Assemble the pie: Pour the lemon filling into the prepared graham cracker crust, spreading it evenly with a spatula to cover the crust completely.
- Chill the pie: Cover the pie with plastic wrap or a lid and refrigerate it for at least 4 hours, or ideally overnight, to let the filling set and flavors meld.
- Garnish and serve: Before serving, garnish the pie with fresh lemon slices and mint leaves for an attractive presentation and added freshness.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Freshly squeezed lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch, though flavor may be less vibrant.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Do not overmix when folding in the whipped cream to maintain a light, fluffy texture.
- Chilling time is important for the pie to properly set, so plan ahead.
- This pie is best served cold and consumed within 2-3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No Bake Lemon Pie, Lemon Cream Pie, Easy Lemon Dessert, No Bake Pie, Summer Dessert
