No Bake Lemon Pie
Author: Prep: 15 minutes Cook: Total: 4 hoursCool, creamy, and bursting with lemony flavor, this No Bake Lemon Pie is the ultimate easy dessert. Perfect for summer, parties, or lazy weekends—no oven required!
Ingredients
- 1 prepared graham cracker crust
- 14 oz sweetened condensed milk
- 8 oz cream cheese, softened
- 1/2 cup fresh lemon juice (about 3–4 lemons, or use bottled in a pinch)
- 1 tbsp lemon zest (optional but adds zing)
- 1 tbsp vanilla extract
- 8 oz whipped topping (like Cool Whip)
Instructions
- Make the FillingIn a large mixing bowl, blend cream cheese until smooth and fluffy. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is silky and well combined. Try not to taste too much. Or do. No judgment.
- Fold in the Whipped ToppingGently fold in the whipped topping using a spatula until the mixture is light and airy. Don’t overmix.
- Pour into CrustPour the lemon filling into your graham cracker crust. Smooth the top with a spatula or the back of a spoon.
- Chill TimeCover the pie and refrigerate for at least 3 hours or overnight until fully set.
- Garnish and ServeTop with whipped cream, lemon slices, or mint leaves before serving. Slice and enjoy!
Notes
- Make it ahead: This pie tastes even better when made a day in advance. Just keep it chilled and covered in the fridge.
- Crust options: Don’t have a graham cracker crust? Try a vanilla wafer crust, shortbread crust, or even crushed gingersnaps for a spicy twist.
- Fresh vs. bottled lemon juice: Fresh is always best, but bottled lemon juice works just fine in a pinch—just make sure it's 100% lemon juice.
- Zest matters: Adding lemon zest gives this pie an extra citrusy punch. If you love bold lemon flavor, don’t skip it!
- Dairy-free option: Use dairy-free cream cheese and coconut whipped topping for a non-dairy version.
- No electric mixer? No problem. You can use a sturdy whisk or spoon—just make sure the cream cheese is super soft.
- Garnish like a pro: Top with lemon slices, zest curls, crushed cookies, or piped whipped cream for a picture-perfect finish.
- Freezing option: You can freeze the pie for a firmer, ice cream-like texture. Let it thaw for 10–15 minutes before slicing.