This easy 4-Ingredient dessert recipe for No-Bake Lemon Cheesecake Pie has been one of my favorites since I was a kid. Just 5 minutes of prep & pop it in the fridge. Letting it chill is the hardest part but worth the wait.
Why this Lemon Cheesecake Pie Recipe is Amazing: It's the perfect dessert recipe when the weather heats up - no oven, baking, stove, or any cooking at all!
The sweet, tart, & creamy filling in a crisp cinnamon graham cracker pie crust is the cool treat you will love. This lemon dessert is great in spring and summer, actually any time of year it is to die for.
Need more reasons to try it, it's a great make ahead pie recipe like my No-Bake Reese's Peanut Butter Cup Pie. I make both the night before a party or gathering so there is one less thing to worry about on the day of. Ok, now let's get mixing!
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Ingredients for Lemon Cheesecake Pie
Here is all you need to make this smooth & creamy citrus pie. Similar to my North Carolina Lemon Pie, this recipe includes real lemons for both the juice and the zest.
Here are important notes for some ingredients:
- Graham Cracker Crust - 10" premade store-bought crust makes this quick.
- Lemons - fresh fruit for both the juice and the zest
- Cream Cheese - full-fat blocks softened at room temperature
- Sweetened Condensed Milk - to balance the tart lemons & for a creamy rich filling. (not evaporated milk!)
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make No-Bake Lemon Cheesecake Pie
This simple pie recipe is as easy as 1 - 2 - 3. It is so dangerous for a dessert this good to be this effortless. Of all my lemon recipes, this one is good for kids, teens, or beginners to make.
Here are the easy steps for making Lemon Cheese Pie in Graham Cracker Crust:
- Make the Filling
- Fill the Crust & Chill
- Slice & Serve
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
3 Easy Steps
As soon as your cream cheese blocks have come to room temperature you can begin making this pie. Simply - Mix, fill, & chill.
In a medium bowl add all the filling ingredients and using a hand mixer on medium speed combine until smooth.
Remove the plastic from the pie crust and set aside.
Pour the filling into the pie crust spreading it in an even layer. Flip the plastic cover over and set on top for a dome covering - press the foil edges to seal & close.
Refrigerate the pie for 4 hours minimum. Once it is set (even in the middle) it is ready to eat.
Serving & Storing
Once the pie is set and firm, it is ready to slice and serve. Enjoy straight from the fridge so it is cold & holds its shape.
TIP: if the pie isn't easy to slice (too soft) pop it in the freezer for 20-30 minutes.
This pie stores well in the fridge for up to 5 days but it won't last that long.
When to Serve Lemon Cheesecake Pie : This is a good dessert to make for potlucks, family reunions, birthdays, & pool parties. Anytime you want something refreshing & cold to eat.
I recommend making this whenever you are Grilling or Smoking meats for a backyard cookout. I make Smoked Pulled Pork several times each summer and this is my go-to sweet treat pairing.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - plan a bit ahead because the cream cheese needs to be soft so it mixes evenly.
- I recommend using full-fat quality blocks of cream cheese (no tubs/whipped or fat-free for example), Philadelphia brand cream cheese works best.
- Want the pie quicker, place in the freezer for 1.5- 2 hours and check for firmness. Every fridge or freezer will be different.
- Don't have lemons, you can use bottled lemon juice but without the zest the flavor may be very mild.
- The pie crust can be homemade if you like making it from scratch with crushed graham crackers & melted butter pressed into your pie pan.
- My mom used to top this sometimes with a can of cherry or blueberry pie filling & popped it into the freezer for an extra hour. So Good, highly recommend!
- For another fun fruity dessert, try my 3-Ingredient Raspberry Cream Jell-O Pie.
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No Bake Lemon Cheesecake Pie
Equipment
- hand mixer
Ingredients
- 1 Graham Cracker Crust store-bought premade 10"
- 14 ounces Sweetened Condensed Milk
- 16 ounces Cream Cheese softened & room temperature
- ⅓ cup Lemon Juice 2 large lemons
- 3 teaspoons Lemon zest from 1 of the lemons
Instructions
- Once the cream cheese has softened, remove the plastic covering from the graham cracker crust - set aside.1 Graham Cracker Crust
- In a medium mixing bowl add the filling ingredients & on medium speed combine until smooth. Reserve some of the zest to add to the top later - optional.14 ounces Sweetened Condensed Milk, 16 ounces Cream Cheese, ⅓ cup Lemon Juice, 3 teaspoons Lemon zest
- Pour the filling into the pie crust and smooth out so it is evenly distributed and comes up just the the edge.
- Flip the plastic lid so it creates a dome over the crust and press the foil edges down to seal.
- Refrigerate the pie for 4+ hours. Once it is set and firm, including in the middle, it is ready.
- Slice and plate - enjoy immediately while cold & set.TIP: if the pie is still not firm enough pop it into the freezer for 20+ minutes & then it will slice easily & hold its shape.
Notes
- This pie will last in the refrigerator for up to 5 days.
- For a firmer slice that holds shape (and a colder texture) pop the pie in the freezer for 20 minutes & then slice.
- Top with whipped cream or Cool Whip & a thin slice of lemon for garnish
- Make a homemade graham cracker crust with crushed pieces & melted butter pressed tightly in a pie pan.
- Prefer lime - use lime juice & zest instead (key limes, oh yeah!)
Nutrition
More No Bake Dessert Recipes
Here are some similar recipes for desserts that are great to make in spring and summer:
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