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This no-bake lemon cream pie is the recipe I reach for every single summer. It has that silky, tangy cream cheese filling you’ll want to eat straight from the bowl, a buttery graham cracker crust, and the whole thing sets in the fridge with zero oven time. Made with sweetened condensed milk and fresh lemon juice, it’s the easy no-bake lemon pie recipe you’ll make on repeat.
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The first time I made this lemon pie, I was going through a phase where I was practically hoarding lemons. I’d grab a bag every time I went to the store even when I didn’t have a plan for them, just because they smelled so good. One afternoon I found three almost-sad lemons rolling around my fruit bowl, pulled out my condensed milk, and 10 minutes of actual work later this pie was sitting in my fridge. The hardest part was waiting the 4 hours for it to set.
It’s become my go-to for potlucks, summer birthdays, and honestly anytime I need something cold and lemony in my life. I’ve tested it with bottled lemon juice (don’t, it tastes flat), with a golden Oreo crust (incredible), and even frozen (also incredible, it becomes a frozen lemon cream pie). The recipe below is the version I keep coming back to.
There’s just something different about an ice-cold, citrusy treat when it’s warm outside. Maybe it reminds us of our childhood memories of drinking pink lemonade after playing all day, or the fact that it simply tastes delicious and the flavor is unmatched. I’m not exactly sure why they’re so great, but if you’re a fan of lemon desserts like me, then you need to add this no-bake lemon cream pie to your recipe list.
This no-bake lemon cream cheese pie checks every box. The filling is silky and tangy, the kind of texture that comes from whipping cream cheese together with sweetened condensed milk and a generous hit of fresh lemon juice. It sets up firm enough to slice clean, holds a beautiful swirl of whipped cream, and tastes like you spent way more time than you did. Old-fashioned lemon icebox pie vibes, but made for how we actually cook now.
Since you are here and love a no-bake pie recipe, check out this No-Bake Chocolate Pie Recipe with Oreo Crust or this Key Lime Pie No-Bake Recipe.
Ingredients for this easy no bake lemon pie
Here are the ingredients you will need to make this no-bake lemon icebox pie. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Graham Cracker Crumbs: form the base of the crust. You can use a pre-made graham cracker crust if you want to save on time and don’t want to make it from scratch.
- Granulated Sugar: sweetens the crust and balances the flavors.
- Unsalted Butter: binds the graham cracker crumbs and sugar for the crust to stay together. You will want the butter to be melted.
- Sweetened Condensed Milk: forms the creamy base of the filling.
- Cream Cheese: adds richness and tanginess to the filling. You’ll want to be softened.
- Fresh Lemon Juice: provides the tart and refreshing lemon flavor that defines the pie.
- Lemon Zest: enhances the lemon flavor by adding aromatic citrus notes.
- Vanilla Extract: adds a depth of flavor and enhances the filling.
- Whipped Cream: garnishes the creamy filling with a contrast in texture. You can use cool whip instead if you’d like.
- Fresh Lemon Slices and Extra Lemon Zest: enhance the visual appeal of the pie and add a bit of color.
How to make this no-bake lemon pie recipe
This is how you can make this easy lemon pie recipe. Make sure to scroll down to the recipe card at the bottom of the post for the total time and full instructions!
- In a mixing bowl, stir the graham cracker crumbs, sugar, and melted butter until everything is evenly coated. You can use any pie crust that you like here, a golden Oreo crust is incredibly delicious in this one!
- Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate to create an even crust.
- Place the crust in the refrigerator to set while you prepare the filling, or bake it at 350F if you prefer a crunchier crust.
- Using a large bowl, whip the softened cream cheese until it’s smooth and lump-free.
- Add in the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract (if using), and blend until the mixture is silky and well-mixed.
- Pour the lemon pie filling into the chilled crust (or cooled-down crust) and smooth out the top with a spatula.
- Cover the pie and chill it in the refrigerator for at least 3-4 hours, or overnight, until it’s fully set and firm.
- Garnish with your whipped topping, lemon slices, and a sprinkle of extra zest if you like a pop of bright color.
- Slice it up and enjoy this cool, creamy no-bake lemon pie!
Tips and Tricks for best results
- Be sure to pack the crumbs tightly using the bottom of a flat measuring cup or glass to press the crust into the pan evenly into the bottom and up the sides.
- Bake the crust at 350°F for 10 minutes if you want a firmer, crunchy graham cracker crust.
- Use room temperature cream cheese because it will blend easier and more smoothly with no lumps. Also, you can use reduced fat if you want fewer calories, but full fat cream cheese will give you a better flavor.
- Taste and adjust the zest slightly as you go for a stronger or softer lemon flavor.
- Use other fresh fruit toppings such as fresh raspberries, blueberries, or strawberries.
Why do you need to make this recipe?
You can call it a lemon cream pie, a lemon icebox pie, or just the best no-bake pie you’ve ever had. Here’s why this version earns that title.
- The cream cheese makes the difference. Most 3 or 4 ingredient no-bake lemon pies skip it and go straight condensed milk and Cool Whip. The cream cheese adds body, a subtle tang, and a filling that actually slices cleanly instead of collapsing.
- It’s genuinely 4 ingredients for the filling. Sweetened condensed milk, cream cheese, fresh lemon juice, and lemon zest. The vanilla is optional. The whipped cream on top is optional. The core pie is four ingredients and it’s spectacular.
- You don’t need an oven. Which means you can make this in the middle of July without heating up your kitchen, or hand the prep off to anyone who wants to help and feel like they made dessert.
- It freezes beautifully. Wrap individual slices and freeze them for up to 2 months. They thaw in about 20 minutes and taste like a creamy frozen lemon treat.
Frequently asked questions – FAQ
Absolutely. If you want to save on time and effort, you can definitely use a store-bought crust over a homemade graham cracker crust. Just know that the flavor won’t be as strong.
Yes, you can! A traditional pie crust, like shortbread, or a fun and creative pie crust, like this Pretzel Pie Crust Recipe, would be great alternatives. You could use other types of sweet crackers or cookies like vanilla wafers instead of graham cracker.
If you need to, then sure. However, bottled juice doesn’t have the same brightness or zing as juice made from fresh lemons.
Place your leftovers in an airtight container and store in the fridge for up to 3-4 days if you plan on eating it within that timeframe. For longer storage, you can freeze the pie by wrapping each slice in plastic wrap individually before going into a ziplock bag. It should last for at least a month or two.
To make whipped cream at home, simply beat heavy cream with a tiny bit of powdered sugar in a medium bowl with an electric mixer until stiff peaks form.
The easiest way is by using a food processor. If you don’t have one, you can put your crackers in a plastic sealable bag, lay it flat on the kitchen counter, and tap it a rolling pin until you’ve made a fine powder.
No-Bake Lemon Pie Recipe
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs about 10-12 crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the filling:
- 14 oz sweetened condensed milk
- 8 oz cream cheese softened
- ½ cup fresh lemon juice about 2-3 lemons
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract optional
For garnish (optional):
- Whipped cream
- Lemon slices
- Extra lemon zest
Instructions
Make the Crust:
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp unsalted butter
- Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides.
- Chill in the refrigerator while making the filling. At this point, you could also bake your crust in a 350F oven for 10 minutes if you prefer a crunchier crust
Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.8 oz cream cheese
- Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract (if using). Mix until fully combined and silky smooth. Pour the filling into the chilled crust (or cooled down crust if baked) and spread evenly.14 oz sweetened condensed milk, ½ cup fresh lemon juice, 1 tbsp lemon zest, 1/2 tsp vanilla extract
- Cover and refrigerate for at least 4 hours (or overnight) until set.
- Garnish with whipped cream, lemon slices, and extra zest if desired. Slice and enjoy your refreshing, creamy no-bake lemon pie!Whipped cream, Lemon slices, Extra lemon zest
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If it’s doubled, what size pan should we use?
If it’s doubled, I would use two pie plates!
It was so good! Thanks
you’re welcome!