No Bake Lemon Pie

This No Bake Lemon Pie is the ultimate refreshing dessert, featuring a creamy, tangy lemon cheesecake filling topped with a luscious layer of whipped cream. Sitting in a buttery graham cracker crust, this dessert is perfect for summer or any time you’re craving a cool and light treat. Best of all, it requires no baking!

Why You’ll Love This Recipe

This No Bake Lemon Pie is the perfect blend of tangy lemon flavor and creamy smoothness, complemented by a crunchy graham cracker crust. It’s super easy to make and doesn’t require any baking, making it ideal for hot summer days when you don’t want to turn on the oven. The whipped cream topping adds a light and fluffy touch, and the pie is fully set after just a few hours in the fridge. It’s a guaranteed crowd-pleaser!

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling:

• 8 oz cream cheese, room temperature

• 3.5 oz instant lemon pudding mix

• 1 ½ cups whole milk

• 1 tablespoon lemon zest

For the Whipped Cream Topping:

• 1 cup heavy cream, cold

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

Optional Garnish:

• Lemon slices

• Fresh mint

• Raspberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   Lightly spray an 8″ – 9.5″ pie pan with cooking spray. In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the prepared pie pan, using the bottom of a measuring cup to pack it down tightly. Chill the crust for at least 30 minutes to help it firm up.

2. Make the Lemon Cheesecake Filling:
   In a medium bowl, beat the cream cheese until smooth. Add the instant lemon pudding mix and beat until well combined. Gradually add the milk, beating in increments, until the mixture thickens and becomes smooth. Take short breaks between mixing to allow the pudding to thicken. Stir in the lemon zest for an extra burst of citrus. Once combined, pour the filling into the prepared graham cracker crust.

3. Chill the Pie:
   Refrigerate the pie for at least 3 hours to allow the filling to firm up and set.

4. Make the Whipped Cream:
   In a large cold bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Spread the whipped cream generously on top of the chilled pie, and sprinkle with additional lemon zest for extra flavor.

5. Garnish and Serve:
   Garnish the pie with lemon slices, fresh mint, and raspberries if desired. Serve chilled and enjoy the refreshing, creamy pie!

Servings and Timing

• Prep Time: 10 minutes

• Chill Time: 3 hours

• Total Time: 3 hours 10 minutes

• Servings: 10 slices

Variations

• Add Fruit: For extra flavor and texture, top the pie with fresh fruit like blueberries, strawberries, or blackberries.

• Different Pudding Flavor: If you prefer a different flavor, try swapping the lemon pudding for vanilla or lime pudding.

• Graham Cracker Crust Alternatives: Use digestive biscuits or shortbread cookies as an alternative to graham crackers for a slightly different crust flavor.

• Whipped Topping Alternatives: You can use store-bought whipped topping instead of homemade whipped cream for a quicker option.

Storage/Reheating

• Storage: Store leftovers in the refrigerator for up to 4 days. Keep the pie covered to prevent it from drying out.

• Freezing: Although the pie can be frozen, the whipped cream topping may lose some of its texture. If you choose to freeze it, make sure to cover it well and let it thaw in the fridge before serving.

FAQs

1. Can I use low-fat or fat-free ingredients?

Yes, you can substitute with low-fat or fat-free cream cheese and milk, but the texture and flavor may differ slightly.

2. Can I use a store-bought crust?

Yes, you can use a pre-made graham cracker crust to save time. Just make sure it’s about 9 inches in diameter to match the size of the pie.

3. How do I know when the pie is set?

The pie is set when the filling is firm to the touch and no longer jiggles when gently shaken. It should be fully chilled and firm after at least 3 hours in the refrigerator.

4. Can I make this pie a day ahead?

Yes, this pie is perfect for making ahead! In fact, it may even taste better the next day after the flavors have had time to meld.

5. Can I add more lemon zest to the filling?

Yes, you can increase the lemon zest if you prefer a stronger citrus flavor in the filling.

6. Can I make this pie gluten-free?

Yes, you can make this pie gluten-free by using gluten-free graham cracker crumbs for the crust.

7. Can I make the whipped cream in advance?

While it’s best to make the whipped cream fresh, you can make it up to a day ahead of time. Just store it in an airtight container in the fridge and whip it again before serving if needed.

8. Can I use fresh lemon juice instead of lemon pudding mix?

Yes, you can use fresh lemon juice, but the texture may be different. If using fresh lemon juice, you’ll need to add a thickening agent like cornstarch or gelatin to ensure the filling sets properly.

9. Can I freeze the pie?

Yes, this pie can be frozen, but for best results, freeze it without the whipped topping and add the topping once it’s thawed.

10. Can I make this pie dairy-free?

Yes, you can substitute the cream cheese, milk, and heavy cream with dairy-free alternatives like coconut cream, almond milk, or dairy-free cream cheese.

Conclusion

This No Bake Lemon Pie is a light, refreshing, and creamy dessert that’s perfect for summer. The smooth lemon filling, crunchy graham cracker crust, and fluffy whipped cream topping make it a crowd-pleasing treat that’s simple to prepare. Whether you’re hosting a gathering or craving a cool dessert, this no-bake pie is the perfect solution to satisfy your sweet tooth!

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