This no bake Lemon Cream Pie is a quick and easy twist on the classic. Made with cream cheese, cream, and lots of lemon with a buttery graham cracker crust.
My grandmother made the best lemon cream pie. It was silky smooth and so incredibly delicious. Once I was married, she and I decided that her traditional recipe could easily be adapted into a no bake lemon cream pie that would be easier to make and just as smooth and creamy without ever having to turn on the oven! It is perfect!
No Bake Lemon Cream Pie Recipe
How to Make No Bake Lemon Cream Pie Recipe
If you have ever had a slice of lemon cream pie, you’ll know how smooth and full of lemon flavor that it is. To make the classic, it includes eggs which then requires the pie to be baked and cooled before serving. For Southern summers, we do our very best to find every way possible to make meals and desserts that do not require us to ever turn on the oven! That’s why I love this no bake version of a favorite dessert.
All you need to make this no bake pie is a graham cracker crust and five simple ingredients!
To make it, you begin by making your graham cracker crust. Since this is a no bake pie recipe, I prefer to use the no bake graham cracker crust method. Of course, you can use whichever is your personal preference.
Then, you cream together your cream cheese, confectioner’s sugar, vanilla extract, lemon juice, zest along with your whipping cream until well blended and smooth.
Then, you spread the lemon cream pie filling into your prepared graham cracker crust.
Now you’ll chill your pie until firm, at least for an hour.
When ready to serve, top your pie with your lemon slices that you’ve cut into wedges.
Here’s my No Bake Lemon Cream Pie recipe. I hope you love this version as much as we do!
No Bake Lemon Cream Pie Recipe
Ingredients
Lemon Cream Pie Crust
Lemon Cream Pie Filling
- 1 (8-ounce) package (226 g) cream cheese, softened
- 1/2 cup (57 g) confectioner's sugar
- 1 1/2 teaspoons (7 g) vanilla extract
- 3 large (339 g) lemons
- 1 cup (238 g) heavy whipping cream
Instructions
Graham Cracker Crust Recipe
- Prepare Graham Cracker Crust according to recipe instructions. Use either the bake or the no-bake method based on your personal preference.
Lemon Cream Pie Filling
- Zest and juice two of the lemons. You should have about 2 tablespoons of fresh lemon zest and 1/4 cup of fresh lemon juice. Slice the 3rd lemon and cut into quarters for decorating the top of the pie.
- Beat the cream cheese, confectioner's sugar, vanilla extract, lemon zest, lemon juice, and whipping cream together until creamy. Spread into the graham cracker crust. Place into the refrigerator until ready to serve, at least one hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I’ve made this three times now and it has been a big hit each time. Easy to make and doesn’t take a lot of time. I do zest and juice the lemons ahead of time and then the recipe goes together in a jiffy. I have to make a gluten free version of the crust, using gluten free “graham cracker” crumbs (available at Bulk Barn in Canada). The gluten free version seems to work best with a bit of extra butter (about 4 tbsp. total) and the addition of 2 tbsp. sugar and then baked. That’s what I did for the 3rd time I made the recipe and it turned out perfectly.
Hi Valerie,
Thanks for letting us know how you make your gluten free crust for this pie. Don’t you just love how easy this recipe is to make? xo
Have made this 4 or 5 times already. Everyone loves this pie.
So easy to make and it tastes so lemony fresh,
Thanks, Judy! Don’t you love how easy it is to make? It has been a summer favorite around my house.
Can I use Limes instead of Lemons?
Yes, you can, Beverly. Enjoy!
This pie is delicious. My son loves lemon pie and I’m always glad to find a new recipe. I made this the week you posted it and we loved it. I also added a little extra sugar. I wanted to make it again today but forgot tp buy whipping cream. Â I used a whole carton of Cool Whip and it was good. Â The original had a little better texture but the taste was very good with both. Â Thanks for the recipe.
Hi, Brenda!
I’m so glad you and your family loved this pie. That’s a good tip about using Cool Whip. Thanks!
This pie was absolutely delicious! Easy to make and great tasting too!
Thanks so much, Jean! So glad you enjoyed it.
I had to add extra sugar, and then it was delicious! Was the whipped cream supposed to be sweetened?
Hi Anna,
I’m sorry the pie was not as sweet as you would like but looks like you found the amount that worked for you. The whipped cream was not supposed to be sweetened. Some people like their lemon pie a little more tart and not as sweet. Thanks!
Should ingredients be at room temperature before mixing?
ThanksÂ
Hi Susan,
The cream cheese should be softened. The heavy whipping cream should be cold. Hope you like the pie!
More like a lemon cheesecake. Tastes great with fresh blueberries.
Thanks, John.
Thank you!!
Since I’m diabetic is there maybe a sub I can use for the confectioners sugar? This recipe really sounds so yummy….
Hi Marsha,
I have not used a sugar free confectioners sugar but I know there are some commercial brands on the market. I know making desserts is hard when you are a diabetic and have to limit the sugar. You might want to do a search for sugar free confectioners sugar to find what is available in your area. Good luck!
Question ~ do you whip the 1 cup of whipping cream before adding it to the rest of the ingredients?
Hi Elaine,
I didn’t whip it before adding. I just beat all the ingredients together really well using my mixer. Hope you like the pie!