This post may contain affiliate links. Please read our disclosure policy.
This no-bake Lemon Cream Cheese Pie is one of my favorite desserts. It’s super creamy, brightened up with a squeeze of fresh lemon juice, and a cinch to make!
Pin this recipe now to save it for later
Pin RecipeAs a child, I can remember my mom making this pie for picnics and family gatherings. She didn’t normally add lemon to the cream cheese mixture, but instead would top it with canned blueberry or cherry pie topping.
I love my mom’s way of making it, but I tweaked it to create this Lemon Cream Cheese Pie recipe, which has a bright citrus flavor like Homemade Lemon Meringue Pie. It turned out delicious and it’s become a recipe I make regularly for family gatherings!
(For another easy no-bake dessert, try my Strawberry Delight recipe!)
No-Bake Lemon Cream Cheese Pie Recipe
I can’t forget to mention that this is a no-bake Lemon Cream Pie, which means it’s oh-so-easy to make! You can use a simple homemade graham cracker crust or a store-bought crust. Then, you just stir together the filling ingredients and chill the pie for three or four hours, or until it has set. (If you’ve got a little more time, try this Fresh Fruit Tart!)
With sour cream, cream cheese, and whipped topping, you know this Lemon Cream Cheese Pie is super creamy, but the addition of lemon is a nice counterbalance to all that richness so it doesn’t feel like a heavy dessert. You can garnish it with additional Cool Whip, fresh lemon slices, candied lemon peel, or keep it simple with a dusting of powdered sugar!
(Can’t get enough lemon desserts? Try my Lemon Cupcakes or Lemonade Cake next! Or make this Custard Pie and add lemon curd on top!)
Ingredients For No-Bake Lemon Cream Cheese Pie
For the crust:
- Graham cracker crumbs
- Sugar
- Butter
For the filling:
- Philadelphia Cream Cheese – To make the filling easier to mix, let the cream cheese sit on the countertop for 30 to 45 minutes so it softens a bit.
- Cool Whip
- Sour cream
- Freshly-squeezed lemon juice – Try making this recipe with lime juice instead for something different!
- Lemon zest – I recommend using a fine zester so you don’t get big pieces of lemon peel in the creamy filling.
- Sugar
How to Make Lemon Cream Cheese Pie
- Make the Crust: Preheat the oven to 350ºF. Mix the crust ingredients in a small mixing bowl, then press them into a 9-inch pie plate. Bake for 8 minutes, then cool completely.
- Make the Filling: Add the softened cream cheese, sugar, and sour cream to a blender and blend until smooth. Add the lemon juice and lemon zest, then fold in the Cool Whip.
- Assemble and Refrigerate: Pour the filling into the cooled pie crust and refrigerate for 3 to 4 hours, or until the filling is set. Serve with a dollop of Cool Whip and a lemon slice.
Quick Tip!
Make sure all of your ingredients for the filling, especially the cream cheese, are at room temperature before combining. This will ensure a smooth filling without any lumps!
How to Store Lemon Cream Cheese Pie
If you have any leftover pie, you can place a piece of plastic wrap over the pie plate and store it in the refrigerator for up to 3 days, or transfer slices to an airtight storage container. You can also freeze this recipe for up to 2 months; wrap it with 2 layers of plastic wrap, then a layer of foil to protect against freezer burn. Let the pie thaw in the refrigerator before serving.
FAQs
This Lemon Cream Cheese Pie is a little bit different from a typical lemon pie; the filling is made with sour cream, cream cheese, whipped topping, lemon, and sugar. This makes it much easier to whip up than a traditional lemon cream pie!
You don’t need a juicer to juice a lemon! Simply cut it into quarters, then squeeze the juice into a bowl. Remove any seeds, then use the juice in the recipe. (Have a leftover lemon after making this recipe? Here’s how to use half a lemon!)
This Lemon Cream Cheese Pie should be eaten chilled. Don’t warm it up—the filling will melt!
More Tasty Lemon Treats To Try
Breakfast
Lemon Muffin Recipe
Quick & Easy Dessert Recipes
Easy Lemon Bars
All Recipes
Lemon Crinkle Cookies
Quick & Easy Dessert Recipes
Lemon Bars
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Lemon Cream Cheese Pie
Equipment
- 9 Inch Pie Plate
- Mixing bowls
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter
Filling
- 2 (8 oz) package of Philadelphia Cream Cheese
- 2/3 cup sugar
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- zest of 1 lemon
- 1 (4 oz) tub of Cool Whip
Instructions
For the Crust:
- Mix all ingredients together until blended. Pack firmly into 9-inch pie plate and press up sides and bottom (can be made into two smaller pies if desired).1 1/4 cup graham cracker crumbs, 3 tbsp sugar, 1/3 cup butter
- Bake at 350 degrees for 8 minutes. Cool before filling.
For the Filling:
- Mix together softened cream cheese, sugar, and sour cream with blender until smooth. Add lemon juice and lemon zest. Next, fold in cool whip until mixed thoroughly.2 (8 oz) package of Philadelphia Cream Cheese, 1 cup sour cream, 1/2 cup freshly squeezed lemon juice, 2/3 cup sugar, zest of 1 lemon
- Garnish with a dollop of cool whip and a fresh lemon slice just for kicks.1 (4 oz) tub of Cool Whip
- Pour into cooled pie crust and chill for 3-4 hours.
That bit about using a fine zester to avoid getting big pieces of peel in the filling is such a pro tip. I usually end up with chunks, so I definitely need to be more careful next time. Do you think using a lime would change the texture much, or just the flavor? AI to real image converter Such a perfect summer treat.
That “bright citrus flavor” is exactly what my kitchen has been missing lately. Trying to get the cream cheese to soften properly is like waiting for a teenager to wake up on a Saturday morning. AI image humanizer Do you think using a hand mixer instead of a blender would change the texture much? The end result looks so refreshing for the upcoming weekend.
That classic combo of cream cheese and citrus is always a win. I totally get why your mom used to top it with fruit, though. stunning ai image generator Honestly, I think the “bright citrus flavor” is great, but wouldn’t a little extra lemon zest on top make the texture even better? Do you think it would lose that creamy balance if I added more zest.
My mom used to make a similar pie for family birthdays, but she always topped it with canned cherries. I love the idea of using fresh lemon juice to brighten it up instead.
AI photo upscaler
The lemon addition sounds like such a perfect twist on your mom’s version—I love that bright citrus kick against the creamy filling. I’m definitely trying this for our next family dinner, and I’ll probably pull up my chart to see if Mercury retrograde is why my last few baking attempts flopped, using figcanvas to check the transits before I commit to the crust.
Fresh lemon zest sounds like a great twist on your mom’s classic pie recipe!
soccer-808.com
This no-bake lemon cream cheese pie sounds like exactly the kind of dessert I need on a warm afternoon—so simple and bright. I love that you took your mom’s classic and gave it that fresh citrus twist, it makes me want to try both versions. The creamy texture with that lemon pop is honestly hard to beat, and I appreciate that it doesn’t require turning on the oven. If you’re ever in the mood for a different kind of puzzle while this chills, I’ve found a Cube Solver that’s oddly satisfying to fiddle with. Thanks for sharing such a nostalgic and easy recipe—I’m already picturing it on my picnic table.
AI Ghost Mannequin (https://aighostmannequin.com) is an online AI tool that transforms flat-lay, hanger, and mannequin clothing photos into polished ghost-mannequin product images for e-commerce.
Solid article, well worth a bookmark. I also rely on a risk evaluation form for the practical side: a risk evaluation form Anyway, thanks again for the content!
The suggestion to swap lemon juice for lime sounds like a fun twist. While the pie sets, you can browse fmovies for a movie to match the citrusy mood.