This no-bake Lemon Cream Cheese Pie is one of my favorites! It's creamy, brightened up with a squeeze of lemon juice, and a cinch to make!
Graham cracker crumbs Butter Philadelphia cream cheese Cool Whip Sour cream Freshly-squeezed lemon juice Lemon zest Sugar
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.
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.
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.
You can garnish it with additional Cool Whip, fresh lemon slices, candied lemon peel, or keep it simple with a dusting of powdered sugar!
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