Lemon Cream Cheese Pie

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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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Plus - tips and tricks for living your best life! Get my favorite recipes by signing up for my newsletter and I’ll send you my TOP 15 Desserts ebook for free!