Lemon Cream Cheese Pie — Bright No-Bake & Silky

Zesty lemon, velvety cream cheese, and a buttery graham crust come together in a pie that tastes like sunshine. Lemon Cream Cheese Pie is a no-bake treat that sets in the fridge and slices cleanly — perfect for hot days or last-minute desserts. After testing this version eight times and adjusting the acid and sweet balance, I landed on a filling that is tangy but not puckering, and lightened with whipped cream for a silky mouthfeel. I first perfected this in a busy pastry kitchen, where quick chilling and proper cream cheese handling made all the difference. Read on for a clear ingredients breakdown, exact measurements in metric and imperial, and troubleshooting tips so your pie comes out beautifully every time. If you like bright, savory lemon dishes too, try our creamy lemon basil pasta for a main-course twist that shares the same lemon-forward technique.

Why This Recipe Works

The acid from fresh lemon juice reacts with sweetened condensed milk and cream cheese, giving the filling a stable set without eggs or baking.
Folding in whipped cream lightens the texture while preserving structure, so the pie is silky, not dense.
A properly pressed graham crust (chilled briefly) stays crisp beneath a moist filling.
Using room-temperature cream cheese ensures a lump-free, smooth filling — mix just until combined.
Chilling time lets the flavors meld and the filling firm up for clean slices.

Ingredients Breakdown

Graham cracker crumbs: 200 g (1 3/4 cups). Provide bulk, texture, and a slightly sweet base. For crunch, pulse coarsely rather than overprocessing.
Unsalted butter: 85 g (6 tbsp), melted. Binds the crumbs and sets the crust. Do not use salted butter unless you reduce added salt elsewhere.
Cream cheese: 340 g (12 oz), full-fat, softened to room temperature. The main structure and richness; low-fat brands can make the filling loose and tangier.
Sweetened condensed milk: 396 g (14 oz can / 1 can). Sweetens and helps the filling set when combined with acid. Do not substitute evaporated milk.
Fresh lemon juice: 120 ml (1/2 cup). Adds brightness and helps thicken the condensed-milk mixture. Use fresh lemons only — bottled juice lacks brightness.
Lemon zest: 1 tbsp (from 2–3 lemons). Concentrated lemon oils boost aroma. Zest before juicing.
Heavy cream: 240 ml (1 cup), cold, whipped to medium/stiff peaks. Lightens the filling; if you skip it, expect a denser texture.
Icing sugar (powdered sugar): 60 g (1/2 cup) — optional, for adjusting sweetness when using very tart lemons.
Vanilla extract: 1 tsp (5 ml). Rounds flavors.
Salt: a pinch (about 1/8 tsp). Enhances the lemon and cream cheese.
Substitutions and impact warnings:
Gluten-Free Crust: Replace graham crumbs with 200 g (2 cups) gluten-free cookie crumbs. Texture will be slightly denser.
Lower-sugar: Reduce sweetened condensed milk and add 50 g (1/4 cup) powdered sugar to taste — pie will be less firm.
Brand note: Use a reliable graham cracker like Honey Maid for even flavor. If swapping to a denser cracker, increase butter by 1 tbsp.

Essential Equipment

9-inch (23 cm) round pie pan — a 9-inch pan gives the right depth and prevents overflow.
Food processor or a zip-top bag + rolling pin for making crumbs.
Electric mixer or stand mixer for whipping cream and smoothing cream cheese.
Spatula and offset spatula for spreading the filling.
Citrus zester or microplane for bright lemon zest.
Optional: springform pan for an easier release if you prefer.
If you don’t have a food processor, crush crackers in a heavy-duty zip-top bag using a rolling pin until fine.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 0 minutes | Inactive Time: 4 hours chilling | Total Time: 4 hours 20 minutes | Servings: 8 slices

Step 1: Make and press the crust

Combine 200 g (1 3/4 cups) graham cracker crumbs with 85 g (6 tbsp) melted unsalted butter and a pinch of salt. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan and chill for 15 minutes in the fridge. Aim for an even layer, about 5 mm (1/4 inch) thick.

Step 2: Soften and smooth the cream cheese

Place 340 g (12 oz) cream cheese at room temperature into a bowl and beat with an electric mixer until smooth, about 1–2 minutes. Scrape the bowl and stop once there are no large lumps — do not overbeat; overworking warms the cheese and can make the filling loose.

Step 3: Add condensed milk, lemon, and flavorings

With the mixer on low, add the 396 g (14 oz) can of sweetened condensed milk and 120 ml (1/2 cup) fresh lemon juice, plus 1 tbsp lemon zest, 1 tsp (5 ml) vanilla, and a pinch of salt. Beat until just combined, about 30–45 seconds. You’ll see the mixture thicken slightly as acid reacts. Taste and add up to 60 g (1/2 cup) powdered sugar only if using very tart lemons.

Step 4: Whip the cream and fold

Whip 240 ml (1 cup) cold heavy cream to medium–stiff peaks, about 3–4 minutes on medium-high; stop when the peaks hold but are still glossy. Fold one-third of the whipped cream into the lemon-cream cheese base to loosen it, then gently fold in the remaining cream until streak-free. Fold gently to keep the filling airy.

Step 5: Assemble and chill

Pour the filling into the chilled crust and smooth the top with an offset spatula. Refrigerate uncovered for 1 hour, then cover lightly and chill at least 3 more hours or overnight until firm. For clean slices, chill overnight.

Step 6: Serve and garnish

Run a thin knife around the pie before slicing. Cut into 8 even slices and garnish with extra lemon zest, thin lemon slices, or fresh berries. Serve chilled. If you need firmer slices, chill for an extra 2–4 hours.

Expert Tips & Pro Techniques

Avoid lumps: Beat the cream cheese slowly at first, scraping the bowl, then finish on medium speed for a smooth texture.
Common mistake — under-chilling: If slices are runny, it’s usually because the pie wasn’t chilled long enough. Chill overnight for best results.
Make-ahead: Assemble the pie up to 2 days ahead; keep tightly covered in the refrigerator. Garnish just before serving.
Professional trick adapted for home cooks: Whip the cream to medium-stiff peaks and fold in gently to maintain structure — this mimics a mousse finish without stabilizers.
Using leftover cream cheese: If you have extra cream cheese, use it in savory bakes like baked cream cheese chicken for a simple weeknight dinner.
Texture control: If you want a denser, more "cheesecake-like" filling, replace half the whipped cream with 120 ml (1/2 cup) sour cream — chilling time remains the same.

Storage & Reheating

Refrigerator: Store covered in an airtight container or tightly wrapped with plastic wrap for up to 4 days. Keep chilled; do not leave at room temperature for more than 2 hours.
Freezer: This pie freezes fairly well. Freeze uncut for up to 2 months, wrapped tightly in two layers of plastic wrap and a layer of foil. Thaw overnight in the refrigerator before serving.
Reheating: This pie is served chilled. Do not reheat — heat will break the creamy texture and make the crust soggy. If slightly firm from chilling, let sit at room temperature 10–15 minutes before slicing for easier cutting.

Variations & Substitutions

Gluten-Free Version: Use 200 g (2 cups) gluten-free vanilla cookie crumbs and 85 g (6 tbsp) melted butter. Press as usual. No other timing changes.
Less Sweet Version: Reduce sweetened condensed milk to 300 g (about 3/4 can) and add 30–60 g (1/4–1/2 cup) powdered sugar as needed. The pie may be slightly softer; chill an extra hour.
Lemon Curd Swirl: Spoon 80–120 g (1/3–1/2 cup) chilled lemon curd over the filling before chilling and swirl with a skewer. No change to chill time.
Low-Carb Option: Make an almond flour crust using 150 g (1 1/2 cups) almond flour and 85 g (6 tbsp) butter; skip the sweetened condensed milk and use 200 g (7 oz) erythritol-sweetened condensed milk alternative — results will be drier and need tighter chilling.
Baked Cheesecake Hybrid: For a baked take, use the same filling but add 2 large eggs beaten into the cream cheese before adding condensed milk; bake at 160°C (325°F) for 35–40 minutes until the center is just set. Cooling and chilling times increase.

Serving Suggestions & Pairings

Fresh berries and a spoonful of raspberry coulis add color and a tart counterpoint.
Serve with lightly sweetened whipped cream and a sprig of mint for a classic finish.
For a brunch pairing, offer small savory bites like a cranberry hand pastry — try our cranberry cream cheese crescent as a companion pastry.
Beverages: A cold glass of iced tea, a bright sauvignon blanc, or a lemony mocktail complement the pie’s acidity.

Nutrition Information

Per serving: 1 slice (recipe makes 8 slices)

Calories: 380 kcal
Total Fat: 24 g
Saturated Fat: 14 g
Cholesterol: 75 mg
Sodium: 220 mg
Total Carbohydrates: 38 g
Dietary Fiber: 0.5 g
Sugars: 28 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pie turn out runny?
A: Most often the pie hasn’t chilled long enough. Also check that the cream cheese was fully incorporated and that you used the correct amount of condensed milk and lemon. Chill uncovered 1 hour then covered for at least 3 more, or overnight.

Q: Can I make this without eggs?
A: Yes — this recipe is egg-free. The setting comes from the acid in lemon juice working with sweetened condensed milk and cream cheese. No eggs required.

Q: Can I double this recipe?
A: Yes, double all ingredients and use two 9-inch pans or a 10–11 inch pan. Chilling time may increase slightly; ensure both pans fit in the fridge with airflow.

Q: Can I prepare this the night before?
A: Absolutely. In fact, overnight chilling improves texture and flavor melding. Assemble and keep covered in the refrigerator.

Q: How long does this keep in the fridge?
A: Stored covered, the pie keeps well for up to 4 days. After that, texture and flavor degrade.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for brightness and setting. Bottled juice can be used in a pinch, but you’ll lose some fresh flavor.

Q: My filling has lumps after mixing — what now?
A: Stop mixing, scrape into a bowl and smooth with a whisk or press through a fine-mesh strainer. For a smoother result next time, ensure cream cheese is fully softened.

Conclusion

This no-bake Lemon Cream Cheese Pie is a fast, reliable dessert that brightens any table. For more no-bake inspiration and alternative recipes, see Kitchen Gidget’s Lemon Cream Cheese Pie (no bake!) and All Things Mamma’s No-Bake Lemon Cream Cheese Pie Recipe for additional techniques and variations. Enjoy a chilled slice with friends or keep it for a sunny weeknight treat.