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A creamy no-bake lemon cheesecake-style pie with graham cracker crust. Perfect refreshing summer dessert for parties, potlucks, and holiday gatherings.

No-Bake Lemon Cream Pie

A creamy no-bake lemon cheesecake-style pie with graham cracker crust. Perfect refreshing summer dessert for parties, potlucks, and holiday gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 3 tablespoons sugar
Filling
  • 2 8 oz cream cheese packages
  • 1 5 oz evaporated milk
  • 1 3.4 oz instant lemon pudding mix
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • Zest of 1 lemon
Topping
  • Whipped cream
  • Lemon slices
  • Lemon zest

Equipment

  • 9-inch pie pan
  • mixing bowls
  • electric mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Zester
  • Plastic wrap

Method
 

  1. Combine graham crumbs, butter, and sugar. Press into pie pan. Chill.
  2. Beat cream cheese and powdered sugar until smooth.
  3. Add evaporated milk, pudding mix, vanilla, and zest. Beat until thick.
  4. Pour into crust and smooth top.
  5. Refrigerate at least 4 hours until firm.
  6. Garnish and serve cold.

Notes

Use instant pudding only.
Chill fully before slicing.
Best served cold.
Stores refrigerated up to 4 days.