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Lemon Cheesecake Pie is a no bake dessert full of bright, citrusy, lemon flavor and there is no need to even turn the oven on! A silky-smooth creamy lemon pudding cheesecake filling inside a ready-to-use graham cracker crust. Only a few minutes of prep and then the fridge does all the work.
Lemon Cheesecake Pie Recipe (No Bake Lemon Pie)
Once the sunshine comes out and spring is here, all I want to make is lemon everything 🍋 There is something about the bright, fruity, citrusy flavor that just makes it feel sunshine.
I especially love no bake pies because they are simple to make, minimal prep work needed, no turning on the hot oven, and the ingredients are usually convenient, simple, and ready-to-use.
This creamy lemon cheesecake has a thick texture thanks to the no bake cheesecake filling and lemon pudding. The crust is a simple store-bought graham cracker crust. It’s one of those crowd favorite desserts that’s perfect for gatherings, picnics, and barbecues.
🍋 Why You’ll Love This Lemon Cheesecake Pie
- 🍋 No Oven Required – it’s perfect for warm summer days
- 🍋 Quick Prep – only 10 minutes of prep work needed
- 🍋 Make-Ahead Dessert – the fridge does all the work for you, so make it the night before
- 🍋 Bright Lemon Flavor – this pie is loaded with perfectly balanced sweet and tangy
Only 6 Simple Ingredients Needed
- Ready-to-Use Graham Cracker Crust or Nilla Wafer Crust : I am not sure they make the Nilla wafer crust anymore, if they do and you can find it at your store, then use it! I think it tastes the best. But graham cracker works just as well. A local store, that is further from my house, sells the Nilla wafer crusts so I always go out of my way to get it for this recipe.
- Instant Lemon Pudding
- Half & Half
- Cream Cheese : One 8 ounce bar of cream cheese; I highly recommend using full-fat cream cheese.
- Granulated Sugar
- Cool Whip
How To Make No Bake Lemon Cheesecake Pie With Lemon Pudding (Printable Recipe Card)
In a mixing bowl, whisk together the instant lemon pudding mixes and half and half until it starts to thicken and is combined. Let it sit for 5 minutes so the pudding can thicken even more.
Evenly spread 1½ cups of the lemon pudding mixture inside the prepared crust. Set aside the remaining pudding for later.
In a separate mixing bowl, using an electric hand mixer, beat the cream cheese and granulated sugar together until combined and creamy.
Add the cool whip into the cream cheese mixture and beat on low speed just until combined.
Add half of the cream cheese mixture into the lemon lemon pudding mixture (that was set aside from earlier), and stir until evenly combined. Evenly spread this into the pie crust, on top of the lemon pudding layer already in it.
Spread the remaining half of the cream cheese mixture on top of the pie. Or instead of spreading it, you can place the cream cheese mixture into a large piping bag with a 1A tip and pipe it around the edges of the pie or on top of the pie in an even layer.
Cover the pie with the enclosed plastic lid (from the cracker crust) and refrigerate for at least 6-8 hours, or up to overnight is even better.
Serve the pie chilled from the fridge and garnish with fresh lemon slices, right before serving, if wanted. Enjoy!
How To Store Leftovers
Keep leftover lemon cheesecake pie stored in the refrigerator, covered in the pie plate or transfer slices to an airtight container, for up to 3-4 days.
The pie will soften once out at room temperature, so I recommend serving the pie chilled directly from the fridge.
I don’t recommend freezing this no bake pie because once frozen and thawed, the dairy and different layers will loosen, and take on an odd consistency. If you want to make it ahead of time, the pie can be made up to 24 hours ahead of serving.
Pro Tips From The Test Kitchen
- Do not prepare the lemon instant pudding according to the package directions. Just use the dry instant pudding powder inside the box. I also highly recommend not using sugar-free instant lemon pudding mix.
- If you prefer to make your own whipped cream instead of using Cool Whip – add 1½ cups heavy whipping cream + ⅓ cup powdered sugar, and beat until stiff peaks form. Start on low speed and increase the speed as needed. Use all of this in place of the 8 oz Cool Whip.
- There are 3 different ways to use that remaining cream cheese mixture for the 3rd layer. 1)– Evenly spread it over top the pie for that 3rd layer and then refrigerate. 2)– Place the cream cheese mixture into a piping bag with a 1A tip and pipe it on top of the pie in an even layer across the whole pie. 3)– If you are worried about the piped on layer getting messed up once you put the lid on the pie, place the cream cheese mixture into an airtight container, and refrigerate it along with the pie with just the two layers in it. When ready to serve, place the reserved cream cheese mixture into a piping bag with a 1A tip, and pipe it around the pie or on top of the pie in an even layer. This way, the piping does not get messed up in the fridge or by the lid during the chill time.
- For the best thick, creamy texture and taste, I highly suggest only using full-fat cream cheese and the half and half called for in the recipe. Because it’s no bake, you rely on the fridge time to thicken it and help it set, if the dairy products are lower fat ones, it won’t set as thickly and nicely.
More Must-Try Lemon Desserts
- Lemon Poke Cake
- Easy Lemon Cake with Lemon Pudding Frosting
- Quick EASY Lemon Jello Cake
- Lemon Lush
- Lemon Cheesecake Bars
- Lemon Crumb Bars
- Lemon Cake Mix Cookies
- Lemonade Pie
No Bake Lemon Cheesecake Pie
Ingredients
- 1 (6 oz) ready-to-use Nilla Wafer or Graham Cracker crust
- 2 boxes (3.4 oz each) lemon instant pudding mix
- 2 cups half & half
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar (or powdered sugar also works)
- 8 ounces Cool Whip thawed
- fresh lemon slices (optional garnish)
Instructions
- In a mixing bowl, whisk together the instant lemon pudding mixes and half and half until it starts to thicken and is combined. Let it sit for 3 minutes so the pudding can thicken even more.2 boxes (3.4 oz each) lemon instant pudding mix, 2 cups half & half
- Evenly spread 1½ cups of the lemon pudding mixture inside the prepared crust for the 1st layer. Set aside the remaining pudding for later.1 (6 oz) ready-to-use Nilla Wafer or Graham Cracker crust
- In a separate mixing bowl, using an electric hand mixer, beat the cream cheese and granulated sugar together until combined and creamy.1 bar (8 oz) cream cheese, 1/3 cup granulated sugar
- Add the cool whip into the cream cheese mixture and beat on low speed just until combined.8 ounces Cool Whip
- Add half of the cream cheese mixture into the lemon pudding mixture (that was set aside from earlier), and stir until evenly combined. Evenly spread this into the pie crust, on top of the lemon pudding layer already in it.
- Spread the remaining half of the cream cheese mixture on top of the pie. Or instead of spreading it, you can place the cream cheese mixture into a large piping bag with a 1A tip and pipe it around the edges of the pie or on top of the pie in an even layer.
- Cover the pie with the enclosed plastic lid (from the cracker crust) and refrigerate for at least 6-8 hours, or up to overnight is even better.
- Serve the pie chilled from the fridge and garnish with fresh lemon slices, right before serving, if wanted. Enjoy!fresh lemon slices
Notes
- Do not prepare the lemon instant pudding according to the package directions. Just use the dry instant pudding powder inside the box. I also highly recommend not using sugar-free instant lemon pudding mix.
- If you prefer to make your own whipped cream instead of using Cool Whip – add 1½ cups heavy whipping cream + ⅓ cup powdered sugar, and beat until stiff peaks form. Start on low speed and increase the speed as needed. Use all of this in place of the 8 oz Cool Whip.
- There are 3 different ways to use that remaining cream cheese mixture for the 3rd layer. 1)– Evenly spread it over top the pie for that 3rd layer and then refrigerate. 2)– Place the cream cheese mixture into a piping bag with a 1A tip and pipe it on top of the pie in an even layer across the whole pie. 3)– If you are worried about the piped on layer getting messed up once you put the lid on the pie, place the cream cheese mixture into an airtight container, and refrigerate it along with the pie with just the two layers in it. When ready to serve, place the reserved cream cheese mixture into a piping bag with a 1A tip, and pipe it around the pie or on top of the pie in an even layer. This way, the piping does not get messed up in the fridge or by the lid during the chill time.
- For the best thick, creamy texture and taste, I highly suggest only using full-fat cream cheese and the half and half called for in the recipe. Because it’s no bake, you rely on the fridge time to thicken it and help it set, if the dairy products are lower fat ones, it won’t set as thickly and nicely.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Jessica, you are amazing the way you pump out recipes weekly. I can’t wait to try this Lemon Cheesecake Pie now. I have made the Black Forest Cheesecake Pie a couple of times now and it was a hit from the start. Thank you for sharing.
Aww thanks Margie 🙂 This blog and cooking is my sanity saver from my chaotic life with 4 little kids! I am so glad I have it as an outlet. My husband was just asking me the other day to make that black forest cheesecake pie again. It’s definitely one of our favorites too! I hope you enjoy this lemon one just as much. Thanks for being here and trying the recipe.
First time making lemon cheesecake.it looks amazing iput lemon slices on top were having it after dinner
I’ve made this recipe over and over again, and in different flavors. Always a big hit! The only problem that I have is that when you add rhe cold whipped cream to the softened cream cheese, the cream cheese hardens back up and then you have chunks of cream cheese in the whip. Any advice? I just keep mixing and smashing the chunks, but I feel like it deflates the whipped cream a bit by the time the cream cheese is mixed in, so wasn’t sure if that’s how it’s meant to be or not. Either way, it is still delicious!
WOW super easy to make and super DELICIOUS
YUMMMMMMM ????
Can I use fresh whip cream instead of cool whip? Stores are closed and I only have whip cream thanks happy Easter!
Yes you can. Sorry for the late reply. Beat 1 cup heavy cream + 3-4 tablespoons powdered sugar until stiff peaks form. Use it as called for in the recipe (in place of the cool whip).
Hi!
Can you use heavy whipping cream in place of half & half?
Yes you could 🙂 I hope you enjoy it!
Has anyone tried using sugar free lemon pudding?
Yes I made this pie with sugar free lemon pudding and it taste great.
I used 1 box lemon and 1 box vanilla which is what I had on hand. I actually mixed it all together rather than make layers… put a little whipped cream on top to serve. Very good!
This is delicious. I will be making all summer
It was easy to make BUT make the pudding last. Mine set up like a brick while I was making the cream cheese mixture and I had to whip it like crazy so I could use it.
I’m a bit confused on the lemon cheesecake pie.
It asks for half and half and confectioners sugar. But, also coolwhip.
Which do I use? If both , how for each?
The recipe is correct. The half & half is a higher fat milk to help thicken the pudding nicely. The sugar is to sweeten the cream cheese. I double checked the recipe to make sure I did not make a mistake and it is all correct. Enjoy.
What would you recommend for a little more tang as opposed to sweetness? Like, on the pudding only layer, would it ruin it to add some lemon juice or lemon zest?
Lemon zest is a great option! You could also use lemon juice to replace some of the milk. Like use 1/4 cup lemon juice + 1 3/4 cup half and half (which equals the 2 cups half and half milk). Hope that helps.
Delicious. I added lemon rind to pudding.
I cant wait to make these recipes. They look so yummy ??
So so good! My husband said this just moved to #2 on his favorite dessert list!
Not a strong lemon flavor. Instant pudding does not make the grade. I put a lemon curd on the bottom and then added the pudding mixture which I added lemon extract and lemon rind and it was much better.
This pie is simply delicious !!
This was very easy and so good and creamy. Everyone agreed that it was a must make again recipe!
My family loves this pie and it is so easy to make!
Can you use lemon pie filling instead?
No you can’t. This recipe is specifically made and tested with the ingredients listed. There are probably lots of other recipes that call for a can of lemon pie filling that you could google or search on Pinterest for.
is there a difference between half and half and whipping cream.
Whipping cream has about twice as much milk fat compared to heals and half. In some soup or sauce recipes you can use half and half in place of whipping cream but the end result will be thinner but I wouldn’t use it as a substitute in baked goods/desserts.
This was really good. It was creamy and lemony. I didn’t have lemons for the top and I think those would definitely make it even more delicious. Next time I’ll make sure to have them and there will definitely be a next time. My husband and I enjoyed the entire pie and didn’t let our kids have any. 🙂
You deserve the whole pie! So happy to hear you liked it!
So easy and tastes great. My friends loved it. I actually used a mid size cookie scoop to mound the Cool Whip/cream cheese mixture around the top of the pie with 2 scoops in the middle sprinkled with a little bit of lemon zest on top. Will definitely make again!
Great idea with the scoop! Thank you for your comment!
I have made your Lemon cheesecake pie several times and everyone loves it! It is my grandsons favorite dessert. I’ve even made it in a springform pan to “fancy it up a bit” for a ladies club meeting. Thank you for a wonderful recipe.
Love the idea of a springform pan. Thanks for your comment!
Can this pie be place in the freezer for later? Especially for unexpected guest.
I’ve never tried it myself but I think it would work! Let me know it turns out 😊
In your ingredients you mention 2 cups half & half. Not sure what this is, can you let me know what this is please? I am excited to try this recipe.
Thank you
Mary
They sell it at the store in the dairy section next to the milks and creams. It’s made up of equal parts cream and whole milk.
Can you use 2 percent milk instead of half and half ?