Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Lemon pudding cheesecake is layered into a Nilla wafer pie crust and topped with whipped cream. Perfect for a weeknight dessert, picnic, or even Thanksgiving.
This triple layer lemon pudding cream pie is always really popular around spring and summer! I just knew that I had to come up with another equally delicious lemon pie that was creamy and most importantly no bake.
No bake pies are the best for hot summer days. No oven needed, simple ingredients that you mix in a bowl, pre made crust, they’re cool & creamy, and the best part; make it the day ahead. This pie is actually better the day after. So plan on making it the day before you need it.
Which is why I also love this pie for Thanksgiving. Easy to make and you make it the day before!
This lemon cheesecake cream pie is based off of this no bake banana cream cheesecake pie. I love the cheesecake layer of the pie topped with the lighter, smoother pudding layer.
Top it all of with the extra whipped cream and decorate with lemon slices. You don’t have to but it does look really pretty.
How to make lemon cheesecake cream pie
- Whisk together 2 small boxes of lemon instant pudding mix with half and half milk.
- Spread 1 1/2 cups of the pudding into the pie crust.
- In a separate bowl, use a handheld beater and beat together sugar and cream cheese.
- Stir in a tub of Cool whip.
- Add half of the cream cheese mixture to the leftover lemon pudding and spread into the pie crust to make the 2nd layer.
- Use the remaining whipped cream cheese mixture to top the pie off.
- There are 3 different ways to top the pie : simply spread it on top as a 3rd layer, use a piping bag and tip (I use a Wilton 1A) and pipe it on. Like the picture below. Or, just pipe it around the edges of the pie.
Tips for making lemon cheesecake cream pie
- DO NOT prepare the pudding mix. Add the dry pudding mix from the box in with the 2 cups of half and half milk called for in recipe. Don’t follow the directions on the pudding box.
- DO NOT use the cook n’ serve pudding mix. They look very similar but using the wrong one will yield totally different results.
- If you don’t have a piping bag and tip, simply put the whipped cream cheese topping into a Ziploc bag, cut the corner off and then pipe it on that way.
- Garnish with lemon slices if wanted.
- Please use the half and half. You need the extra fat to make the pudding nice and thick.
- If you would rather use your own homemade crust then go for it! I personally prefer the store bought because it’s easy peasy and the crust holds together better than when I’ve tried a homemade graham crust. Speaking of the crust, I love using a Nilla Wafer crust but regular graham cracker crust will also work just as well.
- If you would prefer not using Cool Whip, simply beat about 1 1/2 cup heavy whipping cream with some sweetener (I use 1/4 cup powdered sugar when I do it) and whip it until stiff peaks form.
Try these other no bake pie recipes
No Bake Lemon Cheesecake Cream Pie
Ingredients
- 1 ready-to-use Nilla Wafer or Graham Cracker crust (store-bought or homemade)
- 2 boxes (3.4 oz) lemon instant pudding mix
- 2 cups half & half
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tub (8 oz) cool whip
- fresh lemon slices for garnish, if wanted
Instructions
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In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
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In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.
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Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
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It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold.
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When ready to serve, garnish with fresh lemon slices if wanted.
Recipe Notes
The granulated sugar will dissolve into the cream cheese. I know some may worry about it being grainy, but I promise it won't. Just make sure the cream cheese is softened well so it can all mix together.
I use this Wilton 1A piping tip and these piping bags. Put the tip in, cut the corner and then put the piping bag into a tall cup. I then use a spatula to put the cream cheese/cool whip mixture into the bag and then pipe it onto the pie as wanted.
I put the cream cheese, unwrapped, onto a microwave safe plate and the microwave it for about 25 seconds or so. You want the cream cheese nice and softened so it blends in easily with the sugar.
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