LEMON CHEESECAKE PIE RECIPE
Once the sunshine comes out and spring is here all I want is lemon anything! Which is how this no bake lemon cheesecake pie came to life.Â
This triple layer lemon pudding pie is always so popular around this time but I wanted something creamier with a more cheesecake like texture. But it still had to be no bake! Because who wants to spend hours in the kitchen when the sun is shining outside! Well, me I guess 🙂 I love being in the kitchen.Â
No bake pies are the best for hot summer days, Holidays, or gatherings. No oven needed, simple ingredients, pre-made crust, they're cool & creamy, and the best part is that they are make ahead desserts because they need the refrigeration time before serving.Â
HOW TO MAKE NO BAKE LEMON CHEESECAKE PIE
Nilla Wafer or Graham Cracker Crust - I always buy the store bought crusts that are ready to use. I actually prefer these ones over homemade because the crust stays together! Homemade graham cracker crusts tend to always be really crumbly. You don't want the 'extra servings' crust just the regular sized (6 oz) store bought crust.Â
Instant Lemon Pudding- Do not use sugar-free! This recipe was created around the 3.4 oz box lemon pudding.Â
Half & Half - This is half cream and half milk. It's thick and fatty which is so good in helping the lemon pudding firm up and set. You could use other milks but I have found that this is the best. If you do use another milk just be sure you are using the highest fat percentage possible (like whole milk would be fine or even 2%).
Cream Cheese
Granulated Sugar
Cool Whip
MY TIPS FOR THIS NO BAKE PIE RECIPE
- Do not follow the instructions on the pudding box. Just add the dry pudding mix + half & half milk that's called for in the recipe below.Â
- Be sure you are getting the correct instant pudding box at the store. The cook n' serve boxes look almost identical but you definitely do not want the cook n' serve version!
- You don't have to pipe on the top layer. I only do it for the pretty pictures. When I make this normally, I will just spread it on the top as the 3rd layer. But you can pipe it on if you want to! I use a piping bag + a Wilton 1A tip.Â
- Garnish with fresh lemon slices for an extra pretty presentation.Â
- If you prefer to use your own homemade whipped cream add 1 ½ cup heavy whipping cream + ¼ cup powdered sugar into a mixing bowl and beat until stiff peaks form. Use this in place of the Cool Whip container.Â
- If you do use another milk just be sure you are using the highest fat percentage possible (like whole milk would be fine or even 2%).
TRY THESE OTHER NO BAKE PIE RECIPES
- black forest cheesecake pie
- nutella cheesecake cream pie
- snickers cream pie
- no bake key lime pie
- oreo 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
- â…“ cup granulated sugar
- 1 tub (8 oz) cool whip
- fresh lemon slices for garnish optional
Instructions
- 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 ½ cups of the pudding into the pie crust. Set aside the remaining pudding.
- 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.
- 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.
- 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.
- When ready to serve, garnish with fresh lemon slices if wanted.
Notes
Nutrition
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.