No Bake Lemon Cheesecake Pie

Top view of the no bake lemon pie inside a store bought graham cracker crust.

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.

Course Dessert

Cuisine American

Keyword lemon cheesecake pie, no bake lemon cheesecake pie

Prep Time 10

Fridge Time 8

Total Time 8 10

Servings

Calories 447kcal

Author Jessica

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.

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