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Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Perfect for a summer dessert, at a bbq, or picnic. It's also a make ahead dessert that is so pretty and perfect for summer.

No Bake Lemon Cheesecake Pie

Lemon Cheesecake Pie is a no bake dessert that is so creamy and bursting with fresh lemon flavor! Lemon pudding, cream cheese, and Cool Whip inside a crumb crust.
Course Dessert
Keyword lemon cheesecake pie, lemon pie, no bake pie
Prep Time 10 minutes
refrigeration time 6 hours
Total Time 10 minutes
Servings 8 slices
Calories 171kcal
Author Jessica


  • 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
  • 1 tub (8 oz) cool whip
  • fresh lemon slices for garnish optional


  • 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. 
  • 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.


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. 


Calories: 171kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 81mg | Sugar: 12g | Vitamin A: 99IU | Calcium: 69mg