This no-bake lemon cheesecake pie is as easy as it is delicious. There’s no need to turn on the oven, making it ideal for hot days or when you want a fuss-free dessert. The layers are beautifully distinct and balance sweet, tart, and creamy in every bite. It’s also easy to transport, slice, and serve—perfect for potlucks, picnics, and holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Powdered sugar
Vanilla extract
Lemon zest
Instant lemon pudding mix
Cold milk
Whipped topping (such as Cool Whip)
Fresh lemon slices or zest, for garnish (optional)
Directions
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a pie dish to form a crust. Chill for 10–15 minutes.
In a separate bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy.
Spread the cream cheese mixture evenly over the chilled crust.
In another bowl, whisk together the lemon pudding mix and cold milk until thickened, about 2–3 minutes.
Carefully spread the lemon pudding layer over the cheesecake layer.
Top with whipped topping and smooth it out with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Garnish with lemon slices or additional zest before serving, if desired.
Servings and timing
This recipe serves 8. Prep time: 20 minutes Chill time: 4 hours Total time: 4 hours 20 minutes
Variations
Crust options: Use a shortbread or vanilla wafer crust for a different twist.
Fruit topping: Add fresh berries on top for added color and flavor.
Zesty kick: Stir a bit of lemon juice into the cheesecake layer for extra citrus punch.
Homemade whipped cream: Replace store-bought whipped topping with homemade whipped cream if preferred.
Gluten-free: Use gluten-free graham crackers for the crust.
Storage/Reheating
Store leftovers in the refrigerator, covered, for up to 4 days. This pie does not freeze well, as the pudding and whipped layers may separate upon thawing. No reheating is necessary—serve chilled.
FAQs
Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance. Just keep it covered and refrigerated.
What can I use instead of graham crackers for the crust?
Try vanilla wafers, digestive biscuits, or shortbread cookies.
Can I use lemon curd instead of pudding?
Yes, for a more intense lemon flavor, spread a layer of lemon curd in place of the pudding.
Can I make this dessert gluten-free?
Absolutely. Use gluten-free graham crackers or another gluten-free cookie for the crust.
How long does it need to chill?
At least 4 hours, but overnight chilling helps it set completely and slice cleanly.
Can I use homemade whipped cream?
Yes, just be sure it’s stabilized or well-whipped to hold its shape in the pie.
Is this pie overly sweet?
The tangy lemon pudding and cream cheese balance the sweetness. You can adjust sugar in the crust or filling to taste.
Can I use sugar-free pudding?
Yes, sugar-free instant lemon pudding works fine as a lower-sugar option.
Can I add lemon juice to the filling?
Yes, a tablespoon or two of fresh lemon juice can enhance the lemon flavor in the cheesecake layer.
Will this pie hold up at room temperature?
It should be kept chilled. If serving at a party, keep it out no more than 1–2 hours.
Conclusion
No-Bake Lemon Lush Cheesecake Pie is a light, zesty dessert that’s easy to prepare and a joy to serve. Its layers offer the perfect balance of creamy, tangy, and sweet, making it a favorite for warm-weather occasions and family gatherings. Keep this recipe on hand when you need a no-fail, crowd-pleasing dessert that looks as good as it tastes.
This No-Bake Lemon Lush Cheesecake Pie features a buttery graham cracker crust, creamy cheesecake layer, tangy lemon pudding, and fluffy whipped topping. It’s a refreshing and easy dessert perfect for spring and summer gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tsp lemon zest
1 (3.4 oz) box instant lemon pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (e.g., Cool Whip)
Fresh lemon slices or additional lemon zest, for garnish (optional)
Instructions
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until combined.
Press the mixture firmly into the bottom of a 9-inch pie dish to form a crust. Chill in the refrigerator for 10–15 minutes.
In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy.
Spread the cream cheese mixture evenly over the chilled crust.
In another bowl, whisk together the instant lemon pudding mix and cold milk for 2–3 minutes until thickened.
Carefully spread the lemon pudding over the cheesecake layer.
Top with the whipped topping and smooth the surface with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Garnish with lemon slices or extra lemon zest before serving, if desired.
Notes
Use gluten-free graham crackers to make this dessert gluten-free.For a more intense citrus flavor, add 1–2 tbsp of lemon juice to the cheesecake layer.Top with fresh berries for extra flavor and color.Homemade whipped cream can be used instead of store-bought topping.This dessert is best served chilled and does not freeze well.
