No-Bake Lemon Lush Cheesecake Pie is a refreshing and creamy layered dessert that combines a buttery graham cracker crust, a smooth no-bake cheesecake filling, and a tangy lemon pie topping. Finished with a dollop of whipped cream, this pie is the ultimate cool and easy treat—perfect for warm days, potlucks, and citrus lovers.

Why You’ll Love This Recipe

No oven required: Ideal for hot days when you want dessert without turning on the oven.
Luscious texture: The rich cream cheese layer is silky smooth and perfectly complements the bright lemon topping.
Make-ahead friendly: Needs time to chill, making it a stress-free dessert to prepare in advance.
Easy to assemble: Simple ingredients and straightforward steps mean anyone can make this.
Crowd-pleasing: The sweet-tart flavor and creamy texture make it a consistent favorite at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Graham Cracker Crust:

graham cracker crumbs
powdered sugar
salted butter, softened

For the Cheesecake Layer:

cream cheese, softened
powdered sugar
milk
pure vanilla extract

For the Lemon Layer:

lemon pie filling or lemon curd

For Topping:

whipped cream

Directions

In a large bowl, combine the crushed graham cracker crumbs and powdered sugar.
Add the softened butter and mix with your fingers or a fork until the texture becomes crumbly and holds together when pressed.
Press the mixture firmly into the bottom and sides of a deep-dish pie plate to form an even crust. Chill the crust in the refrigerator until firm.
In a separate bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the chilled crust using a spatula.
Spoon the lemon pie filling or lemon curd over the cheesecake layer and gently smooth it into an even layer.
Chill the pie in the refrigerator for 4–6 hours, or until completely set.
Slice and serve with a generous dollop of whipped cream on top.

Servings and timing

Prep Time: 15 minutes
Additional Time: 4–6 hours (chilling)
Total Time: 4 hours 15 minutes
Servings: 8 servings
Calories: Approximately 360 kcal per serving

Variations

Citrus twist: Use lime curd or orange marmalade in place of lemon pie filling for a different citrus flavor.
Gingersnap crust: Replace graham crackers with crushed gingersnaps for a spicier, deeper-flavored crust.
Tropical version: Top with a layer of pineapple preserves or mango curd instead of lemon.
Nutty base: Mix in a handful of finely chopped pecans or almonds with the crust for added crunch.
Lightened-up version: Use low-fat cream cheese and a reduced-sugar whipped topping to cut back on calories.

Storage/Reheating

Storage: Keep the pie covered and refrigerated for up to 4 days.
Freezing: You can freeze the pie (without whipped cream) for up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: Not applicable. This dessert is best served cold or chilled.

FAQs

Can I use homemade lemon curd?

Yes, homemade lemon curd adds an extra layer of freshness and flavor. Just ensure it’s fully cooled before spreading over the cheesecake layer.

Can I make this pie gluten-free?

Yes. Use gluten-free graham crackers and verify all other ingredients are gluten-free.

What’s the best cream cheese for this recipe?

Use full-fat, block-style cream cheese for the best texture and structure. Avoid whipped or spreadable varieties.

Can I use a store-bought graham cracker crust?

Yes, a pre-made crust will work in a pinch, though homemade offers a richer, fresher flavor and texture.

How can I tell when the pie is fully set?

The top should be firm to the touch and hold its shape when sliced. Chilling for at least 4 hours—preferably 6—is key.

Can I substitute lemon pudding for the pie filling?

Yes, lemon pudding can be used for a smoother, less tangy topping, though it may not be as thick as lemon curd.

Is this pie overly sweet?

The powdered sugar and lemon filling are sweet, but the tartness of the lemon and the richness of the cream cheese balance the sweetness well.

Can I make this pie in advance?

Absolutely. This pie is perfect for making a day ahead, allowing it to chill and set overnight.

What toppings go well besides whipped cream?

Try lemon zest, fresh berries, a sprinkle of crushed graham crackers, or a drizzle of raspberry sauce for extra flair.

Does this pie travel well?

Yes, once fully chilled and set, the pie holds up well. Keep it in a cooler or insulated container if transporting.

Conclusion

No-Bake Lemon Lush Cheesecake Pie is a bright, creamy, and effortless dessert that’s ideal for any occasion—from casual backyard barbecues to elegant spring brunches. With its graham cracker crust, rich cheesecake filling, and zesty lemon topping, this pie delivers the perfect balance of flavors and textures—all without ever turning on the oven. It’s a cool, crowd-pleasing treat that’s sure to become a favorite in your no-bake recipe collection.

No-Bake Lemon Lush Cheesecake Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing, no-bake lemon cheesecake pie with a buttery graham cracker crust, a smooth cream cheese layer, and a tangy lemon topping, finished with whipped cream. Perfect for warm-weather gatherings.

Author: Mari
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, mix graham cracker crumbs and powdered sugar. Add softened butter and mix with your fingers until crumbly.
Press the mixture firmly into a deep dish pie plate, covering the bottom and sides evenly. Chill until the crust is firm.
In another bowl, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Spread the cheesecake mixture evenly over the chilled crust.
Spoon the lemon pie filling or lemon curd over the cheesecake layer and smooth the top with a spatula.
Refrigerate the pie for 4–6 hours or until fully set.
Slice and serve with a generous dollop of whipped cream.

Notes

Make sure the crust is fully chilled before adding the filling for best structure.
Use lemon curd for a more intense lemon flavor or lemon pie filling for a milder version.
This pie can be made a day in advance and stored in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 26g
Sodium: 200mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg