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No-Bake Lemon Lush Cheesecake Pie

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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.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 2 cups crushed graham cracker crumbs
  • 1/2 cup powdered sugar
  • 1/2 cup (1 stick) salted butter, softened
  • For the Cheesecake Layer:
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
  • For the Lemon Layer:
  • 1 (15.75 oz) can lemon pie filling or lemon curd
  • For Topping:
  • Whipped cream, for serving

Instructions

  1. In a large bowl, mix graham cracker crumbs and powdered sugar. Add softened butter and mix with your fingers until crumbly.
  2. Press the mixture firmly into a deep dish pie plate, covering the bottom and sides evenly. Chill until the crust is firm.
  3. In another bowl, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
  4. Spread the cheesecake mixture evenly over the chilled crust.
  5. Spoon the lemon pie filling or lemon curd over the cheesecake layer and smooth the top with a spatula.
  6. Refrigerate the pie for 4–6 hours or until fully set.
  7. 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

Find it online: https://yumfoodusa.com/no-bake-lemon-lush-cheesecake-pie/