With summer in full swing, nobody wants to spend time making desserts that require turning on the oven and heating up the kitchen. This no-bake Cream Cheese Lemon Pie is super creamy, brightened up with a squeeze of fresh lemon juice, and a cinch to make. The beauty of it is that you don’t have to touch your oven. You can use a simple store-bought crust, which makes this recipe even easier.
Servings: 12
Ingredients:
- • 1 store-bought graham cracker crust (or homemade if you choose)
- • 1 8-oz package cream cheese, softened
- • 1 14-oz can sweetened condensed milk
- • ¾ cup frozen lemonade concentrate, thawed (or fresh-squeezed lemon and 2 tablespoons of extra sugar)
- • 1 tbsp lemon zest (optional)
- • 1 cup Cool Whip (or whipped topping of your choice)
- • Lemon slices, extra whipped cream and mint leaves for garnish
Directions:
- • Beat cream cheese until smooth
- • Gradually add sweetened condensed milk, followed by lemonade concentrate and lemon zest.
- • Fold in whipped topping until fully blended.
- • Pour filling into graham cracker crust
- • Refrigerate at least 4 hours (overnight for best texture)
- • Top with extra whipped topping, lemon slices, and mint.
Notes:
- • Use full-fat cream cheese for best results, as low-fat can make the filling runny.
- • To prevent cracks, let the pie sit at room temperature for 5 minutes before slicing.
- • Make mini pies by using muffin tins filled with graham cracker crust.
- • Lasts 4 days covered tightly in the refrigerator and up to one month in the freezer.
