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Slice of no-bake lemon icebox pie on a plate with a lemon slice garnish
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No-Bake Lemon Icebox Pie

This dreamy dessert blends the irresistible zip of fresh lemons with luscious cream cheese, all nestled into a buttery graham cracker crust.
Prep Time15 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Spatula
  • Refrigerator

Ingredients

Crust

  • 1 9-inch Graham cracker crust

Filling

  • 8 ounces Cream cheese room temperature
  • 1 can Sweetened condensed milk 14-ounce
  • 1/2 cup Fresh lemon juice
  • 2 pieces Lemons zest of two lemons
  • to taste Whipped cream for topping

Instructions

  • In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
  • Slowly add the sweetened condensed milk, blending until fully incorporated and silky.
  • Pour in the fresh lemon juice and lemon zest. Mix for 1–2 minutes, until the filling thickens slightly.
  • Spoon the lemony mixture into your prepared graham cracker crust. Use a spatula to smooth out the top.
  • Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set.
  • When ready to serve, top generously with whipped cream and garnish as desired.
  • Slice, savor, and enjoy!

Notes

Store leftover pie in the refrigerator for up to 4 days. For best results, wait to add the whipped cream topping until just before serving.