No-Bake Lemon Icebox Pie
This No Bake Lemon Icebox Pie is the ultimate easy dessert! A crunchy graham cracker crust holds a creamy, sweet, and tangy lemon filling. It’s a refreshing treat that’s perfect for any occasion and comes together without ever turning on the oven.
Ingredients
- 1 9-inch pre-made graham cracker crust
- 8 ounces cream cheese (softened to room temperature)
- 1 14-ounce can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- Whipped cream for topping
Instructions
- Prepare the Crust: Unwrap the pre-made crust and place it on a level surface.
- Beat the Cream Cheese: In a large bowl, use an electric mixer to beat softened cream cheese on medium speed for about 2 minutes, until it is completely smooth and has no lumps.
- Combine the Filling: Add sweetened condensed milk to the cream cheese and beat until smooth. Mix in fresh lemon juice and lemon zest until everything is fully incorporated.
- Fill and Chill the Pie: Pour the lemon filling into the prepared crust and spread it evenly with a spatula. Cover the pie and refrigerate for at least 4 hours, or until the filling is firm.
- Serve: Garnish your pie with whipped cream and extra lemon zest before slicing and serving.
Notes
- Make sure your cream cheese is at room temperature to avoid a lumpy filling.
- Freshly squeezed lemon juice will give you the best, brightest flavor.
- For the cleanest slices, chill the pie overnight if you can.
- To make a homemade crust, mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a pie plate.
- Store any leftovers tightly covered in the refrigerator for up to 4 days.