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lemon pie topped with whipped cream on white plate with sliced lemons in background.
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4.64 from 11 votes

No Bake Lemon Pie

This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!
Course Dessert
Cuisine American
Keyword lemon pie, no bake
Prep Time 10 minutes
Chill Time 3 hours
Servings 10
Calories 374kcal
Author Trish - Mom On Timeout


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted

Lemon Cheesecake Filling

  • 8 oz cream cheese room temperature
  • 3.5 oz instant lemon pudding mix
  • 1 ½ cups whole milk
  • 1 tablespoon lemon zest

Whipped Cream Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • lemon zest and slices, raspberries and mint to garnish pie


Graham Cracker Crust

  • Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.

Lemon Cheesecake Filling

  • In a medium bowl, beat cream cheese until smooth.
  • Add pudding mix and beat well until creamy and combined.
  • Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.) 
  • Beat in lemon zest. Pour mixture into prepared pie shell.
  • Chill for at least 3 hours. The pie will set up firmly during this time.

Whipped Cream

  • In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
  • Spread whipped cream on top of chilled pie.
  • Top with additional lemon zest.
  • Garnish with lemons, mint, and raspberries before serving, if desired



  • I found that in order to ensure that the pudding set up properly, I beat it increments. I added the milk all at once, beat it, and let it sit for 1-2 minutes to let it thicken up, before I beat it again. I did this 2-3 times. This is an optional step, but it helps ensure the pudding sets properly.
  • When beating your filling, it is better to over mix it than under mix it so that the pudding dissolves completely.
  • If your cream cheese isn’t softened enough, you might end up with a lumpy filling, which still tastes delicious, but doesn’t look good.
  • A store bought graham cracker crust can be used instead (as I did in the video) if you prefer. 
  • The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
  • Instead of using freshly whipped cream, you can also use frozen whipped topping - just thaw first!
*Recipe updated 3/12/21.


Calories: 374kcal | Carbohydrates: 31g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 237mg | Potassium: 136mg | Fiber: 1g | Sugar: 14g | Vitamin A: 945IU | Vitamin C: 1.7mg | Calcium: 105mg | Iron: 0.6mg