This No-Bake Lemon Cream Pie is one of those desserts that feels a little special without requiring much work at all. It has a buttery graham cracker crust and a smooth, creamy lemon filling made with just a handful of simple ingredients. Fresh lemon juice and zest give it plenty of bright lemon flavor without making it overly tart.

And the best part? You don’t have to turn on the oven. Just mix, chill and let the refrigerator do the rest. It’s an easy make-ahead dessert for spring and summer dinners, cookouts, holidays or anytime you’re craving something cool and lemony.

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 tbsp sugar

For the Lemon Cream Filling

• 1 package (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Mix until evenly moistened.
2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 20–30 minutes while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
4. Gradually add the sweetened condensed milk and beat until well combined and smooth.
5. Add the fresh lemon juice, lemon zest and vanilla. Beat until everything is incorporated and the filling begins to thicken.
6. Spoon the filling into the chilled graham cracker crust and smooth the top.
7. Cover and refrigerate for at least 6 hours, but preferably overnight, to allow the filling and crust to fully set.
8. Garnish with a little additional lemon zest or thin lemon slices, if desired. Keep refrigerated until ready to serve.

Serves: 8
Prep Time: 15 minutes
Chill Time: 6 hours or overnight

Tip: For the best texture and cleanest slices, make this pie the night before and keep it well chilled until serving.