This lemon cream cheese pie is easy as… pie! With only 4 ingredients in the filling and no baking required, it’s a sweet-tart dessert everyone will love!
This no-bake dessert is cream cheese, whipped topping and lemon pie filling combine in a powerhouse of flavors.
And don’t forget the graham cracker crust! The king of crusts in my opinion.
Ok just kidding. I wasn’t wearing socks to begin with.
In all seriousness though, I absolutely love a good lemon dessert. They’re so refreshing and full of citrus delight.
This pie works so well since sour lemon is the perfect complement to the richness of cream cheese.
But first, begin with the crust. I always make my own graham cracker crust from scratch.
To prepare this lemon cream cheese pie even quicker, you can use a premade crust or a box of graham cracker crumbs.
This crust doesn’t need to be baked since it sets while it chills. Another win in my book!
For the filling beat together cream cheese and sugar until light and smooth. Then you’ll beat in half a can of lemon pie filling. You can also substitute lemon curd if you want to get fancy.
Fold in 2 cups of whipped topping (or homemade whipped cream) to lighten the whole thing up.
The only reason I don’t add the entire tub of whipped topping is because I save some to dollop on top of the pie. If you’d like to skip this step, go ahead and fold in all of the whipped topping at once.
You will still finish the pie with the remaining lemon pie filling. I love the glossy, lemony layer this adds. Finally, chill until set and serve.
Take this lemon cream cheese pie to a potluck or serve to family after a comforting dinner of homemade beef stroganoff.
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