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Easy Lemon Cream Pie {No Bake}

This recipe for easy lemon cream pie is amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust. With a little chill time, this will become your go-to easy summertime dessert.

Lemon Cream Pie, Lemon Cheesecake Pie, Lemon Ice Box Pie, or Luscious Lemon Pie — you will love this perfectly sweet-tart no bake lemon pie!

Citrus cream pies are one of our favorites, our most popular recipe is this Easy Award Winning Key Lime Pie, this Old Fashioned Lemon Icebox Pie made with sweetened condensed milk will become a new favorite — guaranteed!

Lemon Cream pie with swirls of whipping cream, topped with lemon wedges and lemon zest.

Why You Will Love this Lemon Cream Cheese Pie

Anyone can make this sweet-tart Lemon Cream Cheese pie, ready to chill in about 30 minutes!

  • EASY! Lemon cream pie is the best easy summer dessert because, it is no bake and takes minutes to whip up!
  • SIMPLE INGREDIENTS | Ingredients that are easy to purchase at your local grocery store!
  • DECORATE FOR THE OCCASION | Making a 4th of July dessert? Add berries and gold star sprinkles. How about for a bridal shower, use raspberries and shaved white chocolate and sprinkle gold edible hearts!
  • TASTE | The perfect balance of sweet, light, creaminess married with the tartness of the lemon juice and zest.
  • MAKE AHEAD | I love make ahead desserts, make this lemon cream cheese pie the day before you need it!

Patriotic Pie

Easily dress this pie up with berries and shaved white chocolate and little edible gold stars for a fantastic Patriotic, 4th of July dessert. I’ll show you how!

Patriotic Lemon Cream Pie decorated with sliced strawberries and blueberries and shaved chocolate with edible gold stars.

Ingredients

As mentioned above, these ingredients are readily available at most grocery store chains.

Lemon Cream Pie ingredients labeled, L-R Sweetened condensed milk, mascarpone cheese, lemon juice, lemon zest, golden oreos and butter and cream cheese.
  • Golden Oreos | you can certainly use other brands as well, I’ve had success using Gluten Free cookies & Organic brands of sandwich cookies for my cookie crusts.
  • Butter | you know the saying, everything is better with butter!
  • Cream Cheese | I use full fat Organic cream cheese, I haven’t tried this recipe with reduced or Neufchatel, let me know if you do!
  • Mascarpone Cheese | Am Italian cream cheese, higher in fat and way creamier, if you cannot find it, you can substitute with regular cream cheese. It’s usually found in the deli area with other specialty cheeses, like Mozzarella, Burrata and Romano.
  • Lemon Zest | I love a lot of zest when baking, I zested all of my lemons, use at least 1 tablespoon.
  • Fresh Lemon Juice | You need about 4 lemons to get enough juice, this is a nice tart pie. Bottled lemon juice can have an off taste, due to preservatives.
  • Sweetened Condensed Milk | It provides structure and adds the perfect amount of sweetness to the cheesecake like filling. I used organic.

Optional Toppings

  • Fresh Strawberries | sliced and arrange in any pattern you choose!
  • Fresh Blueberries | washed and dried, place as many as you choose
  • White Chocolate Bar | Use a potato peeler, hold the chocolate bar and peel away from you creating chocolate curls and shavings.
  • Whipped Cream with wedges of lemons and some extra lemon zest

How to Make No Bake Lemon Icebox Pie

Two images of oreo cookie crust in a deep dish 9" pie plate and in a shallow 9" pie plate.
  • Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.
  • Mix melted butter into cookie crust, pressing into a 9″ pie plate. If you would like to see more how to do it, visit this post Oreo Cookie Crust.
  • Place in freezer for about 30 minutes while you make the pie filling.
Lemon cream pie process shot, adding mascarpone cheese to cream cheese and second image slowly pouring in lemon juice.

Step 2 | Making the Lemon Cream Filling

  • In a large mixing bowl (my favorite) add cream cheese and mascarpone cheese, mixing with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.
  • With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
  • Slowly pour in condensed milk while mixing, then increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.
Lemon cream pie process shots, adding lemon zest and slowly pouring in sweetened condensed milk into cream cheese lemon mixture.

Step 3 | Making the No Bake Lemon Pie

  • Pour lemon cream cheese filling into prepared crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.
  • Decorate if desired with fruit or whipped cream just prior to serving.
Process shots for lemon cream pie pouring lemon cream filling into cookie crust, second image smoothed cream filling in pie crust.

How to Make Stable Whipped Cream

  • Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste. Continue whipping until stiff peaks form, just before it turns to butter, it should be really thick.
  • Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.
Lemon cream pie FB photo, with whipped cream dollups, decorated with a wedge of lemon with lemons in the background.

Tips

  • This pie will thicken and firm as it cools, and you need at least 4 hours of chill time, of course it still tastes amazing, but the pieces will be easier to serve the longer you chill it.
  • When incorporating your lemon juice and condensed milk, be sure to do it slowly, whisking or mixing well while you are adding, then continue to mix for several minutes, this will bind the ingredients together better.
  • For a more tart lemon cream pie, add more zest, adding too much more lemon juice will thin out the ingredients.

Frequently Asked Questions

Is this the same as a Lemon Luscious Pie?

I grew up with my mom making the lemon luscious pie, creamy, delicious — but it needs to be baked as it has eggs in it, which is not a bad thing, I just wanted to bring you a simple, easy recipe!

Can I make this dessert Gluten Free & Dairy Free?

Gluten free absolutely! The filling is naturally gluten free, just replace the cookies with your favorite gluten free sandwich cookies or even GF graham crackers (see my recipe in Key Lime Pie).
Dairy Free | try using plant based butter in the crust (make sure the cookies don’t have dairy), swap plant based cream cheese for both cheeses and use Coconut Sweetened Condensed milk in stead of regular.

Do you remove the cream from the Oreo cookies?

When I made this for my book club, I think I had at least 3 of my girlfriends ask if you removed the cream in the cookies, no, you leave it in when making a cookie crust, it helps bind the crust together along with the butter.

How much lemon juice is in a lemon?

It really depends on the freshness of the lemon and the size of a lemon. Generally speaking a medium fresh lemon will yield about 2 1/2 tablespoons.

How can I get more juice out of my lemon?

When choosing your lemons, choose those that are firm, but yield to some pressure, you do not want a lemon with a really thick rind, there is probably more rind than lemon. To get more juice from your lemon, try these two tricks: 1) Place lemon on cutting board or counter and firmly roll with palm of hand until it starts to yield slightly. 2) Place lemon in microwave for about 10 seconds, then roll and squeeze.

Lemon Cream Pie with slice on plate decorated with lemon zest, whipped cream and mint.

You don’t really need any special tools for this luscious lemon pie, but here are a few that will make it easier!

  • 9″ Pie Plate | I have made this pie in both a shallow 9″ inch pie plate as well as a deep dish, both work, one might have a little thinner crust than the other. You can also make this Lemon Cream Pie in a 8-9 inch square baking dish, you will just have squares instead of pie slices, and they will be thicker and maybe fall apart on you. Nuttin’ wrong with that!
  • Zester | I love my Microplane Zester! This is a lifesaver when it comes to zesting citrus, makes it so simple!
  • Lemon Juicer | I use and love this hand-held juicer, I find since it turns the lemon or lime inside out, you get the most juice from your citrus.
  • Batter Bowl | A good sturdy batter bowl is essential for so many baking tasks, you will love this one with a lid!
  • Mixer | You can use a stand mixer, but honestly this is so easy to do with a hand mixer!
  • Spatula | A sturdy, wide spatula is helpful to scrape out all of that wonderful lemon cream mixture!

Storage instructions

Make up this no bake lemon icebox pie up to 24 hours ahead of time, but at least 4 hours. Keep covered and refrigerate any leftovers. This is delicious and fine to eat up to 7 days after making, though the cookie crust might be a bit soggy.

Red White and Blueberry Cream Pie

Easily transform this lemon ice box pie into a red, white and blueberry cream pie!

Simply slice strawberries and arrange in any patter, adding fresh blueberries and if desired, some shaved white chocolate and gold edible sprinkles. It’s the perfect Patriotic dessert!

How to make a red, white and blueberry cream pie for a Patriotic Pie process shots.

Lemon Lover?

If you are a lemon lover like I am, you will love these lemon forward recipes!

Plain Lemon Cream Pie in a pretty ruffled pie dish with lemons and a green plaid towel behind.

If you liked this no bake recipe, you will love these!

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

A full size Lemon Cream Pie square shot with wedges of lemon on top of dollops of whipped cream.
Yield: 10 slices

Easiest Lemon Cream Pie (No Bake)

Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

This recipe for easy lemon cream pie is amazing! Ready to chill in about 30 minutes, it is made with real lemon juice and zest, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust. With a little chill time, this will become your go-to easy summertime dessert.

Ingredients

Golden Oreo Cookie Crust

Lemon Filling

Stable Whipping Cream

Optional Toppings

  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 small bar white chocolate for shaving
  • Edible Gold Stars

Instructions

Oreo Cookie Crust

  1. Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.
  2. Mix melted butter into cookie crust, then mix well and place in 9" pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.
  3. Place in freezer for about 30 minutes while you make the pie filling.

Lemon Filling

  1. In a large mixing bowl (my favorite) add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.
  2. With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
  3. Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.
  4. Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.
  5. Decorate if desired with fruit or whipped cream just prior to serving.

How to Make Stable Whipped Cream

  1. Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.
  2. Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.

Red, White & Blueberry Lemon Cream Patriotic Pie

  1. Simply slice strawberries and arrange in any patter, adding fresh blueberries and if desired, some shaved white chocolate and gold edible sprinkles. It's the perfect Patriotic dessert!

Storage

  1. Make up this no bake lemon icebox pie up to 24 hours ahead of time, but at least 4 hours. Keep covered and refrigerate any leftovers.
  2. This is delicious and fine to eat up to 7 days after making, though the cookie
    crust might be a bit soggy.

Notes

  • This pie will thicken and firm as it cools, and you need at least 4 hours of chill time, of course it still tastes amazing, but the pieces will be easier to serve the longer you chill it.
  • When incorporating your lemon juice and condensed milk, be sure to do it slowly, whisking or mixing well while you are adding, then continue to mix for several minutes, this will bind the ingredients together better.
  • For a more tart lemon cream pie, add more zest, adding too much more lemon juice will thin out the ingredients.
  • Gluten and/or Dairy Free Lemon Pie

    Gluten free | The filling is naturally gluten free, just replace the cookies with your favorite gluten free sandwich cookies or even GF graham crackers, see my recipe in Key Lime Pie.
    Dairy Free | try using plant based butter in the crust (make sure the cookies
    don't have dairy), swap plant based cream cheese for both cheeses and
    use Coconut Sweetened Condensed milk in stead of regular.

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    Nutrition Information:

    Yield:

    10

    Serving Size:

    1

    Amount Per Serving: Calories: 399Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 67mgSodium: 349mgCarbohydrates: 30gFiber: 0gSugar: 15gProtein: 4g

    The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

    Did you make this recipe?

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    Michaela Kenkel

    Thursday 8th of July 2021

    I love lemon anything wit my WHOLE HEART and this pie was TOP NOTCH!

    Kathleen

    Friday 9th of July 2021

    Thank you, thank you, thank you!!

    Tasia ~ two sugar bugs

    Monday 5th of July 2021

    This looks like a perfect summer pie! I hope you had a wonderful 4th of July!

    Kathleen

    Monday 5th of July 2021

    Thank you so much Tasia! It is the perfect no bake summer pie! Hope you had a great 4th as well!

    Bob

    Saturday 3rd of July 2021

    Yummy! Happy 4th!🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸

    Kathleen

    Saturday 3rd of July 2021

    Thank you Bob!! Happy 4th!

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