No Bake Lemon Icebox Pie Recipe

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

It doesn’t matter what you call it: No Bake Lemon Pie, Lemon Cream Pie, Lemon Cheesecake Pie, Lemon Ice Box Pie, Lemon Icebox Pie recipe from Eagle Brand or Luscious Lemon Pie — you will love this perfectly sweet-tart lemon no bake 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 with condensed milk will become a new favorite — guaranteed! But if it’s chocolate you like, this No Bake Chocolate Pie is calling your name. 

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!

Simple Ingredients

Ingredients & instructions are in the printable recipe card at the end of this post. Instead of using Eagle brand milk, I opted for Organic sweetened condensed milk.

• 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 | An 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 fresh 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, but feel free to use the original Eagle brand sweetened condensed milk.

Optional Toppings for your lemon cream cheese pie

• 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 vegetable 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

Step 1 | Make the Cookie Crust

• 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.

Step 2 | Making the Lemon Cream Filling

• In a large 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.

Step 3 | Making Icebox Lemon Pie Recipe from Eagle Brand

• 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.

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. ==>> See my post on how to make the best homemade Cool Whip or Stabilized Whipped Cream! <<==

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 much more lemon juice will thin out the ingredients.

Frequently Asked Questions

Recommended Tools

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!
• Zest Tool | 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, 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!

Lemon Lover?

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

• Old Fashioned Lemon Squares | easily adapt to be gluten free, these are the best lemon bars!
• Lemon Gelato Ice Cream | Creamy, dreamy, all natural ingredients!
• Luscious Lemon Curd | if you are a lemon lover you will love this easy stove top lemon curd!
• Cranberry Lemon Drop Martini | deliciously refreshing!
• Lemon Shortbread Sandwich Cookies | dainty, light shortbread cookies with an out of this world lemon buttercream.
• Copycat Chick-Fil-A Frosted Lemonade | cool, lemony and so much cheaper than Chick-Fil-A
• Zucchini Lemon Bread with lemon Glaze | use up that summer zucchini in this delicious bright quick bread.

Variations & Substitutions

• Make using a homemade graham cracker crust, follow the how to on my Key Lime Pie recipe, the crust will need to be baked and cooled, so keep that in mind.
• Swap out the lemons with limes! Use the same amounts, according to your personal taste, Lime no bake pie recipe!
• Make using chocolate Oreo’s versus Golden Oreo’s for a striking lemon yellow and black dessert.

If you liked this no bake lemon pie recipe, more great desserts!

• Fried Ice Cream Cake | Another make ahead winner!!
• Dirt Cake | this one is decorated for Easter, but the cake is scrumptious anytime of year!
• Old Fashioned Chocolate Ice Cream or Vanilla Bean Ice Cream | creamy, easy and so delicious!
• Magnolia Bakery Banana Pudding | creamy, old-fashioned and delicious!
• Mile High Mud Pie Ice Cream Cake | hands down our favorite dessert!
• French Silk Pies | Make as bars or mini pies, these are creamy and so delicious!

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

No Bake Lemon Icebox Pie Recipe

Author: Kathleen Pope

5 from 25 votes

This recipe for easy lemon cream cheese 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.

Cook ModePrevent your screen from going dark

Print Save Saved! Pin Recipe Rate

Prep Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Pies

Cuisine American

Servings 10 slices

Calories 123 kcal

Equipment

• ▢
  Anchor Hocking 2 Quart Glass Batter Bowl With Lid 
• ▢
  Chef’n (Lemon) FreshForce Citrus Juicer, 10.25 long
• ▢
  Microplane Premium Classic Series Zester Grater

Ingredients

  

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Golden Oreo Cookie Crust

• ▢ 24 Golden Oreo Sandwich Cookies, finely crushed, do not remove the cream.
• ▢ 4-6 tablespoons butter, melted | More if you want your crust to really stick together.

Lemon Filling

• ▢ 8 oz cream cheese, softened | I used Organic full fat
• ▢ 1/2 cup Mascarpone cheese, 4 oz, softened
• ▢ 1-4 tablespoons lemon zest , use more for tart pie, I used 4
• ▢ 2/3 cup lemon juice, fresh squeezed
• ▢ 14 ounce sweetened condensed milk, I used organic

Stable Whipping Cream (Optional)

• ▢ 8 oz Heavy Whipping Cream, I used organic, very cold
• ▢ 1-2 teaspoons vanilla extract
• ▢ 3-4 tablespoons powdered sugar

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

• 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, 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.
• Place in freezer for about 30 minutes while you make the pie filling.

Lemon Icebox Pie Filling

• In a large mixing bowl 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.
• With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
• 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.
• 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.
• Decorate if desired with fruit or whipped cream just prior to serving.

Make Stabilized 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.
• Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.

Video

✱ Kathleen’s Tips

Red, White & Blue Lemon Pie (Patriotic 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!

Storage

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. May be frozen too!

• 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.

Nutrition

Serving: 1 Calories: 123 kcal Carbohydrates: 2 g Protein: 2 g Fat: 12 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 35 mg Sodium: 107 mg Potassium: 49 mg Fiber: 1 g Sugar: 1 g Vitamin A: 446 IU Vitamin C: 7 mg Calcium: 25 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.