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A delicious plate of Lemon Cream Cheese Pie

Lemon Cream Cheese Pie

An easy, no-bake dessert featuring a creamy lemon and cream cheese filling in a convenient crust, perfect for any occasion.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert, Pie
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 crust ready-to-use Nilla Wafer or Graham Cracker crust Choose your preferred flavor for the base of your pie.
  • 2 boxes lemon instant pudding mix Ensure it's instant pudding mix for proper setting without cooking.
  • 2 cups half & half You can substitute with whole milk for a lighter texture or heavy cream for a richer pie.
  • 1 bar cream cheese Soften at room temperature for easier mixing and a smooth consistency.
  • 1/3 cup granulated sugar Adjust the amount to suit your desired level of sweetness.
  • 1 tub Cool Whip Thaw completely in the refrigerator before use.
  • as needed slices Fresh lemon slices For an optional decorative touch and a burst of fresh citrus aroma.

Equipment

  • Mixing Bowls
  • Whisk
  • Electric mixer

Method
 

  1. In a mixing bowl, whisk the lemon pudding mix and half & half for 1–2 minutes.
  2. Let the pudding mixture thicken. Spread 1½ cups of the thickened pudding into the ready-to-use crust.
  3. In another bowl, beat the softened cream cheese and granulated sugar until the mixture is light and creamy.
  4. Gently fold in the thawed Cool Whip into the cream cheese mixture. Take half of this mixture and combine it with the remaining pudding.
  5. Carefully spread the pudding-cream cheese mixture evenly over the pudding layer in the crust.
  6. Finally, top the pie with the remaining Cool Whip-cream cheese mixture, spreading it smoothly to cover the entire surface.

Notes

This pie requires chilling for several hours to set properly, making it an excellent make-ahead dessert. Garnish with fresh lemon slices before serving for a vibrant presentation.