There’s something about the tang of lemon and the silkiness of cream cheese that makes this pie absolutely irresistible.

I made this lemon cream cheese pie for a Sunday family lunch, and let’s just say—there wasn’t a single slice left.

It’s light, fluffy, refreshingly tart, and sits perfectly in a buttery graham cracker crust. Plus, there’s no baking involved!

Whether you’re planning a summer gathering or just need something sweet and easy, this pie will hit all the right notes.

Why You’ll Love This Recipe

Golden and tangy lemon layers – rich yet refreshing

No-bake pie – easy and oven-free

Make-ahead friendly – perfect for parties and potlucks

Cool and creamy texture – perfect for warm days

Simple ingredients – nothing fancy, just pantry staples

What You’ll Need (Ingredient Highlights)

Lemon Instant Pudding Mix: Use two 3.4 oz boxes to create a vibrant lemony base.

Half & Half: Adds richness and a velvety texture to the pudding.

Cream Cheese: Softened to blend smoothly into the creamy layers.

Granulated Sugar: Just a touch to sweeten the cream cheese mixture.

Cool Whip: Makes the pie light and fluffy.

Pre-made Crust: Use a 6 oz graham cracker or Nilla wafer crust for easy assembly.

Fresh Lemon Slices (optional): For garnish and extra citrusy flair.

Pro Tips Before You Start

Make sure the cream cheese is fully softened—this ensures no lumps in your filling.

Let the pudding thicken before layering so it sets well in the crust.

For best results, refrigerate the pie overnight so the layers firm up beautifully.

Use a piping bag for a decorative Cool Whip topping if you want a bakery-style finish.

How to Make Lemon Cream Cheese Pie

Step 1: Prepare the Lemon Pudding Layer

In a mixing bowl, whisk together the lemon pudding mix and half & half for 1–2 minutes until smooth and thickened.

Let it sit briefly to finish setting. Spread this pudding into the pie crust as your first layer.

Step 2: Make the Cream Cheese Layer

In another bowl, beat the softened cream cheese and sugar with a hand mixer until creamy.

Fold in the Cool Whip gently with a spatula.

Add half of this cream cheese mixture into the remaining pudding, then mix until smooth.

Step 3: Layer the Pie

Spread the pudding-cream cheese mixture over the first pudding layer in the crust.

This becomes your second luscious layer.

Step 4: Top It Off

Finish the pie by spreading the remaining Cool Whip and cream cheese mixture on top.

You can spoon it on or pipe it using a star tip for a decorative finish.

Step 5: Chill to Set

Cover the pie loosely and refrigerate at least 6–8 hours, or ideally overnight, until fully set.

Step 6: Garnish and Serve

Before serving, decorate with fresh lemon slices if desired.

Slice and enjoy the creamy lemon dream!

What to Serve It With

This pie pairs wonderfully with:

A tall glass of iced tea or lemonade

Fresh berries on the side

A dollop of extra whipped cream if you’re feeling fancy

Variations / Substitutions

Crust: Swap the graham cracker crust for an Oreo or shortbread crust for a twist.

Pudding Flavor: Try French vanilla pudding if lemon isn’t your thing.

Dairy-Free: Use dairy-free pudding mix, almond milk, and coconut whipped topping.

Storage & Leftovers

Cover the pie tightly with plastic wrap and store in the fridge for up to 4 days.

It’s best served cold! Avoid freezing, as the texture may become watery once thawed.

FAQs

Can I use homemade whipped cream instead of Cool Whip?
Yes! Just be sure to stabilize it with a bit of powdered sugar or gelatin.

Does this pie need to be baked?
Nope—completely no-bake and easy to prep ahead!

Can I make this lemon pie gluten-free?
Absolutely. Just use a gluten-free crust and check that your pudding mix is gluten-free.

How long does it take to set?
At least 6–8 hours in the fridge, but overnight gives the best texture.

Can I make this pie ahead of time?
Yes! It’s perfect for prepping the night before serving.

What can I use instead of half & half?
Whole milk works in a pinch, but the texture will be slightly lighter.

Can I use fresh lemon juice for more flavor?
Yes! Add a teaspoon or two to the pudding mix or drizzle on top before serving.

Final Thoughts

This lemon cream cheese pie is sunshine in dessert form.

It’s creamy, chilled, easy to whip up, and always a crowd-pleaser.

I love making it ahead for holidays or summer BBQs—everyone asks for the recipe.

If you adore citrus desserts with a creamy twist, this one is for you.

The Boat Shed Kitchen

Lemon Cream Cheese Pie

This Lemon Cream Cheese Pie is a light, creamy, and zesty dessert perfect for spring and summer. With layers of tangy lemon pudding, sweet cream cheese, and fluffy Cool Whip in a buttery cookie crust, it’s a refreshing make-ahead treat that requires no baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 6 oz ready-to-use Nilla Wafer or Graham Cracker crust
• 2 boxes 3.4 oz each lemon instant pudding mix
• 2 cups half & half
• 1 bar 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tub 8 oz Cool Whip
• Fresh lemon slices for garnish optional

Method

 

1. In a mixing bowl, whisk the lemon pudding mix and half & half for 1–2 minutes.
2. Let it thicken. Spread 1½ cups into the crust.
3. In another bowl, beat the cream cheese and sugar until creamy.
4. Fold in Cool Whip. Mix half with remaining pudding.
5. Spread the pudding-cream cheese mix over the crust layer.
6. Top with remaining Cool Whip-cream cheese mix.
7. See full steps with tips & photos → https://theboatshedcafe.com/lemon-cream-cheese-pie/

Notes

• For extra tang, add a teaspoon of lemon zest to the cream cheese mixture.
• Use a homemade graham cracker crust for a richer flavor.
• Store leftovers covered in the fridge for up to 4 days.