No Bake Lemon Cheesecake Cream Pie
This No Bake Lemon Cheesecake Cream Pie is smooth, velvety, and has the perfect amount of lemon! Super easy to make and one you would be proud to serve! If you love this recipe (and I know you will) be sure to try my Orange Creamsicle Mousse and Lemon Mousse for easy No-Bake Dessert options!
Lemon Cheesecake Cream Pie
This lemon pie is super easy. How easy? Only 8 ingredients it pulls together in under 5 minutes!
Let’s talk for a minute about how I achieve the lemon flavor in this cream pie. A traditional lemon pie uses cornstarch, eggs, granulated sugar and requires baking. I attempted to get that same flavor by using a combination of REAL lemon juice and lemon extract, combined with confectioners sugar and cream cheese base… and NO baking required. The results were dreamy!
How to Make Lemon Pie
As I mentioned, making this lemon pie is really simple. There are a few key tips to follow that will make this even easier!
Room Temperature Cream Cheese
If you aren’t able to set out your cream cheese for a couple of hours ahead of assembly, here is a fun tip to quickly get it to room temperature. I remove the cream cheese from the box but keep it in the foil packaging. Set the cream cheese in a bowl of hot water and let it warm slowly. This usually takes 10-15 minutes. If you use a metal bowl, you can sometimes cut the time down a bit because they will hold the heat in a little longer. Or you can set it out in the morning and let it warm to room temperature on the counter.
Tools Matter
You will want to make sure your cream cheese is completely lump-free, which means beating it with an electric hand mixer (or in a stand mixer with the paddle attachment) until it is light and fluffy before adding any other ingredients. This is what gives my lemon pie the creamy texture as well as helps to blend the flavors perfectly.
Lemon Extract
The lemon extract in this recipe really adds a depth of lemon flavor that is essential in a cream pie. If you don’t have immediate access to lemon extract you can substitute additional fresh lemon juice.
Here is a simple equivalency:
1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract
This recipe uses 1 teaspoon of lemon extract, so you will need 2 tablespoons of fresh lemon juice. If