I made a No Bake Lemon Cheesecake that hides a silky lemon pudding center folded with cream cheese and Cool Whip inside a crisp graham cracker crust, and I share the one simple trick that keeps it perfectly set.

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I love a dessert that fakes finesse but takes zero fuss. My No Bake Lemon Cheesecake starts with a crunchy graham cracker crust and a silky cream cheese filling that somehow tastes like sunshine and mischief.

It’s part nostalgia, part show-off dessert, the kind you bring when you want people asking what you did differently. The texture plays between pillow and firm, the lemon notes bright but not shouty.

Call it a Cheesecake Pie and no one will argue. I won’t pretend it’s flawless every bake, but it disappears fast, and you’ll wanna make it again.

Ingredients

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Graham cracker crust: Crunchy sweet base, mostly carbs and some fat, adds buttery toasty flavor.
Cream cheese: Rich, creamy, mostly fat and protein, gives tangy smooth cheesecake texture.
Powdered sugar: Pure sweetness, adds sugar rush and body, little fiber or nutrients.
Instant lemon pudding mix: Bright lemon flavor, thickens filling, has sugar and artificial bits sometimes.
Cold milk: Helps the pudding set, adds protein and carbs depending on milk used.
Whipped topping: Light airy sweetness that lifts texture but is high in added sugars.
Lemon juice and zest: Zest gives oils bright scent; juice adds tang with vitamin C punch.
Unsalted butter: Binds crumbs, adds fat and flavor, helps crust hold its shape.

Ingredient Quantities

1 (9-inch) graham cracker crust, store bought or you can make your own

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 ounces cream cheese, softened to room temp

1 cup powdered sugar, sifted (or a little less if you like it less sweet)

1 (3.4 ounce) package instant lemon pudding mix

2 cups cold milk (for the pudding mix)

8 ounces whipped topping (Cool Whip), thawed

1 tablespoon fresh lemon juice, optional but brightens the flavor

Zest of 1 lemon, plus extra slices for garnish if you want

How to Make this

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1. If using a store bought 9 inch graham crust skip to step
2. To make your own crust, pulse 1 1/2 cups graham cracker crumbs in a food processor or smash crackers in a zip bag, stir with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until moistened, press firmly into a 9 inch pie pan, then chill 10 minutes to set (or bake at 350 F for 8 minutes if you want extra crispness, then cool).

2. In a medium bowl whisk the entire package (
3.4 oz) instant lemon pudding with 2 cups cold milk for about 2 minutes until thickened. Set aside to firm up for a few minutes.

3. In a large bowl beat 8 ounces room temperature cream cheese until smooth and lump free. If it sticks, microwave in 5 second bursts until just soft.

4. Add 1 cup sifted powdered sugar to the cream cheese and beat until combined and fluffy; add 1 tablespoon fresh lemon juice (optional) and the zest of 1 lemon, mix briefly.

5. Fold the prepared lemon pudding into the cream cheese mixture until evenly combined and smooth, scraping the bowl so no streaks remain.

6. Gently fold in 8 ounces thawed whipped topping (Cool Whip) with just a few strokes so the filling stays light. Do not overmix or it will lose volume.

7. Spoon the filling into the prepared graham crust, smooth the top with a spatula, and cover loosely with plastic wrap.

8. Chill the pie at least 3 to 4 hours or overnight for best set and flavor. Before serving, sprinkle extra lemon zest and arrange lemon slices for garnish. Serve cold and enjoy.

Equipment Needed

1. 9 inch pie pan (or a store bought 9 inch graham crust)
2. Food processor or a zip top bag and rolling pin to crush the crackers
3. 1 medium bowl and 1 large bowl
4. Electric hand mixer (or stand mixer) to beat the cream cheese smooth
5. Whisk for the instant pudding and milk
6. Rubber spatula for folding and smoothing the filling
7. Measuring cups and spoons (for crumbs, butter, milk, sugar)
8. Microplane or lemon zester and a small sharp knife for slices
9. Plastic wrap to cover the pie while it chills

FAQ

Q: How long does the pie need to chill before serving? A: Chill at least 4 hours for a firm set, but overnight is best for clean slices. If you’re in a hurry you can pop it in the freezer for 30 to 60 minutes but watch it or the crust might get icy.

Q: Can I skip the instant lemon pudding mix and use fresh lemon juice instead? A: No, the instant pudding is what thickens and stabilizes the filling. You can add 1 tablespoon fresh lemon juice for brightness, or use fresh lemon curd in a different cooked recipe, but don’t replace the pudding mix or the filling will be too soft.

Q: My cream cheese filling turned out lumpy, how do I fix it? A: Beat the softened cream cheese by itself until super smooth before adding anything else. If lumps already formed, keep beating until they break down, or press the mixture through a fine mesh strainer. A few seconds in the microwave on low can soften stubborn bits just a touch but don’t melt it.

Q: The pie is too soft after mixing, how do I firm it up? A: First, chill it a few hours. If it’s still soft, whisk 1 to 2 tablespoons instant lemon pudding with 1/4 cup cold milk until thick, then gently fold into the filling. That will thicken without changing flavor much.

Q: Can I make this ahead and how do I store it? A: Yes, make it a day ahead and refrigerate covered for up to 3 days. To freeze, wrap tightly and freeze up to 1 month, then thaw in the fridge overnight. Note frozen then thawed pie may be a little softer.

Q: Any good swaps for the crust or Cool Whip? A: Sure. Use crushed graham crackers, digestive biscuits, or a gluten free cracker for GF. Swap Cool Whip for homemade whipped cream stabilized with a tiny bit of powdered sugar or 1 teaspoon gelatin dissolved per recipe if you want it firmer. Light cream cheese works but the texture will be a bit less rich.

No Bake Lemon Cheesecake Pie Recipe Substitutions and Variations

Graham cracker crust:
- Oreo cookie crust — crush about 24 Oreos (filling ok to keep) and mix with 6 tbsp melted butter, press into the pan. Chocolatey and easy, but sweeter.
- Almond flour crust — 1 1/2 cups almond meal + 6 tbsp melted butter + 2 tbsp sugar, press and chill. Gluten free and nuttier tasting.
Cream cheese:
- Mascarpone 1:1 for a richer, silkier filling, use same weight (8 oz).
- Neufchatel 1:1 if you want a lower fat swap, same texture but a bit milder.
- If you only have Greek yogurt, strain it well and use about 3/4 cup in place of 8 oz cream cheese, but it can be slightly tangier and softer.
Instant lemon pudding mix:
- Homemade thickened lemon custard: whisk 3 tbsp cornstarch + 1/2 cup sugar with a little cold milk, heat remaining 1 3/4 cups milk with zest, add slurry and cook until thick, cool and stir in 2–3 tbsp lemon juice. This replaces the packet and tastes fresher.
Whipped topping (Cool Whip):
- Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla to stiff peaks, use in place of the 8 oz topping.
- For longer hold, dissolve 1 tsp unflavored gelatin in 2 tbsp cold water, warm to melt, then whisk into the whipped cream before it fully sets.

Pro Tips

1) Soften the cream cheese properly, not just a little — cut it into cubes and let it sit at room temp for 30 to 60 minutes. If it still feels cold, zap it in 5 second bursts, stirring between each, till smooth. Lumps in the filling come from cold cream cheese, and you do not want that.

2) For a firmer, cleaner slice use a tiny hack: make the pudding with 1 3/4 cups milk instead of 2 cups or dissolve 1 teaspoon unflavored gelatin (bloom in 1 tbsp cold water, microwave 5–7 secs) and whisk into the pudding before folding. Chill at least overnight if you want perfect slices.

3) Fold the Cool Whip in very gently with a rubber spatula, cutting through the center and turning from the bottom; stop as soon as it looks uniform. Overmixing deflates the filling and makes it dense, so less stirring = lighter pie.

4) Prevent a soggy crust: press crumbs firmly with the bottom of a measuring cup and either chill 10 minutes or bake the crust 8 minutes then cool completely before filling. For extra zip sprinkle fresh lemon zest on top right before serving, it makes the lemon flavor pop.

No Bake Lemon Cheesecake Pie Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

458

kcal

Equipment: 1. 9 inch pie pan (or a store bought 9 inch graham crust)
2. Food processor or a zip top bag and rolling pin to crush the crackers
3. 1 medium bowl and 1 large bowl
4. Electric hand mixer (or stand mixer) to beat the cream cheese smooth
5. Whisk for the instant pudding and milk
6. Rubber spatula for folding and smoothing the filling
7. Measuring cups and spoons (for crumbs, butter, milk, sugar)
8. Microplane or lemon zester and a small sharp knife for slices
9. Plastic wrap to cover the pie while it chills

Ingredients

1 (9-inch) graham cracker crust, store bought or you can make your own
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened to room temp
1 cup powdered sugar, sifted (or a little less if you like it less sweet)
1 (3.4 ounce) package instant lemon pudding mix
2 cups cold milk (for the pudding mix)
8 ounces whipped topping (Cool Whip), thawed
1 tablespoon fresh lemon juice, optional but brightens the flavor
Zest of 1 lemon, plus extra slices for garnish if you want

Directions

If using a store bought 9 inch graham crust skip to step
To make your own crust, pulse 1 1/2 cups graham cracker crumbs in a food processor or smash crackers in a zip bag, stir with 6 tablespoons melted unsalted butter and 2 tablespoons granulated sugar until moistened, press firmly into a 9 inch pie pan, then chill 10 minutes to set (or bake at 350 F for 8 minutes if you want extra crispness, then cool).
In a medium bowl whisk the entire package (
4 oz) instant lemon pudding with 2 cups cold milk for about 2 minutes until thickened. Set aside to firm up for a few minutes.
In a large bowl beat 8 ounces room temperature cream cheese until smooth and lump free. If it sticks, microwave in 5 second bursts until just soft.
Add 1 cup sifted powdered sugar to the cream cheese and beat until combined and fluffy; add 1 tablespoon fresh lemon juice (optional) and the zest of 1 lemon, mix briefly.
Fold the prepared lemon pudding into the cream cheese mixture until evenly combined and smooth, scraping the bowl so no streaks remain.
Gently fold in 8 ounces thawed whipped topping (Cool Whip) with just a few strokes so the filling stays light. Do not overmix or it will lose volume.
Spoon the filling into the prepared graham crust, smooth the top with a spatula, and cover loosely with plastic wrap.
Chill the pie at least 3 to 4 hours or overnight for best set and flavor. Before serving, sprinkle extra lemon zest and arrange lemon slices for garnish. Serve cold and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.