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Easy No-Bake Lemon Icebox Pie Recipe Perfect for Summer Treats

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A quick and refreshing no-bake lemon icebox pie with a creamy filling and crisp graham cracker crust, perfect for hot summer days and easy entertaining.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ⅓ cup (65g) granulated sugar
  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1 can (14 ounces/397g) sweetened condensed milk
  • ⅓ cup (80ml) fresh lemon juice (about 2–3 medium lemons)
  • 1 teaspoon lemon zest, finely grated
  • 1 cup (240ml) heavy whipping cream, chilled and whipped to soft peaks
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust (10 minutes): In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to compact it well. Place in the refrigerator to chill while you prepare the filling.
  2. Prepare the filling base (5 minutes): In a large bowl, beat softened cream cheese with sweetened condensed milk until smooth and creamy.
  3. Add lemon flavor (2 minutes): Stir in fresh lemon juice, lemon zest, and vanilla extract. Mix until fully combined. The mixture will thicken slightly.
  4. Whip the cream (5-7 minutes): In a separate chilled bowl, whip heavy cream until soft peaks form. Be careful not to overbeat.
  5. Fold whipped cream into filling (3 minutes): Gently fold the whipped cream into the lemon-cream cheese mixture using a spatula, keeping the mixture fluffy and smooth.
  6. Assemble and chill (at least 4 hours): Pour the filling into the chilled graham cracker crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Serve: Slice and serve chilled. Optionally garnish with extra lemon zest, whipped cream dollops, or thin lemon slices.

Notes

Softening the cream cheese before mixing is essential to avoid lumps. Chill the mixing bowl and beaters for quicker, fluffier whipped cream. Use gentle folding to keep the filling airy. Press the crust firmly to prevent sogginess. Chilling overnight improves texture and flavor. Fresh lemon juice is preferred over bottled for best taste.

Nutrition

Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, easy lemon pie, no oven pie, creamy lemon pie, graham cracker crust

Find it online: https://jodierecipes.com/easy-no-bake-lemon-icebox-pie-recipe-perfect-for-summer-treats/