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No-Bake Lemon Icebox Pie

A close-up of a slice of lemon icebox pie with a graham cracker crust, topped with lemon zest.
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A simple, no-bake lemon pie with a creamy, tart filling and a graham cracker crust. This easy dessert is perfect for hot weather and can be made ahead.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 teaspoon lemon zest
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream and lemon slices for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until crumbs are evenly moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  3. In a large bowl, beat the softened cream cheese until smooth.
  4. Gradually beat in the sweetened condensed milk until well combined.
  5. Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until the filling is smooth and creamy.
  6. Pour the lemon filling into the prepared graham cracker crust.
  7. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
  8. Before serving, garnish with whipped cream and lemon slices, if desired.

Notes

  • For a firmer crust, you can bake it at 350°F (175°C) for 8-10 minutes and let it cool completely before adding the filling.
  • If your pie filling seems too runny, ensure you used full-fat cream cheese and that it was properly softened. Chilling time is crucial for setting the pie.
  • You can adjust the amount of lemon juice to control the tartness.
  • This pie is best made a day in advance to allow the flavors to meld and the filling to set fully.

Nutrition

Find it online: https://blissbatter.com/lemon-icebox-pie/