No Bake Lemon Cheesecake Cream Pie
This Lemon Cheesecake Cream Pie is smooth, velvety, and has the perfect amount of lemon! Super easy to make and completely NO BAKE! Perfect for summer.
Ingredients
Shortbread Pie Crust
- 6 ounces finely crushed shortbread cookies plus more for garnish
- 2 tablespoons butter melted
Lemon Cream Filling
- 24 ounces cream cheese softened to room temperature
- 1.3333333333333 cup confectioners sugar
- 0.25 cup lemon juice Juice of 1 lemon, about 1/4 cup
- 1 teaspoon lemon extract or more to taste (taste test as you go!)
- pinch kosher salt
- 2 cups whipped topping plus more for garnish
- lemon slices for garnish
Instructions
Shortbread Pie Crust
- In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.
Lemon Cream Filling
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Add in the confectioners' sugar, lemon juice, lemon extract, and salt. Beat until everything is combined. (If you are adding food color, add it here.)
- Gently fold in the whipped topping.
- Pour filling mixture into prepared pie crust.
- Refrigerate for 2 - 6 hours. Top with remaining whipped topping, remaining, shortbread crumbs, and lemon.
Notes
This is a no-bake recipe. Ensure cream cheese is fully softened for best results when beating.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!