A light, fluffy, no-bake pie with bright lemon flavor--perfect for your Easter table. This easy, creamy dessert is refreshing, beautiful, and sure to be a crowd favorite.

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Author: Annie McDaniel

NO-BAKE LEMON CHEESECAKE PIE

A light, fluffy, no-bake pie with bright lemon flavor--perfect for your Easter table. This easy, creamy dessert is refreshing, beautiful, and sure to be a crowd favorite.

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Ingredients

Filling

1 graham cracker pie crust (store-bought or homemade)
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 (8 oz) whipped topping (like Cool Whip), thawed

Instructions

In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk. Mix until fully combined and silky.
Add lemon juice, lemon zest, and vanilla extract. Stir until smooth and slightly thickened.
Gently fold in the whipped topping until light and fluffy--don't overman.
Spoon into graham cracker crust and smooth the top.
Refrigerate at least 4 hours (overnight is even better) until set.

GRAHAM CRACKER CRUST

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

In a small bowl, stir together crumbs and sugar. Add butter. Toss until combined.
In a 9-inch pie plate, evenly spread crumb mixture. Press onto bottom and sides of pie plate.
OPTIONAL- Refrigerate for 1 hour or until firm. (Or bake at 375°F for 6 to 8 minutes or until light brown. Cool)