Name: No-Bake Lemon Icebox Pie
Prep time: 15 min
Total time: 255 min
Ingredients: 1 9- inch graham cracker crust; 8 oz cream cheese (room temperature); 1 14 oz can sweetened condensed milk; ½ cup fresh lemon juice; Zest of 2 lemons; ½ teaspoon vanilla extract; ⅛ teaspoon salt; Whipped cream (for topping)

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This no-bake lemon icebox pie is creamy, bright, and simple to make with fresh lemon juice, sweetened condensed milk, cream cheese, and a homemade Graham Cracker Pie Crust Recipe. It has a smooth lemon filling that sets in the refrigerator, so there is no oven needed for the pie itself.

No-bake lemon icebox pie topped with whipped cream, lemon slices, and lemon zest in a graham cracker crust.

I like this recipe for warmer days when I want a homemade dessert without turning on the oven, but lemon desserts also do surprisingly well around the holidays. This no-bake lemon icebox pie is a good make-ahead dessert for Christmas, winter gatherings, or any time you want something bright after a heavier meal.

The filling is rich from the cream cheese and condensed milk, but the fresh lemon juice and zest keep it from tasting too heavy. If you like bright lemon recipes, you may also like my Lemon Blueberry Sourdough Scones (Fresh Milled Flour) or Sourdough Lemon Quick Bread (With Simple Lemon Glaze) for another simple homemade treat.

This lemon icebox pie recipe is especially good topped with whipped cream and served cold straight from the refrigerator.

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Lemon icebox pie in a graham cracker crust with whipped cream, lemon slices, and a slice served on a plate.

Quick Look

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 slices
Texture: Smooth, creamy, and firm enough to slice
Best Served: Cold with whipped cream and extra lemon zest

What Is Lemon Icebox Pie?

Lemon icebox pie is a chilled lemon pie made with a creamy filling and a graham cracker crust. The filling usually includes lemon juice, sweetened condensed milk, and sometimes cream cheese or egg yolks, depending on the recipe.

This version is a no-bake lemon icebox pie made with cream cheese. The cream cheese helps the pie set and gives it a creamy cheesecake-like texture. The sweetened condensed milk adds sweetness, while the fresh lemon juice gives the pie its bright lemon flavor.

Close-up of no-bake lemon icebox pie showing the creamy lemon filling, graham cracker crust, whipped cream, and lemon garnish.

Why You’ll Love This No-Bake Lemon Icebox Pie

This pie does not need to be baked.

The filling is smooth, creamy, and full of fresh lemon flavor.

It is a good make-ahead dessert because it needs time to chill.

The lemon flavor is bright without being too sharp.

It is easy to serve for spring, summer, holidays, Sunday dinner, or any time you want a cold lemon dessert.

Equipment You Will Need

Mixing bowl

Electric hand mixer or stand mixer

Rubber spatula

Measuring cups and spoons

Microplane or zester

Citrus juicer

9-inch pie plate, if making your own crust

Plastic wrap or pie carrier

No-bake lemon icebox pie ingredients arranged on a marble counter, including graham cracker crust, cream cheese, sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt.

Ingredients for No-Bake Lemon Icebox Pie

1 9-inch graham cracker crust
8 oz cream cheese, room temperature
1 14 oz can sweetened condensed milk
½ cup fresh lemon juice
Zest of 2 lemons
½ teaspoon vanilla extract
⅛ teaspoon salt
Whipped cream, for topping

Extra lemon zest or lemon slices, optional for garnish

How to Make No-Bake Lemon Icebox Pie

Cream cheese in a stand mixer bowl for no-bake lemon icebox pie filling.

Place the room temperature cream cheese in a large mixing bowl. Beat with an electric mixer until smooth and creamy.

Sweetened condensed milk being poured into cream cheese in a stand mixer bowl.

Add the sweetened condensed milk and mix until fully combined.

Lemon zest, vanilla, and salt added to the lemon icebox pie filling.

Add the vanilla extract, salt, and lemon zest. Mix again until smooth.

Smooth lemon icebox pie filling mixed in a stand mixer bowl with a spatula.

Slowly add the fresh lemon juice and beat until the filling is fully combined and creamy.

Scrape down the sides of the bowl with a rubber spatula to make sure there are no streaks of cream cheese.

Lemon icebox pie filling spread into a graham cracker crust.

Pour the lemon filling into the graham cracker crust. Smooth the top with a spatula.

Cover the pie and refrigerate for at least 4 hours, or overnight for the firmest slices. Before serving, top with whipped cream.

Lemon icebox pie with one slice removed and a plated slice beside it.

Garnish with extra lemon zest or thin lemon slices if desired. Serve cold.

Tips for the Best Lemon Icebox Pie

Make sure the cream cheese is soft before mixing. Cold cream cheese can leave lumps in the filling.

Use fresh lemon juice and fresh lemon zest for the best flavor.

Add the lemon juice slowly so the filling stays smooth.

Chill the pie for at least 4 hours. Overnight is even better.

Do not add whipped cream until the pie is chilled and set.

Keep the pie cold until you are ready to serve.

For cleaner slices, use a sharp knife and wipe it between cuts.

How to Serve Lemon Icebox Pie

Serve lemon icebox pie cold from the refrigerator.

It is good plain, but I like it with whipped cream on top. You can also add extra lemon zest, thin lemon slices, or graham cracker crumbs before serving.

How to Store Lemon Icebox Pie

Cover the pie and store it in the refrigerator.

Lemon icebox pie will keep for about 3 to 4 days in the refrigerator.

If the pie is topped with whipped cream, it is best served within the first day or two for the nicest texture.

Frequently Asked Questions About No-Bake Lemon Icebox Pie

Can You Freeze Lemon Icebox Pie?

Yes, lemon icebox pie can be frozen.
For best results, freeze it without the whipped cream topping. Wrap the chilled pie tightly and freeze for up to 2 months.
Thaw it in the refrigerator before serving. Add whipped cream after thawing.
The texture may be slightly softer after freezing, but it still tastes good served cold.

Can I Use a Homemade Graham Cracker Crust?

Yes, you can use a homemade graham cracker crust for this no-bake lemon icebox pie. A simple crust made with graham cracker crumbs, melted butter, and a little sugar works well. If you want to start completely from scratch, you can use my Homemade Milled Wheat Sourdough Graham Crackers to make the crumbs for the crust.

How Long Does Lemon Icebox Pie Need to Chill?

This pie needs to chill for at least 4 hours.
If you want the cleanest slices, chill it overnight. The filling gets firmer as it sits in the refrigerator, and the flavor becomes even better after it has had time to set.
Two hours may be enough for a softer pie, but I prefer at least 4 hours for a better texture.

Can I make lemon icebox pie without baking?

Yes, this lemon icebox pie is a no-bake recipe. The filling sets in the refrigerator instead of the oven.

Does lemon icebox pie have cream cheese?

This version does use cream cheese. The cream cheese makes the filling smooth, rich, and firm enough to slice.

Can I use bottled lemon juice?

Fresh lemon juice is best. Bottled lemon juice can taste sharper and less fresh, so I recommend using fresh lemons for both the juice and zest.

Why is my lemon icebox pie not firm?

The pie may need more time to chill, or the cream cheese may not have been fully blended. For the best set, chill the pie at least 4 hours or overnight.

Can I make lemon icebox pie ahead of time?

Yes, this is a good make-ahead dessert. Make the pie the day before, cover it, and keep it in the refrigerator until you are ready to serve.

Can I use Cool Whip instead of whipped cream?

Yes, you can use Cool Whip if that is what you prefer. Homemade whipped cream also works well.

Can I freeze no-bake lemon icebox pie?

Yes, you can freeze it without the whipped cream topping. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Tried this recipe?

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