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

No-Bake Lemon Icebox Pie

This no-bake lemon icebox pie is made with cream cheese, sweetened condensed milk, fresh lemon juice, lemon zest, and a graham cracker crust for a creamy chilled dessert.
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Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 8 slices
Author: Stephanie

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

Instructions

  • Place the room temperature cream cheese in a large mixing bowl.
  • Beat with an electric mixer until smooth and creamy.
  • Add the sweetened condensed milk and mix until fully combined.
  • Add the vanilla extract, salt, and lemon zest.
  • Mix until smooth.
  • Slowly add the fresh lemon juice and beat until the filling is creamy and fully combined.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Pour the lemon filling into the graham cracker crust.
  • Smooth the top.
  • Cover and refrigerate for at least 4 hours, or overnight for the firmest slices.
  • Top with whipped cream before serving.
  • Garnish with extra lemon zest or lemon slices if desired.
  • Serve cold.

Notes

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.