No Bake Lemon Icebox Pie with Graham Cracker Crust

This lemon icebox pie recipe is a family favorite, and it always disappears quickly. The filling is rich and creamy, but the fresh lemon juice and zest keep every bite light, tangy, and refreshing.

The homemade graham cracker crust adds the perfect sweet crunch, while cream cheese, sweetened condensed milk, heavy cream, and lemon create a silky no bake filling that sets beautifully in the refrigerator. There is no custard to cook, no eggs to separate, and no pie dough to roll out.

To make this pie extra special, it is finished with lemon whipped cream. That final layer adds freshness and makes the dessert feel a little more elegant while still being incredibly simple. It has the nostalgic flavor of lemon meringue pie or lemon pie bars, but with far less effort and no baking required.

If you need a summer dessert, a make-ahead pie for a gathering, or an easy lemon dessert for Sunday dinner, this no bake lemon icebox pie is a reliable choice.

Table of Contents

• Why You’ll Love This Recipe
• Key Ingredients
• How To Make Lemon Icebox Pie
• Pro Tips For Success
• Recipe FAQs
• More No Bake Recipes
• No Bake Lemon Icebox Pie Recipe

Why You’ll Love This Recipe

• No baking required: This is the ideal dessert for hot days when you want something homemade without heating the kitchen.
• Easy to make: Prepare the crust, mix the filling, chill the pie, and add the whipped cream before serving.
• Perfect make-ahead dessert: Since the pie needs time to set, it is a great option for parties, holidays, cookouts, and family dinners.
• Full of lemon flavor: Fresh lemon juice, lemon zest, and a small amount of lemon extract give the filling a bright citrus taste.
• Simple ingredients: This recipe uses familiar ingredients such as graham crackers, cream cheese, condensed milk, heavy cream, and lemons.

The full ingredient list with exact measurements is included in the recipe card below.

• Fresh lemons: Fresh lemon juice and zest give this pie its clean, bright, citrus-forward flavor.
• Graham crackers: Graham crackers make a classic sweet crust. Vanilla wafers can also be used for a more old-fashioned flavor.
• Cream cheese: Cream cheese helps the no bake filling set while giving it a rich, smooth, cheesecake-like texture.
• Sweetened condensed milk: This adds sweetness and helps create a creamy, stable lemon filling.
• Lemon extract: A small amount boosts the lemon flavor without overpowering the pie.
• Heavy cream: Heavy cream is whipped into the filling for a lighter texture and also used to make the lemon whipped cream topping.

How To Make Lemon Icebox Pie

Step 1: Add the graham crackers, sugar, and a pinch of salt to a food processor. Blend until fine, even crumbs form. Pour in the melted butter and continue mixing until the crumbs resemble wet sand.

Step 2: Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the crust in the refrigerator so it can set while you prepare the lemon filling.

Step 3: In a large bowl, beat the room-temperature cream cheese on low speed for about 30 seconds, or until smooth. Add the sweetened condensed milk and lemon zest, then mix on medium speed for about 1 minute.

Step 4: In a separate bowl, beat the heavy cream until stiff peaks form. The cream should hold its shape and look like whipped cream.

Step 5: Gently fold the whipped cream into the cream cheese mixture. Add the lemon juice, lemon extract, and a tiny pinch of salt, then whisk by hand until just combined and smooth. Pour the filling into the chilled crust and refrigerate for 8 hours or overnight. If storing longer, cover with plastic wrap.

Step 6: Just before serving, make the lemon whipped cream. Beat cold heavy cream and powdered sugar until stiff peaks form. Add lemon juice and lemon zest, mix until combined, then spread or pipe it over the chilled pie.

Pro Tips For Success

• Use a store-bought graham cracker crust if you want to save time.
• Serve this lemon icebox pie cold, straight from the refrigerator.
• Avoid leaving the pie in direct sun or warm temperatures, especially in summer.
• Fold the whipped cream into the filling gently. Overmixing can deflate the mixture and make the filling too loose.
• Press the graham cracker crust firmly into the pan. The bottom of a glass or measuring cup works well for compacting it.
• Make sure the cream cheese is at room temperature before mixing so the filling turns out smooth and lump-free.

Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they are released.

If you make this recipe, please leave a star rating on the recipe card and comment below. You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see your creations.