This easy Lemon Cream Cheese Pie features layers of no‑bake cheesecake, instant lemon pudding, and fresh berries. The bright lemon notes and juicy fruit make it a refreshing dessert for hot summer days.
This post was first published in May 2014 and updated in June 2023.
Over the years I’ve grown to love lemon desserts. We make lemon bars, lemon poke cake, and lemon meringue cupcakes often. Lemon is a classic summer flavor — just like a glass of frosted lemonade, a creamy lemon pie feels cool and satisfying on a hot afternoon.
With a couple of extra boxes of raspberries and blueberries on hand, I topped this simple lemon cream pie with red and blue berries. It was an instant hit with friends at our Bible study.
Why You’ll Love Lemon Pudding Pie
- Easy to make. Each layer comes together quickly, so you spend less time in the kitchen and more time enjoying the day.
- Creamy and smooth. A no‑bake cheesecake layer paired with silky lemon pudding creates a delightful texture contrast.
- Light and refreshing. Tangy lemon and fresh berries are perfect for warm weather.
- Great for gatherings. This pie brings a summery feel to picnics, potlucks, and holiday tables like the 4th of July.
Ingredients Needed
You only need a handful of pantry staples to build the layers for this lemon cream cheese pie.
- Pie crust: Use a refrigerated pie crust or swap in a graham cracker or Oreo crust for a no‑bake option.
- Cheesecake filling: Cream cheese beaten with powdered sugar, lightened with whipped topping for a smooth no‑bake layer.
- Lemon pudding: Instant lemon pudding whisked with milk for a bright, tangy middle layer.
- Topping: More whipped topping and fresh raspberries and blueberries for color and freshness. Thaw whipped topping before using.
How to Make a Lemon Cream Cheese Pie
This dessert comes together in a few simple steps and chills in the refrigerator while you relax.
- Bake the crust. Place the refrigerated pie crust in a pie plate, crimp the edges, then bake and cool according to package directions.
- Prepare the cheesecake layer. Beat softened cream cheese with powdered sugar until smooth. Fold in 1 cup of the thawed whipped topping and spread the mixture into the cooled crust.
- Make the lemon pudding. Whisk instant lemon pudding mix with milk, refrigerate 5 minutes, then gently spoon the pudding over the cheesecake layer.
- Finish with whipped topping and berries. Spread the remaining whipped topping over the pudding and arrange raspberries and blueberries around the edge or across the top for a pretty, patriotic look if desired.
Storing and Freezing
You can assemble this pie up to 24 hours in advance. Keep it tightly covered and refrigerated until serving.
Store leftovers in the refrigerator for 2–3 days, well covered to prevent drying or absorbing odors. Freezing is not recommended because the pudding layer can become watery after thawing.
BruCrew Tips
- No‑bake option: Use a graham cracker or Oreo crust for an easier, no‑bake version—lemon Oreos would be a fun twist.
- Room temperature cream cheese: Let cream cheese soften before mixing to avoid lumps and create a silky filling.
- Try different fruits: Strawberries, cherries, or blackberries all pair nicely with lemon.
- Alternative to Cool Whip: If you prefer homemade whipped cream, substitute about 3 cups of whipped cream for the Cool Whip.
- Stronger lemon flavor: Swap instant pudding for lemon curd or lemon pie filling if you want a tangier, more pronounced lemon taste.
- Chill before serving: Refrigerate at least one hour so you can cut clean slices.
Other Lemon Desserts
- Lemon Fruit Parfaits
- Lemon Cream Strawberry Pie
- Lemon Fruit Dip
- Lemon Supreme Pie
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Recipe
Lemon Cream Cheese Pie
10 slices of pie
20 minutes
10 minutes
30 minutes
This Lemon Cream Cheese Pie layers no‑bake cheesecake, lemon pudding, and fresh berries for a bright, creamy dessert that’s ideal for warm weather and summer gatherings.
Ingredients
- 1 refrigerated pie crust
- 1 – 8 ounce package cream cheese, softened
- 2/3 cup powdered sugar
- 1 – 8 ounce container whipped topping (Cool Whip), thawed and divided
- 1 – 3.4 ounce instant lemon pudding mix
- 1 1/4 cups milk
- Fresh raspberries and blueberries for topping
Instructions
- Bake the pie crust according to package directions for an unfilled pie. Let cool completely.
- Beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of the thawed whipped topping.
- Spoon the cheesecake mixture into the cooled pie crust and smooth the top.
- Whisk together the instant lemon pudding mix and milk. Chill for 5 minutes, then spread gently over the cheesecake layer.
- Top with the remaining whipped topping and arrange fresh berries across the pie. Keep refrigerated until serving.
Notes
*For a tangier lemon flavor, substitute lemon curd or lemon pie filling for the instant pudding.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 285
Total Fat: 19g
Saturated Fat: 12g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 26mg
Sodium: 189mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 16g
Protein: 4g
Nutrition facts are estimates and not guaranteed to be exact. Consult a registered dietitian for specific dietary needs.