No Bake Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Lemon pudding cheesecake is layered into a Nilla wafer pie crust and topped with whipped cream.
This triple layer lemon pudding pie is always so popular around this time but I wanted something creamier with a more cheesecake like texture. But it still had to be no bake! Because who wants to spend hours in the kitchen when the sun is shining outside! Well, me I guess I love being in the kitchen.
No bake pies are the best for hot summer days, Holidays, or gatherings. No oven needed, simple ingredients, pre-made crust, they’re cool & creamy, and the best part is that they are make ahead desserts because they need the refrigeration time before serving.
Ingredients
1 (6 oz) ready-to-use Nilla Wafer or Graham Cracker crust
2 boxes (3.4 oz each) lemon instant pudding mix
2 cups half & half
1 bar (8 oz) cream cheese softened
1/3 cup granulated sugar
1 tub (8 oz) cool whip
fresh lemon slices for garnish optional
Instructions
In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it’s creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.
Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
It’s best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold.
When ready to serve, garnish with fresh lemon slices if wanted.