This easy Lemon Cream Cheese Pie has layers of no bake cheesecake, lemon pudding, and fresh berries. The subtle lemon flavor and juicy berries makes this a refreshing dessert on a hot summer day.
Why Lemon Pudding Pie Works
Lemon is such a classic summer flavor. There is nothing like a glass of frosted lemonade to cool you off from the summer heat. So why not enjoy that flavor in a creamy pie?
We had a few extra boxes of raspberries and blueberries in the fridge. So, I decided to use them as a red and blue topping on an easy lemon cream pie. It was an instant hit with everyone in our Bible study.
- Easy to make. The layers in this pie are easy to whip up. This means less time in the kitchen and more time enjoying the sun.
- Creamy and smooth. The combination of creamy cheesecake filling and smooth lemon pudding works so well together.
- Light and cool. Lemon desserts often have a tangy flavor that is so refreshing on a hot summer day.
- Perfect for any party. This lemon cream cheese pie pie will bring a light and summer vibe to all your picnics and parties. It's also a great dessert for 4th of July.
All you need are a few ingredients to make the 4 layers in this lemon cream cheese pie recipe.
- Pie Crust - This used a traditional pie crust, but you could also use a graham cracker or Oreo cookie crust.
- Cheesecake Filling - A mixture of cream cheese and granulated sugar creates a creamy no bake cheesecake layer.
- Pudding - Whisk together milk and a box of instant lemon pudding mix.
- Topping - Cool Whip and fresh berries add a pretty look to the cream pie. Make sure to thaw the whipped cream ahead of time.
How to Make a Lemon Cream Cheese Pie
This lemon cream pie is incredibly easy to put together. Follow our simple steps, and you will have a pie chilling in your fridge in no time at all.
- Bake the pie crust. Place the refrigerated pie crust in a pie plate and crimp edges. Bake and cool according to the box directions.
- Make the cheesecake filling. Beat cream cheese and powdered sugar until creamy. Fold in Cool Whip until light and fluffy. Spread in the cooled pie crust.
- Make lemon pudding. Whisk together the instant lemon pudding mix and milk in a mixing bowl. Refrigerate for 5 minutes, then spoon on top of the cream cheese mixture.
- Top with Cool Whip and berries. Spread the rest of the whipped cream on top of the pudding. Rows of raspberries and blueberries around the outside edge give this lemon cream pie a fun red, white, and blue look.
Store the pie in the refrigerator for 2-3 days. Make sure it is covered tightly, so it doesn't dry out or absorb smells from the fridge.
I don't recommend freezing this pie because pudding tends to thaw and be watery.
Tips and Tricks
- Make it a no bake pie. Use a graham cracker crust or an Oreo cookie crust. Lemon Oreos would be totally delicious with this lemon pie.
- Use room temperature cream cheese. Make sure to set the cream cheese out ahead of time. This will make it easier to make a creamy filling without lumps.
- Don't like Cool Whip? Swap it out for 3 cups of this homemade whipped topping instead.
- Stronger lemon flavor. Use lemon pie filling or lemon curd instead of instant pudding to increase the tartness of the pie.
- Chill the pie. Place the pie in the refrigerator for at least 1 hour before serving, so you can cut nice clean slices.
Yes, you can make this lemon pie up to 24 hours ahead of time. Keep it tightly covered and in the refrigerator until you are ready to serve it.
I do not recommend freezing this pie because it has a pudding layer in it. Instant pudding does not thaw out very well after being frozen.
You can use any fruit that goes with lemon. Strawberries, cherries, and blackberries would all be good choices.
Other Lemon Desserts
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*This post was first published on May 2014. It was updated and republished on June 2023.