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    You are in: Home / Recipes / Lemon Cream Cheese Refrigerator Dessert (No-Bake) Recipe
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    Lemon Cream Cheese Refrigerator Dessert (No-Bake)

    Lemon Cream Cheese Refrigerator Dessert (No-Bake). Photo by lilsweetie

    1/1 Photo of Lemon Cream Cheese Refrigerator Dessert (No-Bake)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    3 hrs

    0 mins

    Kittencalskitchen's Note:

    This is no-bake except for the crust. If you are using the packaged lemon pie filling mix add in a couple tablespoons of fresh lemon juice just to "kick it up a notch" and also a couple drops of yellow food colouring if desired.! If you prefer a sweeter filling then add in some sugar when beating the cream cheese mixture, just remember that the Cool Whip is already sweetened. To save time make the crust up to a day in advance. You can double this and make it in a 13 x 9-inch pan, and I strongly suggest doing so, this dessert is AMAZING!

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    Units: US | Metric



    • 12 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 1 (8 ounce) container cool whip frozen whipped topping (completely thawed)
    • 2 tablespoons fresh lemon juice (can use bottled)
    • lemon pie filling, cooled (can use homemeade or store-bought)
    • whipped cream (or use Cool Whip topping, thawed) (optional)


    1. 1
      Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
    2. 2
      Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
    3. 3
      In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
    4. 4
      Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
    5. 5
      Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
    6. 6
      In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
    7. 7
      Add in the lemon juice; beat until combined.
    8. 8
      Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
    9. 9
      Spread the mixture over the top of the cooled crumb crust.
    10. 10
      Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
    11. 11
      Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
    12. 12
      Chill for 2 hours before serving.

    Ratings & Reviews:

    • on May 04, 2013


      This recipe is good and tastes fine, but I have two comments about the accompanying photo of the food item. It's terrible to look at! It's droopy and sagging and looks very unappetizing. Plus, this recipe calls for a square pan and yet, the food portion has been cut into a wedge shape indicative of a round pan. It's very important to provide a photo that is accurate and appetizizng.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2007


      Not quite what I'm looking for, but I'd love to try it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2006


      Wonderful and lemony! Made for my sister's birthday, and it was a hit! Instead of lemon juice, I mixed it 2T of lemon curd into the cream cheese. Changed the serving size to six and the amount fit perfectly into a 9" graham cracker pre-made crust. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Cream Cheese Refrigerator Dessert (No-Bake)

    Serving Size: 1 (107 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 406.3
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 18.3 g
    Cholesterol 59.6 mg
    Sodium 251.4 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 0.4 g
    Sugars 28.9 g
    Protein 4.2 g

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