Lemon Cream Cheese Refrigerator Dessert (No-Bake)

Total Time
3hrs
Prep
3 hrs
Cook
0 mins

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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Ingredients

Nutrition
  • CRUST

  • 354.88 ml graham cracker crumbs
  • 78.07 ml melted butter
  • 59.14 ml sugar
  • FILLING

  • 340.19 g cream cheese, softened
  • 236.59 ml powdered sugar
  • 226.79 g containercool whip frozen whipped topping (completely thawed)
  • 29.58 ml 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)

Directions

  1. Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
  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. In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
  4. Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
  5. Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
  6. In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
  7. Add in the lemon juice; beat until combined.
  8. Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
  9. Spread the mixture over the top of the cooled crumb crust.
  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. Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
  12. Chill for 2 hours before serving.
Most Helpful

4 5

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.

4 5

Very good, I just lessened the servings so I could fit it into a pre-made crust. I tasted it as I went and it was good. I had to use granulated sugar because I didn't have any powdered. It dissolved just fine for me but it took some work lol... I can't wait til Thanksgiving to dive in.

5 5

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