Lemon Cream Cheese Refrigerator Dessert (No-Bake)

"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!"
photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:



  • 1 12 cups graham cracker crumbs
  • 13 cup melted butter
  • 14 cup sugar

  • 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)


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

Questions & Replies

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  1. 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.
  2. a solid recipe...WOW that pic is awful, someone else commented and I agree!
  3. 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.
  4. Not quite what I'm looking for, but I'd love to try it!
  5. 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!



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