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Creamy No-Bake Lemon Icebox Pie – Easy Refreshing Dessert with Graham Crust

A bright, creamy lemon icebox pie with a graham cracker crust. No baking needed—perfect for gatherings, holidays, and warm days.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 410 kcal

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Filling

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 package (8 oz) cream cheese, softened
  • 1 cup heavy whipping cream

Instructions
 

  • Prepare the Crust
    In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
  • Form the Crust
    Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
  • Make the Filling Base
    In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until creamy and well blended.
  • Whip the Cream
    In another bowl, whip heavy cream until stiff peaks form.
  • Combine
    Gently fold the whipped cream into the lemon mixture until fully incorporated and fluffy.
  • Chill
    Pour the filling into the chilled crust. Smooth the top, cover, and refrigerate for at least 4 hours, or until firm.
  • Serve
    Add extra lemon zest or whipped cream on top before slicing.

Notes

  • For a firmer texture, chill overnight.
  • Meyer lemons add a sweeter, floral flavor if available.
  • Freeze 20 minutes before slicing for cleaner cuts.