No-Bake Lemon Cream Cheese Pie: Easy Summer Dessert Recipe
30 minutes
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About No-Bake Lemon Cream Cheese Pie: Easy Summer Dessert Recipe
This No-Bake Lemon Cream Cheese Pie is the perfect refreshing dessert for any occasion! It's incredibly easy to make, requiring no oven time, and boasts a creamy, tangy lemon filling that's sure to impress. The buttery digestive biscuit crust provides the ideal complement to the light and zesty lemon filling.Perfect for summer gatherings or a simple weeknight treat, this pie is a crowd-pleaser that's ready in minutes (plus chilling time!). Skip the baking and enjoy this delightful dessert that's both elegant and effortless.With just a few simple ingredients and straightforward steps, you can create a stunning dessert that tastes as amazing as it looks. Get ready to enjoy the burst of refreshing lemon flavor in every bite!
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
For the Crust
- 200 gm Digestive Biscuits
- 80 gm Butter melted, unsalted
For the Lemon Filling
- 225 gm Cream Cheese softened
- 60 gm Caster Sugar
- 150 ml Heavy Cream chilled
- 2 Lemons unwaxed, zested and juiced
- 1 tbsp Lemon Juice freshly squeezed
Instructions
Prepare the Crust
- Crush the digestive biscuits into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- In a medium bowl, combine the crushed biscuits with the melted butter. Mix until evenly moistened and resembles wet sand.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer and pack it tightly.
- Refrigerate the crust for at least 30 minutes to firm up.
Make the Lemon Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the caster sugar, beating until well combined.
- In a separate bowl, whip the chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the lemon zest and lemon juice. Mix gently until everything is well incorporated.
Assemble and Chill
- Pour the lemon filling over the chilled biscuit crust, spreading it evenly to the edges.
- Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Serve and Enjoy
- Carefully remove the sides of the springform pan before serving. Slice and serve chilled. Enjoy!
Recipe Notes
Expert Tips for the Perfect No-Bake Lemon Cream Pie
- Use high-quality ingredients: The flavor of this pie relies heavily on the freshness of your lemons and the richness of your cream cheese. Splurge on good quality ingredients for the best results.
- Chill thoroughly: Allow the pie to chill for at least 4 hours, or preferably overnight, to ensure the filling sets properly and prevents it from being too soft.
- Don't overmix the filling: Overmixing the cream cheese mixture can make the filling dense. Gently fold the ingredients together to maintain a light and airy texture.
- Garnish creatively: Before serving, garnish with fresh lemon zest, a few raspberries, or a dusting of powdered sugar for an extra touch of elegance.
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Recipe Nutrition
Calories: 5489kcalCarbohydrates: 377gProtein: 5gFat: 456gSaturated Fat: 273gPolyunsaturated Fat: 54.9gMonounsaturated Fat: 109.8gCholesterol: 56mgSugar: 376g
Mehek Desai
Articles: 17
5 Comments
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Yum! This recipe is a must-try.
perfect
Wow
Such a perfect dish! Thank you.
This is perfect! Can’t wait to taste it.