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+ servings
Lemon Cream Pie

Lemon Cheesecake Cream Pie

Seriously creamy Lemon Cheesecake is a great summer-time dessert and totally NO BAKE!

Course Dessert
Cuisine American
Keyword lemon cream pie, lemon pie
Prep Time 10 minutes
Chill Time 2 hours
Servings 8
Calories 314 kcal
Author Amanda Rettke


Shortbread Pie Crust

  • 6 ounces finely crushed shortbread cookies, plus more for garnish
  • 2 tablespoons (28g) butter, melted

Lemon Cream Filling

  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 1/3 cup (293g) confectioners sugar
  • Juice of 1 lemon, about 1/4 cup
  • 1 teaspoon lemon extract, or more to taste (taste test as you go!)
  • pinch kosher salt
  • 2 cups (476 g) whipped topping, plus more for garnish
  • lemon slices, for garnish
  • OPTIONAL: yellow food color for presentation (I did not add any)


Shortbread Pie Crust

  1. In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.

Lemon Cream Filling

  1. In a large bowl, beat the cream cheese until it is light and fluffy.

  2. Add in the powdered sugar, lemon juice, lemon extract, and salt and beat until everything is combined. (If you are adding food color, add it here.)

  3. Gently fold in the whipped topping.

  4. Pour filling mixture into prepared pie crust.

  5. Refrigerate for 2 - 6 hours. Top with remaining whipped topping, remaining, shortbread crumbs, and lemon.

Recipe Notes

The lemon extract in this recipe really adds a depth of lemon flavor that is essential in a cream pie. If you don't have immediate access to lemon extract you can substitute additional fresh lemon juice.

Here is a simple equivalency:

1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract

This recipe uses 1 teaspoon of lemon extract, so you will need 2 tablespoons of fresh lemon juice. If you opt for the fresh lemon juice, I do recommend adding about 1/2 tsp. of lemon zest to the shortbread crust to maximize the lemon flavor.