No Bake Lemon Cheesecake Cream Pie
This No Bake Lemon Cheesecake Cream Pie is smooth velvety and has the perfect amount of lemon! Super easy to make and one you would be proud to serve! If you love this recipe and I know you will be sure to try my Orange Creamsicle Mousse and Lemon Mousse for easy NoBake Dessert options!
Lemon Cheesecake Cream Pie
This lemon pie is super easy. How easy? Only 8 ingredients it pulls together in under 5 minutes!
Lets talk for a minute about how I achieve the lemon flavor in this cream pie. A traditional lemon pie uses cornstarch eggs granulated sugar and requires baking. I attempted to get that same flavor by using a combination of REAL lemon juice and lemon extract combined with confectioners sugar and cream cheese base and NO baking required. The results were dreamy!
As I mentioned making this lemon pie is really simple. There are a few key tips to follow that will make this even easier!
Room Temperature Cream Cheese
If you arent able to set out your cream cheese for a couple of hours ahead of assembly here is a fun tip to quickly get it to room temperature. I remove the cream cheese from the box but keep it in the foil packaging. Set the cream cheese in a bowl of hot water and let it warm slowly. This usually takes 1015 minutes. If you use a metal bowl you can sometimes cut the time down a bit because they will hold the heat in a little longer. Or you can set it out in the morning and let it warm to room temperature on the counter.
You will want to make sure your cream cheese is completely lumpfree which means beating it with an electric hand mixer or in a stand mixer with the paddle attachment until it is light and fluffy before adding any other ingredients. This is what gives my lemon pie the creamy texture as well as helps to blend the flavors perfectly.
Lemon Extract
The lemon extract in this recipe really adds a depth of lemon flavor that is essential in a cream pie. If you dont have immediate access to lemon extract you can substitute additional fresh lemon juice.
Here is a simple equivalency
1 tablespoon fresh lemon juice 12 teaspoon lemon extract
This recipe uses 1 teaspoon of lemon extract so you will need 2 tablespoons of fresh lemon juice.
