No-Bake Lemon Cream Cheese Pie Cups
Cool, creamy, and refreshingly tart, these No-Bake Lemon Cream Cheese Pie Cups are layered in dessert jars with graham cracker crumbs and chilled to perfection—ideal for quick treats, summer gatherings, or when you're craving a slice of pie without the work.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ⅓ cup lemon juice fresh or bottled
- 1 teaspoon lemon zest optional
- 1 teaspoon vanilla extract
- 1 cup whipped topping Cool Whip, thawed
- 6–8 graham crackers crushed (or 1 cup graham cracker crumbs)
- 2 tablespoons butter melted
- Additional whipped topping and lemon slices for garnish optional
Instructions
- Crush graham crackers in a zip-top bag or food processor. Mix with melted butter until well combined. Spoon 1–2 tablespoons into each dessert cup and press down gently.
- In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, zest, and vanilla. Beat until creamy and fully combined.
- Gently fold in the whipped topping using a spatula. Mix just until smooth and fluffy—don’t overmix.
- Spoon or pipe the lemon filling over the crust in each cup. Smooth the tops with a spoon or spatula.
- Cover and refrigerate for at least 2 hours until firm and chilled. Top with whipped cream and a lemon slice or zest before serving.