No-Bake Lemon Icebox Pie
This easy No-Bake Lemon Icebox Pie is a creamy, tangy summer dessert made with just five simple ingredients. A smooth lemon cream cheese filling sits in a buttery graham cracker crust for a refreshing treat that comes together in just 15 minutes—no oven required.
Equipment
- Large mixing bowl
- Hand Mixer or Stand Mixer
- Rubber Spatula
- 9-inch pie pan (if making homemade crust)
- plastic wrap or aluminum foil
Ingredients
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk (1 can)
- 0.75 cup frozen lemonade concentrate, thawed
- 8 oz frozen whipped topping, thawed
- 2-3 drops yellow food coloring (optional)
- 1 9-inch prepared graham cracker crust
Instructions
- In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (1–2 minutes).
- Add sweetened condensed milk and beat until fully incorporated and silky smooth. Scrape down sides as needed.
- Beat in thawed lemonade concentrate until completely combined.
- Gently fold in whipped topping using a rubber spatula until no streaks remain. Add food coloring if desired and fold until evenly distributed.
- Pour filling into prepared graham cracker crust and spread evenly. Create decorative swirls if desired.
- Cover loosely and refrigerate at least 4 hours or overnight until fully set.
- Let sit at room temperature 5–10 minutes before slicing. Garnish as desired and serve.
Notes
Make sure the cream cheese is fully softened to avoid lumps. Chill at least 4 hours, but overnight chilling provides the best texture and cleanest slices. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.