Lemon Cream Cheese Pie (Lemon Icebox Pie Recipe With Condensed Milk)

Why You Will Love this Lemon Cream Cheese Pie

Anyone can make this sweet-tart Lemon Cream Cheese pie, ready to chill in about 30 minutes!

• EASY! Lemon cream pie is the best easy summer dessert because, it is no bake and takes minutes to whip up!
• SIMPLE INGREDIENTS | Ingredients that are easy to purchase at your local grocery store!
• CREAMIER lemon cream cheese pie, because we use Italian cream cheese, Mascarpone!
• DECORATE FOR THE OCCASION | Making a 4th of July dessert? Add berries and gold star sprinkles. How about for a bridal shower, use raspberries and shaved white chocolate and sprinkle gold edible hearts!
• TASTE | The perfect balance of sweet, light, creaminess married with the tartness of the lemon juice and zest.
• MAKE AHEAD | I love make ahead desserts, make this no bake lemon the day before you need it!

Patriotic Pie

Easily dress this pie up with berries and shaved white chocolate and little edible gold stars for a fantastic Patriotic, 4th of July dessert. I’ll show you how!

Simple Ingredients

As mentioned above, these ingredients are readily available at most grocery store chains.

• Golden Oreos | you can certainly use other brands as well, I’ve had success using Gluten Free cookies & Organic brands of sandwich cookies for my cookie crusts.
• Butter | you know the saying, everything is better with butter!
• Cream Cheese | I use full fat Organic cream cheese, I haven’t tried this recipe with reduced or Neufchatel, let me know if you do!
• Mascarpone Cheese | Am Italian cream cheese, higher in fat and way creamier, if you cannot find it, you can substitute with regular cream cheese. It’s usually found in the deli area with other specialty cheeses, like Mozzarella, Burrata and Romano.
• Lemon Zest | I love a lot of zest when baking, I zested all of my lemons, use at least 1 tablespoon.
• Fresh Lemon Juice | You need about 4 lemons to get enough juice, this is a nice tart pie. Bottled lemon juice can have an off taste, due to preservatives.
• Sweetened Condensed Milk | It provides structure and adds the perfect amount of sweetness to the cheesecake like filling. I used organic.

Optional Toppings for your lemon cream cheese pie

• Fresh Strawberries | sliced and arrange in any pattern you choose!
• Fresh Blueberries | washed and dried, place as many as you choose
• White Chocolate Bar | Use a vegetable peeler, hold the chocolate bar and peel away from you creating chocolate curls and shavings.
• Whipped Cream with wedges of lemons and some extra lemon zest

How to Make No Bake Lemon Icebox Pie

Step 1 | Make the Cookie Crust

• Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.
• Mix melted butter into cookie crust, pressing into a 9″ pie plate. If you would like to see more how to do it, visit this post Oreo Cookie Crust.
• Place in freezer for about 30 minutes while you make the pie filling.

Step 2 | Making the Lemon Cream Filling

• In a large mixing bowl ( my favorite) add cream cheese and mascarpone cheese, mixing with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.
• With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
• Slowly pour in condensed milk while mixing, then increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.

Step 3 | Making the No Bake Lemon Pie

• Pour lemon cream cheese filling into prepared crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.
• Decorate if desired with fruit or whipped cream just prior to serving.

How to Make Stable Whipped Cream

• Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste. Continue whipping until stiff peaks form, just before it turns to butter, it should be really thick.
• Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.

Tips

• This pie will thicken and firm as it cools, and you need at least 4 hours of chill time, of course it still tastes amazing, but the pieces will be easier to serve the longer you chill it.
• When incorporating your lemon juice and condensed milk, be sure to do it slowly, whisking or mixing well while you are adding, then continue to mix for several minutes, this will bind the ingredients together better.
• For a more tart lemon cream pie, add more zest, adding much more lemon juice will thin out the ingredients.

Storage instructions

Make up this no bake lemon icebox pie up to 24 hours ahead of time, but at least 4 hours. Keep covered and refrigerate any leftovers. This is delicious and fine to eat up to 7 days after making, though the cookie crust might be a bit soggy.

Red White and Blueberry Cream Pie

Easily transform this lemon ice box pie into a red, white and blueberry cream pie!

Simply slice strawberries and arrange in any patter, adding fresh blueberries and if desired, some shaved white chocolate and gold edible sprinkles. It’s the perfect Patriotic dessert!

Variations

• Make using a traditional graham cracker crust, follow the how to on my Key Lime Pie recipe, the crust will need to be baked and cooled, so keep that in mind.
• Swap out the lemons with limes! Use the same amounts, according to your personal taste.
• Make using chocolate Oreo’s versus Golden Oreo’s for a striking lemon yellow and black dessert.

For all of the tips, tricks and easy step-by-step instructions visit thefreshcooky.com and search lemon pie.