Mini Lemon Cream Pies No Bake
Bright, tangy, and delightfully creamy, these Mini Lemon Cream Pies are the perfect no-bake dessert for any occasion. With a buttery graham cracker crust and a luscious lemon filling made from cream cheese, sweetened condensed milk, and freshly squeezed lemon juice, these individual-sized treats strike the perfect balance between sweet and zesty flavors. Ready in just 20 minutes of prep time, they set in the refrigerator for an effortless make-ahead option. Topped with a dollop of whipped cream and a touch of fresh lemon zest or slices for garnish, these refreshing mini pies are sure to impress at parties, potlucks, or as a simple weeknight treat. Make dessert stress-free with this quick, no-bake recipe that’s bursting with summery citrus goodness!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 0.5 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 cup Whipped cream, for topping
- Optional garnish: lemon slices or zest
Instructions
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Pour the melted butter into the graham cracker mixture and stir until evenly combined, resembling wet sand.
Divide the crumb mixture evenly among 12 standard muffin cups, pressing firmly into the bottom to form a crust. Place in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, lemon juice, and lemon zest to the bowl. Beat together until fully combined and smooth.
Remove the muffin pan from the refrigerator. Spoon the lemon cream mixture evenly over the prepared crusts, smoothing the tops as needed.
Return the muffin pan to the refrigerator and chill for at least 2 hours or until the pies are firm.
Once set, carefully remove the mini pies from the muffin cups. (Use a butter knife to gently loosen the edges if necessary.)
Top each mini pie with a dollop of whipped cream before serving. Garnish with lemon slices or additional zest, if desired.
Serve chilled and enjoy these tangy, no-bake lemon cream pies!
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 28.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
