No Cook Lemon Cheesecake Pie

No Cook Lemon Cheesecake PieSweetened condensed milk leftover from ice cream making was an incentive to creating this pie. Can’t let food go to waste! Have you ever given thought to what’s in sweetened condensed milk. It’s really not that scary. In fact, you can make it yourself right on your stove top. Only two ingredients. How about vegan condensed milk? It’s easy. Check out these great recipes, here.  Yep, this whole pie can become vegan in a second. There are no eggs! Use vegan whipping cream, here. And well, the cream cheese can be eliminated … making the pie more chiffon-like. Vegan cream cheese? Yep, bet you can find a recipe for this too.

About the pie crust, make it graham cracker, chocolate, cookie, or meringue shells. All work!

This is a recipe with very few ingredients. Let’s get started.


One 8 inch pie crust. If baked, cool to at least room temperature.

1/2 Cup fresh lemon juice
2 Teaspoons lemon zest
1/2 Cup sweetened condensed milk-refrigerated if you can
1 Cup heavy cream
2 Tablespoon powdered sugar
4 Ounces cream cheese-room temperature (optional)
Pinch salt

Whip heavy cream until firm peaks but not to butter consistency. Add the powdered sugar in last minutes of whipping. Set aside in refrigerator preferably.

Measure condensed milk into a large bowl and whip. Add the lemon juice, zest and cream cheese. Mix until smooth.

Fold in whipped cream.

Pour into cooled pie crust and refrigerate for easier serving. Cuts and serves beautifully when cold.


No Bake Lemon Cheesecake Pie

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