No Bake Strawberry Lemon Cream Pie
Serves: 8
For the Crust
  • 1½ C graham cracker crumbs (about 12 whole graham cracker sheets)
  • ¼ C sugar
  • ⅛ tsp salt
  • 6 tbsp butter, melted
For the Filling
  • 12 oz ⅓ of the fat cream cheese, softened
  • 1 C confectioner's sugar
  • 2 tbsp fresh lemon juice
  • 3 C homemade whipped topping (you could also use an 8 oz container of frozen whipped topping, thawed)
  • 1 C strawberries, washed, patted dry, and quartered
  • 1 tbsp fresh lemon zest
  1. Spray a 9 inch pie plate with non-stick cooking spray.
  2. In a medium bowl, whisk together graham cracker crumbs, sugar, and salt. Stir in melted butter until thoroughly combined. Press mixture firmly into prepared pie plate. Cover and refrigerate while preparing filling.
  3. In a stand mixer (or with an electric mixer), beat together cream cheese, confectioner's sugar, and lemon juice until smooth and creamy. Gently fold in whipped topping.
  4. Gently stir in quartered strawberries and lemon zest. Pour into pie crust. Refrigerate for 4 hours or until set.
  5. Serve. Store leftovers in the refrigerator.
Recipe by A Kitchen Addiction at