Technically, this could be considered a no-bake cheesecake, but I'm calling it a lemon icebox pie.
Ingredients
- 1 pre-made graham cracker or shortbread cookie pie crust
- 8oz cream cheese at room temperature
- 14oz sweetened condensed milk
- 1/4-1/2 cup of lemon juice
- Lemon zest for extra flavor (optional)
Instructions
This filling can be mixed by hand using a spoon or whisk, but it will be easier to mix it using either an electric hand mixer or a stand mixer.
- In a large bowl, combine the condensed milk and lemon juice.
- Add softened room-temperature cream cheese to mixture.
- Mix until smooth.
- Remove lid from pie crust.
- Add filling to pie crust.
- Cover pie and refrigerate for a minimum of 4 hours.
- Serve.
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