2-Ingredient No-Bake Lemon Cheesecake Swirl Cream Pie

If you love the bright, tangy flavor of lemon and the silky richness of cheesecake, this 2-ingredient no-bake lemon cheesecake swirl cream pie is going to become a favorite. The filling is made with just two ingredients, cream cheese and lemon curd, beaten until smooth and spooned into a buttery graham cracker crust. A swirl of extra lemon curd across the top makes it look like a bakery pie, and the whole thing chills in the refrigerator, so there is no oven, no water bath, and no cracked cheesecake to worry about.

Lemon curd is the secret. It is already sweet, tart, and full of lemon flavor, so it does the work of sugar, juice, zest, and eggs all at once. Mixed into soft cream cheese, it makes a creamy, mousse-like filling that tastes like lemon cheesecake with almost no effort. If you can beat cream cheese and press crumbs into a pan, you can make this pie.

This recipe is built from the common no-bake lemon cheesecake pie approach, with a cream cheese and lemon curd filling and extra curd swirled on top. It makes about 8 slices, and it is a lovely make-ahead dessert for spring, summer, Easter, showers, and potlucks.

Why You’ll Love This Recipe

• Only two ingredients in the creamy filling: cream cheese and lemon curd
• No oven, no baking, and no water bath
• Bright, tangy lemon flavor with rich cheesecake creaminess
• A pretty lemon swirl that takes about a minute to make
• Buttery graham cracker crust that is easy to press in
• Make it a day ahead, which is perfect for entertaining
• Easy enough for beginners

What Does Lemon Cheesecake Swirl Cream Pie Taste Like?

This pie tastes like lemon cheesecake meets lemon cream pie. The filling is smooth, creamy, and rich, with the gentle tang of cream cheese and the sweet-tart brightness of lemon curd. The texture is softer and lighter than a baked cheesecake, closer to a thick mousse that holds a clean slice once chilled. The graham cracker crust adds a buttery, slightly sweet crunch that contrasts with the creamy filling, and the swirls of lemon curd on top give extra bursts of tart lemon in every bite.

Recipe Overview

• Prep time: About 20 minutes
• Chill time: At least 6 hours, or overnight
• Bake time: None
• Yield: One 9-inch pie, about 8 slices
• Difficulty: Very easy
• Method: No-bake, graham cracker crust with a cream cheese and lemon curd filling

Ingredients

PIN IT

For the crust

• 1 1/2 cups (150 g) graham cracker crumbs (about 10 full sheets)
• 6 tablespoons (85 g) butter, melted
• 2 tablespoons granulated sugar

For the filling

• 16 ounces (454 g) cream cheese, softened
• 1 cup (about 300 g) lemon curd, store-bought or homemade

For the swirl

• 1/4 cup (about 75 g) lemon curd

Ingredient Notes

Cream cheese: Use full-fat block cream cheese, not the soft spread sold in tubs. Block cream cheese gives the filling structure so it sets properly. Let it soften at room temperature for about an hour so it beats smooth with no lumps.

Lemon curd: Store-bought lemon curd is found near the jams and jellies, and it works well here. Homemade lemon curd tastes fresher and can be adjusted for sweetness, but it must be completely cooled before you mix it in. Choose a thick curd, since a thin or runny curd makes a softer filling.

Graham cracker crumbs: Crush graham crackers in a food processor, or seal them in a bag and roll with a rolling pin. You can also use a ready-made graham cracker crust to save time.

Butter and sugar: The melted butter binds the crumbs, and a little sugar sweetens and helps the crust hold together.

Kitchen Tools You’ll Need

• 9-inch pie plate or springform pan
• Food processor or rolling pin and bag, for the crumbs
• Large mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Knife or toothpick, for swirling
• Sharp knife for slicing

Substitutions and Variations

• Ready-made crust: Use a store-bought graham cracker crust to save time.
• Whipped topping: Fold in 1 cup of whipped cream or thawed whipped topping for a lighter, fluffier filling. This goes beyond the two-ingredient filling and has not been tested here.
• Lemon zest: Stir in a teaspoon of fresh lemon zest for an extra lemony punch.
• Vanilla wafer or shortbread crust: Use crushed vanilla wafers or shortbread cookies in place of graham crackers.
• Berry topping: Top with fresh raspberries or blueberries for color and tartness.
• Mini pies: Press the crust into muffin tins and fill them for individual servings.
• Different curd: Lime or passion fruit curd also works for a different flavor.

How to Make No-Bake Lemon Cheesecake Swirl Cream Pie

First you make the crust by stirring the graham cracker crumbs, melted butter, and sugar together and pressing the mixture into the pan. While it chills, you beat the cream cheese until completely smooth, then beat in the lemon curd. The creamy filling goes into the crust, you dollop the remaining curd over the top and swirl it with a knife, and the pie chills until firm. The patience part is the chilling, but the hands-on work takes less than 20 minutes.

Step-by-Step Instructions

PIN IT

1. Make the crust. Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie plate or springform pan.
2. Chill the crust. Chill the crust in the refrigerator while you make the filling.
3. Beat the cream cheese. In a large bowl, beat the softened cream cheese until completely smooth and creamy, with no lumps.
4. Add the lemon curd. Add 1 cup of the lemon curd and beat on low speed until smooth and well combined, scraping down the bowl once.
5. Fill the crust. Spoon the filling into the chilled crust and spread it into an even layer.
6. Swirl. Dollop the remaining 1/4 cup lemon curd over the top and drag a knife or toothpick through it to make a swirl pattern.
7. Chill. Refrigerate for at least 6 hours, or overnight, until the pie is firm enough to slice cleanly.
8. Slice and serve. Slice with a sharp knife, wiping the blade between cuts, and serve chilled.

Tips for Success

• Soften the cream cheese completely. Cold cream cheese leaves lumps that are hard to beat out.
• Beat the cream cheese on its own first, then add the curd, so the filling is smooth.
• Mix the curd in on low speed. Overbeating can thin the filling.
• Press the crust firmly with the bottom of a measuring cup so it holds together when sliced.
• Use a thick, store-bought curd for the firmest set.
• Swirl with a light hand. A few gentle passes are prettier than overmixing the curd into the filling.
• Chill overnight if you can. The pie slices more cleanly the longer it sets.
• Dip your knife in hot water and dry it between slices for neat edges.

How to Know It’s Done

There is no baking, so look for texture instead. The filling should be thick, smooth, and spreadable when you put it in the crust, and after chilling it should be firm to the touch and hold its shape when cut. If the pie is still soft after 6 hours, give it more time in the refrigerator, or pop it in the freezer for 30 minutes before slicing.

What to Serve With Lemon Cheesecake Swirl Cream Pie

This pie is lovely with:

• Fresh raspberries, blueberries, or strawberries
• A dollop of whipped cream and a little lemon zest
• A cup of hot tea or coffee
• A light dessert spread with The Ultimate Healthy Greek Yogurt Cheesecake and No-Machine Sugar-Free Lemon Ice Cream
• A spring brunch or Easter dessert table

Storage Instructions

Store the pie, covered, in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or keep it in a cake carrier so the crust does not absorb odors. The crust softens a little over time, so the pie is best within the first 2 days.

Freezing Instructions

You can freeze the finished pie, wrapped tightly, for up to 1 month. Thaw it in the refrigerator overnight before serving. The texture of the filling may be a little softer after freezing. These freezing methods are general guidance and have not been tested with this exact recipe.

Common Mistakes

• Cold cream cheese. It leaves lumps in the filling. Soften it first.
• Thin or runny lemon curd. It makes a soft filling that may not set. Choose a thick curd.
• Warm homemade curd. It melts the cream cheese and thins the filling. Cool the curd completely.
• A loose crust. Crumbs that are not pressed firmly fall apart when sliced. Press them well.
• Not chilling long enough. The filling is soft and the slices are messy. Chill for at least 6 hours.
• Overmixing the swirl. The curd disappears into the filling. A few gentle passes are enough.
• Using tub cream cheese. It is too soft to set. Use block cream cheese.

Frequently Asked Questions

Is this really a 2-ingredient pie?

The filling has only two ingredients, cream cheese and lemon curd. The pie also needs a crust, which is made from graham cracker crumbs, butter, and sugar, or can be store-bought, plus a little extra curd for the swirl.

Do I need to bake it?

No. The cream cheese and lemon curd filling sets in the refrigerator, and the crust is also chilled, not baked.

Can I use bottled lemon juice instead of curd?

Lemon juice will not give the same texture or sweetness, and it would thin the filling. Lemon curd is the key ingredient here.

Will the filling set firm?

It sets to a soft, sliceable texture, similar to a mousse. It is softer than a baked cheesecake, and it holds best when well chilled. This recipe has not been tested, so the exact firmness may vary with your curd.

Can I make it ahead?

Yes. It is best made the day before and chilled overnight.

Can I use light cream cheese?

Full-fat cream cheese gives the best set and flavor. Reduced-fat versions are softer and have not been tested here.

What can I use instead of graham crackers?

Crushed vanilla wafers, shortbread, or digestive biscuits all work well in the crust.

How many slices does it make?

About 8 slices from a 9-inch pie.

Recipe Background

No-bake cream pies, often called icebox pies, became popular in North America in the early to mid-twentieth century, when home refrigerators and convenience ingredients made chilled desserts easy. Lemon icebox pies, usually made with sweetened condensed milk and lemon juice, became a classic of the American South. Lemon curd, a traditional English spread made from lemon juice, sugar, eggs, and butter, brings a similar bright, creamy flavor with a richer, more custard-like texture. Combining it with cream cheese is a modern shortcut to lemon cheesecake, with no baking required.

Conclusion

This 2-ingredient no-bake lemon cheesecake swirl cream pie delivers big lemon flavor with very little work. A creamy cream cheese and lemon curd filling, a buttery graham cracker crust, and a pretty swirl of curd make a dessert that looks impressive and takes almost no skill. Make it the day before your next gathering, slice it cold, and enjoy a taste of sunshine.

More Delicious Recipes You’ll Love

• 2-Ingredient No-Bake Cheesecake Bites
• Zero Sugar Greek Yogurt Cheesecake
• Baby Lemon Impossible Pies
• Delicious Mini Cheesecake Bites
• The Dreamiest Flourless Ricotta Lemon Cake

Follow Poulef on Pinterest

Loved this recipe? Save it for later and follow @PoulefRecipe on Pinterest for more cozy, comforting bakes: https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrition is an approximate estimate per slice (8 slices), calculated from standard ingredient values. Actual numbers will vary with the brands and amounts you use.

Nutrient	Amount per Serving
Calories	505
Carbohydrates	48g
Protein	6g
Fat	33g
Saturated Fat	20g
Cholesterol	103mg
Sodium	306mg
Fiber	0g
Sugar	35g

Print