Description
This Sugar-Free Sunshine Lemon Cream Pie is a bright, creamy, no-bake dessert made with sugar-free lemon pudding, cream cheese, lemonade concentrate, and fluffy whipped topping. A buttery sugar-free graham cracker crust provides the perfect base for the tangy, refreshing lemon filling. It is easy to make ahead and perfect for summer gatherings, potlucks, brunches, and celebrations.
Ingredients
Scale
Crust
- 1 (9-inch) sugar-free graham cracker crust
- Or 1 homemade sugar-free graham cracker crust
Lemon Cream Filling
- 16 oz cream cheese, softened
- 1 (3.4 oz) box sugar-free instant lemon pudding mix
- 1/2 cup sugar-free lemonade concentrate, thawed
- 1 tsp vanilla extract
- 1/2 tsp coarse salt
- 3 cups sugar-free whipped topping, thawed and divided
Garnish
- Zest of 1 fresh lemon, optional
- Small pinch of coarse salt, optional
Instructions
- Place the sugar-free graham cracker crust in a 9-inch pie dish and refrigerate while preparing the filling.
- Beat the softened cream cheese with an electric mixer until completely smooth and creamy.
- Add the sugar-free lemon pudding mix, thawed lemonade concentrate, vanilla extract, and 1/2 teaspoon coarse salt. Beat until thick and well combined.
- Gently fold 2 cups of the sugar-free whipped topping into the lemon mixture until light and fluffy.
- Spread the lemon filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
- Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until firm and fully set.
- Just before serving, spread the remaining 1 cup of whipped topping over the pie.
- Garnish with fresh lemon zest and a tiny pinch of coarse salt, if desired.
- Slice and serve chilled.
Notes
- Make sure the cream cheese is completely softened before mixing to prevent lumps.
- Chill the pie for at least 4 hours; overnight chilling produces the firmest filling and cleanest slices.
- Add the final whipped topping and lemon zest shortly before serving for the freshest appearance.
- For a stronger lemon flavor, add 1 teaspoon of extra fresh lemon zest to the filling.
- Top with fresh blueberries or raspberries for a fruity variation.
- Add 1–2 tablespoons of poppy seeds for a lemon-poppy seed version.
- Sprinkle unsweetened shredded coconut over the top for a tropical variation.
- For a dairy-free version, use suitable dairy-free cream cheese and whipped topping.
- The untopped pie can be frozen for up to 2 months. Thaw it in the refrigerator before adding the topping and serving.
- Store leftover pie covered in the refrigerator for up to 4 days.
- Nutrition is approximate and will vary depending on the brands of sugar-free pudding mix, lemonade concentrate, whipped topping, crust, and other ingredients used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165 per serving
- Fat: 13g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
Keywords: Sugar-Free Sunshine Lemon Cream Pie