No Bake Mini Lemon Cream Cheese Pies

These cute little, luscious lemon cream cheese pies are so easy to make – even if you think your pie challenged. If you’re not a lemon lover, use your favorite fruit topping. 

This year I’m cooking a Thanksgiving meal for just the four of us in a little condo in the mountains. Hopefully, we’ll have a roaring fire and lightly falling snow. I didn’t want to haul all my kitchen tools and spices with me, so I made most of the meal ahead of time. Even if you’re eating at home, preparing as much as you can the days before Thanksgiving really helps alleviate a lot of the stress.

My husband likes a very traditional Thanksgiving dinner. Here’s what’s on the menu:

• Dry-Brined Turkey. I tried this recipe from the Los Angeles Times last year and it was the best turkey I’ve ever made.

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Last Thanksgiving was the last day I spent with my sweet mom. We had a nearly perfect Thanksgiving dinner, played her favorite card game, then had dessert. I made a lemon tart because I knew how much she loved lemon desserts. Of course, she also wanted to try just a sliver of the other two pies too. I get my sweet tooth from my mom.

Mom’s favorite pie was Marie Calender’s Lemon Cream Cheese pie. So in honor of my mom this Thanksgiving I made Mini Lemon Cream Cheese pies. These could not be easier to make. I bought some mini graham cracker pie crusts at the store, mixed together a simple no bake cheese cake layer and topped them with a luscious fool-proof Lemon Curd. Of course you could also buy lemon curd if you were short on time.

Wishing you a wonderful Thanksgiving filled with great food, family and friends. 

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5 from 2 votes

No Bake Mini Lemon Cream Cheese Pies and Thanksgiving Recipe Ideas

Prep Time15 minutes mins

Total Time15 minutes mins

Servings: 6 mini pies

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x

• 1 package 6 mini Graham Cracker Pie Crusts
• ¼ cup heavy cream
• 4 ounce cream cheese room temperature
• 1 ½ teaspoons lemon juice
• 2 tablespoons sugar
• ¾ cup [lemon curd]

Instructions

• In small mixing bowl, whip heavy cream until it thickens. 
• In medium mixing bowl, beat together cream cheese, lemon juice and sugar. Fold the whipped cream into the cream cheese mixture.
• Fill each pie crust ⅔ full with the cream cheese mixture. Top each pie with two tablespoons of lemon curd. Chill in the fridge for at least one hour before serving.

Notes

If you want to use a full size pie 9 inch pre-made graham cracker crust, double the recipe and chill well before serving.