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No Bake Lemon Cheesecake Tarts/Pie

Prep Time:

10 minutes

Cook Time:



12 tarts/8 pie




  • 1 can 14 ounce Borden Eagle Brand Sweetened Condensed Milk

  • 8 ounces cream cheese

  • 1 teaspoon lemon zest (optional, but really good)

  • 1/3 cup lemon juice

  • ½ teaspoon vanilla

  • 1 can/bottle of favorite pie topping or syrup (i.e., cherry, strawberry, blueberry, caramel, chocolate, etc.)


  1. Soften cream cheese and beat in a mixer to remove lumps.

  2. Add sweetened condensed milk, beating on high until mixture thickens.

  3. Add lemon juice and vanilla, and continue beating on high until mixture is quite thick and slightly fluffy.

  4. Stir in lemon zest.

  5. After placing it in a serving container, refrigerate for about an hour. Just before serving, top with your favorite topping and enjoy.

For tarts: place muffin paper cups in a muffin tin and put a vanilla wafer in the bottom of each cup. Pour mixture to about ¾ full in each cup.

For pie: pour into pre-cooked 8 or 9-inch graham cracker crust and refrigerate for about an hour

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