Lemon-Vanilla Cloud Pies

Why You’ll Love This Recipe

These cloud pies are as easy to make as they are delicious. The no-bake lemon-vanilla filling is perfectly tangy and sweet, with a smooth, mousse-like texture that contrasts beautifully with the crunchy crust. They’re portioned into individual servings, making them perfect for parties, potlucks, or make-ahead desserts. Plus, their lightness makes them feel indulgent without being too heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

For the filling:

• Cream cheese (softened)
• Sweetened condensed milk
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• Whipped topping or heavy cream (whipped to stiff peaks)

For topping (optional):

• Additional whipped cream
• Lemon zest or curls
• Crushed graham crackers

Directions

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press the mixture into the bottom and up the sides of muffin liners or mini tart pans. Chill for at least 15 minutes.
3. In a large mixing bowl, beat softened cream cheese until smooth.
4. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and creamy.
5. Gently fold in whipped topping or homemade whipped cream until the mixture is light and fluffy.
6. Spoon or pipe the filling into the prepared crusts. Smooth the tops with a spatula.
7. Refrigerate for at least 4 hours, or until set. For a firmer texture, refrigerate overnight.
8. Before serving, top with additional whipped cream and garnish with lemon zest or graham cracker crumbs if desired.

Servings and timing

This recipe makes 12 mini pies.
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes

Variations

• Use a cookie crust: Try vanilla wafers or shortbread cookies instead of graham crackers.
• Citrus twist: Swap lemon for lime or orange juice and zest.
• Make it gluten-free: Use gluten-free graham crackers for the crust.
• Full-size pie: Press the crust into a 9-inch pie pan instead of mini molds for a single large cloud pie.
• Berry topping: Add fresh raspberries, blueberries, or strawberries on top for extra flavor and color.

Storage/Reheating

Store the cloud pies in the refrigerator, covered, for up to 4 days.
Do not freeze, as the texture may become icy or grainy.
Serve chilled straight from the fridge for the best texture and flavor.

FAQs

Can I make these pies ahead of time?

Yes, they’re perfect for making a day in advance. Just add the toppings before serving.

Is there a substitute for sweetened condensed milk?

Not directly, but you can try a homemade version by simmering milk and sugar together until thickened.

Can I use store-bought whipped topping?

Absolutely. It works great and makes the recipe even easier.

What if I don’t have mini tart pans?

You can use a standard muffin tin lined with cupcake wrappers or make one large pie.

Do these pies need to be baked?

No baking required. Just mix, chill, and enjoy.

Can I make them dairy-free?

Use dairy-free cream cheese, coconut condensed milk, and coconut whipped cream for a dairy-free version.

What’s the texture like?

Light, fluffy, and mousse-like—hence the name “cloud” pies.

Can I freeze them to set faster?

You can chill in the freezer for about 30–45 minutes to speed things up, but avoid long-term freezing.

How tart are these pies?

They have a balanced lemon flavor—bright and tangy, but not overly sour.

Can I add gelatin to firm them up?

Yes, a small amount of dissolved gelatin can be added if you want a firmer, sliceable texture.

Conclusion

Lemon-Vanilla Cloud Pies are the ultimate make-ahead dessert that’s as beautiful as it is delicious. With their creamy lemon-vanilla filling, buttery graham crust, and pillowy whipped topping, they strike the perfect balance between light and luscious. Whether you’re hosting a spring brunch, summer BBQ, or just treating yourself, these mini pies are a sweet and sunny crowd-pleaser you’ll want to make again and again.

Lemon-Vanilla Cloud Pies

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Lemon-Vanilla Cloud Pies are light, no-bake mini desserts with a fluffy lemon-vanilla filling in a graham cracker crust, topped with whipped cream. They’re perfect for spring and summer gatherings or anytime you crave a refreshing, creamy treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (includes chill time)
• Yield: 12 mini pies
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1. For the crust:
   2. 1 1/2 cups graham cracker crumbs
   3. 1/4 cup granulated sugar
   4. 6 tablespoons melted butter

 

1. 1. For the filling:
   2. 8 oz cream cheese, softened
   3. 1 (14 oz) can sweetened condensed milk
   4. 1/4 cup fresh lemon juice
   5. 1 tablespoon lemon zest
   6. 1 teaspoon vanilla extract
   7. 2 cups whipped topping or whipped cream

 

1. For the topping (optional):
2. Additional whipped cream
3. Lemon zest or curls
4. Crushed graham crackers

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Instructions

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.

1. Press mixture into the bottom and up the sides of muffin liners or mini tart pans. Chill for at least 15 minutes.
2. In a large mixing bowl, beat cream cheese until smooth.
3. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until fully combined and creamy.
4. Gently fold in whipped topping or whipped cream until light and fluffy.
5. Spoon or pipe filling into the prepared crusts and smooth the tops.
6. Refrigerate for at least 4 hours, or overnight, until set.
7. Top with whipped cream, lemon zest, or crushed graham crackers before serving if desired.

Notes

• Use vanilla wafers or shortbread cookies for a different crust flavor.
• Substitute lime or orange for lemon to change the citrus profile.
• Make a full-size pie in a 9-inch pan if you prefer.
• Top with berries for color and extra flavor.
• For a dairy-free version, use dairy-free cream cheese, coconut condensed milk, and whipped coconut cream.

Nutrition

• Serving Size: 1 mini pie
• Calories: 290
• Sugar: 22g
• Sodium: 170mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 35mg