Imagine a Frozen Lemon Dessert so smooth it’s like velvet – and, the best part? No baking required! Get ready for a refreshingly cool and creamy treat that’s unbelievably easy to make – and you can choose to serve it in adorable individual pots de crème, ramekins, or freeze it all in one pan for ultimate simplicity.
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Why Choose This Easy Frozen Lemon Dessert?
This recipe isn’t just any frozen treat; it’s a special one, passed down from my mom. She affectionately called it “Frozen Lemon Velvet” because of its incredibly smooth texture. But beyond the deliciousness and family connection, here are a few more reasons why I love this dessert and think you will, too:
- Silky, creamy texture – without gelatin. Without gelatin’s firming properties, this dessert can achieve a more delicate, melt-in-your-mouth “velvet” consistency, relying on cream cheese and frozen evaporated milk for structure.
- Bright lemon flavor. Enjoy a refreshing and perfectly balanced sweet-tart taste.
- Graham cracker crust. A delicious, subtly sweet and crunchy base.
- No baking needed. Skip the oven for this effortless dessert.
- Flexible serving options. Make in individual pots, ramekins, or as a one-pan dessert.
- Make ahead. Enjoy stress-free entertaining or anytime treats.H2: Making
Ingredients You’ll Need
Here’s a quick look at the key ingredients you’ll need to make this flavorful Frozen Lemon Dessert. (Exact measurements are in the recipe card below.)
Ingredient Substitutions and Variations
While mom’s recipe is delicious as is, you can modify it to fit your tastes or what you have on hand. Here are a few suggestions:
- Use gingersnap cookie crumbs or vanilla wafer crumbs in place of the graham crackers.
- Mix toasted ground almonds in with the crumbs.
- Add 1 teaspoon of vanilla extract to the cream cheese mixture for extra depth of flavor.
Quick Tip: For More Lemon Flavor
If your fresh lemons seem a bit bland (i.e., not adding a vibrant taste), add a drop or two of lemon extract.
No-Bake Lemon Pots de Crème: A Step-by-Step Guide
Here’s all you have to do to create this divine make-ahead frozen dessert in pots or ramekins (see next section for directions on freezing in one pan):
- Prep pots/ramekins.
Butter 10 pots de crème or ramekins. (I recommend using 4 to 6-ounce size.) I use softened butter and a small piece of paper towel. - Freeze milk.
Place evaporated milk in a metal bowl (that’s the right size to whip the milk later) and freeze for around 1 hour. - Prep crust; place in pots.
In a small mixing bowl, stir together the graham cracker crumbs and the melted butter. Set aside 3 tablespoons; lightly press the remaining crumbs into the bottom of the prepared pots. Don’t press down too hard, as then it freezes too firm.
- Beat cream cheese, sugar, zest, and juice.
In a large mixing bowl, beat the cream cheese, sugar, lemon zest, and lemon juice with an electric mixer on medium until smooth.
- Beat frozen milk.
Remove evaporated milk from freezer and, leaving in the same metal bowl, beat with an electric mixer on high until stiff peaks form.
- Add whipped milk to cream cheese mixture; fill pots.
Fold into cheese mixture and then spoon on top of graham crackers, dividing evenly between the pots. Sprinkle tops with the remaining 3 tablespoons of graham cracker mixture.
- Freeze.
Wrap well (I place the pots on a small cookie sheet and wrap plastic wrap to completely enclose the pots and the sheet) and freeze overnight, up to 1 month.
How to Freeze This Frozen Lemon Dessert in One Pan
- Butter a 7 or 8-inch baking dish (springform or cake pan works well). Optional but recommended: line the bottom with parchment paper, to make it easier to remove the slices.
- Follow directions above for preparing the crust; set aside 3 tablespoons of the graham cracker mixture.
- Lightly press the remaining crumbs into the bottom of the prepared dish. Don’t press down too hard, as then it freezes too firm.
- Prepare the evaporated milk-cream cheese mixture per the directions above.
- Pour mixture onto crust; smooth the top so it’s even.
- Sprinkle with the remaining 3 tablespoons of graham cracker mixture.
- Wrap well (I use plastic wrap and then aluminum foil) and freeze overnight up to 1 month.
Serving Suggestions for Your Frozen Lemon Treat
Here’s how I like to serve this dessert:
- With fresh berries – any kind will work.
- With our Peach Sauce
- With our Strawberry Topping
You can also pass cookies or chocolates on the side, for an extra treat!
More Make-Ahead Delicious Desserts
- Cold Lemon Soufflé
- Magic Lemon Pudding Cakes
- Lemon Ice Cream with Almonds
- Aunt Dee-Dee’s Cheesecake
- Berry Cream Cheese Parfaits
- Frozen Chocolate Peppermint Cheesecake
- Frozen Brandy Alexander Pie
Easy Frozen Lemon Dessert: Individual Pots or One Pan
Indulge in a refreshingly cool and creamy Frozen Lemon Dessert with an unbelievably smooth, velvet-like texture – which is why my mom called this dish “Frozen Lemon Velvet.” This no-bake treat offers the flexibility to be served in elegant individual pots de crème, ramekins, or frozen in one pan for ultimate ease.
Note that the completed dish needs to be frozen overnight.
Prep Time: 20 minutes
Freezing time: 14 hours
Total Time: 14 hours 20 minutes
Yield: 8 to 10 pots de crème (or ramekins) 1x
Diet: Gluten Free
Ingredients
Scale
- 6 ounces ( 1/2 of a 12-ounce can) evaporated whole milk
- 3/4 cup graham cracker crumbs
- 1/3 cup salted butter, melted
- 1 (8 ounce) package cream cheese, softened and cut into 1-inch squares
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- Fresh berries, Peach Sauce, or Strawberry Topping
Instructions
- Butter 10 pots de crème or ramekins. (I recommend 4 to 6-ounce size.)
- Place evaporated milk in a metal bowl and freeze about 1 hour.
- In a small mixing bowl, combine the graham cracker crumbs with the melted butter. Set aside 3 tablespoons; lightly press the remaining crumbs into the bottom of the prepared pots. Don’t press it down too hard, as then it freezes too firm.
- In a large mixing bowl, beat together the cream cheese, sugar, lemon zest, and lemon juice with an electric mixer until smooth.
- Remove evaporated milk from freezer and, leaving in the same metal bowl, beat with an electric mixer on high until stiff peaks form.
- Fold into cheese mixture and then spoon on top of graham crackers, dividing evenly between pots. Sprinkle tops with the remaining 3 tablespoons of graham cracker mixture. Freeze overnight.
- Serve with fresh berries, Peach Sauce, or Strawberry Topping
Notes
Gluten free: Use Pamela’s Gluten Free Golden Graham Crackers; process in a food processor until crumbs. Reduce butter to 2 1/2 tablespoons.
Make ahead: Can be made up to 1 month ahead and kept frozen.
Tip on lemon flavor: If your fresh lemons seem a bit bland (i.e., not adding a vibrant taste), add a drop or two of lemon extract.
Variation in a single pan: Butter an 8-inch baking dish (springform or cake pan work well). Set aside 3 tablespoons of the graham cracker mixture; press remaining crumbs into the bottom of the prepared dish. Pour evaporated milk-cream cheese mixture onto crust; smooth top so it’s even. Sprinkle top with remaining 3 tablespoons of graham cracker mixture. Freeze overnight, up to 1 month.
- Category: Dessert, make ahead
- Method: No bake, freeze
Nutrition
- Serving Size: 1 pot, ramekin, or slice
- Calories: 213
- Sugar: 17.1 g
- Sodium: 166 mg
- Fat: 12.2 g
- Saturated Fat: 7.3 g
- Carbohydrates: 24.3 g
- Fiber: 0.8 g
- Protein: 2.7 g
- Cholesterol: 31 mg
Note: this recipe was originally posted in May 2018, then significantly updated with more information in April 2025.
