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Cream Cheese Lemonade Pie

Published: Apr 25, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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This Cream Cheese Lemonade Pie is a silky, refreshing dessert that perfectly balances sweet and tangy flavors. It’s made with simple ingredients, requires no baking, and is perfect for warm days when I want something cool and creamy without turning on the oven.

Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I love how quick and effortless this pie is to prepare. It’s a no-bake recipe, which makes it a lifesaver during summer. The creamy filling has a luscious texture thanks to the cream cheese, while the lemonade concentrate adds that zesty kick I can’t get enough of. Whether I serve it at a BBQ, picnic, or just want a light dessert to enjoy at home, this pie always delivers.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Cream cheese, softened

  • Sweetened condensed milk

  • Frozen lemonade concentrate, thawed

  • Whipped topping (like Cool Whip)

  • Prepared graham cracker crust

directions

  1. I start by beating the softened cream cheese in a large bowl until it’s completely smooth and creamy.

  2. Then I add the sweetened condensed milk and continue to mix until it’s fully blended with the cream cheese.

  3. I stir in the thawed lemonade concentrate and mix until the filling is silky and uniform.

  4. I gently fold in the whipped topping, being careful not to deflate it too much, which keeps the pie light and airy.

  5. I pour the filling into the prepared graham cracker crust, smoothing out the top.

  6. Finally, I refrigerate the pie for at least 4 hours, or until it’s fully set. For best results, I let it chill overnight.

Servings and timing

This Cream Cheese Lemonade Pie serves 8 slices. It takes about 15 minutes to prepare and at least 4 hours to chill before serving.

Variations

  • I sometimes use a shortbread crust instead of graham cracker for a slightly richer flavor.

  • For a lighter version, I use low-fat cream cheese and reduced-fat whipped topping.

  • I’ve tried mixing in lemon zest for extra zing or even a few crushed berries for a twist.

storage/reheating

I store any leftover pie covered in the refrigerator for up to 4 days. It’s best enjoyed chilled, so I don’t reheat it. If I want to store it longer, I freeze individual slices and thaw them in the fridge overnight before serving.

FAQs

What can I use instead of frozen lemonade concentrate?

I sometimes use freshly squeezed lemon juice with a bit of sugar to replicate the flavor. It's not as intense, but it works in a pinch.

Can I make this pie ahead of time?

Yes, I often prepare it the day before. It actually tastes better after chilling overnight.

Is this pie overly sweet?

It has a sweet profile, but the lemon balances it beautifully. If I want it less sweet, I slightly reduce the amount of condensed milk or add extra lemon juice.

Can I freeze this pie?

Absolutely. I freeze it either whole or in slices. I just make sure to wrap it tightly and let it thaw in the fridge before serving.

Can I use homemade whipped cream instead of whipped topping?

Yes, I’ve swapped in homemade whipped cream before. I whip heavy cream until stiff peaks form and fold it in just like the store-bought kind.

Conclusion

Cream Cheese Lemonade Pie is one of those easy desserts I always keep in my recipe rotation. It’s cool, creamy, and packed with bright lemon flavor. Whether I’m hosting or just treating myself, it’s a sweet slice of sunshine I can whip up in no time.

Print

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Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes (including chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Cream Cheese Lemonade Pie is the ultimate no-bake summer dessert—cool, creamy, and bursting with sweet and tangy lemon flavor. This easy-to-make pie features a silky cream cheese filling, lemonade concentrate, and a buttery graham cracker crust. Perfect for BBQs, picnics, or a refreshing treat on a hot day.


Ingredients

  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 6 oz frozen lemonade concentrate, thawed
  • 8 oz whipped topping (like Cool Whip)
  • 1 prepared graham cracker crust

Instructions

  1. Beat softened cream cheese in a large bowl until smooth and creamy.
  2. Add sweetened condensed milk and mix until well blended.
  3. Stir in thawed lemonade concentrate until the mixture is uniform.
  4. Gently fold in whipped topping without deflating it.
  5. Pour the filling into the graham cracker crust and smooth the top.
  6. Refrigerate for at least 4 hours or overnight until fully set.

Notes

  • Use a shortbread crust for a richer base.
  • Add lemon zest or crushed berries for extra flavor.
  • Lighten it up with low-fat cream cheese and whipped topping.
  • Store covered in the fridge for up to 4 days or freeze slices individually.

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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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