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.
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.)
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Cream cheese, softened
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Sweetened condensed milk
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Frozen lemonade concentrate, thawed
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Whipped topping (like Cool Whip)
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Prepared graham cracker crust
directions
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I start by beating the softened cream cheese in a large bowl until it’s completely smooth and creamy.
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Then I add the sweetened condensed milk and continue to mix until it’s fully blended with the cream cheese.
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I stir in the thawed lemonade concentrate and mix until the filling is silky and uniform.
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I gently fold in the whipped topping, being careful not to deflate it too much, which keeps the pie light and airy.
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I pour the filling into the prepared graham cracker crust, smoothing out the top.
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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
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I sometimes use a shortbread crust instead of graham cracker for a slightly richer flavor.
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For a lighter version, I use low-fat cream cheese and reduced-fat whipped topping.
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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.
Cream Cheese Lemonade Pie
- 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
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
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add sweetened condensed milk and mix until well blended.
- Stir in thawed lemonade concentrate until the mixture is uniform.
- Gently fold in whipped topping without deflating it.
- Pour the filling into the graham cracker crust and smooth the top.
- 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.
