A light, creamy, and refreshingly tangy no-bake lemonade pie is exactly what I turn to when I want a fuss-free dessert that delivers maximum flavor with minimal effort. With a smooth cream cheese filling blended with zesty lemonade concentrate and nestled in a sweet graham cracker crust, this chilled treat is perfect for warm-weather days or any time I crave something cool and satisfying.

Why You’ll Love This Recipe

I love how this no-bake lemonade pie is both nostalgic and vibrant, giving me all the citrusy vibes with none of the oven heat. The texture is luxuriously smooth, and the flavor is perfectly balanced between tart and sweet. It’s a great make-ahead dessert that sets beautifully in the fridge and always impresses guests. Plus, it takes just minutes to prepare before chilling.

ingredients

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

1½ cups graham cracker crumbs (about 10–12 crackers)
¼ cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 can (5 oz) evaporated milk
1 package (3.4 oz) instant lemon pudding mix
2 packages (8 oz each) cream cheese, softened
¾ cup thawed lemonade concentrate

directions

I start by mixing the graham cracker crumbs, brown sugar, and a pinch of salt in a bowl.
Then, I stir in the melted butter until the mixture feels like wet sand. I press it into the bottom and sides of a 9-inch pie pan and let it chill in the fridge.
In a large bowl, I whisk together the evaporated milk and lemon pudding mix on low speed for about 2 minutes until it thickens.
Separately, I beat the softened cream cheese until it’s light and fluffy—this usually takes about 3 minutes on medium speed.
I blend in the thawed lemonade concentrate with the cream cheese until smooth.
I then pour the pudding mixture into the cream cheese and beat until everything is fully combined.
I spoon the filling into the prepared crust, cover it, and let it chill for at least 4 hours in the fridge until it's set.
Sometimes I like to garnish it with lemon zest or slices just before serving for an extra pop.

Servings and timing

This pie makes 8 generous slices.

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

I sometimes swap the graham cracker crust with a shortbread crust for extra richness.
For a strawberry lemonade twist, I add a few tablespoons of strawberry puree to the filling.
I’ve also made this with limeade concentrate for a fun variation—it works beautifully.
For a low-sugar version, I use sugar-free pudding mix and light cream cheese.

storage/reheating

I keep this pie covered in the refrigerator where it stays fresh for up to 5 days. It never lasts that long in my house, though. I don’t recommend freezing it, as the texture may suffer once thawed. Since it’s served chilled, there’s no reheating necessary—just slice and enjoy straight from the fridge.

FAQs

How long does it take for the pie to set?

It needs at least 4 hours in the fridge to fully set, but I often make it the night before for best results.

Can I use regular lemonade instead of concentrate?

I don’t recommend it. The concentrate gives the pie its strong lemonade flavor without watering down the filling.

What can I use if I don’t have a mixer?

A sturdy whisk and a little elbow grease can work, especially for the pudding mix. For the cream cheese, I make sure it’s very soft and then mix vigorously.

Can I make this pie gluten-free?

Yes, I just use gluten-free graham crackers for the crust and make sure the pudding mix is gluten-free too.

Can I add whipped cream to the top?

Absolutely—I’ve added whipped cream, lemon zest, or even fresh berries on top for a decorative and flavorful finish.

Conclusion

This no-bake lemonade pie is one of those easy desserts I keep coming back to. It’s bright, creamy, and incredibly satisfying, with just the right amount of tartness. Whether I’m hosting a summer BBQ or just craving a cool treat, this pie always hits the spot.

No-Bake Lemonade Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chill time)
Yield: 8 servings
Category: Dessert
Method: No‑Bake, Cold Prep
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A light, creamy, refreshing no‑bake pie with tangy lemonade flavor and smooth cream cheese filling in a graham cracker crust.

Ingredients

1½ cups graham cracker crumbs (about 10–12 crackers)
¼ cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 can (5 oz) evaporated milk
1 package (3.4 oz) instant lemon pudding mix
2 packages (8 oz each) cream cheese, softened
¾ cup thawed lemonade concentrate

Cook Mode Prevent your screen from going dark

Instructions

Combine graham cracker crumbs, brown sugar, and salt in a bowl.
Stir in melted butter until mixture resembles wet sand; press into bottom and up the sides of a 9‑inch pie pan. Chill in refrigerator.
In a large bowl, whisk evaporated milk and lemon pudding mix on low speed for about 2 minutes until thickened.
In another bowl, beat softened cream cheese on medium speed until light and fluffy (~3 minutes).
Add lemonade concentrate to the cream cheese and beat until blended.
Pour pudding mixture into the cream cheese mixture and beat until well combined.
Pour filling into the chilled crust. Cover and refrigerate at least 4 hours or until set.
Optional: garnish before serving.