Why You’ll Love This Recipe
- No-Bake Convenience: Perfect for warm days when you want to avoid using the oven.
- Quick and Easy: With simple ingredients and minimal preparation, this pie comes together effortlessly.
- Refreshing Flavor: The combination of cream cheese and lemonade offers a sweet yet tangy taste that’s both satisfying and invigorating.
- Make-Ahead Friendly: Prepare in advance and chill until ready to serve, making it a stress-free dessert option for entertaining.
Ingredients
For the Graham Cracker Crust:
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the Lemonade Filling:
- 8 ounces (225 g) cream cheese, softened
- 1 can (14 ounces / 397 g) sweetened condensed milk
- ¾ cup (180 ml) frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional, for extra flavor)
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted butter and mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Place the crust in the refrigerator to chill while preparing the filling.
- Make the Lemonade Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, beating until well combined.
- Mix in the thawed lemonade concentrate and lemon zest (if using) until fully incorporated.
- Whip the Cream:
- In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
- Combine and Fill:
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill:
- Refrigerate the pie for at least 4 hours, or until set.
- Serve:
- Before serving, optionally garnish with additional whipped cream and lemon slices or zest.
- Slice and enjoy!
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours and 15 minutes
Variations
- Crust Alternatives: Substitute the graham cracker crust with a vanilla wafer or shortbread cookie crust for a different flavor profile.
- Flavor Twists: Replace the lemonade concentrate with limeade or pink lemonade concentrate to create a new citrus experience.
- Topping Ideas: Enhance the presentation and taste by topping the pie with fresh berries, a drizzle of raspberry sauce, or a sprinkle of toasted coconut.
Storage/Reheating
- Storage: Cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap the pie securely and freeze for up to 1 month. To serve, thaw in the refrigerator until softened.
FAQs
Can I use a store-bought graham cracker crust?
Yes, using a pre-made graham cracker crust can save time and works well with this recipe.
Is it necessary to use frozen lemonade concentrate?
The frozen concentrate provides a strong lemon flavor without adding extra liquid, which helps achieve the desired consistency. Using regular lemonade may result in a less intense flavor and a runnier filling.
Can I substitute whipped topping for the whipped cream?
Yes, an equal amount of store-bought whipped topping (such as Cool Whip) can be used in place of homemade whipped cream.
How can I make the pie more tart?
For a tangier pie, consider adding a tablespoon of fresh lemon juice or increasing the amount of lemonade concentrate slightly.
Is it possible to make this pie ahead of time?
Absolutely! This pie can be made a day in advance and kept refrigerated until ready to serve.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture and richness of the pie.
What if I don’t have powdered sugar for the whipped cream?
Granulated sugar can be used as a substitute, though powdered sugar dissolves more easily and helps stabilize the whipped cream.
How do I prevent the crust from becoming soggy?
Ensuring the crust is well-chilled before adding the filling can help maintain its firmness. Additionally, pressing the crust mixture firmly into the pan helps create a
Print
Cream Cheese Lemonade Pie
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Cream Cheese Lemonade Pie is a refreshing no-bake dessert that blends creamy richness with bright citrus flavor. Made with a luscious lemon-infused cream cheese filling in a buttery graham cracker crust, this easy-to-make pie is perfect for warm weather gatherings, summer parties, or a light, sweet treat any time of year.
Ingredients
For the Graham Cracker Crust
- 1½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the Lemonade Filling
- 8 ounces (225 g) cream cheese, softened
- 1 can (14 ounces / 397 g) sweetened condensed milk
- ¾ cup (180 ml) frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional, for extra flavor)
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs and granulated sugar.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Refrigerate the crust while preparing the filling.
Make the Lemonade Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk, mixing until fully combined.
- Stir in the thawed lemonade concentrate and lemon zest (if using).
Whip the Cream
- In a separate bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Combine and Fill
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the prepared crust and smooth the top.
Chill
- Refrigerate for at least 4 hours, or until set.
Serve
- Garnish with whipped cream, lemon slices, or zest if desired. Slice and enjoy!
Notes
- Crust Options – Substitute with a vanilla wafer or shortbread cookie crust for a different flavor.
- Flavor Variations – Try limeade or pink lemonade concentrate for a twist.
- Toppings – Add fresh berries, raspberry drizzle, or toasted coconut for extra flair.
- Storage – Keep in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
