Name: Cream Cheese Lemonade Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: For the Crust:; 1½ cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; For the Filling:; 1 (8 oz) package cream cheese, softened; 1 (14 oz) can sweetened condensed milk; 1/2 cup frozen lemonade concentrate, thawed; 1 teaspoon lemon zest (optional); 1 (8 oz) container whipped topping (Cool Whip), thawed; Optional Topping:; Whipped cream; Lemon slices or curls

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This Cream Cheese Lemonade Pie is a cool, creamy, and tangy dessert that’s perfect for hot days or when I want something light and refreshing. With a buttery graham cracker crust and a luscious lemony filling, it’s one of those no-bake pies that I find hard to resist.

Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I love this pie because it’s incredibly simple to make and packed with flavor. The combination of cream cheese and lemonade concentrate gives it a creamy texture with a bright citrus zing. It’s a no-bake dessert, which makes it ideal when I don’t want to turn on the oven. Plus, it’s always a crowd-pleaser at picnics, potlucks, or family dinners.

Ingredients

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

For the Crust:

1½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest (optional, for extra punch)
1 (8 oz) container whipped topping (Cool Whip), thawed

Topping (optional):

Whipped cream
Lemon slices or curls

Directions

I start by preparing the crust. In a medium bowl, I mix the graham cracker crumbs and granulated sugar together. Then, I stir in the melted butter until the mixture looks like wet sand. I press this into the bottom and up the sides of a 9-inch pie pan and chill it in the fridge while I make the filling.
In a large bowl, I beat the softened cream cheese until smooth. I gradually mix in the sweetened condensed milk until fully combined and creamy.
I stir in the thawed lemonade concentrate and lemon zest (if using). Once everything is smooth and blended, I gently fold in the whipped topping until the mixture is light and fluffy.
I pour the filling into the chilled crust and smooth the top with a spatula.
I refrigerate the pie for at least 4 hours, or until it’s firm enough to slice. Before serving, I like to add a dollop of whipped cream and garnish with lemon slices or curls for a pretty presentation.

Servings and timing

This pie makes 8 servings.
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes

Variations

I sometimes swap the lemonade concentrate for limeade for a tart twist.
If I want a more decadent version, I mix in a little vanilla extract or even a few crushed berries.
For a lighter option, I use low-fat cream cheese and whipped topping without sacrificing flavor.
If I don’t have graham crackers, I use vanilla wafers or digestive biscuits for the crust.

Storage/Reheating

I store this pie covered in the refrigerator for up to 5 days.
It doesn’t require reheating, but if it’s been frozen, I let it thaw in the fridge for a few hours before serving.
I’ve also frozen slices individually, and they make a delicious frozen treat straight from the freezer in summer.

FAQs

How tart is this pie?

The tartness depends on the lemonade concentrate. I find it has a nice balance between sweet and tangy, especially when I add a touch of zest.

Can I freeze Cream Cheese Lemonade Pie?

Yes, I freeze it for up to 1 month. I recommend wrapping it tightly in plastic wrap and foil to prevent freezer burn.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I’ve used freshly whipped cream, and it works beautifully. I just make sure it’s whipped to stiff peaks before folding in.

Is it okay to use reduced-fat cream cheese?

Yes, I’ve made it with reduced-fat cream cheese, and it turns out just as creamy and tasty.

Can I make this pie ahead of time?

Definitely. I often make it a day ahead and keep it chilled until serving. It actually sets up better that way.

Conclusion

This Cream Cheese Lemonade Pie is one of my favorite no-bake desserts. It’s light, creamy, and bursting with lemony goodness. Whether I’m hosting a summer get-together or just want something quick and sweet, this pie never disappoints.