Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie is a refreshing, no-bake dessert that combines a tangy lemonade flavor with the creamy richness of a cheesecake filling, all nestled in a buttery graham cracker crust. Perfect for warm-weather gatherings or a light, satisfying treat any time of year, this pie is both simple and irresistibly delicious.

Why You’ll Love This Recipe

This Cream Cheese Lemonade Pie offers a cool, creamy texture with the bright, tart flavor of lemonade. It is incredibly easy to prepare, requiring no oven time, and uses simple, accessible ingredients. The combination of a sweet graham cracker crust and a rich, citrus-infused filling makes this pie a perfect choice for cookouts, picnics, holidays, or when you simply need a quick, refreshing dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

(Note: Typically, additional ingredients for the filling would include cream cheese, sweetened condensed milk, frozen lemonade concentrate, and whipped topping.)

Directions

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
3. Refrigerate the crust while preparing the filling.
4. In a large bowl, beat softened cream cheese until smooth and creamy.
5. Gradually add sweetened condensed milk, continuing to beat until fully incorporated.
6. Stir in frozen lemonade concentrate until well combined.
7. Gently fold in whipped topping until the filling is light and fluffy.
8. Pour the filling into the prepared crust and smooth the top.
9. Refrigerate for at least 4 hours, or until set.
10. Slice and serve chilled, optionally garnished with lemon slices or whipped cream.

Servings and timing

This Cream Cheese Lemonade Pie serves approximately 8 people. Preparation takes about 20 minutes, plus at least 4 hours of chilling time.

Variations

• Berry Lemonade Pie: Fold in fresh blueberries or raspberries for a fruity twist.
• Key Lime Version: Substitute frozen lemonade concentrate with frozen limeade concentrate for a tart, key lime flavor.
• Graham Cracker Alternative: Use a vanilla wafer or gingersnap crust for a different flavor profile.
• Coconut Topping: Sprinkle toasted coconut over the top for a tropical touch.
• Mini Pies: Make individual pies using a muffin tin and liners for easy serving at parties.

Storage/Reheating

Store the pie covered in the refrigerator for up to 4 days. This pie is best served chilled and does not require reheating. For longer storage, it can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use a store-bought graham cracker crust?

Yes, a store-bought crust works perfectly and saves even more time.

How do I soften cream cheese quickly?

Leave it at room temperature for about 30 minutes or microwave it in 10-second intervals until softened.

Can I make this pie ahead of time?

Yes, this pie is an excellent make-ahead dessert and can be prepared a day in advance.

What can I use instead of frozen lemonade concentrate?

You can use fresh lemon juice and zest, adjusting the sugar to taste, but frozen concentrate gives a stronger lemon flavor.

Is it necessary to fold in whipped topping?

Yes, folding keeps the filling light and airy rather than dense.

Can I make this pie without condensed milk?

Condensed milk is key to achieving the creamy, sweet consistency; alternatives would significantly change the texture.

How do I prevent the crust from crumbling?

Press the crust mixture firmly into the pie dish and refrigerate it before filling to help it hold together.

Can I use lemon curd instead of lemonade concentrate?

Lemon curd can be used for a richer, slightly different lemon flavor.

How do I slice the pie neatly?

Use a sharp knife dipped in warm water and wiped dry before each slice.

What toppings go well with this pie?

Fresh berries, lemon zest, whipped cream, or even a light dusting of powdered sugar complement the pie beautifully.

Conclusion

Cream Cheese Lemonade Pie is a bright, creamy dessert that captures the essence of sunny days and sweet indulgence. Quick to prepare and delightful to serve, it brings a burst of refreshing lemon flavor in every bite. Whether you are entertaining guests or treating yourself, this easy, no-bake pie is sure to become a go-to favorite.

Cream Cheese Lemonade Pie

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• Author: Olivia
• Total Time: 4 hours 20 minutes (includes chilling)
• Yield: 8 slices
• Diet: Vegetarian

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Description

This Cream Cheese Lemonade Pie is a refreshing, no-bake dessert bursting with sweet-tart lemon flavor! Made with a buttery graham cracker crust, creamy lemon filling, and a hint of tangy cream cheese, it’s the perfect easy summer treat.

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Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Filling:

 

• 8 oz cream cheese, softened

• 1 can (14 oz) sweetened condensed milk

• 3/4 cup frozen lemonade concentrate, thawed

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

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Instructions

• In a medium bowl, combine graham cracker crumbs and sugar.

• Stir in melted butter until evenly coated.

• Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill while preparing the filling.

• In a large bowl, beat the cream cheese until smooth.

• Add the sweetened condensed milk and lemonade concentrate, mixing until creamy and well combined.

• Gently fold in the whipped topping until fully incorporated.

• Pour the filling into the prepared crust and smooth the top.

• Refrigerate for at least 4 hours, or until set.

 

• Garnish with lemon slices or extra whipped cream before serving, if desired.

Notes

• For a stronger lemon flavor, add a teaspoon of lemon zest to the filling.

• Make mini pies using a muffin tin and cupcake liners!

 

• Store leftovers covered in the fridge for up to 5 days.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American