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.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Filling:
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8 oz cream cheese, softened
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1 can (14 oz) sweetened condensed milk
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3/4 cup frozen lemonade concentrate, thawed
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1 container (8 oz) whipped topping (like Cool Whip), thawed
Instructions
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In a medium bowl, combine graham cracker crumbs and sugar.
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Stir in melted butter until evenly coated.
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Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill while preparing the filling.
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In a large bowl, beat the cream cheese until smooth.
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Add the sweetened condensed milk and lemonade concentrate, mixing until creamy and well combined.
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Gently fold in the whipped topping until fully incorporated.
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Pour the filling into the prepared crust and smooth the top.
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Refrigerate for at least 4 hours, or until set.
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Garnish with lemon slices or extra whipped cream before serving, if desired.
Notes
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For a stronger lemon flavor, add a teaspoon of lemon zest to the filling.
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Make mini pies using a muffin tin and cupcake liners!
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Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
