This No-Bake Cream Cheese Lemonade Pie is the perfect combination of creamy, sweet, and tangy flavors. With a buttery graham cracker crust and a luscious lemonade-infused filling, this pie is a refreshing treat for warm days or any time I crave something light and citrusy. The best part? It requires no baking, making it an effortless dessert that comes together in just minutes before chilling to perfection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla extract
1 (8 oz) container whipped topping, thawed
Lemon zest (optional, for garnish)
Directions
In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.
I gradually add the sweetened condensed milk, mixing until fully combined.
I stir in the lemonade concentrate and vanilla extract, mixing until smooth.
Gently, I fold in the whipped topping until everything is well incorporated.
I pour the mixture into the graham cracker crust and spread it evenly.
I refrigerate the pie for at least 4 hours, or until it is firm and set.
Before serving, I garnish with lemon zest for an extra pop of flavor.
Servings and Timing
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Variations
Strawberry Lemonade Pie – I swap the lemonade concentrate with frozen strawberry lemonade for a berry twist.
Extra Citrus Boost – I add a teaspoon of lemon zest into the filling for even more lemon flavor.
Lime Version – Instead of lemonade, I use limeade concentrate for a tart lime pie.
Graham Cracker Alternative – A vanilla wafer or shortbread crust works well for a different flavor base.
Homemade Whipped Cream – Instead of store-bought whipped topping, I use fresh whipped cream for a more homemade taste.
Storage/Reheating
Refrigeration: I store the pie in the fridge, covered, for up to 5 days.
Freezing: This pie freezes well! I wrap it tightly and freeze it for up to 2 months. Before serving, I let it thaw in the fridge overnight.
Serving Tip: I serve it chilled straight from the fridge for the best texture.
FAQs
How long does this pie need to chill?
It needs at least 4 hours in the fridge to set properly, but overnight is even better for a firmer texture.
Can I use fresh lemonade instead of frozen concentrate?
I wouldn’t recommend it, as fresh lemonade isn’t as concentrated in flavor, which could make the filling too runny.
What can I use instead of whipped topping?
I can use homemade whipped cream made with heavy cream and a little powdered sugar for a fresher alternative.
Can I make this pie ahead of time?
Yes! I usually make it a day in advance and let it chill overnight for the best consistency.
Is this pie overly sweet?
No, the tangy lemonade concentrate balances the sweetness of the condensed milk and whipped topping perfectly.
Conclusion
This No-Bake Cream Cheese Lemonade Pie is an easy, refreshing dessert that’s perfect for any occasion. The creamy texture, sweet and tangy lemonade flavor, and buttery crust make it irresistible. Whether I’m serving it at a summer barbecue or making it just because, this pie is always a hit.
Recipe:
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No-Bake Cream Cheese Lemonade Pie
This No-Bake Cream Cheese Lemonade Pie is the perfect balance of creamy, sweet, and tangy flavors. Made with a buttery graham cracker crust and a luscious lemonade-infused filling, this dessert is refreshing and effortless. No oven is needed—just a few minutes of mixing before chilling to perfection. It’s the ultimate easy summer dessert that’s light yet indulgent!
- Total Time: 4 hours 10 minutes (including chilling)
- Yield: 8 servings
Ingredients
1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla extract
1 (8 oz) container whipped topping, thawed
Lemon zest (optional, for garnish)
Instructions
- Beat cream cheese until smooth in a large mixing bowl.
- Add sweetened condensed milk, mixing until fully combined.
- Stir in lemonade concentrate and vanilla extract until smooth.
- Fold in whipped topping gently until well incorporated.
- Pour mixture into crust and spread evenly.
- Refrigerate for at least 4 hours, until firm and set.
- Garnish with lemon zest before serving (optional).
Notes
Chill Time is Key – The pie needs at least 4 hours to set, but overnight chilling gives the best texture.
Use Full-Fat Cream Cheese – This ensures a rich, creamy consistency and prevents the filling from being too soft.
Lemon Zest Boosts Flavor – A little zest in the filling or on top enhances the citrusy taste.
Pre-Made or Homemade Crust – A store-bought graham cracker crust saves time, but you can make your own with crushed graham crackers + butter.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
