This cream cheese lemonade pie has been my go-to for parties for years.
It combines velvety cream cheese, sweet condensed milk, and frozen lemonade concentrate. The best part? It’s completely no-bake! Just pour the lemon goodness into a graham cracker crust and chill until set.
I like to garnish mine with a sprinkle of lemon zest for a pop of color, too.
This pie is like a tall glass of lemonade on a sunny day but in dessert form!
Why You’ll Love This Cream Cheese Lemonade Pie
There is no shortage of reasons to adore this pie.
- Effortless Indulgence: This no-bake dessert comes together quickly and easily without spending hours in the kitchen.
- Refreshing Twist: The combination of tangy lemonade and rich cream cheese creates a unique and refreshing flavor profile.
- Nostalgic Charm: This pie evokes memories of childhood summers, lemonade stands, and carefree days.
- Make-Ahead Magic: Prepare this pie in advance and let it chill in the fridge until serving time.
Ingredients
Here’s what you need to make this pie:
- Cream Cheese: The creamy, tangy base gives this pie its signature texture and flavor.
- Sweetened Condensed Milk: It adds sweetness and helps the filling set up without baking.
- Frozen Lemonade Concentrate: It packs a powerful lemon punch in a small package.
- Vanilla Extract: It enhances the overall flavor profile.
- Salt: Just a pinch balances the sweetness.
- Whipped Topping, Thawed: This gives the pie an airy, mousse-like texture.
- Graham Cracker Crust: A buttery, slightly sweet, crunchy foundation to contrast the creamy filling.
- Lemon Zest for Garnish (Optional): Bright yellow curls of lemon rind add a pop of color.
How to Make Cream Cheese Lemonade Pie
This pie is such an easy, no-fuss treat!
- Beat the cream cheese. In a large bowl, beat the softened cream cheese until light and fluffy.
- Add the condensed milk. Gradually beat in the sweetened condensed milk until smooth.
- Mix in the flavorings. Mix in the thawed lemonade concentrate, vanilla extract, and salt.
- Fold in the topping. Gently fold in the thawed whipped topping until smooth and creamy.
- Pour into the crust. Pour the filling into a prepared graham cracker crust and smooth the top.
- Chill until set. Cover the pie and refrigerate for at least 4 hours, or overnight, until firm.
- Garnish and serve. If desired, garnish with lemon zest before slicing and serving.
Tips For the Best Cream Cheese Lemonade Pie
This pie is so easy, but these tips truly make it shine!
- Soften the cream cheese. Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Be careful with the lemonade. Gradually beat in the thawed lemonade concentrate until fully incorporated with the cream cheese.
- Switch up the crust. Use Nilla Wafer or even ice cream cone crumbs for a unique twist.
- Swap the citrus flavors. Substitute the lemonade concentrate with orange juice concentrate or limeade.
- Add decorative touches. Use a mini offset spatula to smooth the top of the filling and create decorative swirls.
How to Store
If you have leftover pie, follow these steps to keep it fresh to enjoy later.
To Store: Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. Keep the pie chilled until ready to serve.
To Freeze: Wrap it securely in plastic wrap and aluminum foil for up to 1 month. Keep in mind the texture may change slightly upon thawing.
More No Bake Pies You’ll Love
Shamrock Shake Pie
Kool-Aid Pie
Lemon Icebox Pie
No-Bake Peanut Butter Pie
Grasshopper Pie
Cream Cheese Lemonade Pie
12
servings10
minutes4
327
kcalThis cream cheese lemonade pie is the stuff dreams are made of! It’s easy, no-bake, and guaranteed to please!
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (8 ounce) container whipped topping, thawed
1 (9-inch) graham cracker crust, store-bought or homemade
Lemon zest for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy, about 3 minutes.
- Gradually beat in the sweetened condensed milk until smooth.
- Mix in the thawed lemonade concentrate, vanilla extract, and salt until well combined.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy, with no lumps remaining.
- Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm and set.
- When ready to serve, garnish with lemon zest if desired. Slice and enjoy the refreshing, creamy lemonade pie!
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Gently fold in the whipped topping to maintain a light, fluffy texture. Do not overmix.
- For a homemade graham cracker crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, a pinch of salt, and 6 tablespoons melted butter. Press into a 9-inch pie dish and chill before filling.
- For variations, try substituting the lemonade with limeade, orange juice concentrate, or crushed pineapple.
Hi Kim, I am from the UK and have difficulty finding some of your ingredients when you say Graham crackers are they the same as our Jacob’s cream crackers or can I use a digestive biscuit base instead.
Many thanks Elizabeth
Hi Elizabeth!
You’ll want to use good old Digestives instead of Graham Crackers.
In general, 1 standard digestive biscuit weighs about the same as 1 full sheet of graham crackers, which is about 15g.
But since they soften a lot faster, I suggest using less liquid or more biscuits.
Here’s the recipe I use for a 9-inch / 23 cm pie dish:
200 grams digestive crumbs (about 2 cups*; 13–14 standard digestive biscuits)
1/3 cup (67g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
Mix until moist, then bake for 12–15 minutes at 350°F (177°C).
*if using Graham Crackers, this would be 1 1/2 cups
Hope this helps!!
Can I sub fresh lemon juice in place of the frozen lemon aid concentrate? I assume I would have to add sugar because the frozen concentrate has sugar?? TIA
Yes on all accounts, Marcy! You CAN use fresh lemon juice instead of the concentrate, and you WILL need to add extra sugar. You were spot-on. I would probably recommend using 3/4 cup fresh lemon juice and adding an extra 1/2 to 3/4 cup of granulated sugar, but that’s just a guestimate.
It’s one of those “start slowly and add more as needed” kind of things. <3