If you’re looking for a no-bake dessert that’s as refreshing as it is delicious, the Cream Cheese Lemonade Pie is the perfect choice. This sweet, tangy, and creamy pie comes together with minimal effort, making it ideal for busy days or casual gatherings. With a smooth cream cheese base, a burst of lemonade flavor, and a buttery graham cracker crust, this pie is bound to become a go-to summer favorite!
The Cream Cheese Lemonade Pie is loved for its balance of flavors and textures. The cream cheese filling is creamy yet light, with a tangy burst from the lemon and lemonade concentrate. The buttery graham cracker crust provides the perfect amount of crunch to complement the smooth filling. Whether served in the heat of summer or during the holidays, this pie offers a delightful, refreshing contrast to heavier desserts.
Its simple, no-bake nature makes it incredibly convenient, especially when you’re short on time or don’t want to heat up the kitchen. It’s a versatile dessert that can be made ahead of time, freeing you up to focus on other aspects of your meal or event.
Ingredients
To create this refreshing dessert, gather the following ingredients:
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter (melted)
For the Filling:
- 8 oz cream cheese (softened)
- 1 can (14 oz) of sweetened condensed milk
- 1/3 cup of lemon juice (fresh or from concentrate)
- 1/4 cup of frozen lemonade concentrate (thawed)
- 1 cup of whipped topping (such as Cool Whip)
- Zest of 1 lemon (optional, for extra lemony flavor)
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Instructions
- Prepare the Crust
- In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or your fingers to pack it down tightly.
- Refrigerate the crust for 15-20 minutes to allow it to set. If you’re in a hurry, you can also freeze it for 10-15 minutes.
- Make the Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
- Add the sweetened condensed milk, lemon juice, and lemonade concentrate. Continue mixing until fully combined and the filling is smooth and creamy.
- Gently fold in the whipped topping, lemon zest (if using), and a pinch of salt. This will lighten the mixture and give the pie its signature airy texture.
- Assemble the Pie
- Spoon the cream cheese filling into the chilled graham cracker crust. Spread it evenly with a spatula, smoothing out the top for a neat finish.
- Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight. This allows the flavors to meld and the filling to firm up.
- Serve and Enjoy
- Once chilled and set, slice the pie and serve. You can garnish it with additional whipped topping, a few lemon slices, or a sprinkle of lemon zest for an extra pop of color and flavor.
- For a more festive touch, try adding a few fresh berries, such as strawberries or blueberries, for a fresh contrast to the tangy lemon flavor.
Tips for the Perfect Cream Cheese Lemonade Pie
- Fresh Lemon Juice: While frozen lemonade concentrate works great, fresh lemon juice provides an even more vibrant flavor. If you’re using fresh lemons, you can also zest one to enhance the lemony taste.
- Make it Extra Creamy: If you prefer a thicker, creamier pie, you can add an additional 4 oz of cream cheese to the filling for more richness.
- Crust Variations: For a twist on the classic graham cracker crust, you can substitute with a vanilla wafer crust or a shortbread cookie crust.
- Freezer-Friendly: This pie can also be frozen! Simply cover the pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it in the refrigerator for a few hours before serving.
- Prepare the Crust
