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Cream Cheese Lemonade Pie

Simplicity meets summer in this no‐bake Cream Cheese Lemonade Pie that combines velvety cream cheese with a bright lemonade tang. The creamy, tangy filling and crisp graham cracker crust make it an effortless yet impressive dessert for warm days and special occasions.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 9-inch graham cracker pie crust Use store-bought or, if making homemade, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter pressed into a pie dish
For the Filling
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk (1 can)
  • 6 oz frozen lemonade concentrate thawed
  • 1 cup heavy whipping cream or 8 oz Cool Whip, thawed
  • 1 teaspoon lemon zest optional, for extra brightness
Garnish
  • whipped cream and lemon slices for garnish, optional

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Pie dish
  • Refrigerator

Method
 

  1. If making a homemade crust, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter, press the mixture into a 9-inch pie dish, and chill in the refrigerator. Otherwise, simply use a pre-made crust.
  2. In a large mixing bowl, beat the 8 oz softened cream cheese with an electric mixer until smooth, scraping down the sides as needed.
  3. Gradually pour in the 14 oz sweetened condensed milk and mix until the cream cheese and condensed milk are fully combined into a thick, smooth mixture.
  4. Stir in the 6 oz thawed frozen lemonade concentrate and the optional 1 teaspoon of lemon zest, ensuring the bright citrus notes are evenly distributed.
  5. In a separate bowl, whip 1 cup of heavy cream (or use 8 oz Cool Whip) until stiff peaks form, then gently fold it into the cream cheese mixture to create an airy, mousse-like consistency.
  6. Pour the filling into the chilled crust, smooth the top with a spatula, and refrigerate for at least 4 hours (overnight is even better) until the pie is firm and sliceable.
  7. Before serving, garnish with extra whipped cream and lemon slices if desired.

Notes

This no‐bake Cream Cheese Lemonade Pie is a refreshingly tangy dessert that is quick to assemble and perfect for summer. To ensure a perfectly smooth filling, make sure your cream cheese is fully softened before mixing. The pie can be made ahead of time, giving the flavors a chance to meld together beautifully. Experiment with different citrus concentrates or add fresh berries for a unique twist.