Description
This Cream Cheese Lemonade Pie is the ultimate no-bake dessert—creamy, tangy, and bursting with fresh lemon flavor. Made with cream cheese, frozen lemonade concentrate, and whipped topping on a buttery graham cracker crust, this chilled pie sets up perfectly in the fridge. It tastes just like frozen lemonade in pie form and is ideal for summer gatherings, barbecues, or any time you need a refreshing treat without turning on the oven.
Ingredients
- 1 (9-inch) graham cracker crust
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional for extra flavor)
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- Lemon slices or zest for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sweetened condensed milk and continue beating until fully combined.
- Mix in the thawed lemonade concentrate and lemon zest until smooth.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spoon the filling into the graham cracker crust and smooth out the top.
- Refrigerate the pie for at least 4 hours, or until fully set.
- Garnish with lemon slices or zest before serving, if desired.
Notes
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Use full-fat cream cheese for the creamiest texture.
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Make sure the lemonade concentrate is fully thawed before mixing.
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Chill the pie overnight for the firmest, most flavorful results.
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Try garnishing with fresh berries or mint for a pop of color.
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This pie can be made 1–2 days ahead—just wait to garnish until serving.
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Store leftovers in the fridge or freeze for up to 2 months.