If there’s one dessert that feels like pure sunshine on a plate, it’s Cream Cheese Lemonade Pie. This dreamy, no-bake treat layers tangy lemonade and fresh lemon zest into a silky, creamy filling, all nestled in a buttery graham cracker crust. Every bite is cool, fluffy, and bursting with citrus brightness—perfect for summer gatherings, potlucks, or whenever you need a sweet pick-me-up. Trust me, this pie is a crowd-pleaser that’s as easy to make as it is to love.

Cream Cheese Lemonade Pie Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of everyday ingredients come together to create magic with this Cream Cheese Lemonade Pie. Each one brings its own special touch, from the velvety richness of cream cheese to the lively punch of lemonade concentrate.

Graham cracker crust (9-inch, pre-made): The classic base that delivers a sweet, slightly crunchy contrast to the creamy filling.
Cream cheese (8 oz, softened): The star of the show, giving the filling its famously smooth, rich texture—make sure it’s softened for easy mixing.
Sweetened condensed milk (14 oz can): Adds luscious sweetness and keeps the pie ultra creamy without needing extra sugar.
Frozen lemonade concentrate (1/3 cup, thawed): Packs a zesty, refreshing lemon flavor that makes this pie sing.
Lemon zest (1 teaspoon): Fresh zest brightens everything up and gives you those irresistible citrusy notes in every bite.
Vanilla extract (1 teaspoon): A little vanilla rounds out the flavors and adds warmth to the tangy filling.
Whipped cream (for topping, optional): Fluffy clouds of whipped cream make every slice look and taste extra special.
Lemon slices or zest (for garnish, optional): The finishing touch for a fresh, eye-catching presentation.

How to Make Cream Cheese Lemonade Pie

Step 1: Prepare the Cream Cheese Base

Start by placing your softened cream cheese into a large mixing bowl. Using a hand mixer or stand mixer, beat it until it’s completely smooth and lump-free. This step is key because a silky base is what makes each slice of Cream Cheese Lemonade Pie so luxurious.

Step 2: Mix in Lemonade and Sweetened Condensed Milk

Add the sweetened condensed milk, thawed lemonade concentrate, lemon zest, and vanilla extract to your bowl. Beat again until everything is beautifully combined and your filling looks creamy and light. You’ll notice the lemony aroma wafting up—that’s when you know it’s going to be good!

Step 3: Fill the Graham Cracker Crust

Pour the luscious filling into the pre-made graham cracker crust, spreading it out evenly with a spatula. Don’t worry if it looks a bit loose; chilling will set it up perfectly.

Step 4: Chill Until Set

Cover the pie with plastic wrap or foil and pop it into the refrigerator for at least 4 hours. This patience pays off: the filling needs time to firm up, so every slice holds together like a dream.

Step 5: Garnish and Serve

Just before serving, pile on the whipped cream and add some lemon slices or a sprinkle of zest for that extra touch. The pie is now ready to wow your guests—or just treat yourself!

How to Serve Cream Cheese Lemonade Pie

Garnishes

A generous swirl of whipped cream and a few paper-thin lemon slices or a dusting of zest instantly elevate your Cream Cheese Lemonade Pie from simple to stunning. If you’re feeling playful, try a few candied lemon peels or edible flowers for a special occasion.

Side Dishes

Pair this pie with a crisp fruit salad or a handful of fresh berries for a refreshing, colorful plate. A cup of iced tea or lemonade on the side turns dessert into a full-on summer celebration.

Creative Ways to Present

Serve slices on pastel plates for brunch, or cut the pie into squares for a dessert buffet. You can even spoon the filling into mini graham cracker crusts for adorable single-serve Cream Cheese Lemonade Pie treats at parties.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Cream Cheese Lemonade Pie tightly with plastic wrap or store in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, making it a fantastic make-ahead dessert.

Freezing

For longer storage, wrap the whole pie (or individual slices) well in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving—just hold off on adding whipped cream until you’re ready to eat.

Reheating

There’s no need to reheat Cream Cheese Lemonade Pie since it’s meant to be enjoyed chilled. If it’s been in the freezer, let it thaw in the fridge until it’s fully set and creamy again.

FAQs

Can I use a homemade graham cracker crust?

Absolutely! If you love baking from scratch, a homemade graham cracker crust adds a personal touch and even more flavor. Just make sure it’s cooled completely before adding the filling.

Can I make Cream Cheese Lemonade Pie ahead of time?

Yes, in fact, it’s even better when made ahead. The pie needs at least 4 hours to set, but you can prepare it a day in advance for stress-free entertaining.

What if I want a stronger lemon flavor?

For extra zing, add another tablespoon of lemonade concentrate or a few drops of lemon extract. You can also increase the lemon zest for a more pronounced citrus punch.

Can I use light or low-fat cream cheese?

You can swap in light cream cheese if you prefer, but keep in mind the texture may be a bit softer and less rich. Full-fat cream cheese gives the creamiest, most decadent results.

Is Cream Cheese Lemonade Pie gluten-free?

The filling itself is gluten-free, but most store-bought graham cracker crusts contain gluten. To make the whole pie gluten-free, use a gluten-free crust or make your own with gluten-free graham crackers.

Final Thoughts

If you’re looking for a dessert that’s effortless but unforgettable, Cream Cheese Lemonade Pie is the one to try. It’s a cheerful, tangy-sweet treat that looks as good as it tastes—and it always disappears fast. I hope you’ll give it a spot in your dessert lineup and share it with friends and family!

Cream Cheese Lemonade Pie Recipe

4.6 from 11 reviews

Author: admin
Total Time: 4 hours 10 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Cream Cheese Lemonade Pie is a refreshing no-bake dessert perfect for summer. It combines a creamy, tangy lemon filling made with cream cheese, sweetened condensed milk, and lemonade concentrate, all nestled in a crunchy graham cracker crust. Easy to prepare, this pie is chilled to set and can be topped with whipped cream and lemon zest for an elegant finish.

Ingredients

Scale

Crust

1 pre-made graham cracker crust (9-inch)

Filling

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest
1 teaspoon vanilla extract

Topping (Optional)

Whipped cream for topping
Lemon slices or zest for garnish

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Instructions

Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to ensure a lump-free filling.
Mix the Filling: Add the sweetened condensed milk, thawed lemonade concentrate, lemon zest, and vanilla extract to the cream cheese. Continue beating until the mixture is well combined and silky smooth.
Assemble the Pie: Pour the lemon cream filling into the prepared graham cracker crust, spreading it evenly and smoothing the top with a spatula.
Chill to Set: Cover the pie and refrigerate for at least 4 hours to allow it to firm up properly.
Add Toppings and Serve: Just before serving, top with whipped cream and garnish with lemon slices or extra lemon zest for a fresh, decorative touch.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
You can substitute the pre-made graham cracker crust with a homemade crust if preferred.
For a stronger lemon flavor, increase the lemonade concentrate by an extra tablespoon or add a small amount of lemon extract.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American