Looking for a cool, creamy dessert that’s bursting with citrus flavor—but doesn’t require turning on the oven? This Lemonade Cream Cheese Pie is your answer. With a buttery graham cracker crust and a smooth, tangy filling, it strikes the perfect balance between sweet and tart.
This no-bake pie comes together in minutes and is ideal for warm weather, quick gatherings, or when you’re just craving something fresh and zesty. Whether you’re hosting a barbecue, planning a picnic, or simply want to end a summer meal on a light and flavorful note, this dessert won’t disappoint.
Plus, it’s easy to prepare with a short list of ingredients you can find in any grocery store. It sets beautifully in the fridge and tastes even better the next day.
Ingredients
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- 8 oz (1 block) cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup frozen lemonade concentrate (thawed)
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Optional: lemon zest or slices for garnish
Preparation
Step 1: Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth. You can use a handheld mixer or stand mixer. Make sure no lumps remain—this is key for the texture of your filling.
Step 2: Add the Liquid Ingredients
Add in the sweetened condensed milk, lemonade concentrate, and vanilla extract. Continue beating the mixture until fully combined. It should be smooth, creamy, and slightly thick.
Step 3: Fold in the Whipped Topping
Switch to a rubber spatula and gently fold the whipped topping into the mixture. Folding (instead of beating) helps maintain the airy texture and prevents the filling from deflating.
Step 4: Fill the Crust
Pour the lemon filling into the graham cracker crust. Use a spatula to smooth the top evenly. The mixture will be soft but will set as it chills.
Step 5: Refrigerate
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours. For best results, let it chill overnight to ensure the pie sets completely and slices cleanly.
Step 6: Garnish and Serve
Right before serving, add your favorite garnish—lemon zest, thin lemon slices, or fresh berries all work beautifully.
Variation
Want to add a twist to your lemonade pie? Here are some fun ways to customize:
- Pink Lemonade Version: Replace the regular lemonade concentrate with pink lemonade concentrate. You’ll get a fun blush color and a slightly different citrus flavor.
- Tropical Flair: Add a splash of coconut extract or stir in a few tablespoons of crushed pineapple for a sunny, beachy vibe.
- Cookie Crust Options: Swap out the graham cracker crust for a crust made with vanilla wafers, gingersnaps, or shortbread cookies.
- Berry Boost: Swirl in a bit of raspberry or strawberry puree into the filling before chilling for added flavor and a marbled look.
COOKING Note
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Cream Cheese Temperature Matters: Be sure to let your cream cheese fully soften before beating. Cold cream cheese results in lumps that are hard to smooth out.
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Thawing the Whipped Topping: If using frozen whipped topping, make sure it’s completely thawed in the fridge before folding it into the filling.
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Don’t Overmix: When folding in the whipped topping, mix gently just until blended. Overmixing can cause the filling to lose volume.
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Want More Tang?: Add a tablespoon of freshly squeezed lemon juice to the filling for extra citrus flavor.
Serving Suggestions
This pie is delicious on its own, but here are some ways to elevate the presentation:
- Serve each slice with a dollop of whipped cream.
- Add a sprig of mint for a touch of freshness and color.
- Drizzle with lemon curd or a raspberry sauce for a beautiful contrast.
- Pair it with a glass of iced tea, sparkling lemonade, or even a chilled white wine spritzer.
- Add fresh berries on top—blueberries, raspberries, or strawberries—for a pop of color and flavor.
Tips for Best Results
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Chill the pie overnight if you can. The texture improves and the filling slices more cleanly.
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For the creamiest results, always use full-fat cream cheese.
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If you’re short on time, place the pie in the freezer for about 90 minutes to firm it up faster (but let it soften a bit before serving).
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Use homemade whipped cream if preferred—just make sure it’s sweetened and stable enough to hold its structure.
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To keep the crust crisp, don’t overfill or overpress the crumb base. Let it chill before adding the filling.
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Nutritional Information (per slice)
Calories: 310
Protein: 4g
Fat: 16g
Carbohydrates: 38g
Sugar: 28g
Sodium: 210mg
FAQs
Q: Can I make this pie ahead of time?
A: Yes! In fact, it tastes even better the next day. Prepare it up to 24 hours in advance and let it chill overnight.
Q: Can I substitute the whipped topping with homemade whipped cream?
A: Definitely. Use about 3 cups of lightly sweetened whipped cream in place of store-bought whipped topping.
Q: I can’t find lemonade concentrate—what can I use instead?
A: You can substitute with a mix of fresh lemon juice, zest, and sugar. The flavor will be slightly different but still delicious.
Q: Can I turn this into a frozen dessert?
A: Absolutely. Freeze the pie for 4–6 hours, then let it sit at room temperature for 10–15 minutes before slicing.
Conclusion
The Lemonade Cream Cheese Pie is the ultimate warm-weather dessert—light, tangy, creamy, and incredibly simple to make. With no oven required and minimal prep, it’s perfect for busy days, unexpected guests, or just when you want a refreshing treat without the fuss.
It’s endlessly customizable, freezer-friendly, and sure to disappear fast once served. Whether you go classic or try a fun variation, this pie is a sweet, citrusy win. 🍋
Print
Lemonade Cream Cheese Pie
- Total Time: 4 hours 10min
Ingredients
Ingredients
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- 8 oz (1 block) cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup frozen lemonade concentrate (thawed)
- 1 tsp vanilla extract
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Optional: lemon zest or slices for garnish
Instructions
Preparation
Step 1: In a large bowl, beat softened cream cheese until smooth.
Step 2: Add sweetened condensed milk, lemonade concentrate, and vanilla extract. Beat until fully combined and creamy.
Step 3: Gently fold in the whipped topping until mixture is smooth and airy.
Step 4: Pour filling into the graham cracker crust and smooth the top with a spatula.
Step 5: Cover and refrigerate for at least 4 hours, or until set.
Step 6: Garnish with lemon zest or slices before serving, if desired.
Notes
- Use a handheld mixer for smooth blending.
- For extra tang, add a tablespoon of lemon juice to the filling.
- Prep Time: 10 min
- Chill Time: 4 hours
Nutrition
- Calories: 310
- Sugar: 28 g
- Sodium: 210mg
- Fat: 16g
- Carbohydrates: 38 g
- Protein: 4 g