Lemonade Pie with Cream Cheese
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Lemonade Pie with Cream Cheese is a creamy no bake dessert made with frozen lemonade concentrate, cream cheese, and whipped cream in a buttery graham cracker pie crust. This refreshing summer pie is sweet, tangy, easy to make, and perfect for the summertime!
PIN this Lemonade Icebox Pie to try later!
Lemonade pie with cream cheese
If you love easy no bake desserts, this simple Cream Cheese Lemonade Pie recipe is going to become your new summer favorite! It’s creamy, tangy, light, and refreshing with the perfect balance of sweet lemonade flavor and rich cream cheese filling.
Made with simple ingredients and chilled in a homemade or store-bought graham cracker crust. This pie is perfect for birthdays, summer parties, lemon lovers or anytime you need a refreshing make ahead dessert.
Other no bake desserts to try is this Cookies and Cream Oreo Pie, Strawberry Pie, Funfetti Cheesecake Bites and No Bake Cheesecakes.
Why You’ll Love This lemonade pie
key ingredients
- Graham cracker crust: Made with graham cracker crumbs, brown sugar, white sugar, and melted butter.
- Cream cheese: We use almost a whole brick of cream cheese that’s softened at room temperature so it makes a smooth filling. Full fat cream cheese works best but you could also use low-fat.
- Cool Whipped Topping: We use Cool Whip (you could also use homemade whipped cream) to make the pie filling light and fluffy.
- Sweetened Condensed Milk: Adds sweetness and creates the silky, creamy texture in the filling.
- Frozen lemonade: The star ingredient! You can find this at any grocery-store, be sure to use the concentrate.
- Lemon zest: Adds a bit of lemony tang and flavor.
how to make lemonade pie
Make graham cracker crust: Add graham crackers to a food processor and grind until coarse. Add sugars and butter and grind again until combined and a sand like consistency. Add crumbs to a pie pan, place in the refrigerator for 30 minutes. OR you can bake the pie crust at 325 degrees F for 8-10 minutes or until light brown.
Make lemonade filling: In a large bowl, mix together the cream cheese with an electric hand mixer for a minute, then add condensed milk, lemon zest and lemonade. Mix until smooth. Fold in Cool Whip until combined.
Add to pie dish and freeze: Evenly spread the lemonade pie filling over the crust and place in the freezer to chill for at least 6 hours to overnight. Slice and enjoy!
recipe tips & variations
- If you do not have a food processor: Crush the graham crackers by sealing them in an airtight bag and smashing them with a rolling pin or another hard object.
- Room temperature cream cheese: It’s extremely important that the cream cheese is at room temperature and soft enough to blend together smoothly to create an extra creamy texture.
- Long freeze time: Let the no bake pie sit in the freezer overnight to be sure it is set.
- Gluten-free cheesecake: Use gluten-free graham crackers instead of regular graham crackers.
- Crust alternative: Instead of making your own crust, use a store bought graham cracker crust. You can also make a cookie crust with Nilla Wafers, sugar cookies, or shortbread cookies.
- Switch up the flavor: Use frozen orange juice concentrate or limeade concentrate instead of lemonade for a fun citrus twist on this creamy no bake pie.
no bake graham cracker crust
If you prefer to keep this a 100% no-bake pie you don’t have to bake the pie. Simply prepare the graham cracker crust steps and instead of placing it in the oven to bake, place it in the refrigerator for 30 minutes to chill.
SUGGESTIONS FOR HOW TO SERVE a no bake PIE
This refreshing No Bake Lemonade Pie is best served chilled right from the fridge. Enjoy this dessert with a big dollop of whipped cream if you prefer.
leftovers & storage
Keep the pie covered with plastic wrap or in an airtight container, and store in the refrigerator for up to 3-4 days.
To freeze, cover pie tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying chilled.
more lemon desserts
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Lemonade Cream Cheese Pie
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 10 sheets
- 1 tablespoon brown sugar
- 2 tablespoons granulated white sugar
- 6 tablespoons salted butter melted and cooled
Pie Filling
- 6 ounces cream cheese softened
- 1 14 ounce sweetened condensed milk
- 4 ounces frozen lemonade concentrate thawed
- zest of 1 lemon
- 8 ounces Cool Whip
Instructions
- Add graham crackers to a food processor and grind until coarse. Add sugars and butter and grind again until combined and a sand like consistency.
- Add crumbs to a pie pan, place in the refrigerator for 30 minutes. OR you can bake the pie crust at 325 degrees F for 8-10 minutes or until light brown.
- In a large bowl, mix together the cream cheese with an electric mixer for a minute, then add condensed milk, lemon zest and lemonade. Mix until smooth.
- Fold in Cool Whip until combined.
- Evenly spread the lemonade pie filling over the crust and place in the freezer to chill for at least 6 hours to overnight. Slice and enjoy! Serve with whipped cream and garnish with fresh lemon slices (optional).
