Cream Cheese Lemonade Pie

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If you’re looking for a refreshing, no-fuss dessert that screams summer, this Cream Cheese Lemonade Pie is the answer. With a rich, creamy filling and a tangy lemon twist, it’s perfect for picnics, family gatherings, or when you need a chilled dessert without turning on the oven.

Why You’ll Love This Cream Cheese Lemonade Pie

• No baking required — perfect for hot days

• Velvety and tangy with just the right amount of sweetness

• Comes together in minutes with minimal ingredients

• Ideal for summer barbecues, potlucks, or make-ahead desserts

• Kid-friendly and adult-approved

Ingredients Breakdown:

• Pre-Made Graham Cracker Crust – A crunchy, buttery base that complements the creamy lemon filling.

• Cream Cheese (8 oz, softened) – Creates a rich, velvety texture and adds a subtle tang.

• Sweetened Condensed Milk (14 oz can) – Sweetens and smooths out the filling while adding creaminess.

• Frozen Lemonade Concentrate (3/4 cup, thawed) – Packs a citrusy punch and bright lemon flavor.

• Lemon Zest (1 tsp.) – Enhances the lemon flavor with fresh, zippy notes.

• Frozen Whipped Topping (8 oz, thawed) – Lightens the filling, giving it an airy, mousse-like consistency.

Tips and Tricks

• Use full-fat cream cheese for a richer, smoother texture.

• Chill the crust before adding the filling to help the pie set faster.

• Garnish with lemon slices or zest before serving for a polished presentation.

• If you want a stronger lemon punch, add a tablespoon of lemon juice along with the concentrate.

Variations and Customizations

• Lime Version: Substitute lemonade concentrate with limeade and add lime zest.

• Crust Options: Try a vanilla wafer or Oreo crust for a different flavor twist.

• Low-Sugar Version: Use low-fat cream cheese and light whipped topping.

Serving Suggestions

• Serve chilled with a dollop of whipped cream on top

• Pair with iced tea, lemonade, or a cold glass of sparkling water

• Add fresh berries for an extra layer of flavor and color

Storage Instructions

• Refrigerator: Keep the pie covered and refrigerated for up to 5 days.

• Freezer: Freeze for up to 1 month. Wrap the pie tightly in plastic wrap and foil. Thaw in the fridge before serving.

Frequently Asked Questions

Can I use homemade whipped cream instead of whipped topping?
Yes, but make sure it’s stabilized if you plan to store the pie for a few days.

Is it okay to use reduced-fat cream cheese?
You can, but it may result in a slightly softer filling.

Can I make this pie ahead of time?
Absolutely. In fact, it’s best when made the night before so it has plenty of time to set.

Cream Cheese Lemonade Pie

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• Author: easysweetmeal
• Total Time: 15 minutes
• Yield: 8 servings 1x

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Description

This no-bake Cream Cheese Lemonade Pie is the perfect sweet-tart dessert for warm days or whenever you’re craving something refreshingly creamy. With a silky lemon filling made from cream cheese, sweetened condensed milk, and lemonade concentrate, all nestled in a graham cracker crust—this pie is light, zesty, and irresistibly smooth.

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Ingredients

Scale 1x2x3x

• 1 pre-made graham cracker crust

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• ¾ cup frozen lemonade concentrate, thawed

• 1 teaspoon fresh lemon zest

• 1 (8 oz) container frozen whipped topping, thawed

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Instructions

1. Prepare the Filling

In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until completely smooth. This ensures your pie has a creamy, lump-free base. Gradually mix in the sweetened condensed milk, blending until fully incorporated.

2. Add Lemonade and Zest

Slowly add the thawed lemonade concentrate to the cream cheese mixture while continuing to mix. Stir in the fresh lemon zest to intensify the citrus flavor.

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3. Fold in the Whipped Topping

Using a spatula, gently fold in the thawed whipped topping. Be careful not to overmix—this step gives the pie its light and fluffy texture.

4. Assemble the Pie

Pour the lemon filling into the graham cracker crust. Smooth the top with a spatula, spreading the mixture evenly throughout.

5. Chill Until Set

Place the pie in the refrigerator and let it chill for at least 4 hours, or overnight if you can. This will firm up the filling and allow the flavors to develop.

Notes

• This pie is ideal for summer celebrations or anytime you need a quick, chilled dessert.

• Don’t skip the lemon zest—it elevates the lemon flavor without adding extra liquid.

• The filling is rich yet light, making each bite perfectly balanced.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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