If you’re craving something sweet, tangy, and impossibly creamy, this Cream Cheese Lemonade Pie will be your new go-to summer treat. With a silky-smooth filling bursting with lemon flavor and nestled in a buttery graham cracker crust, it’s the ultimate no-bake dessert for warm weather gatherings, cookouts, or weeknight indulgence.
This crowd-pleasing pie blends rich cream cheese with bright lemonade concentrate and a fluffy whipped topping, delivering a refreshing citrus punch in every bite. It’s quick, easy, and guaranteed to impress — no oven required.
Why You’ll Love This Recipe:
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No baking required — perfect for summer
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Creamy, tangy, and sweet all in one bite
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Ready in just 10 minutes of prep
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Light and fluffy texture, ideal for warm weather
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A great make-ahead dessert for parties or potlucks
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Made with only 6 ingredients
Ingredient Breakdown:
Cream Cheese: Adds richness and a creamy, slightly tangy base. Soften it fully for smooth mixing.
Sweetened Condensed Milk: Provides sweetness and a smooth, luscious texture.
Frozen Lemonade Concentrate: Packs a zesty citrus punch that defines the flavor.
Lemon Zest: Boosts the fresh lemon flavor with natural oils.
Whipped Topping (Cool Whip): Creates a light, fluffy filling that sets beautifully.
Graham Cracker Crust: A sweet, crunchy base that complements the creamy filling and makes this pie no-bake.
Step-by-Step Instructions:
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Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer until smooth and lump-free. -
Add the Condensed Milk
Gradually pour in the sweetened condensed milk while mixing. Beat until fully combined and silky. -
Incorporate Lemonade and Zest
Slowly add the thawed lemonade concentrate to the mixture. Stir in the lemon zest for extra citrus flavor. -
Fold in the Whipped Topping
Use a spatula to gently fold in the whipped topping. Mix just until fully incorporated and airy. -
Assemble the Pie
Pour the lemon filling into the graham cracker crust. Smooth the top with a spatula. -
Chill to Set
Refrigerate the pie for at least 4 hours or overnight until fully set. Serve chilled for best flavor.
Pro Tips:
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Use room temperature cream cheese for a lump-free texture.
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Don’t overmix the whipped topping — folding keeps the filling light.
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Thaw the lemonade fully before adding to avoid clumping.
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Chill overnight for the firmest, cleanest slices.
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Garnish with lemon slices or whipped cream for extra flair.
Ingredient Swaps or Variations:
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Swap lemonade concentrate for limeade for a tart lime twist.
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Add crushed graham crackers or white chocolate curls on top.
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Use reduced-fat cream cheese and light whipped topping for a lighter version.
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Add berries into the filling for a fruity surprise.
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Make it gluten-free with a gluten-free graham crust.
Serving Suggestions:
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Serve with fresh berries or mint sprigs on top.
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Pairs beautifully with iced tea or lemonade at summer gatherings.
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Cut into small squares for a party-style tray.
Make Ahead + Storage Tips:
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Make ahead: This pie can be made 1–2 days in advance and stored in the fridge.
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Storage: Keep leftovers covered and refrigerated for up to 5 days.
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Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Cultural or Historical Notes (Optional):
Cream Cheese Lemonade Pie is a Southern classic, often served at church potlucks and family reunions. Its no-bake nature made it popular during hot summers before air conditioning was common — and it’s still beloved today for its ease and bright flavor.
Frequently Asked Questions (FAQ):
Can I use fresh lemon juice instead of concentrate?
Not recommended — concentrate gives a stronger, more consistent flavor that sets better in the filling.
Can I make this in a homemade crust?
Absolutely. Use crushed graham crackers, melted butter, and sugar to make your own.
How do I know when it’s set?
The filling should be firm to the touch and not jiggle in the center after 4+ hours in the fridge.
Can I use homemade whipped cream?
Yes, just make sure it’s whipped to stiff peaks and gently folded into the filling.
Is this pie overly sweet?
The tart lemonade balances the sweetness, creating a perfect sweet-tangy ratio.