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.

Ingredients

Scale

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

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.

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