Cream Cheese Lemonade Pie – A Tart, Creamy, No-Bake Summer Dream

This Cream Cheese Lemonade Pie is a refreshing, no-bake dessert that’s perfect for hot summer days. It’s smooth, creamy, and bursting with tangy lemon flavor, all nestled inside a buttery graham cracker crust. When I want something sweet that doesn’t require turning on the oven, this pie is always my go-to.

Why You’ll Love This Recipe

I love how this pie comes together with just a few ingredients and absolutely no baking. The combination of cream cheese and frozen lemonade concentrate gives it that perfect balance of rich and tart. It’s light but satisfying and tastes like a slice of sunshine. I can whip it up in advance and let it chill, making it ideal for summer barbecues, potlucks, or a make-ahead treat for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Sweetened condensed milk

• Frozen lemonade concentrate (thawed)

• Whipped topping (like Cool Whip)

• Graham cracker crust (store-bought or homemade)

• Lemon zest (optional, for added zing)

• Fresh lemon slices or whipped cream (optional, for garnish)

Directions

1. I start by beating the softened cream cheese until it’s smooth and fluffy.

2. I gradually add the sweetened condensed milk while continuing to beat the mixture until well combined.

3. Then, I stir in the thawed lemonade concentrate and mix until everything is smooth and creamy.

4. I gently fold in the whipped topping, being careful not to deflate it too much.

5. Once the filling is ready, I pour it into the prepared graham cracker crust and smooth the top.

6. I refrigerate the pie for at least 4 hours—or overnight—until it’s fully set.

7. Before serving, I like to garnish it with lemon zest, whipped cream, or thin slices of lemon for a pretty finish.

Servings and timing

This pie serves 8 people and takes just about 10 minutes to prepare. Since it’s no-bake, the longest part is waiting for it to chill—at least 4 hours in the fridge. I usually make it the night before so it’s ready when I need it.

Variations

• I sometimes use pink lemonade concentrate for a fun twist and a subtle rosy hue.

• For a lighter version, I use reduced-fat cream cheese and light whipped topping.

• If I want a stronger citrus flavor, I mix in some fresh lemon juice or a bit of lemon extract.

• I’ve also made it with a crushed vanilla wafer crust instead of graham crackers—just as delicious.

• For individual servings, I spoon the filling into mini graham cracker crusts or parfait cups.

Storage/Reheating

I store the pie covered in the refrigerator for up to 5 days. It stays firm and creamy the whole time. This pie doesn’t need reheating—it’s best served chilled straight from the fridge. I don’t recommend freezing it, as the texture can change once thawed.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

I’ve tried it, but the frozen lemonade concentrate gives the pie a stronger, sweeter lemon flavor that really makes it stand out. Fresh lemon juice alone tends to be too mild unless I adjust the sugar.

How do I make this pie firmer?

For a firmer texture, I let it chill overnight or even freeze it slightly before slicing. I also make sure the cream cheese is fully whipped and not too warm when I mix it in.

Can I make this pie ahead of time?

Yes, and I usually do. It’s perfect for making the night before a gathering so it has plenty of time to chill and set.

Can I use homemade whipped cream instead of whipped topping?

Yes, but I make sure it’s whipped to stiff peaks. Just keep in mind that whipped topping holds its shape longer, especially in the heat.

What crust works best?

I prefer a graham cracker crust for the classic taste, but shortbread or vanilla wafer crusts also work beautifully with the lemon flavor.

Conclusion

This Cream Cheese Lemonade Pie is my idea of the perfect summer dessert—easy, cool, and bursting with citrusy brightness. It’s creamy without being heavy, and the no-bake method makes it a breeze to prepare. Whether I’m hosting a cookout or just want a slice of sunshine on a plate, this pie is always a hit.