Description
No-Bake Cream Cheese Lemonade Pie is a refreshing, tangy dessert featuring a creamy lemon-infused filling atop a crunchy graham cracker crust. It’s effortless to make—just mix, chill, and enjoy a bright, citrusy treat without turning on the oven.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 (8 oz) tub whipped topping (or 2 cups homemade whipped cream)
- 1/4 cup powdered sugar (optional)
- Garnish:
- Lemon slices (optional)
- Extra whipped cream (optional)
Instructions
- Combine graham crumbs, sugar, and melted butter; press into a 9‑inch pie pan and chill 30 minutes.
- Beat cream cheese and sweetened condensed milk until smooth.
- Add lemon juice and zest; mix well.
- Fold in whipped topping and optional powdered sugar until light and fluffy.
- Pour into crust, smooth top, and refrigerate ≥4 hours (or overnight).
- Garnish before slicing and serve chilled.
Notes
- Top with fresh berries or fruit preserves for a fruity twist.
- Use an Oreo, shortbread, or vanilla wafer crust for different flavors.
- Freeze to create a refreshing frozen pie; thaw slightly before serving.
- Stir in crushed graham crackers, toasted coconut, or nuts for added texture.
- Make ahead and store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
