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Cream Cheese Lemonade Pie

This no‐bake Cream Cheese Lemonade Pie is a dreamy summer dessert that balances tangy lemonade with a silky cream cheese filling, all set in a graham cracker crust. It’s incredibly easy to make—just mix, chill, and serve—and perfect for backyard barbecues or any casual gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 piece 9-inch graham cracker pie crust Store-bought or homemade
  • 8 oz cream cheese Softened (225g)
  • 14 oz sweetened condensed milk (1 can, 396g)
  • 6 oz frozen lemonade concentrate Thawed (180ml)
  • 1 cup heavy whipping cream (240ml)
  • 1 teaspoon lemon zest Optional, for extra brightness
  • Whipped cream and lemon slices For garnish (optional)

Equipment

  • Pie dish
  • Large mixing bowl
  • Electric mixer
  • Spatula
  • Refrigerator

Method
 

  1. Prepare your 9-inch graham cracker pie crust by either using a store-bought one or making your own by combining graham cracker crumbs, a bit of sugar, and melted butter pressed into a pie dish. If making your own, chill the crust in the refrigerator while preparing the filling.
  2. In a large mixing bowl, beat 8 oz of softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
  3. Gradually mix in the 14 oz of sweetened condensed milk until well combined and silky.
  4. Pour in 6 oz of thawed lemonade concentrate and add 1 teaspoon of lemon zest (if using). Mix until the filling is smooth and thick.
  5. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the lemonade mixture to introduce an airy lightness.
  6. Pour the creamy filling into your prepared graham cracker crust, smooth the top with a spatula, and refrigerate for at least 4 hours (or overnight for best results).
  7. Before serving, garnish with a dollop of whipped cream and a few thin lemon slices if desired. Slice and serve to enjoy a burst of summer flavor.

Notes

This no‐bake pie is perfect for those hot summer days when you want a refreshing dessert without the fuss of baking. The tangy lemonade perfectly cuts through the rich cream cheese and condensed milk, creating a brilliant sweet-tart balance. Feel free to experiment with variations like using light cream cheese or even plant-based versions for a vegan twist. Allowing the pie to chill thoroughly in the refrigerator helps the flavors meld together, ensuring every bite is a delight.