This Cream Cheese Lemonade Pie is a no-bake, ultra-creamy dessert that brings refreshing citrus flavor to your table with minimal effort. Made with just six ingredients, it features a silky lemon filling set in a crisp graham cracker crust—light, tangy, and irresistibly smooth.

Why You’ll Love This Recipe

This pie is a quick and foolproof dessert that combines the brightness of lemonade with the richness of cream cheese and the sweetness of condensed milk. It’s perfect for summer gatherings, potlucks, or when you need a cool treat without turning on the oven. The texture is airy yet decadent, and the flavor strikes the perfect balance between tart and sweet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cream cheese, softened
sweetened condensed milk
frozen lemonade concentrate, thawed
lemon zest
frozen whipped topping, thawed
pre-made graham cracker crust

Directions

Prepare the filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free.
Add flavor: Pour in the sweetened condensed milk, thawed lemonade concentrate, and lemon zest. Mix until the mixture is silky and uniform.
Fold in whipped topping: Gently fold the whipped topping into the lemon-cream mixture until well incorporated and fluffy.
Assemble the pie: Spoon the filling into the graham cracker crust, spreading it evenly and smoothing the top.
Chill: Cover the pie and refrigerate for at least 4 hours, or overnight, until firm and set.
Serve: Garnish with more whipped topping or extra lemon zest before serving, if desired.

Servings and timing

Servings: 8 slices
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: 310 kcal per slice

Variations

Key lime version: Substitute frozen lemonade concentrate with frozen limeade or key lime juice for a tangy twist.
Crust options: Use a homemade graham cracker crust or switch to a shortbread or vanilla wafer crust for variety.
Low-sugar option: Use light or sugar-free sweetened condensed milk and whipped topping.
Fresh fruit topping: Top with sliced strawberries, raspberries, or blueberries for color and added flavor.
Mini pies: Divide the filling among mini graham cracker crusts for individual servings.

Storage/Reheating

Storage: Keep the pie covered in the refrigerator for up to 4 days.
Freezing: This pie can be frozen for up to 1 month. Thaw in the refrigerator before serving.
Reheating: Not applicable—this dessert is meant to be served chilled.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

Lemonade concentrate adds both flavor and sweetness. If using fresh juice, adjust with extra sugar or condensed milk to balance the tartness.

What type of whipped topping works best?

Frozen whipped topping like Cool Whip works best for a stable, fluffy texture. Homemade whipped cream can also be used if stabilized.

Does this pie need to be baked?

No, this is a true no-bake recipe. Just mix, chill, and serve.

Can I make this pie ahead of time?

Yes, it’s ideal to prepare it a day in advance for the best texture and flavor.

Is the crust soggy after refrigeration?

The graham cracker crust holds up well for several days, especially if well-chilled before serving.

Can I use a homemade crust?

Absolutely—homemade graham cracker or cookie crusts work just as well and add a personal touch.

What if the filling isn’t setting?

Make sure the whipped topping is fully thawed and the filling is chilled for the full 4 hours. Overnight chilling gives the firmest result.

Is this pie overly sweet?

It has a sweet-tart balance, but you can reduce the simple syrup slightly or add more lemon zest to enhance the citrus notes.

Can I use other citrus flavors?

Yes, try orange, lime, or even pink lemonade concentrate for a flavorful variation.

How do I garnish it for presentation?

Top with piped whipped cream, thin lemon slices, zest, or fresh mint for a clean, elegant look.

Conclusion

Cream Cheese Lemonade Pie is the ideal no-bake dessert for lemon lovers seeking a quick yet luxurious treat. With a creamy, tangy filling and effortless preparation, it’s a standout for warm-weather gatherings or when you simply need a refreshing slice of citrus joy. Prepare ahead, chill well, and serve cold for a dessert that never fails to impress.

Cream Cheese Lemonade Pie (No-Bake & Ultra Creamy)

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This no-bake lemonade pie is light, creamy, and bursting with lemon flavor—made with just 6 ingredients including cream cheese, sweetened condensed milk, and frozen lemonade, all nestled in a graham cracker crust.

Author: Asma
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 8 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
3/4 cup frozen lemonade concentrate, thawed
1 tsp lemon zest
1 (8 oz) container frozen whipped topping, thawed
1 pre-made graham cracker crust

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Instructions

In a large bowl, beat cream cheese until smooth and creamy.
Add sweetened condensed milk, lemonade concentrate, and lemon zest. Mix until fully combined and silky.
Gently fold in the thawed whipped topping until evenly incorporated.
Spoon the mixture into the graham cracker crust and smooth the top.
Cover and chill in the refrigerator for at least 4 hours or overnight, until set.
Garnish with additional whipped topping or lemon zest if desired before serving.