No-Bake Cream Cheese Lemonade Pie

No-Bake Cream Cheese Lemonade Pie is a cool, creamy dessert with a burst of bright lemon flavor and a silky-smooth texture. It’s made with just a few simple ingredients and comes together in minutes—no oven required. With its sweet-tart filling and buttery graham cracker crust, it’s one of my favorite treats to make when the weather gets warm.

Why You’ll Love This Recipe

I love this pie because it’s light, refreshing, and incredibly easy to prepare. The lemon flavor is vibrant without being overpowering, and the cream cheese gives it that rich, luscious texture I crave in a pie. It’s perfect for summer barbecues, potlucks, or just keeping in the fridge for whenever I want a sweet and tangy bite. Plus, it only takes a handful of ingredients and no baking at all.

ingredients

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

graham cracker crust (store-bought or homemade)
cream cheese, softened
sweetened condensed milk
frozen lemonade concentrate, thawed
whipped topping (like Cool Whip) or homemade whipped cream
lemon zest (optional, for extra flavor)
whipped cream and lemon slices (optional, for garnish)

directions

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

2. I slowly mix in the sweetened condensed milk, making sure there are no lumps.

3. I add the thawed lemonade concentrate and mix until fully incorporated and creamy.

4. I gently fold in the whipped topping until the mixture is light and smooth.

5. I pour the filling into the graham cracker crust and smooth out the top.

6. I refrigerate the pie for at least 4 hours, or until firm and set.

7. Before serving, I garnish with whipped cream and lemon slices if I want to dress it up.

Servings and timing

This pie makes about 8 slices. It takes just 10 minutes to prep, and then at least 4 hours to chill before serving—perfect to make ahead.

Variations

Sometimes I swap the lemonade concentrate for limeade or pink lemonade for a fun twist. If I want a bit more tang, I add a tablespoon of lemon juice or a little extra zest. For a slightly firmer texture, I add a small amount of instant vanilla pudding mix to the filling. And when I’m feeling fancy, I make a shortbread or vanilla wafer crust instead of graham cracker.

storage/reheating

I store the pie covered in the refrigerator for up to 5 days. It also freezes well—I wrap it tightly and freeze it for up to 1 month. When I want to serve it frozen, I let it thaw slightly so it’s creamy but still firm, almost like a frozen cheesecake.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

No, the concentrate adds both sweetness and strong lemon flavor. Fresh juice alone won’t give the same effect unless I also add sugar and adjust the liquid ratio.

Can I make this pie ahead of time?

Yes, I often make it the day before. It actually sets better and tastes even more refreshing after a full night in the fridge.

What kind of whipped topping should I use?

I usually use store-bought whipped topping for convenience, but homemade whipped cream works well too. I just make sure it’s whipped to stiff peaks so the pie holds its shape.

Is this pie very sweet?

It’s sweet but balanced by the tartness of the lemonade. If I want it less sweet, I use slightly less condensed milk or add a bit more lemon juice.

Can I use a homemade crust?

Absolutely. I mix graham cracker crumbs, melted butter, and a bit of sugar, then press it into a pie plate and chill before adding the filling.

Conclusion

No-Bake Cream Cheese Lemonade Pie is one of those effortless desserts that delivers big flavor with minimal effort. It’s creamy, tangy, and the perfect way to cool down and satisfy a sweet tooth. Whether I’m making it for a crowd or just keeping one in the fridge for myself, it never lasts long.

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