A Cool, Creamy No-Bake Slice of Summer
Cool, creamy, and bursting with sunshine citrus flavor, this Cream Cheese Lemonade Pie is the ultimate no-bake summer dessert. It tastes like a slice of frozen lemonade in pie form—sweet, tangy, and irresistibly smooth—layered over a buttery graham cracker crust.
With just 20 minutes of active prep and zero oven time, this pie is ideal for hot days, picnics, potlucks, and make-ahead entertaining. Light yet indulgent, it’s a guaranteed crowd-pleaser that disappears fast.
Why You’ll Love This Recipe
- No oven required – perfect for warm weather
- Bright, balanced flavor – tangy lemonade + rich cream cheese
- Make-ahead friendly – even better the next day
- Crowd-pleasing classic – nostalgic and refreshing
- Only 8 core ingredients – simple pantry staples
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs
(about 10–12 full sheets, finely crushed) - ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling
- 1 (8 oz) package full-fat cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup frozen lemonade concentrate, thawed (not diluted!)
- 1 teaspoon fresh lemon zest (optional but recommended)
- 1 (8 oz) container whipped topping (such as Cool Whip), thawed
Optional Garnish
- Whipped cream
- Thin lemon slices or lemon curls
Note: Full-fat cream cheese gives the best structure and texture. Low-fat versions may result in a softer set.
Instructions
Step 1: Prepare the Crust
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press firmly into the bottom and sides of a 9-inch pie dish, using the back of a spoon or a flat-bottomed measuring cup for an even, compact crust.
Refrigerate while preparing the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until completely smooth and lump-free (about 1–2 minutes).
Gradually mix in the sweetened condensed milk until silky.
Add the lemonade concentrate and lemon zest. The filling will thicken slightly and turn pale yellow.
Gently fold in the whipped topping using a spatula until light and fully combined—do not overmix.
Step 3: Assemble
Pour the filling into the chilled crust and smooth the top with a spatula for a clean finish.
Step 4: Chill
Cover loosely and refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 5: Garnish & Serve
Just before serving, decorate with whipped cream and lemon slices or curls.
For clean slices, dip your knife in warm water and wipe between cuts.
Serve well-chilled.
Serving Suggestions
- Pair with iced tea or sparkling water
- Serve with fresh berries or fruit salad
- A perfect light dessert after grilled chicken or fish
- Ideal for BBQs, baby showers, bridal brunches, and potlucks
Frequently Asked Questions
Can I use fresh lemon juice instead of concentrate?
No—lemonade concentrate provides the correct sweetness and acidity. Fresh juice can make the pie too tart and prevent proper setting.
Can I make this dairy-free?
Yes, using dairy-free cream cheese, coconut condensed milk, and vegan whipped topping—but texture may vary.
How long does it keep?
Up to 5 days refrigerated, covered. Freezing is not recommended.
Can I use a store-bought crust?
Absolutely. A pre-made graham cracker crust works perfectly.
Allergy & Dietary Notes
- Contains: Dairy, wheat
- Gluten-free option: Use gluten-free graham crackers
- Vegetarian: Yes
Nutrition Facts
(Per slice, based on 8 servings – approximate)
- Calories: 380 kcal
- Protein: 6 g
- Fat: 22 g (Saturated: 13 g)
- Carbohydrates: 42 g
- Sugar: 34 g
- Sodium: 280 mg
Final Thought
This Cream Cheese Lemonade Pie is more than just dessert—it’s a summer mood in every bite. With its zesty citrus tang, velvety filling, and buttery crunch, it’s cool, refreshing, and effortlessly impressive.
