A bright, tangy, and creamy dessert that combines the zesty punch of lemonade with smooth cream cheese filling atop a crunchy crust. I created this pie to bring fresh, summery flavor into a simple, no-bake treat that’s perfect for warm days or anytime I crave something sweet and citrusy.

Why You’ll Love This Recipe

I love this pie because it’s refreshingly tart and luxuriously creamy—all without turning on the oven. The familiar flavor of lemonade shines through, while cream cheese adds body and smoothness. It’s easy to make, visually appealing, and always garners compliments at gatherings.

Ingredients

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

• Graham cracker or digestive cookie crumbs (for crust)

• Butter (melted)

• Cream cheese (softened)

• Sweetened lemonade concentrate (thawed)

• Powdered sugar (or choose sweetener if preferred)

• Lemon zest (optional, for extra zing)

• Heavy cream (for whipped topping)

• Fresh lemon slices or zest (for garnish)

Directions

1. In a bowl, combine cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into a 9″ pie pan to form an even crust. Chill in the fridge for 10 minutes.

2. In a separate bowl, beat softened cream cheese until smooth. Add thawed lemonade concentrate, powdered sugar, and lemon zest, mixing until creamy and well combined.

3. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Spoon the filling into the chilled crust, smoothing the top with a spatula.

5. Refrigerate the pie for at least 4 hours, or until set firmly.

6. Before serving, garnish with fresh lemon slices or extra zest for a bright finish.

Servings and timing

This pie serves 8 people to

Cream Cheese Lemonade Pie

A bright, tangy, and creamy dessert that combines the zesty punch of lemonade with smooth cream cheese filling atop a crunchy crust. I created this pie to bring fresh, summery flavor into a simple, no-bake treat that’s perfect for warm days or anytime I crave something sweet and citrusy.

Why You’ll Love This Recipe

I love this pie because it’s refreshingly tart and luxuriously creamy—all without turning on the oven. The familiar flavor of lemonade shines through, while cream cheese adds body and smoothness. It’s easy to make, visually appealing, and always garners compliments at gatherings.

Ingredients

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

• Graham cracker or digestive cookie crumbs (for crust)

• Butter (melted)

• Cream cheese (softened)

• Sweetened lemonade concentrate (thawed)

• Powdered sugar (or choose sweetener if preferred)

• Lemon zest (optional, for extra zing)

• Heavy cream (for whipped topping)

• Fresh lemon slices or zest (for garnish)

Directions

1. In a bowl, combine cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into a 9″ pie pan to form an even crust. Chill in the fridge for 10 minutes.

2. In a separate bowl, beat softened cream cheese until smooth. Add thawed lemonade concentrate, powdered sugar, and lemon zest, mixing until creamy and well combined.

3. In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Spoon the filling into the chilled crust, smoothing the top with a spatula.

5. Refrigerate the pie for at least 4 hours, or until set firmly.

6. Before serving, garnish with fresh lemon slices or extra zest for a bright finish.

Servings and timing

This pie serves 8 people.
Preparation time: 15 minutes
Chilling time: 4 hours
Total time: 4 hours 15 minutes

Variations

• Lime twist: I substitute limeade for lemonade and top with lime zest.

• Berry topping: I add fresh blueberries or raspberries on top for a fruity contrast.

• Frozen version: I freeze the pie for a firmer, ice cream–like texture.

• Cookie crust: I use shortbread or vanilla wafer crumbs for a sweeter base.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. I don’t recommend freezing after slicing, but the full pie can be frozen before serving—just thaw slightly in the fridge for about an hour before enjoying.

FAQs

Can I use store-bought crust?

Absolutely—I often use a pre-made graham cracker crust to save time and effort.

What if I don’t have lemonade concentrate?

I mix lemon juice with a touch of sugar or simple syrup until it mimics the strength of concentrate. Start with less and adjust to taste.

Can I make this dairy-free?

Yes—I use dairy-free cream cheese and coconut whipped cream alternatives. It changes the flavor slightly but still tastes great.

Will low-fat cream cheese work?

It does, but I find the texture is softer and slightly less rich. Full-fat gives the best structure and taste.

Can I use whipped topping instead of fresh cream?

Definitely—I fold in thawed whipped topping for a quicker version, though I prefer the flavor of fresh whipped cream.

Conclusion

I can’t get enough of this Cream Cheese Lemonade Pie—bright, creamy, and refreshingly easy to make. It’s a perfect warm-weather dessert or anytime treat when I want something light and sweet with a zesty twist. I hope it finds a happy place in your dessert lineup too!

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