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Cream Cheese Lemonade Pie

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A no-bake, creamy lemon pie that blends zesty lemonade with smooth cream cheese filling in a buttery graham cracker crust. Refreshing, tangy, and perfect for warm days or easy desserts.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker or digestive cookie crumbs
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup sweetened lemonade concentrate, thawed
  • 1/2 cup powdered sugar (or sweetener of choice)
  • 1 tsp lemon zest (optional)
  • 1 cup heavy cream (whipped to soft peaks)
  • Fresh lemon slices or zest (for garnish)

Instructions

  1. Combine graham cracker crumbs and melted butter until the texture resembles wet sand. Press into a 9″ pie pan to form crust. Chill for 10 minutes.
  2. Beat softened cream cheese until smooth. Add lemonade concentrate, powdered sugar, and lemon zest; mix until creamy.
  3. Whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture until light and fluffy.
  4. Spoon the filling into the chilled crust and smooth the top with a spatula.
  5. Refrigerate for at least 4 hours or until set.
  6. Garnish with lemon slices or zest before serving.

Notes

  • Substitute limeade for a lime twist and top with lime zest.
  • Add berries like raspberries or blueberries for a fruity touch.
  • Use shortbread or vanilla wafers for a sweeter crust.
  • Freeze for a firmer, ice cream-like texture.
  • Store covered in fridge for up to 4 days. Freeze full pie only, not slices.

Nutrition

Find it online: https://elladishes.com/cream-cheese-lemonade-pie/