Creamy, cool, and effortlessly refreshing, Cream Cheese Lemonade Pie is the ultimate no-bake dessert for warm days and sunshine-soaked gatherings. This pie brings together the zesty brightness of lemon with the rich, velvety texture of cream cheese and whipped topping—all nestled in a crisp graham cracker or shortbread crust. It’s light, luscious, and just tangy enough to keep every bite perfectly balanced.
One of the joys of this pie is how easy it is to make. There’s no oven involved—just a quick blend of ingredients and a bit of time to chill. The frozen lemonade concentrate is the secret star, lending concentrated citrus flavor without needing to juice fresh lemons. Sweetened condensed milk keeps things smooth and indulgent, while whipped topping folds in airy texture.
This is the kind of dessert that looks impressive but comes together with minimal effort. Serve it straight from the fridge for an ideal slice that’s firm but fluffy, and garnish with lemon slices or a swirl of whipped cream for a picture-perfect finish. It’s perfect for picnics, potlucks, BBQs, or any day when turning on the oven feels like too much.
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Whether you’re a fan of citrus desserts or simply love a dessert that feels like sunshine, this pie is a must-have in your summer recipe rotation.
Servings and timing:
Serves: 8
Total Time: 4 hours (includes chilling)
Ingredients :
- 1 (9-inch) graham cracker or shortbread pie crust
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup frozen lemonade concentrate, thawed
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- Optional: whipped cream and lemon slices for garnish
Instructions:
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