Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie is a refreshing and creamy dessert that’s perfect for warm weather. This no-bake pie features a smooth and tangy lemon cream cheese filling nestled in a buttery graham cracker crust. Light, luscious, and bursting with citrus flavor, this pie is an easy-to-make treat that will impress at any gathering!

INGREDIENTS:

For the Graham Cracker Crust

1 ½ cups (180 g) graham cracker crumbs

¼ cup (50 g) granulated sugar

6 tbsp (85 g) unsalted butter, melted

For the Lemonade Filling

8 oz (225 g) cream cheese, softened

1 can (14 oz / 397 g) sweetened condensed milk

¾ cup (180 ml) frozen lemonade concentrate, thawed

1 tsp lemon zest (optional, for extra flavor)

1 cup (240 ml) heavy whipping cream

2 tbsp powdered sugar

For Garnish

Whipped cream (optional)

Lemon slices or zest

DIRECTIONS:

Step 1: Prepare the Crust

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.

Step 2: Make the Lemonade Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sweetened condensed milk, lemonade concentrate, and lemon zest. Beat until well combined and smooth.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Gently fold the whipped cream into the lemonade filling until fully incorporated.

Step 4: Assemble and Chill

Pour the filling into the chilled crust and smooth the top.

Refrigerate for at least 4 hours (or overnight) until set.

Step 5: Serve

Garnish with whipped cream and lemon slices before serving. Slice and enjoy!