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Cream Cheese Lemonade Pie topped with fresh lemons and whipped cream
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Cream Cheese Lemonade Pie Bliss

A delightful and refreshing no-bake dessert combining creamy cream cheese with zesty lemonade flavors, perfect for any celebration.
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Pie, Lemonade Pie, no-bake dessert, Refreshing Treat, Summer Dessert
Servings: 8 servings
Calories: 300kcal

Ingredients

For the crust

  • 200 g graham crackers or digestive biscuits, crushed Creates a base that is crispy and full of flavor.
  • 80 g unsalted butter, melted Binds the crust for a rich taste.
  • 2 tbsp sugar Adds just the right touch of sweetness.

For the filling

  • 230 g cream cheese, softened Provides a creamy, luxurious filling.
  • 1 can sweetened condensed milk (395 g) Brings a silky smoothness.
  • 120 ml frozen lemonade concentrate, thawed Provides a perfect tangy punch.
  • 1 tsp lemon zest Lends aromatic citrus notes.
  • 200 ml heavy whipping cream, whipped to stiff peaks Adds a light and fluffy texture.
  • Extra whipped cream for topping For a rich finish.
  • Lemon slices or zest curls for garnish Ensures a beautiful presentation.

Instructions

Make the crust

  • Combine the crushed graham crackers with sugar and melted butter in a mixing bowl. Stir well until combined and has a sandy texture.
  • Press this mixture firmly into the base and up the sides of a 23 cm pie dish, ensuring an even layer.
  • Chill the crust in the refrigerator for about 30 minutes.

Whip the filling

  • In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.
  • Gradually add the sweetened condensed milk, thawed lemonade concentrate, and lemon zest. Mix until fully creamy and combined.

Fold in whipped cream

  • Gently fold in the whipped cream using a spatula until fully combined, retaining airiness.

Fill & chill

  • Pour the filling into the chilled pie crust and smooth the top with a spatula.
  • Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.

Garnish & serve

  • Top the pie with piped whipped cream and decorate with lemon slices or zest curls before serving.
  • Slice the pie cold and enjoy!

Notes

For an extra touch of flavor, consider adding a few drops of vanilla extract to the filling. Make sure the cream cheese is well softened to prevent lumps. Chill your mixing bowl and beaters before whipping the cream for maximum volume.