Introduction

When it’s hot outside and you’re craving something sweet, light, and refreshing—cream cheese lemonade pie is the answer. This no-bake dessert combines a buttery graham cracker crust with a tangy cream cheese filling that tastes like sunshine in every bite.

If you’re a fan of creamy pies, you’ll also love our Lemon Cream Cake or this Strawberry Oreo Cheesecake Frappuccino—both loaded with flavor and perfect for summer.

Why This Cream Cheese Lemonade Pie Is a Summer Must-Have

Here’s why you’ll fall in love with this recipe:

No oven required
Only a few simple ingredients
Sweet, tangy, and silky smooth
Can be made ahead for parties
Easily customizable with toppings

Whether you’re hosting a BBQ or just craving something cold, this pie is a guaranteed crowd-pleaser.

Ingredients

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup lemon juice, freshly squeezed or bottled
1 teaspoon lemon zest
1 teaspoon vanilla extract (optional)

For Topping (Optional):

Whipped cream
Lemon slices or zest
Crushed graham crackers

Directions

Step-by-Step: How to Make Cream Cheese Lemonade Pie

Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand. Press firmly into the bottom of a 9-inch pie dish.
Chill the Crust
Refrigerate the crust for at least 15 minutes while you prepare the filling.
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sweetened condensed milk and beat again.
Add the Lemon
Mix in lemon juice, zest, and vanilla (if using). Beat until the filling is silky and thick.
Fill the Crust
Pour the filling into the chilled crust and spread evenly.
Chill the Pie
Cover and refrigerate for at least 4 hours, or overnight for best results.
Garnish and Serve
Top with whipped cream and lemon zest or slices. Slice and serve cold.

Tips & Variations

Helpful Tips:

Use room temperature cream cheese for smooth blending.
Make a cookie crust using crushed shortbread or lemon wafers.
Add a drop of yellow food coloring for a brighter look.

Variations:

Add fresh berries or raspberry sauce on top.
Swap lemon juice for lime juice for a key lime twist.
Use a pre-made graham cracker crust to save time.

Looking for something richer? Our Blueberry Sour Cream Pound Cake is another creamy winner!

Storage

Fridge: Store in the refrigerator for up to 5 days in an airtight container or covered with plastic wrap.
Freezer: Freeze for up to 1 month. Wrap tightly with foil or plastic wrap. Thaw in the fridge before serving.

Time & Yield

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Difficulty: Easy

Tools Used

Mixing bowl
Hand mixer or stand mixer
9-inch pie pan
Spatula
Zester or grater

Final Thoughts

If you’ve never made a cream cheese lemonade pie before, now’s the time to try. It’s light, creamy, zesty, and incredibly easy—making it one of the best no-bake desserts for spring and summer gatherings. Just a handful of ingredients and some chill time is all it takes to impress.

This pie is a summertime essential not just because it’s easy, but because it feels like a slice of sunshine on a plate. It’s the kind of dessert that brings people together—at barbecues, birthdays, or just because. Don’t be surprised if people ask for seconds—or the recipe.

Need more easy dessert ideas? Don’t miss our Pineapple Juice Cake—a tropical, sweet finish to any meal!

And for more creamy treats, check out this Lemon Icebox Pie on AllRecipes—it’s a close cousin to this crowd favorite!

TINSUF RECIPES