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cream cheese lemonade pie

 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.

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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.

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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

  1. 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.

  2. Chill the Crust
    Refrigerate the crust for at least 15 minutes while you prepare the filling.

  3. Prepare the Filling
    In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sweetened condensed milk and beat again.

  4. Add the Lemon
    Mix in lemon juice, zest, and vanilla (if using). Beat until the filling is silky and thick.

  5. Fill the Crust
    Pour the filling into the chilled crust and spread evenly.

  6. Chill the Pie
    Cover and refrigerate for at least 4 hours, or overnight for best results.

  7. 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.

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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.

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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!

Cream cheese lemonade pie with graham cracker crust and whipped cream topping
TINSUF RECIPES

Cream Cheese Lemonade Pie

A silky no-bake pie made with cream cheese, sweetened condensed milk, and lemon juice on a graham cracker crust—refreshing and simple!
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course: Dessert
Cuisine: American
Calories: 360

Ingredients
  

  • - Ingredients
  • cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • ½ cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract optional
  • Whipped cream for topping

Equipment

  • Equipment
  • - Mixing bowl
  • Hand mixer
  • Pie pan
  • - Spatula
  • Zester

Method
 

  1. - Instructions
  2. Mix graham cracker crumbs, sugar, and butter. Press into 9-inch pie pan.
  3. Chill crust for 15 minutes.
  4. Beat cream cheese until smooth.
  5. Add condensed milk and beat again.
  6. Mix in lemon juice, zest, and vanilla.
  7. Pour filling into crust and spread evenly.
  8. Refrigerate 4 hours or overnight.
  9. Top with whipped cream and serve cold.

Notes

- Notes
For a more citrusy flavor, increase lemon zest. Store chilled for up to 5 days or freeze for 1 month.

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