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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!
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Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • - Ingredients
  • 1½ 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.