CREAM CHEESE LEMONADE PIE

Bright no-bake lemonade pie with a creamy cream cheese filling and a buttery graham cracker crust — tart, sweet, and perfect chilled for warm days.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Ingredients

Main Ingredients

1.5 cup graham cracker crumbs
6 tablespoon unsalted butter melted
2 tablespoon granulated sugar for crust
8 ounce cream cheese softened
14 ounce sweetened condensed milk
0.5 cup fresh lemon juice about 2-3 lemons
1 tablespoon lemon zest optional
1 cup heavy whipping cream for topping, whipped
2 tablespoon powdered sugar to sweeten whipped cream
1 teaspoon vanilla extract
0.25 teaspoon salt
3 slice lemon slices for garnish

Instructions

Preparation Steps

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and salt to the cream cheese. Beat until the filling is smooth and well combined.
Pour the lemon cream cheese filling into the prepared graham cracker crust and smooth the top with a spatula.
Cover the pie and refrigerate for at least 3 hours, or until firm. For best results chill overnight.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie and garnish with lemon slices and extra zest if desired.
Slice and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

Notes

This no-bake lemonade pie is bright and easy to make. For a firmer filling, use a 9-inch springform pan and chill longer. Add a teaspoon of lemon curd on top for extra tang.