No-Bake Cream Cheese Lemonade Pie Recipe

This No-Bake Cream Cheese Lemonade Pie is the ultimate summer dessert. It’s creamy, tangy, perfectly sweet, and irresistibly refreshing—all without turning on the oven! The combination of cream cheese, frozen lemonade, and lemon pudding creates a silky filling that sits beautifully inside a buttery graham cracker crust. With just 15 minutes of prep, this pie chills into sliceable perfection, making it the ideal dessert for busy days, backyard BBQs, or last-minute get-togethers.

Why You’ll Love This Recipe

• Ridiculously Easy: No baking means less fuss and more fun. Just mix, chill, and serve!
• Cool & Creamy: The cream cheese and pudding create a texture that’s dreamy—smooth, rich, and melt-in-your-mouth good.
• Bright Lemon Flavor: The frozen lemonade concentrate delivers a zesty punch that balances the sweetness perfectly.
• Perfect for Summer: Light, chilled, and refreshing—this pie screams sunshine on a plate.

Ingredients You’ll Need

Here’s what you’ll need to create this luscious pie—and why each one matters:

• Graham Cracker Crumbs: For that signature crunchy, buttery base. Homemade gives the best texture, but a store-bought crust works in a pinch.
• Sugar: Adds a little sweetness to round out the crust flavor.
• Butter (melted): Binds the crumbs together and brings out that golden, toasty taste.
• Evaporated Milk: Helps thicken the pudding mix without making the filling overly heavy.
• Instant Lemon Pudding Mix: Adds structure and amplifies the lemon flavor.
• Cream Cheese: The creamy backbone of the pie—use full-fat for the smoothest texture.
• Frozen Lemonade Concentrate: Brings intense citrus flavor and that classic lemonade zing.

Variations

Want to make this pie your own? Here are a few fun ways to switch it up:

• Berry Twist: Fold in fresh raspberries or blueberries before chilling for a fruity burst.
• Coconut Crust: Swap graham crackers for crushed coconut cookies for a tropical vibe.
• Lighter Option: Use reduced-fat cream cheese and sugar-free pudding for a lighter version.
• Mini Pies: Pour the filling into individual tart shells for party-perfect servings.

How to Make No-Bake Cream Cheese Lemonade Pie

Step 1: Make the Crust

If you’re going homemade, stir together graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. Press it evenly into a deep-dish pie plate, covering the bottom and sides. For a firmer crust, bake at 350°F for 10–12 minutes and let it cool completely. Prefer no-bake? Skip the oven—just chill the crust for 30 minutes.

Step 2: Mix the Pudding Base

Whisk together the evaporated milk and lemon pudding mix in a bowl. Beat for 2 minutes until it thickens and becomes creamy.

Step 3: Prepare the Cream Cheese Mixture

In a separate bowl, beat the cream cheese until fluffy and smooth—no lumps here! Gradually mix in the frozen lemonade concentrate, then slowly add in the pudding mixture. Keep beating until the filling is completely smooth and uniform.

Step 4: Assemble the Pie

Spoon the lemony cream cheese filling into your crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better).

Step 5: Garnish and Serve

When ready to serve, top with whipped cream, fresh lemon slices, or a sprinkle of lemon zest. Slice, serve, and watch it disappear!

Pro Tips for Making the Recipe

• Soften the Cream Cheese: Let it sit at room temperature for about 30 minutes so it blends smoothly.
• Chill Thoroughly: Four hours is the minimum. For best results, chill overnight to let it set firmly.
• Don’t Skip the Beating Time: Proper mixing gives the filling a silky, lump-free texture.
• Use a Deep-Dish Pie Plate: The filling is generous, and you’ll want enough space for it all to fit comfortably.

How to Serve

This pie is all about keeping things cool and simple:

• Top with Whipped Cream: A dollop (or a mountain) adds a lovely lightness to each slice.
• Garnish with Lemon Zest or Slices: It gives a vibrant pop and makes it look extra fancy.
• Serve with Fresh Berries: Raspberries, strawberries, or blueberries are perfect partners for that lemon zing.

Make Ahead and Storage

Storing Leftovers

Cover the pie with plastic wrap or store in an airtight container in the fridge. It’ll stay delicious for up to 4 days—if it lasts that long.

Freezing

You can absolutely freeze this pie! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

No reheating needed—this pie is served cold straight from the fridge or thawed from the freezer.

FAQs

Can I use bottled lemon juice instead of frozen lemonade concentrate?
Not really. The concentrate provides a much stronger, more balanced lemon flavor and the right level of sweetness. Bottled juice just won’t cut it here.

Does this pie firm up enough to slice cleanly?
Yes! Once chilled for at least 4 hours (or overnight), the filling sets up beautifully and slices cleanly—no runny mess here.

Can I make this pie gluten-free?
Absolutely. Just swap the graham cracker crumbs for gluten-free graham crackers or cookies, and make sure the pudding mix is gluten-free too.

What if I don’t have a mixer?
You can still make it! Use a sturdy whisk and some elbow grease to whip everything together, especially when beating the cream cheese.

Final Thoughts

This No-Bake Cream Cheese Lemonade Pie is everything a summer dessert should be—cool, creamy, bright, and blissfully easy. It’s a crowd-pleaser, a make-ahead dream, and so refreshingly lemony you’ll want to make it again and again. So go ahead, give it a try and enjoy a slice of sunshine!

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