Go Back

No-Bake Cream Cheese Lemonade Pie

This No-Bake Cream Cheese Lemonade Pie offers a bright, lemony taste balanced by a creamy texture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 12 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter Use unsalted butter for better control over salt.
For the Filling
  • 1 can evaporated milk (5 oz)
  • 1 package instant lemon pudding mix (3.4 oz)
  • 1 package cream cheese (8 oz), softened Use room-temperature cream cheese for a smooth filling.
  • 1 can frozen lemonade concentrate (6 oz), thawed Can substitute with fresh lemon juice, adjusting sugar to taste.

Method
 

Preparation
  1. Mix graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand.
  2. Press the mixture into a deep-dish pie plate, working it up the sides. For a firmer crust, bake at 350°F for 10–12 minutes until edges are slightly darker and cool completely. Otherwise, chill for 30 minutes to set.
Filling
  1. Whisk together evaporated milk and instant lemon pudding mix for about 2 minutes until it thickens to a creamy, pourable custard.
  2. In a clean bowl, beat the softened cream cheese until fluffy and smooth.
  3. Gradually add the thawed lemonade concentrate to the cream cheese and beat until combined.
  4. Slowly fold in the pudding mixture until the filling is uniform and glossy.
Assembly
  1. Pour the filling into the prepared crust and smooth the top with a spatula.
  2. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Garnishing
  1. Garnish with whipped cream, lemon zest, thin lemon slices, or fresh berries before serving.

Notes

Keep refrigerated for up to 4 days. The crust softens slightly but remains delicious. Freeze wrapped slices for up to 1 month; thaw overnight in the fridge.