No-Bake Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I appreciate how incredibly simple this pie is to prepare. I only need a handful of ingredients and about 15 minutes of active time. There’s no baking involved, which makes it ideal for summer gatherings or busy days. I also enjoy how the frozen lemonade concentrate adds bold lemon flavor while the cream cheese keeps the texture smooth and rich.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
1 can (5 oz) evaporated milk
1 package (3.4 oz) instant lemon pudding mix
1 package (8 oz) cream cheese, softened
1 can (6 oz) frozen lemonade concentrate, thawed

Directions

1. Prepare the crust: In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. I mix until the crumbs are evenly coated and resemble wet sand.

2. Form the crust: I press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. I chill it in the refrigerator while I prepare the filling.

3. Beat the cream cheese: In a large mixing bowl, I beat the softened cream cheese until completely smooth and creamy.

4. Add evaporated milk: I pour in the evaporated milk and continue beating until fully incorporated.

5. Add pudding mix: I gradually add the instant lemon pudding mix and mix until the filling begins to thicken.

6. Stir in lemonade concentrate: I fold in the thawed lemonade concentrate and mix until smooth and well blended.

7. Fill the crust: I pour the filling into the chilled graham cracker crust and spread it evenly.

8. Chill: I refrigerate the pie for at least 4 hours, or until fully set. I sometimes let it chill overnight for the best texture and flavor.

9. Serve: I serve the pie chilled and occasionally garnish it with lemon slices or a dollop of whipped cream.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes
Calories: Approximately 320 kcal per serving

Variations

I sometimes use a store-bought graham cracker crust when I’m short on time. For extra lemon flavor, I add a teaspoon of fresh lemon zest to the filling. If I want a lighter texture, I fold in a cup of whipped topping before chilling. I also enjoy swapping the graham crust for a vanilla wafer crust for a slightly different flavor profile.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. Since it’s a no-bake dessert, I keep it chilled until ready to serve. I do not recommend reheating. If needed, I can freeze the pie for up to 1 month and thaw it in the refrigerator before serving.

FAQs

Can I use fresh lemon juice instead of lemonade concentrate?

I can, but the flavor will be less sweet and bold. If I substitute fresh lemon juice, I adjust the sweetness accordingly.

How do I know when the pie is set?

After chilling for at least 4 hours, the filling should feel firm to the touch and slice cleanly.

Can I make this pie ahead of time?

Yes, I often prepare it the day before serving so it has plenty of time to set.

What if my filling is lumpy?

I make sure the cream cheese is fully softened and use a hand mixer to achieve a smooth texture.

Can I use low-fat cream cheese?

Yes, I can substitute low-fat cream cheese, though the texture may be slightly less rich and creamy.

Conclusion

I find this no-bake cream cheese lemonade pie to be one of the easiest and most refreshing desserts I can make. The creamy lemon filling paired with the buttery graham crust creates a bright, satisfying treat. Whether I prepare it for a gathering or simply to enjoy at home, it always delivers a cool and delicious slice of sunshine.