Cream Cheese Lemonade Pie is a refreshing and creamy dessert that’s perfect for warm weather. This no-bake pie features a smooth and tangy lemon cream cheese filling nestled in a buttery graham cracker crust. Light, luscious, and bursting with citrus flavor, this pie is an easy-to-make treat that will impress at any gathering!
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For the Graham Cracker Crust
- 1 ½ cups (180 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
For the Lemonade Filling
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 397 g) sweetened condensed milk
- ¾ cup (180 ml) frozen lemonade concentrate, thawed
- 1 tsp lemon zest (optional, for extra flavor)
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
For Garnish
- Whipped cream (optional)
- Lemon slices or zest
Directions
Step 1: Prepare the Crust
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.
Step 2: Make the Lemonade Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lemonade concentrate, and lemon zest. Beat until well combined and smooth.
Step 3: Whip the Cream
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lemonade filling until fully incorporated.
Step 4: Assemble and Chill
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until set.
Step 5: Serve
- Garnish with whipped cream and lemon slices before serving. Slice and enjoy!
Notes
- Crust variation: Use a pre-made graham cracker crust for a quicker version.
- Stronger lemon flavor: Add 1-2 tsp of lemon juice for an extra tangy kick.
- Storage: Keep in the refrigerator for up to 3 days.
Why This Recipe Works
The combination of cream cheese and lemonade concentrate creates a perfectly balanced filling that’s creamy, tangy, and sweet. The graham cracker crust provides a crunchy contrast to the smooth, airy texture of the pie.
Conclusion
Cream Cheese Lemonade Pie is a simple yet elegant dessert that’s easy to make and bursting with citrus flavor. Light, creamy, and refreshing, this pie is the perfect way to enjoy a sweet and tangy treat. Try it today and enjoy a slice of sunshine!
Frequently Asked Questions
Can I make the Cream Cheese Lemonade Pie ahead of time, and if so, how far in advance?
Yes, you can absolutely make this pie ahead of time! The pie needs at least 4 hours to set in the refrigerator, but it’s even better if you make it the day before. For optimal results, assemble the pie completely, chill it overnight, and garnish it with whipped cream and lemon slices just before serving to prevent the toppings from becoming soggy. The assembled pie can be stored in the refrigerator for up to 3 days.
What are some acceptable ingredient substitutions for the Cream Cheese Lemonade Pie?
You can substitute the graham cracker crumbs with other cookie crumbs like digestive biscuits or vanilla wafers; use the same 1 ½ cups measurement. For the lemonade concentrate, you can try using fresh lemon juice (about ¾ cup) and adjust the amount of granulated sugar to taste, starting with ¼ cup. If you’re out of heavy whipping cream, you can use a similar amount of whipped topping, though the texture will be slightly different. Remember that substitutions may alter the final flavor profile.
How do I know when the Cream Cheese Lemonade Pie filling is perfectly set and ready to serve?
The pie is ready when the filling is firm to the touch and holds its shape. After at least 4 hours of chilling, gently tap the pie; if the filling doesn’t jiggle excessively and maintains a solid form, it’s ready. The pie should also appear smooth and set, with no visible liquid pooling on top. For best results, refrigerate overnight to ensure the filling is fully set and the flavors have melded.
Can I double or scale up this Cream Cheese Lemonade Pie recipe to make a larger pie or multiple pies?
Yes, you can easily double or scale up this recipe. When doubling, use a larger mixing bowl for the filling and a larger pie pan, or make two separate pies. You may need to adjust the chilling time slightly, allowing for a longer set time, perhaps an extra hour or two. If making multiple pies, consider baking the graham cracker crusts simultaneously to save time.
What are the key nutritional highlights of this Cream Cheese Lemonade Pie?
This Cream Cheese Lemonade Pie provides a good source of calcium from the cream cheese. While the pie is a dessert and therefore higher in sugar, the inclusion of lemon juice and zest provides Vitamin C. The graham cracker crust contributes some fiber, and the dairy ingredients provide protein. Remember to enjoy this treat in moderation as part of a balanced diet.
Cream Cheese Lemonade Pie
This refreshing Cream Cheese Lemonade Pie is the perfect dessert for a sunny day, combining rich cream cheese with a tangy lemonade flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.5 cup sugar
- 1 cup cream cheese softened
- 1 can sweetened condensed milk
- 0.75 cup lemon juice preferably fresh
- 1 tbsp lemon zest grated
Instructions
Preparation Steps
- In a medium bowl, combine graham cracker crumbs and sugar. Press the mixture into the bottom of a pie dish to form a crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add the condensed milk, mixing until well combined.
- Stir in the lemon juice and zest, mixing until fully incorporated. Pour mixture over the crust.
- Refrigerate the pie for at least 4 hours, or until set.
Notes
For an extra garnish, top the pie with whipped cream and extra lemon zest just before serving.
