No-Bake Cream Cheese Lemonade Pie
A refreshing no-bake pie combining tangy lemonade and creamy sweetness. This guilt-free dessert features a graham cracker crust and a fluffy coconut milk-based filling. Ideal for warm days or any time you crave a light, indulgent treat.
Servings: 8 servings
Calories: 380kcal
Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 1/2 cup frozen lemonade concentrate, thawed
- 1 teaspoon lemon zest (optional)
- 8 oz whipped topping, thawed
- Lemon slices, for garnish
- Whipped cream, for garnish
- Lemon zest, for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until coated like wet sand. Press evenly into a 9-inch pie dish. Chill for 15 minutes.
- Beat cream cheese: In a large bowl, use an electric mixer to beat softened cream cheese until smooth (2-3 minutes).
- Add sweetened condensed milk: Slowly pour in sweetened condensed milk while beating. Mix until silky smooth.
- Incorporate lemonade flavors: Add thawed lemonade concentrate and lemon zest (if using). Beat until smooth and slightly thickened.
- Fold in whipped topping: Gently fold in thawed whipped topping until fully combined.
- Assemble the pie: Pour the filling into the chilled crust. Smooth the top with a spatula. Chill for 4 hours or overnight.
- Garnish and serve: Arrange fresh lemon slices, whipped cream, and additional zest (if using) before serving.
Notes
Chill time is critical for proper setting. Use frozen lemonade concentrate with no added alcohol. For a vegan option, substitute plant-based cream cheese and non-dairy whipped topping.