No-Bake Cream Cheese Lemonade Pie
This refreshing no-bake dessert blends tangy lemonade with creamy cream cheese and a buttery graham cracker crust. Light, zesty, and perfect for warm-weather gatherings, it chills for 4 hours to set into a smooth, dreamy texture. A colorful and flavorful treat ideal for sharing.
Servings: 8 servings
Calories: 180kcal
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup frozen lemonade concentrate, thawed
- 1 tsp lemon zest
- 1 (8 oz) container whipped topping, thawed
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch pie dish, compacting it firmly.
- Chill the crust for 15 minutes. Beat softened cream cheese and sweetened condensed milk until smooth. Add thawed lemonade concentrate and lemon zest, blending well.
- Gently fold in whipped topping until light and incorporated. Spoon the mixture into the chilled crust, smoothing the top. Chill for 4-6 hours (or overnight) before serving.
Notes
Ensure cream cheese is softened for easier mixing.
For vegan option, use dairy-free cream cheese and whipped topping.
The crust firms best when chilled briefly before filling is added.
For vegan option, use dairy-free cream cheese and whipped topping.
The crust firms best when chilled briefly before filling is added.