This No-Bake Cream Cheese Lemonade Pie Recipe is what summer dreams are made of: a lusciously creamy filling bursting with lemony tang, nestled inside a buttery graham cracker crust. With zero need to turn on the oven (unless you want an extra-firm crust), this pie is the absolute answer for beating the heat, breezy gatherings, and spontaneous dessert cravings. If you crave effortless, vibrant, and downright irresistible sweets, this pie is about to become a staple in your kitchen!

No-Bake Cream Cheese Lemonade Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this No-Bake Cream Cheese Lemonade Pie Recipe is in its simplicity—it relies on a handful of press-and-play ingredients, each one bringing something essential to the table. Let’s break down why every component matters for the ultimate creamy, tangy, and dreamy pie experience.

Graham cracker crumbs: The classic base for stability and a buttery, slightly sweet crunch beneath all that lemony creaminess.
Sugar: Sweetens both the crust and balances the tart flavors in the filling.
Melted butter: Binds the crumbs and sugar, giving the crust that rich, melt-in-your-mouth texture.
Evaporated milk: Adds extra creaminess to the pudding filling without making it too heavy.
Instant lemon pudding mix: Provides tangy lemon flavor and is key for the mousse-like texture—don’t skip this shortcut!
Cream cheese: The heart and soul of the pie, delivering a thick, silky body with mild tang.
Frozen lemonade concentrate (thawed): Offers an unmistakable lemonade zing, intensifying the flavor and keeping the filling fresh and bright.

How to Make No-Bake Cream Cheese Lemonade Pie Recipe

Step 1: Prepare the Graham Cracker Crust

Start by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until the texture looks and feels like wet sand. Press this mixture firmly into the bottom and up the sides of a deep-dish 9-inch pie plate. Want a crust with a little more bite? Go ahead and bake at 350°F for 10–12 minutes, then let it cool completely. Otherwise, simply chill the crust for 30 minutes for a classic, quick no-bake version.

Step 2: Whisk the Lemon Pudding Mixture

Pour the evaporated milk into a bowl and add the instant lemon pudding mix. Whisk together for two minutes—don’t be shy here! You want it smooth, creamy, and starting to set up. The pudding is what gives the filling its mousse-like, cloud-light structure.

Step 3: Blend the Cream Cheese and Lemonade

In another, larger bowl, beat your softened cream cheese until it’s fluffy and completely smooth. Gradually pour in the thawed frozen lemonade concentrate, allowing it to blend seamlessly into the cream cheese. Then, gently fold in the prepared pudding mixture. Beat until the entire filling is velvety and uniform with no lumps remaining.

Step 4: Fill and Chill

Spoon that gorgeous, zesty filling into your cooled graham crust. Smooth the top with a spatula, cover with plastic wrap, and let the pie chill in the refrigerator for at least 4 hours—or overnight for an even firmer set and deeper flavor.

Step 5: Garnish and Serve

Now comes the fun! Right before serving, pile on your favorite garnishes. Whipped cream, curls of lemon zest, thin lemon slices, or just a scattering of fresh summer berries—whatever makes your heart sing and your pie picture-perfect.

How to Serve No-Bake Cream Cheese Lemonade Pie Recipe

Garnishes

The crowning glory is all about contrast and color: a generous swirl of whipped cream gives cloud-like softness, lemon zest ribbons add pop, while fresh berries or thin wheels of lemon amp up the pie’s sunny appeal. A few sprigs of mint also bring a fresh-from-the-garden touch that feels special.

Side Dishes

This pie is pure sunshine on its own, but for a breezy summer meal, serve it after grilled chicken or fish and a crisp green salad. To keep the menu cool and effortless, add a pitcher of homemade lemonade or iced tea for a sparkling contrast to the pie’s creamy, tangy sweetness.

Creative Ways to Present

For parties or picnics, assemble mini-pies in mason jars or clear cups for adorable individual servings. Or, for a family-style dazzler, add a heap of mixed summer fruits to the top—think blueberries, raspberries, and strawberries. Feeling retro? Make little pie squares with a shortbread base for hand-held treats.

Make Ahead and Storage

Storing Leftovers

Once sliced, cover the remaining No-Bake Cream Cheese Lemonade Pie Recipe tightly with plastic wrap and keep refrigerated. It stays delicious and creamy for up to four days, making it ideal for prepping ahead or enjoying a slice (or two) over a few days.

Freezing

If you’d like to keep the pie longer, you’re in luck: this dessert freezes beautifully! Wrap well with a layer of plastic and a layer of foil, and freeze for up to one month. Thaw overnight in the fridge before garnishing, and note that the texture remains delightfully creamy.

Reheating

No reheating needed for this pie! In fact, the chilled No-Bake Cream Cheese Lemonade Pie Recipe is at its best when served cold, making it a super convenient dessert for warm weather days or make-ahead entertaining. Simply let it sit a few minutes at room temperature if you like a slightly softer bite.

FAQs

Can I use low-fat cream cheese or a reduced-fat crust?

Yes, you can use reduced-fat cream cheese and light graham crackers to lighten the pie, but expect the filling to be a bit softer and slightly less rich. It’s still delicious, just with a different texture!

What if I can’t find frozen lemonade concentrate?

If you can’t find the classic frozen lemonade, substitute with a strong homemade lemonade syrup. Just be sure to match the tartness, and use about 6 ounces for the necessary zing in the No-Bake Cream Cheese Lemonade Pie Recipe.

How do I get smooth, lump-free filling?

Let the cream cheese come to room temperature before blending. Beat it well before adding other ingredients—this extra step really makes a difference for ultimate silkiness.

Can I make this pie gluten-free?

Absolutely! Just swap the graham cracker crumbs for a gluten-free version, or try crushed gluten-free cookies (like shortbread or vanilla wafers). Everything else in the recipe is naturally gluten-free.

What’s the best way to slice and serve the pie neatly?

Use a sharp knife dipped in hot water and wiped dry between slices—that’s the magic for clean, beautiful wedges. Always garnish just before serving for the freshest look!

Final Thoughts

This No-Bake Cream Cheese Lemonade Pie Recipe is hands down one of the most refreshing, crowd-pleasing treats you can make without breaking a sweat. I hope you give it a try and share it with someone who could use a little sunshine on their plate!

No-Bake Cream Cheese Lemonade Pie Recipe

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4.9 from 27 reviews

Author: Patricia
Total Time: 4 hours 15 minutes
Yield: 1 deep-dish 9-inch pie (8 servings)
Diet: Vegetarian

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Description

This creamy, tangy no-bake lemonade pie combines cream cheese, frozen lemonade, and lemon pudding in a buttery graham cracker crust—perfect for summer desserts without heating up the kitchen.

Ingredients

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter

Filling:

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

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Instructions

Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press into a deep-dish pie plate. For a firmer crust, bake at 350°F for 10–12 minutes and cool completely. For no-bake, chill the crust for 30 minutes.
Make the Filling: In a bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until creamy and thickened. In a separate bowl, beat cream cheese until fluffy and smooth. Gradually mix in thawed lemonade concentrate, then slowly fold in the pudding mixture. Beat until the filling is smooth and uniform.
Assemble and Chill: Pour filling into prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until set.
Garnish and Serve: Garnish with whipped cream, lemon zest, lemon slices, or fresh berries before serving.