Can I make Cream Cheese Lemonade Pie ahead of time?

Yes, this pie is perfect for making ahead! You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve.

Can I use regular cream cheese instead of Philadelphia cream cheese?

While you can use any brand of cream cheese, Philadelphia is known for its smoother texture, which helps achieve the perfect consistency.

Is it possible to make Cream Cheese Lemonade Pie without condensed milk?

Yes, you can! You can substitute the condensed milk with regular sugar and some heavy cream for a rich, sweet filling.

Cream Cheese Lemonade Pie: The Best Easy Recipe for Summer

Description

This Cream Cheese Lemonade Pie is a delicious no-bake dessert made with tangy lemonade, rich cream cheese, and a buttery graham cracker crust. It’s light, refreshing, and the ultimate treat to cool off on hot summer days.

Ingredients

Scale

1 (9-inch) graham cracker pie crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
¾ cup frozen lemonade concentrate, thawed
1 teaspoon lemon zest (optional)
Whipped cream, for topping (optional)

Lemon slices, for garnish (optional)

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Instructions

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk and mix until fully combined.
Stir in the thawed lemonade concentrate and optional lemon zest. Mix until creamy and well-blended.
Pour the mixture into the graham cracker crust and smooth the top.
Refrigerate for at least 4 hours, or until set.

Before serving, top with whipped cream and lemon slices if desired.

Notes

For extra flavor, try adding ½ teaspoon vanilla extract.
This pie can be frozen and served as a frozen dessert—just thaw slightly before slicing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American