Cream Cheese Lemonade Pie: A Refreshing Summer Treat

When the sun is shining and temperatures are rising, there’s nothing quite like a cool and refreshing dessert to beat the heat. Enter Cream Cheese Lemonade Pie, a delightful combination of tangy lemonade and creamy cheesecake flavors that is sure to satisfy your sweet tooth. This no-bake pie is incredibly easy to make and perfect for any summer gathering or potluck. With its bright and zesty taste, it’s bound to become a new favorite in your dessert repertoire. So, let’s dive into the recipe and learn how to make this irresistible treat!

Frequently Asked Questions (FAQs)

Q: Can I use store-bought lemonade instead of fresh lemon juice? A: Absolutely! While fresh lemon juice adds a vibrant flavor to the pie, you can certainly use store-bought lemonade as a convenient alternative. Just be sure to adjust the sweetness accordingly.

Q: Can I make this pie ahead of time? A: Yes! This pie is perfect for making ahead of time. Simply prepare the filling, pour it into the crust, and refrigerate until ready to serve. It’s a great make-ahead dessert for parties and gatherings.

Q: Can I freeze Cream Cheese Lemonade Pie? A: While the filling of this pie freezes well, the texture of the crust may become soggy when thawed. If you do choose to freeze it, consider using a graham cracker crust instead of a traditional pastry crust for better results.

Q: Can I use low-fat cream cheese and whipped topping to lighten up the recipe? A: Yes, you can use low-fat or reduced-fat cream cheese and whipped topping for a lighter version of this pie. However, keep in mind that it may alter the texture and flavor slightly.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 8 oz whipped topping, thawed

For the Topping (Optional):

  • Additional whipped topping
  • Lemon slices or zest for garnish


1. Prepare the Crust:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, forming an even crust.
  3. Place the crust in the refrigerator while you prepare the filling.

2. Make the Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated and smooth.
  3. Gently fold in the whipped topping until evenly combined, being careful not to deflate the mixture.

3. Assemble the Pie:

  1. Remove the prepared crust from the refrigerator and pour the filling into it, spreading it out evenly with a spatula.
  2. Smooth the top of the pie with the back of a spoon or spatula to create an even surface.
  3. If desired, garnish the pie with additional whipped topping and lemon slices or zest for a decorative touch.

4. Chill and Serve:

  1. Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until set.
  2. Once chilled, slice the pie into wedges and serve cold. Enjoy the refreshing combination of creamy cheesecake and zesty lemon flavors!

Cook’s Notes:

  • For best results, use freshly squeezed lemon juice for a vibrant and tangy flavor. If you prefer a sweeter pie, you can adjust the amount of lemon juice to taste.
  • If you don’t have graham crackers on hand, you can use store-bought graham cracker crumbs or substitute with crushed vanilla wafers or shortbread cookies for a different flavor profile.
  • To easily zest a lemon, use a fine grater or microplane to remove the outer yellow layer of the lemon peel, being careful to avoid the bitter white pith underneath.


Graham Cracker Crust Variation: If you prefer a different type of crust, you can substitute the graham cracker crust with a pre-made shortbread or pastry crust for a different texture and flavor.

Fruit Variation: Add sliced strawberries, blueberries, or raspberries to the top of the pie for a burst of fresh fruit flavor and added visual appeal.

Chocolate Drizzle Variation: Drizzle melted chocolate over the top of the chilled pie for an indulgent touch. Simply melt chocolate chips in the microwave or over a double boiler and drizzle it over the pie using a spoon or pastry bag.

Keto Version:

For a keto-friendly version of this pie, you can make a crust using almond flour, butter, and a low-carb sweetener such as erythritol or stevia. For the filling, use full-fat cream cheese, heavy cream, lemon juice, lemon zest, and a keto-friendly sweetener. Adjust the sweetness to taste and omit the sweetened condensed milk to reduce the carb content.

Low-Carb Version:

To make a low-carb version of this pie, use a low-carb sweetener in place of granulated sugar in the crust and filling. You can also use almond flour or coconut flour for the crust to reduce the carb count. Be sure to check the labels of all ingredients to ensure they are low in carbohydrates.

Cream Cheese Lemonade Pie is a delightful dessert that combines the creamy richness of cream cheese with the bright and tangy flavors of lemonade. With its simple preparation and irresistible taste, it’s sure to be a hit at any gathering or celebration. Whether you’re enjoying it on a hot summer day or as a sweet treat any time of year, this pie is bound to impress. Try out this recipe for yourself and discover the perfect balance of sweetness and tanginess in every bite!

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