Cream Cheese Lemonade Pie Recipe

Brighten up your dessert table with this easy cream cheese lemonade pie! Featuring a buttery graham cracker crust, luscious tangy lemon filling, and fluffy whipped cream, this delicious chilled treat is the ultimate sweet, refreshing slice of summer delight.

Cream Cheese Lemonade Pie

Prep & Yield

• Prep Time: 15 minutes

• Chill Time: 4 hours (or overnight)

• Total Time: 4 hours 15 minutes

• Servings: 8 slices

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 11–12 full sheets)

• 6 tbsp unsalted butter, melted

• ¼ cup granulated sugar

(Note: You can also use a store-bought 9-inch graham cracker crust to save time!)

Creamy Lemonade Filling

• 8 oz cream cheese, softened to room temperature

• 1 can (14 oz) sweetened condensed milk

• ½ cup frozen lemonade concentrate, thawed

• 2 tbsp fresh lemon juice

• 1 tsp freshly grated lemon zest

• 1 cup heavy whipping cream (or 8 oz thawed whipped topping)

Garnish & Topping

• 1 cup heavy whipping cream + 2 tbsp powdered sugar (for whipped cream swirls)

• Fresh lemon zest, finely grated

• Thin lemon slices for decoration

Instructions

Step 1: Prepare the Crust

1. Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until evenly combined (it should feel like wet sand).

2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

3. Freeze for 15 minutes while preparing the filling (or bake at 350°F / 175°C for 8 minutes and cool completely for a crunchier crust).

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed for 2 minutes until smooth and lump-free.

2. Pour in the sweetened condensed milk and beat until fully incorporated and creamy.

3. Mix in the thawed lemonade concentrate, fresh lemon juice, and lemon zest on low speed until smooth.

4. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cheese mixture using a spatula until uniform and velvety.

Step 3: Assemble and Chill

1. Spoon the filling into your prepared graham cracker crust and smooth the top evenly with a spatula.

2. Cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight is best) to allow the filling to set firm.

Step 4: Decorate and Serve

1. Right before serving, whip the remaining heavy cream with powdered sugar to stiff peaks and transfer to a piping bag fitted with a star tip.

2. Pipe decorative whipped cream swirls around the outer edge of the pie.

3. Sprinkle fresh lemon zest generously over the whipped cream and place a thin lemon slice in the center or on individual slices when serving.

Chef's Tips for Success

Tip 1: Make sure your cream cheese is completely at room temperature before mixing to avoid a lumpy filling.

Tip 2: Want a pink lemonade twist? Swap the standard lemonade concentrate for frozen pink lemonade concentrate and add a single drop of red food coloring!