Name: Cream Cheese Lemonade Pie
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 (9-inch) graham cracker crust, store-bought or homemade; 16 oz cream cheese, softened; 1 box (3.4 oz) instant lemon pudding mix; ½ cup frozen lemonade concentrate, thawed; 3 cups whipped cream (e.g., cool-whip), divided; 1 tsp vanilla extract; ½ tsp coarse salt; Optional: lemon zest for garnish

I love the bright and creamy taste of this no‑bake pie—tangy lemonade meets lush cream cheese in a buttery graham crust for a refreshingly simple dessert. Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I only need a handful of pantry staples and 10–20 minutes hands‑on time to whip up this crowd‑pleaser. It’s super refreshing, tart yet sweet, and perfect for make‑ahead entertaining since it just chills—no baking required. Plus, I can freeze it for later or serve it straight from the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (9‑inch) graham cracker crust, store‑bought or homemade
16 oz cream cheese, softened
1 box (3.4 oz) instant lemon pudding mix
½ cup frozen lemonade concentrate, thawed
3 cups whipped cream (such as cool whip), divided
1 tsp vanilla extract
½ tsp coarse salt
Optional: lemon zest for garnish

Directions

Prep the crust – If using store‑bought, unwrap and set aside; if homemade, press and chill beforehand.
Make pudding whipped base – Beat 2 cups whipped cream with the lemon pudding mix until thick and fluffy.
Cream cheese mixture – In a separate bowl, beat softened cream cheese until smooth. Add lemonade concentrate, vanilla, and salt; mix until fully combined.
Combine – Fold the cream cheese mixture into the pudding whipped base until the mixture is uniform and creamy.
Assemble – Pour filling into the crust and smooth the top.
Chill – Refrigerate for at least 2 hours (better if longer) until set.
Finish – Just before serving, spread remaining whipped cream on top and garnish with fresh lemon zest and a pinch of salt.

Servings and timing

Servings: About 12 slices
Prep time: 15–20 minutes
Chill time: 2+ hours
Total time: Around 2 hours 15 minutes

Variations

Swap lemonade with orange or limeade concentrate and use matching pudding mix for a different citrus twist.
Use sweetened condensed milk instead of instant pudding for a richer, denser filling.
Try a different crust—vanilla wafer or gingersnap crumb crust adds fun texture and flavor.

Storage / Reheating

Fridge: I keep it covered and chilled for up to 5 days.
Freezer: I freeze it without the whipped topping, tightly wrapped, for up to 3 months. When ready to serve, I thaw it in the fridge and then add the topping.
This pie is meant to be served cold—no reheating necessary.

FAQs

Can I use fresh lemon juice instead of frozen concentrate?

I can use fresh lemon juice, but I make sure to add sugar since concentrate is sweetened. About ¾ cup lemon juice with ½ to ¾ cup sugar works well.

Why does the filling need pudding mix?

I use instant pudding to thicken the filling and give it that soft, mousse-like texture without baking.

Can I make it ahead for a party?

Yes, I often make this a day ahead. I chill it overnight and top it with whipped cream just before serving.

Can I freeze the whole pie after assembling?

Absolutely. I just leave off the topping, wrap it tightly, freeze, and thaw overnight in the fridge before serving.

Is there a dairy-free alternative?

I can try using dairy-free cream cheese and coconut whipped topping, but the texture and flavor might vary slightly.

Conclusion

This Cream Cheese Lemonade Pie has become one of my favorite no-bake desserts. It’s tangy, creamy, and incredibly easy to make. I love serving it chilled on a hot day or as a refreshing treat after dinner. Whether for a party or a quiet evening, it’s always a hit.