I love how this pie is zesty, creamy, and totally no‑fuss—no oven required. It blends a tangy lemonade filling with a buttery graham‑cracker crust, then chills until it sets into a refreshingly light dessert. No‑Bake Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I appreciate how easy it is—just mix, pour, and chill. The bright lemon flavor is balanced by cream cheese and pudding for that dreamy, silky texture. Plus, it’s perfect for warm days or making ahead.

ingredients

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

1 ½ cups graham cracker crumbs (about 10–12 crackers)
¼ cup packed brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
1 can (5 oz) evaporated milk
1 box (3.4 oz) instant lemon pudding mix
2 packages (8 oz each) cream cheese, softened
¾ cup thawed lemonade concentrate

directions

Make the crust
I mix the graham cracker crumbs, brown sugar, salt, and melted butter until well combined. Then I press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. I chill it in the fridge while I make the filling.
Mix the pudding
I whisk the evaporated milk and instant lemon pudding mix together for about 2 minutes, until it thickens slightly.
Prepare the cream cheese base
In a separate bowl, I beat the cream cheese until it’s smooth and fluffy.
Combine everything
I add the thawed lemonade concentrate into the cream cheese and beat again until fully blended. Then I mix in the pudding mixture until the filling is completely smooth.
Assemble and chill
I pour the filling into the chilled crust, smooth the top, cover the pie, and refrigerate it for at least 4 hours—though I usually let it sit overnight for the best texture.

Servings and timing

Serves: 8
Prep time: 15 minutes
Chill time: 4 hours (or overnight for best results)

Variations

I enjoy trying different twists on this pie:

I sometimes swap the lemonade concentrate for limeade or orange juice concentrate for a fun citrusy change.
When I want to save time, I use a store-bought graham cracker crust.
For a richer filling, I like to substitute sweetened condensed milk and fold in whipped topping.
Topping the pie with whipped cream or lemon zest adds a lovely finish.

storage/reheating

I store the pie covered in the refrigerator for up to 5 days.
When I want to freeze it, I wrap it tightly and freeze it for up to 3 months. Before serving, I thaw it in the refrigerator overnight.
I never reheat this pie, since it’s meant to be served chilled.

FAQs

What size pie dish should I use?

I use a standard 9-inch pie dish. It holds the filling perfectly and gives the right thickness for each slice.

Can I make this pie ahead of time?

Yes, I often make it the night before. It sets up better overnight, making it easier to slice and serve the next day.

Can I use a ready-made crust?

Absolutely. When I’m short on time, I grab a store-bought graham cracker crust. It works just as well.

How long should I chill the pie?

I chill it for at least 4 hours, but overnight gives me the best texture and flavor.

Can I use different pudding flavors?

Yes, I’ve tried vanilla and even cheesecake pudding mix for a different twist. The lemon is my favorite, but experimenting can be fun.

Conclusion

This No‑Bake Cream Cheese Lemonade Pie is a refreshing, simple treat that I keep coming back to. It’s creamy, tangy, and perfect for warm weather or when I want something easy but impressive. I love making it ahead and enjoying a cool slice whenever the craving hits.