Light, tangy, and creamy, this No-Bake Cream Cheese Lemonade Pie is a refreshing dessert that’s perfect for warm days or anytime you want a zesty treat. With a buttery graham cracker crust and a luscious lemon filling, it’s both easy to make and irresistibly delicious.

Why You’ll Love This Lemonade Pie

This pie is:

• No-bake and quick to prepare

• Bright, tangy, and refreshing

• Creamy with a smooth texture

• Made with simple pantry ingredients

• Perfect for summer gatherings, picnics, or casual dinners

If you enjoy lemon desserts or want a cool, easy pie without turning on the oven, this recipe is a winner.

Ingredients You’ll Need

• 1½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tablespoons melted butter

• 1 can (5 oz) evaporated milk

• 1 package (3.4 oz) instant lemon pudding mix

• 1 package (8 oz) cream cheese, softened

• 1 can (6 oz) frozen lemonade concentrate, thawed

How to Make No-Bake Cream Cheese Lemonade Pie

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 320 kcal per serving

1. Prepare the Crust

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Set aside.

2. Make the Lemon Filling

In a separate bowl, whisk together evaporated milk and lemon pudding mix until thickened and smooth.

3. Beat the Cream Cheese

In another bowl, beat the softened cream cheese until smooth and creamy.

4. Combine Filling Ingredients

Gradually add the lemon pudding mixture to the cream cheese, mixing well to combine. Stir in the thawed frozen lemonade concentrate until fully blended.

5. Assemble the Pie

Pour the lemon cream cheese filling into the prepared crust and spread evenly.

6. Chill and Set

Refrigerate the pie for at least 4 hours, or until firm and set before serving.

Ways to Serve This Pie

• Garnish with fresh lemon slices or zest for extra brightness

• Top with whipped cream or toasted coconut flakes

• Serve chilled at barbecues, brunches, or family dinners

• Pair with fresh berries or a light fruit salad for a summer dessert

Tips & Variations

• Use low-fat cream cheese and evaporated milk for a lighter version

• Substitute homemade graham cracker crumbs for store-bought for extra freshness

• Add a teaspoon of lemon zest to the filling for an extra burst of citrus flavor

• Use lime or orange pudding and concentrate for a fun twist on the flavor

• To get cleaner slices, chill the pie overnight before serving

Frequently Asked Questions

Can I make this pie ahead of time?
Yes, it’s perfect for making a day ahead. The flavors develop nicely, and it firms up well in the fridge.

What if I don’t have frozen lemonade concentrate?
You can substitute with fresh lemon juice and a bit of sugar, but the concentrate adds sweetness and a smooth flavor.

Can I freeze this pie?
This pie can be frozen but may lose some texture. If freezing, wrap tightly and thaw in the fridge before serving.

Is this pie very sweet?
It has a balanced sweetness with bright lemon tang—adjust the sugar in the crust or add extra lemon juice to taste if desired.

Can I use whipped cream instead of cream cheese?
No, cream cheese gives this pie its rich, creamy texture and tang. Whipped cream alone won’t set properly.

Final Thoughts

This No-Bake Cream Cheese Lemonade Pie is a simple yet satisfying dessert that combines creamy texture with zesty lemon flavor in every bite. Easy to make and always a crowd-pleaser, it’s a perfect no-fuss recipe to add to your dessert rotation.