If you love easy, refreshing desserts that taste like summer in every bite, this No-Bake Cream Cheese Lemonade Pie will steal your heart. It’s creamy, tangy, and perfectly sweet with a burst of lemon flavor that wakes up your taste buds. Best of all? You don’t even need to turn on the oven.
This recipe is a dream come true for anyone looking for simple no-bake dessert ideas, especially for warm weather, picnics, or holiday gatherings. The graham cracker crust holds a velvety filling made with cream cheese, pudding, and frozen lemonade concentrate, giving the pie a cool, mousse-like texture. If you’re searching for a dessert that’s quick, crowd-pleasing, and downright irresistible, this lemonade pie is the answer.
Why You’ll Love This Recipe
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No oven required: Perfect for summer or when you don’t want to heat up the kitchen.
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Zesty lemon flavor: The frozen lemonade concentrate adds a bold citrusy kick.
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Creamy and refreshing: Cream cheese and pudding mix combine for a smooth, luscious filling.
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Quick and easy: Just a few ingredients and steps make this pie simple enough for beginners.
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Make-ahead friendly: Sets beautifully in the fridge, ideal for prepping the day before.
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Crowd-pleasing dessert: Great for potlucks, family gatherings, BBQs, or holiday tables.
Ingredient Breakdown
Graham Cracker Crumbs: Create the base for the pie, adding crunch and sweetness.
Sugar: Sweetens the crust and balances the tartness of the lemonade filling.
Butter (Melted): Holds the crust together while giving it rich flavor.
Evaporated Milk: Helps the pudding mix set with a creamy, custard-like consistency.
Instant Lemon Pudding Mix: Adds body and enhances the lemon flavor while keeping the filling thick.
Cream Cheese: Provides richness and a tangy flavor that complements the lemonade perfectly.
Frozen Lemonade Concentrate: The star ingredient that gives the pie its bright, citrusy zing.
Pro Tips
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Chill the crust well: Whether baked or no-bake, chilling ensures it holds together.
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Beat cream cheese thoroughly: This prevents lumps and makes the filling ultra-smooth.
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Whisk pudding until thickened: Give it at least 2 minutes so it sets properly before combining.
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Refrigerate overnight if possible: The longer the pie chills, the better the texture and flavor.
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Add toppings just before serving: Whipped cream, berries, or lemon slices stay fresh and pretty that way.
Ingredient Swaps or Variations
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Crust: Swap graham crackers for vanilla wafers, shortbread cookies, or even pretzels for a salty twist.
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Pudding mix: Try cheesecake-flavored pudding instead of lemon for a creamier filling.
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Citrus flavor: Replace lemonade concentrate with limeade or orange juice concentrate for a fun variation.
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Low-sugar version: Use sugar-free pudding mix and light cream cheese for a lighter pie.
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Extra indulgence: Fold in a cup of Cool Whip or whipped cream for an even fluffier filling.
Serving Suggestions
This lemonade pie is delicious as-is, but toppings make it shine. Add swirls of whipped cream, fresh lemon zest, or thin lemon slices for a classic presentation. Fresh berries like blueberries, raspberries, or strawberries add a pop of color and flavor. For a more decadent finish, drizzle with white chocolate or dust lightly with powdered sugar. Serve chilled alongside iced tea, lemonade, or sparkling water for the ultimate refreshing treat.
Make Ahead + Storage Tips
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Make ahead: Assemble the pie up to 24 hours before serving—it gets better as it sets.
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Storage: Keep covered in the refrigerator for up to 4 days.
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Freezing: This pie freezes beautifully. Wrap tightly in plastic wrap and foil, freeze up to 2 months, and thaw overnight in the fridge before serving.
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Leftovers: Store slices in airtight containers in the fridge for easy snacking.
Cultural or Historical Notes
This type of no-bake pie became popular in mid-century America when convenience desserts were all the rage. Frozen juice concentrates and instant pudding mixes were staples in kitchens, making pies like this a go-to recipe for busy home cooks. Today, no-bake pies remain beloved for their nostalgic appeal, creamy textures, and refreshing flavors—especially during summer months when light, citrusy desserts shine.
Frequently Asked Questions (FAQ)
Can I make this pie ahead of time?
Yes! It’s best when chilled at least 4 hours, but making it the night before is even better.
Do I need to bake the crust?
No. You can simply chill it for 30 minutes, but baking it for 10 minutes creates a firmer, crunchier crust.
Can I use fresh lemon juice instead of lemonade concentrate?
No, the concentrate is much stronger and provides the tart flavor this recipe needs. Fresh juice won’t deliver the same results.
What can I use instead of evaporated milk?
Regular whole milk can work, but evaporated milk gives the filling a creamier texture and helps it set better.
Can I make this pie in advance and freeze it?
Absolutely. Freeze the pie before garnishing, then thaw in the fridge overnight before serving.
No-Bake Cream Cheese Lemonade Pie
Ingredients
Equipment
Method
- Combine graham cracker crumbs, sugar, and melted butter until texture resembles wet sand. Press into a deep-dish pie plate. For a firmer crust, bake at 350°F for 10–12 minutes and cool completely. For no-bake, chill the crust for 30 minutes.
- In a bowl, whisk together evaporated milk and lemon pudding mix for 2 minutes until creamy and thickened.
- In a separate bowl, beat cream cheese until fluffy and smooth. Gradually mix in thawed lemonade concentrate, then slowly fold in the pudding mixture. Beat until smooth and uniform.
- Pour filling into prepared crust, smooth the top, cover with plastic wrap, and refrigerate at least 4 hours or overnight until set.
- Garnish with whipped cream, lemon zest, lemon slices, or fresh berries before serving.