No-Bake Cream Cheese Lemonade Pie 🍋😋 – The Ultimate Chilled Summer Dessert

When the weather turns warm and you’re craving something sweet, creamy, and refreshingly tangy—without turning on the oven—this No-Bake Cream Cheese Lemonade Pie is the answer. With just a handful of simple ingredients like cream cheese, instant lemon pudding, and frozen lemonade concentrate, this pie delivers a bright, citrusy burst in every velvety bite.

What makes it even better? It’s no-bake, low-effort, and absolutely perfect for summer gatherings, potlucks, holidays, or weeknight treats. Light, creamy, and unapologetically lemon-forward, this pie is the chilled cousin of cheesecake with all the zing of a glass of lemonade.

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🍋 Why You’ll Love This No-Bake Lemonade Pie

• Quick Prep: Just 15 minutes to assemble.
• Chill & Serve: No baking required if you use a pre-made or no-bake crust.
• Make Ahead: Ideal for prepping the day before a gathering.
• Sweet & Tangy: The perfect balance of creamy cheesecake-like texture and citrus zing.
• Simple Ingredients: Most of the ingredients are pantry or freezer staples.

This pie has been a family favorite for decades—and once you try it, you’ll understand why.

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🧁 Ingredients Overview

Let’s break down the layers of goodness in this refreshing dessert.

🥧 For the Graham Cracker Crust:

You can use a store-bought graham cracker crust, but a homemade version brings more texture and flavor.

• 2½ cups graham cracker crumbs
  About 18 full graham cracker sheets, finely crushed. Provides the buttery base.
• ⅓ cup granulated sugar
  Adds sweetness and helps bind the crust.
• ⅔ cup melted butter
  Rich and essential for keeping the crust together.

Shortcut: Use a pre-made 9-inch graham cracker crust to save time—just be sure it’s the deep-dish type.

🍋 For the Creamy Pie Filling:

• 1 (5 oz) can evaporated milk
  Adds body and richness without the heaviness of cream.
• 1 (3.4 oz) box instant lemon pudding mix
  The lemony backbone—thickens the filling and boosts flavor.
• 2 (8 oz) packages cream cheese
  Softened and whipped to form a smooth, cheesecake-like base.
• ¾ cup frozen lemonade concentrate
  The secret ingredient that brings real citrus punch. Don’t dilute it—use it straight from frozen.

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👨‍🍳 Step-by-Step Instructions

🥄 Step 1: Make the Graham Cracker Crust (Optional)

If making from scratch:

1. Preheat oven to 350°F (175°C) (for baked crust).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press firmly into the bottom and up the sides of a deep-dish pie plate.
4. For extra crispness, bake for 10–12 minutes. Allow to cool completely before filling.

No-Bake Version: Simply press into the dish and refrigerate while preparing the filling.

🍋 Step 2: Prepare the Creamy Lemonade Filling

1. In a small bowl, whisk together evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until it thickens slightly. Set aside.
2. In a separate large mixing bowl, beat the cream cheese until light and fluffy—about 3 minutes.
3. Gradually add the lemonade concentrate and the pudding mixture to the cream cheese. Continue beating until fully combined and smooth.

Texture Tip: Make sure cream cheese is softened to room temp to avoid lumps.

🥧 Step 3: Fill the Crust

Spoon the filling into the cooled (or pre-made) graham cracker crust. Use a spatula to smooth the top evenly.

Optional: Tap the pie gently on the counter to eliminate any air pockets.

❄️ Step 4: Chill

Cover and refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.

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🍽 Serving Suggestions

• Top with Whipped Cream: Pipe or dollop fresh whipped cream before serving.
• Garnish with Lemon Slices or Zest: Adds color and an extra citrus aroma.
• Crushed Graham Cracker Sprinkle: For texture and presentation.
• Fresh Berries: Raspberries or blueberries contrast beautifully with the tart filling.

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🔁 Variations & Additions

Variation	How to Adjust
Strawberry Lemonade Pie	Add a swirl of strawberry puree to the filling.
Frozen Version	Freeze the whole pie for a cheesecake-like texture.
Mini Lemonade Pies	Divide into muffin tins with cupcake liners.
Coconut-Lemon Pie	Mix ¼ cup shredded coconut into the crust or filling.
Low-Sugar	Use sugar-free pudding and reduced-sugar concentrate.

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🧊 Storage Tips

• Refrigerator: Keep tightly covered in the fridge for up to 5 days.
• Freezer: Freeze the whole pie (wrapped in plastic and foil) for up to 1 month. Thaw in the fridge before serving.

Pro Tip: Slice before freezing for easy grab-and-thaw portions.

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🤔 Frequently Asked Questions

Can I use fresh lemon juice instead of concentrate?
Not for this recipe. Lemonade concentrate provides the thickness and sweetness needed to balance the filling.

Is this pie tangy or sweet?
It’s a perfect balance—creamy with a bold lemon tang, slightly sweet, and not cloying.

Can I use Cool Whip instead of cream cheese?
Not in this version—it would change the structure completely. However, Cool Whip can be added as a topping.

Can I make this gluten-free?
Yes! Use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

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