Cream Cheese Lemonade Pie

A delightful creamy pie that combines tart lemonade and rich cream cheese for a refreshing dessert, perfect for summer gatherings.

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Prep Time 20

Total Time 3 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

For the crust

1.5 cups graham cracker crumbs (or digestive biscuits) Swap with crushed vanilla wafers for a sweeter crust.
6 tablespoons unsalted butter, melted Coconut oil works for dairy-free versions.

For the filling

8 ounces cream cheese, softened to room temperature For a lighter version, use reduced-fat cream cheese.
1 14-ounce can sweetened condensed milk Use a lighter alternative for a healthier option.
0.5 cups fresh lemon juice (about 2–3 lemons) Bottled lemon juice is fine in a pinch, but fresh wins the flavor race.
1 teaspoon lemon zest Optional but brightens the aroma.
1 teaspoon vanilla extract Adds warmth and depth.
Whipped cream and extra lemon slices for garnish

Preparation

In a medium bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are evenly moistened and have the texture of damp sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the fridge for 10 minutes to set.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1–2 minutes.
With the mixer on low, slowly pour in the sweetened condensed milk and beat until just combined and glossy.
Add lemon juice, lemon zest, and vanilla extract. Beat on medium speed until everything is fully incorporated.
Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate the pie for at least 3 hours or overnight until set.

Serving

Before serving, top with whipped cream and a few thin lemon slices or curls of lemon zest.
Slice and enjoy.

Chill thoroughly for the best texture. Taste as you go and adjust lemon juice for tartness.