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Cream Cheese Lemonade Pie

A refreshingly bright and creamy no-bake dessert that balances sweet and tart flavors perfectly, making it a delightful choice for summer gatherings.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs or digestive biscuits
  • 6 tablespoons unsalted butter, melted Coconut oil can be used for dairy-free.
For the filling
  • 8 ounces cream cheese, softened Use low-fat for lighter version.
  • 1 cup powdered sugar Sift if lumpy, or reduce to 3/4 cup for less sweetness.
  • 1 cup lemonade concentrate, thawed Or use 1/2 cup fresh lemon juice plus 1/2 cup simple syrup.
  • 1 teaspoon lemon zest Optional but recommended for extra flavor.
  • 1 cup heavy cream, whipped Fold gently into the mixture.
For garnish
  • Fresh lemon slices and mint leaves For decoration before serving.

Method
 

Prepare the crust
  1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture feels like damp sand. Press firmly into a 9-inch pie plate.
  2. Chill in the fridge while making the filling.
Prepare the filling
  1. In a large bowl, whip the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
  2. Add the powdered sugar, lemonade concentrate, and lemon zest to the cream cheese. Beat on low until uniform.
  3. Gently fold in the whipped cream with a spatula, preserving as much air as possible.
Assemble and chill
  1. Spoon the filling into the chilled crust and smooth the top.
  2. Cover loosely and refrigerate for at least 3 hours, or overnight for best results.
Garnish and serve
  1. Decorate with fresh lemon slices and mint leaves before serving.
  2. Slice with a warm, dry knife for neat pieces.

Notes

Store covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months.