Go Back

No-Bake Cream Cheese Lemonade Pie

A bright and creamy pie that blends the tang of lemonade with the smoothness of cream cheese, perfect for warm afternoons and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs or crushed digestive biscuits; swap for gluten-free crackers if needed.
  • 6 tablespoons unsalted butter, melted gives the crust a tender, buttery bite; use coconut oil for a dairy-free version.
For the filling
  • 8 ounces cream cheese, softened the silky heart of the pie; full-fat makes it richer.
  • 1 cup heavy cream, cold whip to soft peaks for a cloud-like texture; or use coconut cream for non-dairy.
  • 1 14-ounce can sweetened condensed milk sweetens and sets the filling beautifully; for lighter sweetness, try a reduced-sugar version.
  • 1/2 cup fresh lemon juice about 2–3 lemons; fresh juice brightens the whole pie.
  • 2 tablespoons lemon zest adds extra brightness and lovely flecks.
  • 1 teaspoon vanilla extract rounds the flavors.
  • pinch fine sea salt essential for balance.
Optional garnish
  • thin lemon slices, candied lemon peel, or crushed graham crackers for garnishing.

Method
 

Preparation
  1. In a medium bowl, mix the graham cracker crumbs and melted butter until the texture resembles wet sand. Press the mixture evenly into the base and up the sides of a 9-inch pie pan.
  2. Place the crust in the refrigerator for about 10 to 15 minutes to firm up.
  3. In a chilled bowl, whip the cold heavy cream with an electric mixer to soft peaks.
  4. In a separate bowl, beat the softened cream cheese with the sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt until smooth.
  5. Fold the whipped cream into the cream cheese mixture in two additions, using a spatula to keep the airy texture.
Assembly
  1. Spoon the filling into the chilled crust and smooth the top. Refrigerate for at least 3 hours, or overnight for a firmer slice.
  2. Garnish just before serving with lemon slices or candied peel.
  3. Use a sharp, warm knife to cut clean slices. Serve chilled.

Notes

This pie can be made a day ahead for easy entertaining. Leftover pie can be stored covered in the refrigerator for up to 4 days.