Cream cheese lemonade pie

A Cream Cheese Lemonade Pie is the perfect no-bake dessert: creamy, tangy, sweet, and super refreshing. It tastes like cheesecake meets lemonade — all in a buttery graham cracker crust.

Here’s a simple, classic recipe that uses just a few ingredients:

---

🍋 No-Bake Cream Cheese Lemonade Pie

🍽️ Servings: 8

⏱️ Time: 15 minutes prep + 4 hours chill

---

✅ Ingredients:

• 1 (9-inch) graham cracker crust (store-bought or homemade)

• 8 oz (225g) cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• ½ cup frozen lemonade concentrate, thawed (do not dilute)

• 1 teaspoon lemon zest (optional, for extra zing)

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

• Optional garnish: lemon slices, whipped cream, extra zest

---

👨‍🍳 Instructions:

1. Make the filling:

   • In a large mixing bowl, beat the cream cheese until smooth and fluffy.

   • Add the sweetened condensed milk and beat again until smooth.

   • Mix in the lemonade concentrate and lemon zest, if using.

2. Fold in whipped topping:

   • Gently fold in the whipped topping with a spatula until fully combined and smooth.

3. Fill the crust:

   • Pour the filling into the prepared graham cracker crust and smooth the top.

4. Chill:

   • Cover and refrigerate for at least 4 hours (overnight is best) until set.

5. Serve:

   • Top with extra whipped cream, lemon slices, or zest before serving if desired.

---

🔄 Variations:

• More lemony: Add 1–2 tablespoons fresh lemon juice for more tartness.

• From scratch crust: Mix 1 ½ cups crushed graham crackers + ⅓ cup melted butter + 2 tbsp sugar; press into a pie pan and chill before filling.

• Frozen version: Freeze the pie and serve it semi-frozen for a firmer texture.

---

Would you like a version with a baked cheesecake-style filling, or a strawberry lemonade twist?