No-Bake Cream Cheese Lemonade Pie

Why You’ll Love This Recipe

I like this pie because it takes only a few ingredients and comes together in minutes, yet it tastes like I’ve spent hours on it. The texture is creamy and smooth, the flavor is sweet with just the right amount of tartness, and I can serve it chilled straight from the fridge for a cooling treat. It’s also great for making ahead since it firms up as it chills.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Creamy Pie Filling:
• 1 (5 oz) can evaporated milk
• 1 (3.4 oz) box instant lemon pudding mix
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup frozen lemonade concentrate, thawed
• 1 cup powdered sugar

For the Crust:
• 1 prepared graham cracker crust (9-inch)

Optional Topping:
• Whipped cream
• Lemon slices or zest for garnish

Directions

1. I whisk the evaporated milk and lemon pudding mix together in a medium bowl until thickened, then set it aside.

2. In another bowl, I beat the softened cream cheese with powdered sugar until smooth and fluffy.

3. I add the lemonade concentrate and the prepared pudding mixture, blending until creamy and well combined.

4. I spread the filling evenly into the graham cracker crust, smoothing the top.

5. I refrigerate the pie for at least 4 hours, or until firm enough to slice.

6. Just before serving, I add whipped cream and lemon zest or slices for a fresh, pretty finish.

Servings and timing

This recipe makes about 8 slices. It takes me around 15 minutes to prepare, plus at least 4 hours of chilling. I usually make it the night before so it’s ready to serve the next day.

Variations

Sometimes I swap the graham cracker crust for a vanilla wafer crust for a softer flavor. I’ve also made it with limeade concentrate instead of lemonade for a key lime pie vibe. For a lighter version, I use reduced-fat cream cheese and sugar-free pudding mix. If I want extra citrus flavor, I stir in some fresh lemon zest before chilling.

Storage/Reheating

I keep this pie covered in the refrigerator for up to 5 days. Since it’s no-bake, it should stay chilled until serving. For longer storage, I freeze the pie for up to 2 months, then thaw it in the fridge overnight before serving. I don’t reheat this pie since it’s meant to be enjoyed cold.

FAQs

Can I make this pie without lemonade concentrate?

Yes, I’ve used fresh lemon juice and zest instead, though the flavor is slightly less sweet and more tart.

Can I use homemade crust?

Absolutely—I sometimes make a graham cracker crust from scratch with crushed grahams, butter, and sugar, and it works just as well.

Can I use whipped topping in the filling?

Yes, folding in whipped topping makes the filling even lighter and fluffier.

Can I freeze the pie to set it faster?

Yes, I’ve put it in the freezer for about an hour to speed things up, but I don’t leave it frozen too long or it turns icy.

What’s the best way to slice the pie cleanly?

I run a sharp knife under hot water, wipe it dry, and slice—this keeps the creamy filling from sticking.

Conclusion

I love this No-Bake Cream Cheese Lemonade Pie because it’s refreshing, creamy, and so simple to make. It’s one of those desserts that always impresses with minimal effort, and I keep coming back to it whenever I need a bright, tangy treat that everyone will enjoy.