Cream Cheese Lemonade Pie – A Delicious & Creamy Lemon Dessert

So You Like Pie? Cool—This One Will Change Your Life 🍋🥧

Okay, real talk. If summer had an official flavor, it would be lemon. And if summer had an official pie, it would be this ridiculously creamy, punch-you-in-the-taste-buds Cream Cheese Lemonade Pie. Like, imagine a tangy lemonade stand collided with a cheesecake—and they decided to have a delicious, fudgy baby.

I got this gem of a recipe from my co-worker Dawn (shoutout, Dawn—you’re a lemony legend), and let’s just say… I’ve been on a full-on lemon bender ever since. Her family knows their way around Delicious Lemon Desserts, and I’m here to spread that joy one slice at a time.

So if you’ve got a spoon, a hot afternoon, and a craving for something cold, tart, and creamy—you’re in the right place.

Why This Recipe is Awesome

Let me break it down for you:

• No oven required. Yep, we’re not heating up the house for this one.

• Only a few ingredients. Translation: less shopping, more chilling.

• It’s so creamy, it should come with a warning label. Like, dangerously creamy.

• The lemonade tang is chef’s kiss. You get that zingy Lemon Pie flavor without making your face do the sour-squint.

• Even your cousin who “doesn’t bake” can make this. It’s that easy.

Perfect for BBQs, brunches, breakups—whatever. Basically, it fits all vibes. It’s not just a Pie Pie, it’s the pie.

Alternatives & Substitutions

Feeling experimental? I got you:

• No graham crust? Try a vanilla wafer crust. Or Oreos if you’re wild like that.

• Want it tangier? Add a bit of lemon zest or extra concentrate. Zing!

• No whipped topping? Real whipped cream works too—but stabilize it with powdered sugar so it doesn’t deflate faster than your motivation on Monday.

• Need it dairy-free? Try coconut cream and dairy-free cream cheese. It won’t be the same, but hey—still tasty.

Whatever you switch up, the soul of this Cream Cheese Lemonade Pie remains intact: cool, tart, and dreamy AF.

FAQ (Frequently Asked Questions)

Can I freeze this pie?
Totally. It turns into a dreamy frozen dessert. Just thaw it a little before serving unless you’re into pie popsicles.

Can I use fresh lemon juice instead of concentrate?
Technically yes, but it won’t pack the same punch. The concentrate brings that classic Lemonade Pie flavor.

Is this pie really sweet?
Yes. It’s dessert, not a salad. But the lemon cuts through the sweetness perfectly, making it one of the best Delicious Lemon Desserts I’ve ever made.

Can I make this ahead of time?
Absolutely. In fact, please do. It gets better as it chills. Kinda like leftovers, but way more exciting.

Is this a no-bake pie?
Yes! No oven, no heat, no drama.

Can I use homemade whipped cream instead of Cool Whip?
Sure, if you’re feeling fancy. Just whip it until stiff peaks form, or it won’t hold the Creamy Desserts structure.

Can I add fruit?
Heck yes. Blueberries or raspberries make it look super pro (and you can pretend it’s healthy).

Final Thoughts

So, what did we learn today? Cream cheese + lemonade = magic. This pie is low-effort, high-reward, and borderline addictive. Whether you’re bringing it to a summer cookout or hoarding it in your fridge for “personal emergencies,” it’s guaranteed to earn you fans.

Now go whip this baby up, snap a pic, and pretend you’re a Pinterest queen. You deserve a dessert that feels like sunshine in a slice. ☀️🥧💛

And hey—don’t forget to thank Dawn for the Cream Cheese Lemonade Pie that just made your summer ten times better.

Cream Cheese Lemonade Pie – A Delicious & Creamy Lemon Dessert

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This tangy, ultra-creamy lemon pie comes courtesy of my co-worker Dawn (yes, that Dawn with the magical lemon recipes). It’s cold, it’s fluffy, and it screams summer in every bite. The best part? You can totally skip the oven if you use a store-bought crust. Lazy baking for the win.

Ingredients

• For the Filling:
• 1 can (5 oz) evaporated milk
• 1 box (3.4 oz) instant lemon pudding mix (just one small box)
• 2 blocks (8 oz each) cream cheese, softened
• ¾ cup frozen lemonade concentrate, thawed
• For the Crust:
• 2½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ⅔ cup melted butter
• Or swap all this for a 9-inch pre-made graham cracker crust for the no-bake route!

Instructions

Step 1: Prep the Crust (Skip if using store-bought)

1. Preheat your oven to 350°F (175°C).
   
2. In a mixing bowl, stir together the graham crumbs, sugar, and melted butter until everything is fully coated and the texture resembles wet sand.
   
3. Pour the crumb mixture into a deep pie dish. Press it firmly into the bottom and up the sides to form a crust.
   
4. Bake for 10–12 minutes until set and lightly golden.
   
5. Take it out and let it cool completely before adding the filling.
   

Step 2: Whip Up the Filling

1. In a small bowl, whisk the evaporated milk with the lemon pudding mix using a hand mixer. Mix for 2 minutes until it thickens.
   
2. In a separate bowl, beat the cream cheese until smooth and fluffy—this should take about 3 minutes.
   
3. Slowly add the lemonade concentrate into the cream cheese, beating until combined and smooth.
   
4. Add in the pudding mixture and mix everything together until silky and uniform.
   
5. Pour the creamy filling into your cooled pie crust (or into a ready-made crust if you’re skipping the oven).
   

Step 3: Chill & Serve

1. Cover the pie with plastic wrap or foil and let it chill in the refrigerator for at least 4 hours.
   
2. Serve cold and enjoy every tart, creamy bite!

Notes

This recipe makes a generous amount of crust mixture—perfect if you love a thick crust! If not, just use what you need and save the rest for mini pie jars or a crumble topping.

Want to make it extra cute? Top with whipped cream, lemon zest, or fresh berries.