Here’s a delicious and easy recipe for a Cream Cheese Lemonade Pie—a refreshing, tangy, and creamy dessert perfect for summer or any time you want a bright, sweet-tart treat.
Cream Cheese Lemonade Pie
Ingredients (for 8 servings):
Crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/3 cup (75 g) unsalted butter, melted
- 2 tbsp sugar
Filling
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 cup (120 ml) lemonade (fresh or store-bought)
- 1 tsp lemon zest (optional, for extra zing)
Topping (optional)
- Whipped cream
- Lemon slices or zest for garnish
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press firmly into the bottom of a 9-inch pie pan.
- Bake 8–10 minutes, then let cool completely.
- Make the filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add sweetened condensed milk and beat until creamy.
- Mix in lemonade and lemon zest until smooth.
- Assemble the pie:
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Chill:
- Refrigerate for at least 4 hours (or overnight) until firm.
- Serve:
- Top with whipped cream and garnish with lemon slices or zest if desired. Slice and enjoy!
💡 Tips:
- For a slightly tangier version, use half lemonade and half fresh lemon juice.
- You can make mini pies using a muffin tin for individual servings.
- If you want a firmer texture, add 1 tsp of unflavored gelatin dissolved in 1 tbsp water to the filling.
If you want, I can give a no-bake version that’s extra creamy and takes only 10 minutes to prep—perfect for quick desserts. Do you want me to do that?
