Just before school let out for summer, I hosted a little backyard get-together for my daughter and her closest friends to celebrate their last day of middle school. The weather was warm but breezy, and the whole day had this easygoing charm—kids running around with popsicles, parents catching up under the patio umbrella. I wanted something refreshing but indulgent to end the afternoon, something cool enough for the heat yet rich enough to feel like dessert.
That’s when I remembered a recipe I’d jotted down months earlier while chatting with a farmer’s wife at the local market. She’d mentioned it casually—cream cheese, lemonade, graham crackers—and I mentally bookmarked it right away.
I whipped it up the morning of the party, hoping it would firm up in time, and let me tell you, the reaction was worth every second. Even my son, who’s typically team chocolate-all-the-way, went in for seconds. My husband called it “lemony cheesecake’s playful cousin,” and the moms kept asking if it was store-bought because it looked so polished.
What I loved most, though, was how the tartness of the lemonade mellowed into the silky cream cheese filling, layered over that buttery, golden graham crust. It disappeared within minutes. Now, this pie’s on rotation every time we need a no-fuss, sunny-weather treat. Sometimes I serve it for Sunday dinner, other times it just shows up in the fridge “accidentally” on a Tuesday.
Short Description
This Cream Cheese Lemonade Pie is cool, creamy, and bursting with tangy lemon flavor. It’s made with cream cheese, lemonade concentrate, and a buttery graham cracker crust—a refreshing, no-fuss dessert perfect for warm-weather days.
Key Ingredients
For the Creamy Pie:
- 1 (5 oz) can evaporated milk
- 1 (3.4 oz) box instant lemon pudding mix
- 2 (8 oz) packages cream cheese, softened
- ¾ cup frozen lemonade concentrate, thawed
For the Pie Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter, melted
- OR use 1 store-bought 9-inch graham cracker crust for a no-bake option
Tools Needed
- Mixing bowls (at least two)
- Hand mixer or stand mixer
- Rubber spatula
- 9-inch deep-dish pie dish (if making crust)
- Measuring cups and spoons
- Whisk
Cooking Instructions
Step 1: Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until it resembles damp sand. Press the mixture firmly into the bottom and up the sides of a deep-dish pie dish.
Bake at 350°F for 10–12 minutes until lightly golden. Let it cool completely before filling. (Skip this step if using a ready-made crust.)
Step 2: Prepare the Lemon Pudding Base
In a small mixing bowl, whisk the evaporated milk and lemon pudding mix for about 2 minutes, until the mixture thickens and becomes silky.
Step 3: Beat the Cream Cheese
In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides as needed.
Step 4: Combine and Flavor
Gradually beat in the thawed lemonade concentrate into the cream cheese. Once smooth, fold in the lemon pudding mixture until completely combined and velvety.
Step 5: Assemble the Pie
Spoon the creamy filling into the cooled crust. Use a spatula to spread it evenly and smooth out the top.
Step 6: Chill and Set
Cover the pie with plastic wrap or foil. Refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
Why You’ll Love This Recipe
Light and Refreshing: Perfectly tangy, not overly sweet
No-Bake Friendly: Great for summer or busy days
Quick to Prepare: Just mix, pour, and chill
Make-Ahead Magic: Tastes even better the next day
Crowd-Pleaser: Family, guests, and picky eaters all love it
Budget-Friendly: Simple pantry ingredients
Great Texture: Silky smooth with a buttery crunch
Mistakes to Avoid & Solutions
Using warm cream cheese
If it’s too soft, the texture can turn runny. Let it soften at room temp for 30 minutes max—don’t microwave it.
Not chilling long enough
It won’t set right. Chill at least 4 hours, overnight if possible.
Using sweetened condensed milk instead of evaporated milk
They’re not interchangeable—condensed milk makes it too sweet and thick.
Skipping the crust chill time
A warm crust will melt the filling. Let it cool completely.
Overmixing the pudding
Beat just until thickened—too much air makes the filling lose its structure.
Serving and Pairing Suggestions
Serve this pie cold with a dollop of whipped cream or a twist of lemon zest on top.
It’s perfect as a light dessert after grilled dishes, seafood, or chicken.
You can also slice it into bars for potlucks or serve family-style at brunches.
For drinks, try pairing it with iced tea, sparkling lemonade, or chilled white wine.
Storage and Reheating Tips
Refrigerator: Cover with foil or plastic wrap and store in the fridge for up to 5 days.
Freezer: Wrap tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Not recommended—it’s meant to be served cold and doesn’t handle heat well.
FAQs
1. Can I use fresh lemon juice instead of lemonade concentrate?
No, the concentrate adds both flavor and sweetness. Fresh lemon juice isn’t sweet enough on its own and may affect the texture.
2. What’s the best way to soften cream cheese quickly?
Cut it into cubes and let it sit at room temperature for 30 minutes. Avoid microwaving—it softens unevenly.
3. Can I use a store-bought crust?
Yes! A 9-inch graham cracker crust works perfectly and saves time.
4. How do I know when the pie is fully set?
The surface should feel firm and slightly springy when gently pressed.
5. Can I make this recipe dairy-free?
You can try dairy-free cream cheese and coconut milk, but the texture may vary. The pudding mix must also be dairy-free.
Tips & Tricks
For a lighter pie, use reduced-fat cream cheese.
Add a few drops of yellow food coloring if you want a brighter look.
Use a piping bag to decorate the top with whipped cream.
Always chill before slicing—it cuts cleaner and holds its shape better.
Run your knife under hot water before slicing for a smooth cut.
Recipe Variations
1. Strawberry Lemonade Pie
Swap the lemonade concentrate for strawberry lemonade concentrate. Garnish with sliced strawberries and a sprig of mint.
2. Key Lime Version
Replace the lemon pudding and lemonade concentrate with lime pudding and frozen limeade. The result is like a chilled Key lime pie.
3. Coconut Lemon Pie
Add ¼ cup shredded coconut to the crust mix and a splash of coconut extract to the filling for a tropical spin.
4. No-Crust Option
Spoon the filling into individual ramekins or parfait glasses for a crustless, gluten-free treat.
5. Berry Swirl
Drop spoonfuls of blueberry or raspberry preserves into the filling after pouring it into the crust. Swirl gently with a toothpick before chilling.
Final Thoughts
That backyard celebration may have been for the kids, but this pie quietly stole the show. Every bite reminds me of the clinking of lemonade glasses, sneakers on the grass, and the way sunlight lingered just a little longer that evening. It’s become my go-to for anything from potlucks to quiet nights in—because it never fails to deliver a moment of joy with almost no effort.
I’ve shared it with neighbors, packed slices for road trips, even left a piece on my elderly neighbor’s porch during a hot week in July. The beauty of this Cream Cheese Lemonade Pie isn’t just in how it tastes, but in the way it shows up—unexpected, unfussy, and exactly what everyone needed.
Cream Cheese Lemonade Pie
Ingredients
For the Creamy Pie:
- 1 5 oz can evaporated milk
- 1 3.4 oz box instant lemon pudding mix
- 2 8 oz packages cream cheese, softened
- ¾ cup frozen lemonade concentrate thawed
For the Pie Crust:
- 2 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter melted
- OR use 1 store-bought 9-inch graham cracker crust for a no-bake option
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until it looks like damp sand. Press into a deep-dish pie plate, bottom and sides.
- Bake at 350°F for 10–12 minutes until golden. Cool completely. (Skip if using a store-bought crust.)
- Whisk evaporated milk and lemon pudding mix in a bowl for 2 minutes until thick and silky.
- In another bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 3 minutes.
- Slowly beat in the lemonade concentrate, then fold in the pudding mixture until smooth and creamy.
- Spoon filling into the cooled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight, until set.
