Name: No-Bake Cream Cheese Lemonade Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 (5 oz) can of evaporated milk; 1 (3.4 oz) box of instant lemon pudding mix; 2 (8 oz) packages of cream cheese; ¾ cup of frozen lemonade concentrate; 2 ½ cups of graham cracker crumbs; ⅓ cup of sugar; ⅔ cup of butter, melted; Alternatively, 1 pre-made 9-inch graham cracker crust

This No-Bake Cream Cheese Lemonade Pie is a tangy, creamy delight that comes together without ever needing to turn on the oven. I love how it’s bursting with bright lemon flavor and has a silky-smooth texture that pairs beautifully with the buttery graham cracker crust. It’s everything I want in a summer dessert—cool, refreshing, and no-fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Creamy Pie Filling:

1 (5 oz) can of evaporated milk

1 (3.4 oz) box of instant lemon pudding mix

2 (8 oz) packages of cream cheese

¾ cup of frozen lemonade concentrate

For the Pie Crust:

2 ½ cups of graham cracker crumbs

⅓ cup of sugar

⅔ cup of butter, melted

Alternatively, 1 pre-made 9-inch graham cracker crust

Directions

Crafting the Crust:
When I make the crust from scratch, I stir together graham cracker crumbs, sugar, and melted butter until it’s evenly mixed and crumbly. I press the mixture into a deep-dish pie plate, making sure the bottom and sides are well covered.
If I’m baking the crust, I preheat the oven to 350°F (175°C) and bake it for about 10–12 minutes until golden and set. Then I let it cool completely. When I want to skip baking, I just press and chill the crust—it works just as well.

Preparing the Creamy Lemonade Filling:
First, I whisk the evaporated milk and lemon pudding mix in a bowl for 2 minutes until it thickens. In a separate bowl, I beat the cream cheese until it’s fluffy, which takes about 3 minutes. Then I gradually add the frozen lemonade concentrate and pudding mixture, mixing until smooth.
Once that’s ready, I spoon the filling into the cooled crust and smooth the top.

Chilling and Serving:
I cover the pie and refrigerate it for at least 4 hours until it’s fully set. I like to garnish it with whipped cream or lemon slices for an extra special touch.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 0 minutes

Chilling Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Calories per serving: 320 kcal

Variations

Crust swap: I sometimes use a shortbread cookie crust for a richer flavor.

Fruit twist: I fold in a handful of fresh blueberries or raspberries for a pop of color and flavor.

Citrus change: Instead of lemonade concentrate, I’ve also used limeade or orange concentrate for a different citrus kick.

Topping ideas: I love topping it with crushed graham crackers, lemon zest, or even a drizzle of white chocolate.

Mini pies: I’ve made this recipe into mini pies using a muffin tin with liners—it’s great for parties.

Storage/Reheating

I store leftovers covered in the refrigerator, and the pie stays fresh for up to 5 days. For longer storage, I freeze it—just make sure it’s tightly wrapped. When I want a slice, I thaw it in the fridge overnight. I don’t recommend microwaving it, since it’s meant to be served cold.

FAQs

How long does the pie need to chill before serving?

I always let it chill for at least 4 hours to ensure the filling sets properly, but overnight is even better for the best texture.

Can I use fresh lemon juice instead of frozen lemonade concentrate?

Frozen lemonade concentrate is much more concentrated than fresh lemon juice, so if I swap it, the filling won’t have the same tart intensity. I’d recommend sticking to the concentrate for this recipe.

Can I use low-fat cream cheese?

Yes, I’ve used low-fat cream cheese and it still turns out delicious. Just make sure it’s softened before mixing so the texture stays smooth.

Is it okay to skip the pudding mix?

The pudding mix is essential for thickening the filling. Without it, the pie won’t set properly and will be too runny.

Can I make this pie ahead of time?

Absolutely. I often make it a day in advance, which actually helps the flavor develop and makes serving easier.

Conclusion

This No-Bake Cream Cheese Lemonade Pie is one of my favorite summer desserts because it’s simple, refreshing, and always gets compliments. Whether I’m bringing it to a barbecue or keeping it in the fridge for a cool treat, it’s a recipe I can count on to deliver creamy, citrusy bliss with every bite.

Recipe: