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Lemon Pie Recipe Cream Cheese Lemonade Pie with Lemon Pudding

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This lemon pie recipe with cream cheese and lemonade combines the zesty brightness of lemon with the creamy indulgence of a no-bake cheesecake. A buttery graham cracker crust holds a fluffy filling made with cream cheese, sweetened condensed milk, and frozen lemonade concentrate, with an optional lemon pudding layer for extra citrus flavor. Topped with whipped cream and lemon zest, this chilled dessert is perfect for summer gatherings, potlucks, or anytime you crave a refreshing treat.

Ingredients

Scale
  • 1 pre-made graham cracker pie crust
  • 8 oz (225g) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup frozen lemonade concentrate, thawed
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • Lemon slices or zest, for garnish (optional)

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk and continue beating until fully combined.
  3. Mix in the thawed lemonade concentrate until the filling is smooth.
  4. Fold in the whipped topping gently until well incorporated.
  5. Pour the mixture into the graham cracker crust and smooth the top.
  6. Refrigerate for at least 4 hours or until set.
  7. Garnish with lemon slices or zest before serving if desired.

Notes

  • Soften cream cheese fully before mixing to avoid lumps.

  • Chill for at least 4 hours; overnight yields the best results.

  • Add fresh lemon zest to intensify the citrus flavor.

  • Store covered in the refrigerator for up to 5 days.

  • For individual servings, divide the filling into mini pie crusts.

  • Optional: Layer with prepared lemon pudding for added texture.

  • Lighten it up with low-fat or sugar-free ingredient alternatives.

Find it online: https://claradelish.com/lemon-pie-recipe-cream-cheese-lemonade-pie-with-lemon-pudding/