Cream Cheese Lemonade Pie is a light, refreshing, and no-bake dessert that’s perfect for summer or any time you want a quick, easy, and delicious treat. This pie has a creamy, tangy filling made with cream cheese and lemonade, set in a buttery graham cracker crust. It’s sweet, tart, and incredibly smooth!
Here’s a simple recipe for Cream Cheese Lemonade Pie:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (optional, for a warm touch)
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup frozen lemonade concentrate, thawed (you can use regular lemonade concentrate or a lemon-lime drink concentrate)
- 1 tablespoon lemon zest (optional, for extra lemon flavor)
- 1 cup heavy cream (or whipped topping for an easier version)
For Garnish (optional):
- Whipped cream (freshly whipped or store-bought)
- Lemon slices or zest for decoration
- Fresh mint leaves (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
- Stir in the melted butter until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch pie dish, making sure to pack it tightly along the bottom and up the sides.
- Bake the crust for 8-10 minutes until it’s golden and fragrant. Remove from the oven and allow it to cool completely.
2. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
- Gradually add the powdered sugar and beat until fully incorporated.
- Add the thawed lemonade concentrate and lemon zest (if using), and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (you can also use store-bought whipped topping if you prefer).
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This will give the filling its light, airy texture.
3. Assemble the Pie:
- Once the graham cracker crust has cooled, pour the cream cheese lemonade filling into the crust and spread it evenly.
- Smooth the top with a spatula.
4. Chill the Pie:
- Refrigerate the pie for at least 4 hours (or overnight) to allow it to set and firm up. The longer it chills, the better the texture will be.
5. Garnish and Serve:
- Just before serving, top with a dollop of whipped cream, a few lemon slices, and a sprinkle of lemon zest for an extra pop of color and flavor.
- Optionally, garnish with fresh mint leaves for a refreshing touch.
Tips and Variations:
- No-Bake Version: This pie is already no-bake, but you can easily adjust it for other flavors. Try adding lime juice and zest for a limeade twist!
- Sweetener Options: If you prefer a less sweet version, you can reduce the powdered sugar or substitute it with a sugar alternative, like stevia or monk fruit sweetener.
- Extra Zesty: For an extra citrus punch, you can add a bit of lemon juice (about 1-2 tablespoons) to the filling, along with the lemonade concentrate.
- Add-ins: You can fold in some fresh berries, like raspberries or blueberries, into the filling before chilling for an added burst of flavor and color.
Serving Suggestions:
- This Cream Cheese Lemonade Pie is the perfect dessert for a hot summer day, offering a cool, tangy finish to any meal.
- Serve it at family gatherings, barbecues, or potlucks. It’s easy to transport and always a crowd-pleaser.
- It pairs wonderfully with a light salad or grilled chicken for a simple summer meal.
This Cream Cheese Lemonade Pie is a simple yet elegant dessert that offers the perfect balance of tangy, creamy, and sweet. It’s a delicious way to enjoy the flavors of lemonade in a fun, dessert form. Enjoy!
