Lemonade Cream Cheese Pie A tangy yet creamy no-bake pie combining lemonade, cream cheese, and graham cracker crust—perfectly refreshing! Ingredients 2½ cups graham
cracker crumbs 1/3 cup granulated sugar 2/3 cup unsalted butter, melted 16 oz cream cheese, softened 1 can (14 oz) sweetened condensed milk 3/4 cup lemonade concentrate, thawed 1 tsp lemon zest Whipped cream and lemon slices for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the freezer for 10–15 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually pour in the sweetened condensed milk while continuing to beat on low speed.
- Add the lemonade concentrate and lemon zest, mixing until the filling is completely combined and thick.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
- Before serving, top with whipped cream and fresh lemon slices.
