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Cream Cheese Lemonade Pie Recipe

My lusciously simple Cream Cheese Lemonade Pie recipe is a sweet taste of summer with a bit of lemony tang. You’ll only need six common ingredients and 10 minutes to make THREE scrumptious lemonade pies!

Cream cheese Lemonade Pie slice on a blue stoneware plate.
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Cream Cheese Lemonade Pie will be a smash hit wherever you serve it! When the occasion calls for a lighter and more refreshing dessert, lemonade pie should be on the menu. You guys, it’s SO good!

You’ll only spend 10 minutes of hands-on time creating these lusciously silky and creamy pies. Make them ahead. Stick them in the fridge and prep the rest of your menu. They’ll be set and ready in about four hours.

The Ingredients

  • Cream Cheese, softened
  • Sweetened Condensed Milk
  • Frozen Lemonade Concentrate, thawed
  • Cool Whip
  • Lemon Zest
  • Graham Cracker Pie Crusts
Whole Cream Cheese Lemonade Pie in a disposable pie plate.

Sweetened Condensed Milk vs. Evaporated Milk

For success with this recipe, you must use sweetened condensed milk. Sweetened Condensed Milk is very different from evaporated milk.

These are the main differences:

  1. Sugar: Sweetened Condensed Milk is about 45% sugar. It’s necessary for the sweetness in Cream Cheese Lemonade Pie. Evaporated Milk does not contain added sugar.
  2. Texture: Sweetened Condensed Milk is very thick and sticky. You will need a spatula to scrape the inside of the can and get all of it out. It has a caramel syrup texture. Evaporated milk is fluid. It will easily pour from the can with no sticking.
  3. Fat Content: Sweetened Condensed Milk is typically made from whole milk and sometimes has heavy cream added. Evaporated milk can be chosen with different fat contents, skim, 2% or whole.

Info graphic detailing the differences between sweetened condensed milk and evaporated milk.
  1. Substituting for milk in a recipe: Sweetened Condensed Milk can NOT be substituted for milk in a recipe. It is very sweet, almost more of a confection than milk. Evaporated milk can be substituted for milk in recipes.
  2. Uses: Sweetened condensed milk can be used in baking, sweet sauces and desserts like Cream Cheese Lemonade Pie and No Churn Ice Cream. It is too sweet for savory dishes. Evaporated milk can be used in both sweet and savory dishes as a substitute for milk.
  3. Color: While both evaporated and sweetened condensed milk can be cream-colored, sweetened condensed milk may be pale tan or light caramel-colored.
Cream cheese Lemonade Pie slice on a blue stoneware plate.

Cream Cheese Lemonade Pie Recipe Variations

The versatility of this delicious Cream Cheese Lemonade pie is phenomenal. It’s so quick and simple to make, and the recipe variations are easy too.

So, to change the pie’s flavor, you can substitute:

  • frozen orange juice and orange zest in place of the lemonade and lemon zest
  • frozen limeade concentrate and lime zest in place of the lemonade and lemon zest
  • frozen fruit juice concentrates in place of the lemonade
Cream cheese Lemonade Pie slice on a blue stoneware plate.

What to Serve with Lemonade Pie

Cream Cheese Lemonade Pie is light and refreshing. The tang of the lemonade and lemon zest balances the sweetness. It’s a great finish to any meal, but here are a few of our favorites.

Cream cheese Lemonade Pie slice on a blue stoneware plate.

How to Make Cream Cheese Lemonade Pie

  1. Beat the cream cheese and sweetened condensed milk until smooth and creamy.  I used an electric hand mixer [affiliate link], but you can also do this with your stand mixer.
  2. Then, mix in the thawed lemonade concentrate and the lemon zest.
  3. Use a spatula ( or large spoon) to add the Cool Whip to the mixing bowl.  Fold it in gently until everything is incorporated.  Using the mixer, your pie won’t be as fluffy and light, so by hand is the way to go for this step.
  4. Divide the pie filling between the three crusts.  Smooth the filling to the crust edges.
  5. Refrigerate at least 4 hours before serving.

The Recipe

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Cream cheese Lemonade Pie slice on a blue stoneware plate.

Cream Cheese Lemonade Pie Recipe


  • Author: Glenda Embree
  • Total Time: 4 hours 10 minutes
  • Yield: 1824 servings 1x

Description

My easy 5-ingredient Cream Cheese Lemonade Pie is sweet with a berry tang.  It’s summertime refreshing and when else can you prep THREE pies in just 10 minutes?  There’s plenty for sharing and it’s perfect for reunions, family gatherings and summer celebrations.  You’re gonna love this luscious cream cheese lemonade pie.


Ingredients

Scale
  • 2 (8 oz. pkgs.) cream cheese, softened
  • 2 (14 oz. cans) sweetened condensed milk
  • 1 (12 oz. can) frozen lemonade concentrate, thawed
  • 2 (8 oz. tubs) Cool Whip
  • 3 (9″) graham cracker crusts
  • zest of two lemons

Instructions

  1. Beat the cream cheese and sweetened condensed milk until smooth and creamy.  I used an electric hand mixer, but you can also do this with your stand mixer.
  2. Mix in the thawed lemonade concentrate and lemon zest.
  3. Use a spatula ( or large spoon) to add the Cool Whip to the mixing bowl.  Fold it in gently until everything is incorporated.  Using the mixer, your pie won’t be as fluffy and light so by hand is the way to go for this step.
  4. Divide the pie filling between the three crusts.  Smooth the filling to the crust edges.
  5. Refrigerate at least 4 hours before serving.
  6. Optional garnish ideas:  Fresh berries and mint leaves, whipped cream dollops and berries, etc.  We only garnish this pie if it is for company.  Otherwise we just slice it and serve.
  7. Storing Lemonade Cream Cheese Pie: The pies can be covered and stored for up to 4 days in the fridge.  They can also be frozen.  To freeze the pies after they are set up, place the pies on a baking tray and flash-freeze them for an hour or two.  Then you can cover them with a layer of plastic wrap and a top layer of foil without the pies sticking to the wrap.  Lemonade Cream Cheese Pie can be stored in the freezer for up to 3 months.   To thaw them, remove the covers immediately after taking the pies out of the freezer.  Allow them to rest on the counter for 15-30 minutes before slicing to serve.  Or thaw in the fridge until the pie is soft and creamy but still set.  You can also serve Cream Cheese Lemonade Pie frozen, if you like.  We just prefer the creamy luscious texture of the chilled and set filling.
  • Prep Time: 10 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Cold Prep
  • Cuisine: American
glenda embree

About Glenda

I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...

10 thoughts on “Cream Cheese Lemonade Pie Recipe”

  1. This is such a simple recipe! I am all for no bake recipes and I love how little time this took to prepare. The lemon really adds a lovely tang to this creamy dessert!

    Reply
  2. Enjoyed this for an afternoon treat, and it did not disappoint! Turned out light, fluffy and sweet; easily, a new favorite recipe for summer!

    Reply
  3. This recipe has my favorite things: cream cheese, lemons, 10 minutes, 6 ingredients—perfect for instant pie cravings!

    Reply
  4. This recipe is so quick and easy to make! It’s definitely a nice sweet treat with a refreshing lemon flavor. Perfect dessert to bring to the next summer potluck I attend!

    Reply

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