Lemonade Cheesecake Pie
Bright, tangy, and irresistibly creamy, this no-bake Lemonade Cheesecake Pie is the ultimate summertime dessert. Featuring a buttery graham cracker crust and a luscious filling made with cream cheese, sweetened condensed milk, and frozen lemonade concentrate, this pie delivers a perfect balance of sweet and citrusy flavors in every bite. The light, fluffy texture comes from folding in velvety whipped cream, making it a refreshing treat that’s as easy to prepare as it is to eat. Ready in just 20 minutes with no oven required, this pie sets beautifully in the refrigerator, making it an excellent make-ahead dessert for barbecues, picnics, or any occasion that calls for a zesty finish. Garnish with a sprinkle of lemon zest or an extra dollop of whipped cream for a picture-perfect presentation, and watch this crowd-pleaser disappear!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 0.5 cup Frozen lemonade concentrate, thawed
- 1 teaspoon Vanilla extract
- 1.5 cups Whipped cream
- 1 tablespoon Lemon zest (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish, forming an even crust. Use the back of a spoon or the bottom of a glass to pack it tightly. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy, about 2 minutes.
Gradually add the sweetened condensed milk to the cream cheese, beating on medium speed until well combined and smooth.
Stir in the thawed lemonade concentrate and vanilla extract, mixing until fully incorporated.
Gently fold in the whipped cream using a spatula until the mixture is light and fluffy. Be careful not to overmix.
Transfer the cheesecake filling into the prepared graham cracker crust, spreading it evenly with a spatula.
Refrigerate the pie for at least 6 hours, preferably overnight, to allow it to set.
Before serving, optionally garnish the pie with lemon zest or additional whipped cream.
Slice and serve chilled. Enjoy your Lemonade Cheesecake Pie!
Nutrition Facts
Calories |
3966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 344.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1506 mg | 116% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
