Cream Cheese Lemonade Pie
7/6/2026
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There is nothing better than pulling a cold, creamy, tangy slice of lemonade pie out of the fridge on a hot summer day. This cream cheese lemonade pie is the ultimate no-bake summer dessert — it takes about 15 minutes of hands-on time and uses ingredients you probably already have in the pantry.
Unlike most lemonade pies that use sweetened condensed milk, this version is built on cream cheese and instant lemon pudding mix for a lighter, tangier filling with more structure. If there’s one thing I know at The Cheese Knees, it’s what cream cheese can do — and this pie is proof.
Recipe Summary
This cream cheese lemonade pie is a no-bake summer dessert made with cream cheese, instant lemon pudding mix, frozen lemonade concentrate, and whipped cream in a graham cracker crust. The filling is silky, tangy, and perfectly sweet — no oven required. Just mix, pour, chill, and slice. Ready in about 2.5 hours with only 15 minutes of hands-on time.
⏱️ Total: 2 hr 30 min · 🍽️ Yield: 8 slices · 📊 Level: Easy · 🥗 Diet: Vegetarian
Why You’ll Love This No Bake Lemonade Pie
- It’s completely no bake: No oven, no water bath, no baking skills required. Mix, pour, chill — that’s the whole process.
- Sweet AND tangy: The frozen lemonade concentrate delivers bright, punchy lemon flavor that balances the richness of the cream cheese filling. It’s sweet without being cloying.
- It uses lemon pudding for extra stability: Unlike most lemonade pies that rely only on cream cheese and condensed milk, this version uses instant lemon pudding mix. I’ve tested both approaches, and the pudding gives the filling extra body, more lemon punch, and makes clean slices much easier.
- It’s a crowd-pleaser for summer gatherings: Potlucks, cookouts, 4th of July, baby showers — this pie travels well, looks beautiful, and everyone goes back for seconds.
Ingredient Notes
- Cream cheese: Must be fully softened to room temperature — cold cream cheese creates lumps that no amount of mixing will fix. Full-fat only; reduced-fat won’t set properly. Need a fast method? Check out my guide on how to soften cream cheese.
- Instant lemon pudding mix: The 3.4 oz box (small/single). Do NOT use cook-and-serve pudding — it won’t work without cooking. This adds lemon flavor AND helps the filling set firm.
- Evaporated milk: NOT sweetened condensed milk — they’re very different products. Evaporated milk is unsweetened, while condensed milk is thick and sugary. Most lemonade pie recipes online call for sweetened condensed milk, but this version uses evaporated milk with pudding mix for a lighter, more lemon-forward result. If you’ve ever searched for “lemonade pie without condensed milk,” this is exactly that recipe.
- Frozen lemonade concentrate: Must be thawed before using. Find it in the freezer section near frozen juices. The ¾ cup gives the pie its signature tartness — don’t reduce it.
- Whipped topping (Cool Whip): Thaw overnight in the fridge. Homemade whipped cream is NOT recommended here — it won’t stay stabilized long enough for the filling to set properly.
- Graham cracker crust: A store-bought 9-inch crust works perfectly. To make it homemade, use 1½ cups crumbs + ⅓ cup sugar + ⅓ cup melted butter. Press into a pie plate and bake 8 minutes at 350°F, then cool completely before filling.
Tips for the Best Cream Cheese Lemonade Pie
- Soften the cream cheese fully. Set it on the counter 30–60 minutes before starting (or use the microwave method from our softening guide). Cold cream cheese creates lumps that no amount of mixing will fix.
- Beat the cream cheese first, then add liquids. Getting the cream cheese smooth on its own before adding evaporated milk and pudding prevents lumps. Scrape down the bowl sides between additions.
- Fold — don’t beat — the whipped topping. Vigorous mixing deflates the air that keeps the cream cheese lemonade pie filling fluffy and light. Use a spatula and gentle folding motions until just combined.
- Chill for the full time. At least 4 hours, overnight is better. Cutting corners on chill time means a pie that won’t hold its shape when sliced.
- Use a sharp, warm knife to slice. Run the blade under hot water and wipe dry between cuts for cleaner, more beautiful slices.
Flavor Variations
Once you’ve mastered the classic, try one of these easy swaps for a fun twist:
- Pink Lemonade Pie: Swap frozen lemonade concentrate for pink lemonade concentrate. Same measurements, same method — just a gorgeous pink color and slightly different citrus flavor. Add a drop of pink food coloring for a more vibrant hue if desired.
- Limeade Cream Cheese Pie: Use frozen limeade concentrate instead of lemonade for a Key Lime-adjacent pie that’s equally refreshing. Garnish with lime slices. For a full cream cheese lime pie, check out our cream cheese key lime pie.
- Orange Creamsicle Pie: Swap in frozen orange juice concentrate and use vanilla pudding mix instead of lemon. It tastes like a creamsicle in pie form.
- Strawberry Lemonade Pie: Fold in ½ cup of finely diced fresh strawberries with the whipped topping for a fruity summer twist.
Storage
- Refrigerator: Cover tightly with plastic wrap or transfer to an airtight container. Keeps for up to 5 days in the fridge.
- Freezer: Freeze for up to 3 months. Flash-freeze uncovered for 1–2 hours until firm, then wrap in plastic wrap plus a layer of foil to prevent freezer burn and odor absorption. Thaw in the fridge for 2–3 hours before serving, or serve slightly frozen for an ice cream pie texture.
- Make-ahead friendly: This pie is actually better the next day after a full overnight chill — the filling firms up and the flavors meld together beautifully.
Frequently Asked Questions
This recipe is specifically designed for evaporated milk + instant pudding, which creates a lighter, tangier filling. Sweetened condensed milk would make the pie much sweeter and change the texture significantly. If you prefer a condensed milk version, you’ll need a different recipe since the ratios aren’t interchangeable.
The most common reasons are: not chilling long enough (4 hours minimum, overnight preferred), using cook-and-serve pudding instead of instant, or using regular milk instead of evaporated milk. The filling needs the full chill time to properly set.
Graham cracker crust is classic and works best, but you can use a vanilla wafer crust, shortbread cookie crust, or even an Oreo crust for a fun twist. A traditional baked pie crust works too — just make sure it’s fully cooled before filling.
Lemonade concentrate is what gives this pie its intense, consistent lemon flavor. Fresh lemon juice is thinner and more acidic, which would change the filling’s texture and set. Stick with the concentrate for best results.
Because it contains cream cheese and dairy, this pie should not sit at room temperature for more than 2 hours (1 hour if it’s above 90°F). Keep it in the fridge or a cooler until serving, then return any leftovers promptly.
Absolutely — this pie is actually better when made a day ahead. The filling firms up and the flavors come together beautifully after a full overnight chill in the fridge.
More Cream Cheese Pies
Love cream cheese pies? Try some of my other favorites:
Cream Cheese Lemonade Pie
Ingredients
- 1 9-inch store-bought graham cracker crust , homemade works too
- 3 cups whipped cream, separated (we used store bought cool whip)
- 1 box instant lemon pudding*, 3.4 oz size box
- 16 oz. cream cheese, softened
- 1/2 cup lemonade concentrate, we used Minute Maid, thawed
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
- optional topping- lemon zest
Instructions
- Begin by adding 2 cups of whipped cream and the instant lemon pudding to a large bowl and mix with an electric mixer or stand mixer over medium/high speed until combined. The mixture will end up being thick and fluffy. Set aside.
- Add cream cheese to a separate large bowl and mix on medium/high speed until the cream cheese is completely smooth creamy.
- Next, add the lemonade concentrate and vanilla into the cream cheese and beat on low until the mixture is completely combined.
- Slowly add the cream cheese mixture to the whipped cream and pudding mixture.
- Mix on low until the cream cheese mixture and the pudding mixture are combined.
- Transfer the mixture into the graham cracker crust. Spread the mixture out evenly.
- Place the pie in the refrigerator for at least 2 hours to set (the longer the better).
- When you’re ready to serve, remove from the fridge and top it with the remaining 1 cup of whipped cream and sprinkle with coarse sea salt. Top with fresh lemon zest
- Serve and enjoy.
Tips & Notes
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This pie sounds amazing and refreshing in this heat. I have a question about the pudding. Is it the large or small size box of pudding?
Hi Kathleen, Great Q! It’s the 3.4 oz sized box — we’ve added this size to the recipe. Thanks for asking!
Do you just use the pudding dry or add the milk
Just the powdered mix! Thank you for asking this — we’ve added a note about it in the recipe ๐
Do you do you make the lemonade or just use it out of can
Just a 1/2 cup of the concentrate out of the can!
The recipe says 1/2 cup.
Thanks for catching this, Sharon! Comment has been updated to reflect 1/2 cup ๐
What a great Summertime pie. So, so good.