Cream Cheese Lemonade Pie

Cream Cheese Lemonade Pie

On a hot summer day this cream cheese lemonade pie is just what is needed. This pie is creamy, tart and full of lemony flavor. This is definitely a refreshing, super delicious, creamy dessert. My co-worker, Dawn, gave me some awesome lemon recipes last week and I am loving these tasty lemon desserts. Sharing recipes from my friends is a lot of fun. I love seeing and hearing about my friend’s favorite recipes that they have grown up loving. I’m looking forward to more of Dawn’s family’s recipes.

I was telling my friend, Arnetta, who works at the bank, about this pie the other day and now I will be delivering one of these tasty pies to her in the morning. She always talks about my blog to all the tellers that help me, every time I go in to the bank. I love her for doing that and sharing my website with her co-workers. So what better way to thank her then by sharing this delicious cream cheese lemonade pie in return. 

So Delicious and Creamy

As you can see, this pie is super creamy. You can taste the lemonade and the tartness of this delicious pie with each bite. So refreshing, so delicious and so amazing!

I’ve been on a lemon kick lately, as you all can tell, and I hope you are enjoying all these lemon recipes that have recently been shared. There’s just something about delicious lemon desserts. You can never have enough delicious, tart, lemony goodness.

Go ahead and give this a try. Just remember, this lemonade pie on a hot summer day is super satisfying.
Cream Cheese Lemonade Pie

Try this cream cheese lemonade pie today!

cream cheese lemonade pie

Here are a few other delicious cream cheese pies on the blog: Orange Cream Cheese Pie, Strawberry Cream Cheese Pie, Chocolate Cream Cheese Pie and Cream Cheese Coconut Key Lime Pie.

5.0 from 1 reviews
Cream Cheese Lemonade Pie
 
Here is another delicious recipe from my friend, Dawn, from work. So refreshing and delicious! This is a no bake dessert. If you use a pre-made crust, it's totally no bake.
Author:
Recipe type: Dessert, Pie, Summer Treats
Ingredients
For the Creamy Pie
  • 1 5 oz can Evaporated milk
  • 1 3.4 oz box of instant lemon pudding mix, one small box
  • 2 8 oz packages of cream cheese
  • ¾ cup frozen lemonade concentrate
For the Pie Crust
  • 2½ cup graham cracker crumbs
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • Or you can use 1 graham cracker crust, 9 inch (making this a no bake dessert)
Instructions
  1. Preheat over to 350°
For the Pie Crust
  1. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  2. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
  3. Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
  1. In a small mixing bowl, combined evaporated milk and pudding mix.
  2. Beat on medium speed for 2 minutes (mixture will be thick).
  3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  4. Gradually beat in lemonade concentrate.
  5. Gradually beat in pudding mixture.
  6. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
  7. Cover and refrigerate for at least 4 hours.
Notes
Recipe from my co-worker, Dawn.
You might end up with more graham cracker crust mixture then what is needed based on how thick you like your crust.


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Cream Cheese Lemonade PieCream Cheese Lemonade Pie
Enjoy, Terri

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  1. Pingback: CREAM CHEESE LEMONADE PIE | Best Cook Recipes

  2. D
    elicious – I’m gonna KICK it up with some Lemon zest and 1/4 cup coconut….maybe change the crust to one moistened with RUM….OMG

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  6. Nevermind on my previous comment. I looked further down on the past comments and noted that you told someone to use 3/4 C. lemonade concentrate, frozen. Thanks!

  7. Never mind … You said mix the putting in the milk I was looking for regular milk . I just realized you meant mix the putting in the evaporated milk … Will let you know how it turns out

  8. when looking for the pudding the small box is 1 oz so I bought 3 but 3 boxes with only 5 oz of milk made a solidified mess. I would change that to say just 1 small box.

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  10. Real Ainsley to a Jello no bake cheesecake. Use lemon Jello, no pudding or concentrate. Make a real light airy cheesecake. Going to try this recipe though.

  11. Could you sub lite cream cheese, sugar free pudding and splenda to help reduce the calories some?

  12. Pingback: Cream Cheese Coconut Key Lime Pie - Great Grub, Delicious Treats

  13. The filling had a nice flavor. My daughter thought a crust made from crushed lemon cookies would be good, and also some fresh squeezed lemon in both. I am thinking as one of the layers in a dessert it would be great too. Thank you!

  14. This looks like it’s going to be AMAZING, can’t wait to try it this weekend!

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  16. I liked the Pink Lemonade pie suggestion, so I tweaked your recipe. We don’t have instant pudding in stores here in Norway. So I mixed the lemonade concentrate with a can of condensed milk (instead of evaporated), then blended in the cream cheese, then added whipped cream (not from a spray can). We don’t have Cool Whip either. You have to get creative when you don’t have access to all the ingredients. But it turned out wonderful, so thanks for the inspiration and for your readers comments. Who doesn’t love all things lemon?? :)

  17. When I mix the lemonade up with the cream cheese it seems soupy and curdled. Is that normal? O

    • This looks amazing. I can find every frozen concentrate but lemonade around here could I use regular real lemon concentrate and would it be the same amount. I can’t wait till I find it and I have everything else lol!!😂

  18. I bought the ingredients for this today and let them sit out when I got home. As I started to make it I realized I’d grabbed condensed milk instead of evaporated milk. I decided to make it anyway thinking it would still be good. And it is! Delicious! Off the spoon anyway. It’s chilling now but I’m sure it will be just as good tomorrow. And who will know, besides us?

  19. Pingback: Cream Cheese Lemonade Pie - Lil Moo Creations

  20. in the process of making this. Just put the pie crust in the oven which for me took a deep dish 10″ pie plate. Right now I would say it is swimming in butter, far too much. Is there a mistake in the crust recipe? Should it read 1/3 cup butter, melted instead of 2/3 cups? Would appreciate a reply thanks.

    • Hi Pam, How did your crust turn out when you took it out of the oven? I have made it many times, I do sometimes have extra crumb mixture that I don’t use, so I’m not sure if that might be why. But I’ll share some awesome words from my friend, Judy, The Midnite Baker, “Your crust tastes more toasty and caramelly” when made with a bit more butter.

    • My crust had way too much butter, also. It was also between hard and chewy. Next time I will just buy a couple crusts.

  21. Pingback: Maria's Mixing Bowl | CREAM CHEESE LEMONADE PIE

  22. Do you know what the calorie or fat contents would be in this pie for someone on a diet?

  23. This looks delicious! What would you use if the instant lemon pudding mix were not available?

  24. Looks delicious!
    My quick ‘n easy Pink Lemonade pie came from my mom years ago:
    Stir together:
    1 14-oz sweetened condensed milk
    6 oz pink lemonade, lemonade, orange juice or my favorite, limeade concentrate
    Then stir in 1 8-oz Cool Whip
    Pour into graham cracker crust and freeze.
    Sometimes I skip the crust!

  25. I’m sure for optimum summer cooling affects I would need to consume the pie in one setting?!!!

  26. Do you make the pudding with regular milk and then add evaporate milk or just pudding mix and evaporated milk??

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  28. Hi! This is a wonderful dessert!! I just made it again this evening and sadly realized I had used the cook and serve kind of pudding instead of instant…. Do you think it will set up?

  29. Is it condensed milk or evaporated milk (I’m sorry..just a little confused because you talk about condensed milk in the comments, but the recipe calls for evaporated milk) This looks REALLY yummy!
    Thanks!

  30. I am sooo upset!! Itt says use 3.4 oz pudding so I get 3 small boxes that equal 3 Oz’s!! Way to much n so I added cool whip n milk!! It is still lumpy!! Cream cheese is not cheap!! :(:(

    • Oh Marla, I’m sorry. I will make it more clear in my directions about the pudding mix. I will state a “small” box of 3.4 oz pudding mix. I have made many errors with baking/cooking. I know it’s frustrating. I just made one myself with some scalloped potatoes I was making. Trashed it!

      • Thank-you for answering!!! The small boxes here r 1 oz!! I’m so confused! I didn’t trash it though! Pretty lumpy! I love anything lemon n so does my family!! Thanks again!

      • Ok I think why me n some others r having trouble with the recipe is because it calls for 3.4 PS but every small box n Texas is 1 oz n we r all tripling it!! The big boxes r 1.5 PS! My son jus said mom is there marshmallows n it!! That’s how rubbery mine was! The flavor is awesome!!! Thanks for sharing n now I will know next time!! Thank-you!! Oz not PS!! Sorry!!

          • I’m trying to figure that out to send a picture!! It makes 4 servings! My son even saw it! Do u have fb? I would like u as a friend if u do!! Or send me ur email plz!! Thanks!

          • Ok my small box makes 4 – 1/2 cups of pudding which would equal ur 2 cups!! But the front of the box says 1 oz!! (28g)

            • Maria, Suzanne in Texas here, and this is what I think: I think that the HEB Brand called “Hill Country Fare” Instant Pudding (house brand) is mistakenly labeled. The Hill Country Fare Vanilla instant Pudding box says it makes ‘four 1/2 cup servings’, but the Net.Wt. is listed as 1.34 OZ. Clearly wrong, when compared to the Jello Brand box of instant pudding that is labeled: 3.4 OZ, and also says ‘makes four 1/2 cup servings”……The confusion is that the HEB brand (Hill Country Fare) sometimes labels in both English and Spanish, but in this case, they have simply made an outright ERROR: the HCF weight is NOT 1.34 OZ; the box is labeled by HFC erroneously……Compare the HCF box to a Jell-O Box and you will instantly see what I mean…..

  31. The recipe calls for deep dish pie pan.
    Would the regular store bought graham cracker crust work or should I look for deep dish crust or could I split the recipe in half?

  32. So, my pudding and evaporated milk mixture turned into rubber cement. Like legit rubber. I followed directions… Any suggestions?????

  33. I made this pie last month with a store-bought crumb crust and it was fantastic. Today I tried making the crumb crust and I wonder if the amount of butter is a misprint. I just took the crust out of the oven and it is soup.

    • Hi Jeanne, I seriously do not know why your crust turned out that way. I just made it again this morning and it worked fine. I don’t always use all of the graham crackers mixture. Maybe try it again and just use a little less crumb mixture in your baking dish.

      • The problem was that there was way too much butter for the amount of crumbs. Perhaps it was because I was using crumbs from gluten free cookies. I blotted the excess butter off the crumbs and baked it a little while longer and the crust was okay. I used ginger snaps, which was good with the lemon. The pie is a new favorite of mine.

  34. Have you ever doubled the recipe and used a 9 X 13 dish? I always have a big group to serve desert to.

  35. I can’t find frozen lemonade concentrate at my local grocery store. It’s a small town. How can I substitute this?

    • Hi Angie, here is my response to the same question someone else had…. you can make homemade concentrate by squeezing the juice out of 4-5 lemons. Add 1/2 – 3/4 cup of sugar to 1/2 cup of hot water. Stir until the sugar has dissolved. Mix in the lemon juice and put in the freezer until it’s frozen, then use once frozen. I hope this helps.

  36. Hello, thanks for beautiful recipe however I am wondering if the 5 oz of evaporated milk
    is the regular or the sweet milk?

  37. So I made this last night, I only use maybe 2/3 of the lemonade concentrate. The filling came out great I can’t wait to taste it as a whole #happymixing

  38. Pingback: Cherry Cream Cheese Lemonade Mini Pies

  39. Hi thank you for your recipe, it looks delicious! Not sure if my comment posted so forgive me if it comes up twice 😜 I haven’t seen frozen lemonade concentrate in Australia so are there any alternatives, please?

  40. Made the lemonade pie today for father’s day. I used Pink Lemonade concentrate, very pretty and delicious Thanks for sharing

  41. I made this for our Father’s Day cook out. Only thing I thought it was 15 oz of milk instead of 5 . We’ll see what happens when we cut it. Tasted really good and was still firm. 🙏🏻👍🏻👎🏻

  42. Going to give this a try as love lemons. It’s been so HOT now time to do cool to cold things. When gets to HOT I do not eat much as it makes me sick so this sounds just great for what I need.

  43. I am definitely going to try this one. Just Love, love Lemon.. How do I find more of your lemon recipes ?

    • Hi Pat, I’m with you about loving lemon! I have more lemon recipes on my blog. Once there, just click on recipes, then categories and search desserts. I have quite a few lemon recipes. Thanks for your comment! :)

  44. So I made this today and pour d the whole can of lemonade in….ugh….it didn’t set. I put in freezer, we’ll see how it is tomorrow. The flavor is good, so mad at myself…

    • So instead of a fork you’ll use a spoon. Been there done thst, can’t help but chuckle. I made a bourbon
      pecan chocolate pie one time. Used a huge pie plate, so I used one and a half recipe. Got sidetracked and when I went back to finish it I doubled the vanilla, butter AND bourbon. Turned out great!!

  45. I made the Lemonade pie, I wanted a more fluffy texter so I added 8 ounces (the small size container) of thawed cool whip, made so delicious, yummy

  46. Hi, can you tell me if you use the whole can of lemonade concentrate or do use half. Thanks in advance!

  47. How much ahead of time can I make this do you think? Would two days be too early?

  48. I made this last night and it turned out so good. I used the little mini pie crust I saw at the store instead of the big one. Great for individual treat. Yum!

  49. Hello! That blue and white China looking dish is that a baking dish? I’m a guy asking this question so have mercy on me:) If I were to buy a baking dish what size should I look for for this recipe?

    • Hi Quintin, Yes, it is a baking dish. :) A 9 inch deep pie dish works great! You can also purchase an already made 9 inch graham cracker pie crusts too from your local grocery store! I hope you enjoy this recipe Quintin! Let me know how it turns out. Thank you for your comment. :)

  50. I bought the sweetened condensed milk by mistake, but I do have a 12 oz can of evaporated milk. Would it be better to use the sweetened condensed or 5 oz of the evaporated milk? I don’t want it to be too sweet, girls night tonight, and I want it to be really good.

  51. Is it necessary to bake the crust? I have a no-bake cheesecake recipe where the ingredients for the crust are the exact same as this recipe. I’m only asking because I would like to make this in little individual cups, but the containers cannot be put in the oven. Looking forward to making this; it looks so refreshing and delicious!

  52. Just made these, but used individual sized Graham cracker crusts. This recipe filled 12 of them. Can’t wait to eat them, the filling I licked off the beater was yumm o.

    • Hi Kim, that’s awesome! Thank you for sharing that wonderful idea! I have a recipe that I will post at a later time that is almost the same. I made them in little ramekins and topped them with cherry pie filling! Oh my, so delicious! :)

  53. Made a double batch in a 9×13 and is cooling in frig right now. Can’t wait for our cookout this afternoon to share!! Just licking the spoon I fell in love with the filling and what doesn’t go great with a graham cracker crust! This is definitely going to be a favorite. Thanks for the recipe share.

  54. Made this yesterday but had to do sugar free lemon pudding mix and it is fantastic.

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  56. Does anyone know the nutritional value of the pie. How many slices can you get from the pie.

  57. I am a little confused on the amount of evaporated milk. I have not seen a 5oz can before, just a 12oz can. I did not it came in a smaller size. It is 5oz that is required for the recipe, right?

  58. For an different treat, add chopped fresh strawberries to this pie. I make one that is sweetened condensed milk, whipped cream, lemon juice, almond flavoring, and fresh strawberries. This sounds like it would be similar if you add strawberries. I’ll have to try your recipe too.

  59. Hi
    In the UK i’ve never seen anything called lemon pudding mix. I have searched online and it doesn’t seem to be available to buy here. Is it similar to what you put in lemon meringue pie?

    • You can make your own lemon pudding as a substitute. 2 packages of cream cheese seems like too much, tho. Try this recipe, as is it’s perfect, if you want more lemonyness use lemon extract instead of vanilla. (or both, ooh that sounds good too!)

      No Bake Cheese Cake Pie

      1 (6 oz.) Ready-Crust graham cracker pie crust (or make your own)
      1 (8 oz.) package cream cheese, softened
      1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk) (store brand is fine)
      1/3 cup lemon juice from concentrate
      1 teaspoon vanilla extract
      Optional: 1 (21 oz.) can cherry pie filling, chilled or any other fruit in season (delicious naked!)

      With mixer (I just use a whisk & elbow grease), beat cheese until fluffy. Gradually beat in Eagle® Brand‚ until smooth (no lumps!). Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours.

      I put 1/4 cup sugar too. Just seems to taste better. People get reallly disappointed if I don’t make these at Christmas or Thanksgiving!

  60. Hello!
    I’m in the process of moving, the only thing I have that’s not packed is a blender. Going to a barbecue on Sunday and have to bring a dish. Do you think I could do the filling in my blender?
    This sounds delicious! I love lemon and cheesecake!
    Thanks so much!
    Michele

      • If I substitute heavy cream for the evaporated milk, will the cream curdle from the acid from the lemonade?

    • If you are going to use a blender, I would break it up in to at least 3 batches. Then once each batch is blended well, blend them together. I’ve had to use a blender instead of a mixer a few times. LOL

  61. I just made this recipe and man it’s good! Super hot in Nashville today and I’m super pregnant so it made my day! Thanks for sharing :)

  62. I can’t find instant lemon pudding Can I use the “my T Fine” brand? This requires cooking it.

  63. Pingback: Cream Cheese Lemonade Pie Recipe

  64. Hello. Thank you for sharing. Just wondering do you let the cream cheese soften first

  65. This is the simplest recipe…if you can read it should be easy to follow the recipe! Making this and thanks for sharing!

  66. Hi Terri, I just want to jump onto this page and eat that bite on the fork. Looks and sounds freaking amazing. I am a big citrus fan, can not wait to make this gem of a treat. I actually downloaded the biggest picture of this for my citrus board :)~ Yeah, that’s drool 😆✌

  67. Looks delicious as I love lemony stuff. I will incorporate lemon zest into my pie. Thank you for this treat idea.

    • Hi Erica,

      Yes, mix the evaporated milk and pudding mix together in a small mixing bowl. Then in another mixing bowl, beat the cream cheese. Then just follow the directions. Let me know how your pie turned out. :)

  68. 3.4 oz of pudding mix would be 3 1/2 small boxes,right? That seems like alot. So ready to make this but will wait for reply. Thanks!

  69. do you let the concentrate melt, or should it be frozen when you combine it with the other ingredients?

  70. This looks amazing! Our family loves anything lemon, so I will be making this very soon.