No Bake Lemonade Pie is the easiest spring or summer dessert you’ll ever make, and it only takes about 10 minutes to put together. With a creamy lemon filling, a graham cracker crust, and zero oven time, it’s perfect for hot days when you don’t want to heat up the kitchen.
It’s also a great easy dessert option for Easter and Mother’s Day Brunch!
No Bake Lemonade Pie
What I love most is that this cream cheese lemonade pie uses just a handful of ingredients you can grab on any grocery run. The frozen lemonade concentrate gives it that bright, tangy flavor that tastes like summer in every bite. Kids love helping stir it together, and it’s one of those desserts that looks like you spent way more time on it than you actually did.
Ingredients & Equipment
- Cream cheese
- Sweetened condensed milk
- Frozen lemonade concentrate
- Whipped topping (thawed)
- Graham cracker pie crust
- Lemon
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups
- Large bowl and electric mixer or stand mixer
- Silicone spatula
- Cutting board
- Knife
Step By Step Directions
This recipe makes 8 servings. It takes 10 minutes of prep time and requires overnight chilling in the refrigerator.
Step 1. Beat the cream cheese and sweetened condensed milk on high in a large bowl or bowl of a stand mixer. Beat in the lemonade concentrate.
Step 2. Fold in 8 oz of the whipped topping, then pour it into the pie crust, spreading to the edges.
Step 3. Chill in the refrigerator overnight.
Step 4. Before serving, spread the remaining 4 oz whipped topping over the top.
Step 5. Cut two lemon slices, then cut into quarters.
Step 6. Place a fresh lemon quarter about 1 inch from the edge, then another directly across, and so on, until you have 8 slices.
Variations
- Strawberry Lemonade Pie: Fold in 1 cup of diced fresh strawberries with the whipped topping for a strawberry lemonade twist.
- Raspberry Lemonade Pie: Swirl a few tablespoons of raspberry jam into the filling before pouring it into the crust.
- Limeade Pie: Swap the frozen lemonade concentrate for limeade concentrate and use a lime for garnish instead.
- Cookie Crust Version: Use an Oreo cookie crust instead of graham cracker for a chocolate-lemon combo.
- Individual Cups: Skip the pie crust and spoon the filling into small mason jars or parfait cups for easy individual servings at a cookout.
- Extra Citrus Garnish: Top with fresh lemon zest or a drizzle of lemon curd for a little extra punch.
Leftovers & Storage
Store any leftover lemonade pie covered in the refrigerator for up to 3-4 days. The filling actually firms up even more as it sits, so day-two slices cut beautifully. You can also freeze slices wrapped in plastic wrap for up to a month, just let them thaw in the fridge for a couple of hours before serving.
Tips & Tricks
- Make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave lumps in the filling.
- Don’t skip the overnight chill time. The pie needs those hours to set up properly so it slices cleanly.
- Use frozen lemonade concentrate straight from the can, don’t add water. That’s what gives the pie its bold lemon flavor.
- When folding in the whipped topping, use a gentle hand. Overmixing will deflate it, and you want the filling to stay light and fluffy.
- For the prettiest slices, run your knife under hot water and wipe it dry between each cut.
- Keep 4 oz of whipped topping reserved and only add it right before serving so the top layer stays fresh and fluffy.
Recipe FAQs
Can I use homemade whipped cream instead of whipped topping? You can, but keep in mind that homemade whipped cream is less stable and may not hold up as well overnight. If you go this route, make sure it’s whipped to stiff peaks and know that the texture will be a little softer.
Can I make this pie the same day I want to serve it? The overnight chill gives you the best results, but if you’re in a pinch, at least 4-6 hours in the fridge will work. The filling may be slightly softer but it’ll still taste great.
Can I use a different type of crust? Absolutely. A shortbread crust, Oreo crust, or even a vanilla wafer crust all work well with this filling. Use whatever you like or have on hand.
Is this the same as an icebox lemon pie? Pretty much! Icebox pies are no-bake pies that set up in the refrigerator, and this lemonade pie fits right into that category. The frozen lemonade concentrate gives it a slightly different flavor than a traditional lemon pie made with lemon juice.
Can I freeze this pie? Yes! Wrap the whole pie or individual slices tightly in plastic wrap and freeze for up to a month. Let it thaw in the refrigerator for a couple of hours before serving.
What if I can’t find frozen lemonade concentrate? Frozen lemonade concentrate is key to this recipe because it provides both the flavor and the right consistency. Check the frozen juice aisle at your grocery store. It’s usually right next to the frozen orange juice.
More No Bake Desserts
- No Bake Pineapple Pie
- No Bake Funfetti Cheesecake Bars
- Ambrosia Salad
- Oreo Fluff
- Strawberry Pretzel Salad
- Funfetti Dip
- Pink Stuff Fluff
- Watergate Salad
Ingredients
- 8 oz cream cheese softened
- 14 oz can sweetened condensed milk
- ¾ cup frozen lemonade concentrate
- 12 oz whipped topping thawed & divided
- 9 inch graham cracker pie crust
- Lemon
Instructions
- Beat the cream cheese and sweetened condensed milk on high in a large bowl or the bowl of a stand mixer. Beat in the lemonade concentrate until smooth.
- Fold in 8 ounces of the whipped topping, then pour the mixture into the pie crust, spreading it evenly to the edges.
- Chill in the refrigerator overnight.
- Before serving, spread the remaining 4 ounces of whipped topping over the top.
- Cut two lemon slices into quarters.
- Arrange the lemon quarters around the edge of the pie, placing one about 1 inch from the edge and another directly across from it, continuing until you have 8 evenly spaced “slices.”
Notes
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DETAILS
- Servings: 8
- Prep time: 10 minutes
- Chill time: overnight
EQUIPMENT
- Measuring cups
- Large bowl and electric mixer or stand mixer
- Silicone spatula
- Cutting board
- Knife
INGREDIENTS
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- ¾ cup frozen lemonade concentrate
- 12 oz whipped topping, divided
- 9 inch graham cracker pie crust
- Lemon
STEPS
-
Beat the cream cheese and sweetened condensed milk on high in a large bowl or the bowl of a stand mixer. Beat in the lemonade concentrate until smooth.
-
Fold in 8 ounces of the whipped topping, then pour the mixture into the pie crust, spreading it evenly to the edges.
-
Chill in the refrigerator overnight.
-
Before serving, spread the remaining 4 ounces of whipped topping over the top.
-
Cut two lemon slices into quarters.
-
Arrange the lemon quarters around the edge of the pie, placing one about 1 inch from the edge and another directly across from it, continuing until you have 8 evenly spaced “slices.”
Storage: Store covered in the refrigerator for up to 3-4 days, or freeze wrapped slices for up to a month.
Meta Description
No Bake Lemonade Pie takes just 10 minutes to prep with cream cheese, condensed milk, and lemonade concentrate. Easy summer dessert!
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