No-Bake Cream Cheese Lemonade Pie is a delicious and refreshing dessert perfect for warm days. With a creamy filling and a crumbly crust, this pie offers a sweet and tangy flavor that everyone loves. Best of all, it requires no baking! Just mix, chill, and serve for a delightful treat.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it is quick and easy to prepare, making it perfect for busy days or gatherings. Second, the combination of cream cheese and lemonade creates a light and refreshing taste that balances sweetness and tang. Lastly, it can be made ahead of time, allowing you to enjoy more quality moments with family and friends.
How to Make No-Bake Cream Cheese Lemonade Pie
Ingredients
- 1 (5 oz) can of evaporated milk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup lemonade concentrate, thawed
- 1-2 cups graham cracker crumbs (for crust)
- 1/4 cup butter, melted (for crust)
- Whipped cream (for topping)
- Lemon slices (for garnish)
Directions
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add in the powdered sugar and mix until well combined.
- Stir in the evaporated milk and lemonade concentrate until smooth.
- In a separate bowl, combine graham cracker crumbs and melted butter to form a crust.
- Press the crust mixture into the bottom of a pie dish.
- Pour the cream cheese lemonade filling into the crust.
- Refrigerate for at least 2 hours until set.
- Serve topped with whipped cream and lemon slices.
How to Serve No-Bake Cream Cheese Lemonade Pie
Serve your No-Bake Cream Cheese Lemonade Pie chilled. You can slice it into pieces and add a generous dollop of whipped cream on top for extra sweetness. Garnish with lemon slices to enhance the pie’s vibrant look. This dessert pairs well with a refreshing drink on a sunny day!
How to Store No-Bake Cream Cheese Lemonade Pie
To store your No-Bake Cream Cheese Lemonade Pie, cover it with plastic wrap or place it in an airtight container. Keep the pie in the refrigerator for up to 5 days. If you need to freeze it, it can last about 1 month. Just remember to thaw it in the fridge before serving.
Tips to Make No-Bake Cream Cheese Lemonade Pie
- Make sure your cream cheese is softened before mixing; this will help create a smooth filling.
- Adjust the lemonade concentrate based on your taste preference. Add a bit more for a stronger lemon flavor.
- If you want a thicker crust, increase the amount of graham cracker crumbs in the crust mixture.
Variation
You can easily change up this recipe by adding different flavors. For example, you can mix in some fresh berries or pureed fruit into the cream cheese filling for a fruity twist. Another option is to use flavored gelatin to enhance the pie’s taste and color.
FAQs
1. Can I use regular milk instead of evaporated milk?
No, using evaporated milk helps create a creamier texture for the filling. Regular milk may not provide the same thickness.
2. How long does it take for the pie to set?
The pie should be refrigerated for at least 2 hours, but leaving it overnight will yield even better results.
3. Can I substitute the graham cracker crust?
Yes, you can use a store-bought crust or try other types like Oreo or cookie crusts for a different flavor.
Enjoy making and sharing this No-Bake Cream Cheese Lemonade Pie—it’s sure to be a hit!
No-Bake Cream Cheese Lemonade Pie
Ingredients
For the filling
- 1 can 5 oz can of evaporated milk
- 8 oz cream cheese, softened Make sure it is softened for easy mixing.
- 1 cup powdered sugar
- ½ cup lemonade concentrate, thawed Adjust based on taste preference.
For the crust
- 1-2 cups graham cracker crumbs Use 1 cup for a thinner crust, 2 cups for a thicker one.
- ¼ cup butter, melted
For serving
- Whipped cream For topping.
- Lemon slices For garnish.
Instructions
Preparation
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add in the powdered sugar and mix until well combined.
- Stir in the evaporated milk and lemonade concentrate until smooth.
- In a separate bowl, combine the graham cracker crumbs and melted butter to form a crust.
- Press the crust mixture into the bottom of a pie dish.
- Pour the cream cheese lemonade filling into the crust.
- Refrigerate for at least 2 hours until set.
Serving
- Serve topped with whipped cream and lemon slices.
