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CREAM CHEESE LEMONADE PIE

Okay, I have to confess—this Cream Cheese Lemonade Pie might just be my new all-time favorite dessert. It’s that perfect mix of tangy, creamy, and sweet, like a little summer sunshine in every bite. The moment I first whipped it up, I was hooked. The smooth cream cheese filling swirled with zesty lemonade flavor is like a refreshing hug on a warm day. Whether you’re craving something bright after dinner or need a quick crowd-pleaser, this pie has you covered. Plus, it’s super straightforward and made with pantry staples. Trust me, once you try it, you’ll want to keep this recipe on speed dial.

Quick Facts

Yield: Serves 8
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 4 hours 15 minutes

Ingredients

For the Main Dish:

1 (9-inch) graham cracker crust (store-bought or homemade)
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup lemonade (chilled, freshly squeezed or store-bought)
1 teaspoon lemon zest (optional but adds a nice punch)
1 cup heavy whipping cream
1 teaspoon vanilla extract

How I Make It

Step 1:

Start by beating the softened cream cheese with the powdered sugar until smooth and creamy. It’s important that your cream cheese is at room temperature—no lumps wanted here!

Step 2:

Next, slowly add the chilled lemonade and the lemon zest while continuing to beat. The mixture should be a light, tangy batter without any curdling. If it looks a bit watery, don’t worry—we’ll thicken it in the next steps.

Step 3:

In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. This is your fluffy cloud to give the pie that luscious, airy texture.

Step 4:

Gently fold the whipped cream into the cream cheese and lemonade mixture, being careful not to deflate all that good air. The filling should be thick and dreamy.

Step 5:

Pour the filling into your graham cracker crust and smooth the top with a spatula.

Step 6:

Cover and refrigerate for at least 4 hours—overnight works great—so the pie can set beautifully. Serve chilled, maybe with a sprinkle of extra lemon zest or some fresh berries for a pop of color.

Variations & Tips

Substitute lemonade with lemon-lime soda for extra fizz and sweetness.
Add a tablespoon of lemon juice if you want a sharper tartness.
Try a chocolate graham crust for a fun twist.
Use lime zest instead of lemon for a different citrus vibe.
For a lighter version, whip up Greek yogurt with the cream cheese before adding lemonade.

How I Like to Serve It

This pie is perfect for summer barbecues or picnic desserts. I love pairing it with fresh raspberries and a dollop of whipped cream on top. It also makes a refreshing end to an Easter or Mother’s Day brunch.