Cream cheese, lemonade concentrate, lemon pudding, graham crackers, evaporated milk, brown sugar, and butter. Summer in a crust.

Alright. Let me set the scene.

I was sleep-deprived, halfway through a heatwave, and my toddler had just dumped a cup of milk into a drawer. You know… one of those days. I was craving something sweet—something cold, something lemony—but also something I could make without… like, trying too hard. I didn’t want to bake. I didn’t even want to chop anything. If I had to use the stove, it was a hard no.

this recipe

So I remembered this no-bake lemonade pie with cream cheese I saw once in a Southern cookbook from the ’80s—spiral-bound, sun-stained, and tucked behind the crockpot. No idea where it is now, but the idea stuck. Lemonade concentrate, cream cheese, pudding… no oven. I said yes to that with my whole heart.

And let me tell you—I made it in 15 minutes, stuck it in the fridge, and when I took the first bite a few hours later, it genuinely felt like a reset button for my soul. I might’ve cried. Might’ve eaten a second piece while sitting on the floor. No shame.

Why You’ll Love This No-Bake Lemonade Pie with Cream Cheese Recipe?

Okay, so here’s my honest take: this no-bake lemonade pie isn’t trying to be some fancy showstopper. It’s not layered or torched or glazed to perfection. And that’s why I love it.

It’s cold, which in July? Is essential. It’s tangy and creamy, and just the right amount of sweet—not in a cloying way, but more like the lemon icebox pies your aunt used to make if you were lucky. The crust is crumbly and buttery, and it actually tastes better after a night in the fridge, which is perfect if you’re a make-ahead kind of person. Or a 2 a.m. fridge-raider like me.

It’s nostalgic in a “church potluck meets mom’s best dessert” way. But honestly? It’s also just really easy to love. You don’t have to explain it. It shows up, gets devoured, and quietly disappears like the legend it is.

Ingredient Notes:

Let’s talk about the stuff that makes this pie tick. You probably have half of this in your kitchen already. If not, you can definitely find it all without asking for help at the store (blessing).

• Graham Cracker Crumbs – Smash ‘em up in a bag or grab the pre-crushed kind. Either works. I like the old-school method. It’s oddly satisfying.

• Brown Sugar – Light or dark. I’ve used both. I don’t think the pie noticed, honestly.

• Butter – Melted. It’s the glue that holds the crust together and gives it that golden richness. Plus… it’s butter.

• Evaporated Milk – Sounds weird, but it makes the pudding ridiculously creamy. I didn’t know what it did until I ran out once. I noticed.

• Instant Lemon Pudding Mix – Must be instant. Not that cook-and-serve stuff. Learned that the hard way. Let’s just say it was… soup.

• Cream Cheese – You need two blocks. Leave them out to soften, or microwave them very carefully in 10-second bursts while praying you don’t scorch them.

• Lemonade Concentrate – The frozen kind in the cardboard tube. Yeah, that one. This is where the flavor lives. Bright, citrusy, sweet-tart nostalgia.

How To Make No-Bake Lemonade Pie with Cream Cheese?

Let’s be honest: some recipes are more complicated than they need to be. This one? Not that. You’ll be in and out in under 20 minutes. Pinky promise.

Step 1: Crust Vibes

Mix graham cracker crumbs, brown sugar, and a pinch of salt. Stir in the melted butter. It should look like damp sand—not too wet, not too dry. Press it into a 9-inch pie dish, using your fingers or the back of a measuring cup. Chill it while you make the filling. Or don’t. I’ve skipped this part before. It was fine.

Step 2: Pudding Time

In a separate bowl, whisk the pudding mix into the evaporated milk until it thickens a bit. This takes maybe 2 minutes? Just long enough to scroll a TikTok and realize your coffee is cold.

Step 3: Cream Cheese Fluff

In a bigger bowl, beat the cream cheese until smooth and fluffy. Add the lemonade concentrate and mix again. It’ll smell so good. Like, “let’s make candles out of this” good.

Step 4: Combine and Conquer

Add your pudding mix into the cream cheese mixture and beat until it’s all dreamy and creamy. Steal a spoonful. Regret nothing.

Step 5: Chill (Literally)

Pour the filling into your pie crust. Smooth the top. Cover it. Pop it in the fridge for at least four hours. Overnight is best, but I’ve definitely cut into it after three. It was still incredible.

Storage Options:

This pie keeps like a champ. Store it in the fridge for up to four days, covered tightly. The crust might get a tiny bit softer after day three, but honestly? Still good.

You can also freeze it. Just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight. Or eat it frozen. It’s got ice cream pie energy.

Variations and Substitutions:

Not feeling lemonade? Or maybe you’ve got odds and ends in the fridge? You’ve got options:

• Limeade instead of lemonade – hello, key lime vibes.

• Nilla wafers or shortbread for the crust – buttery heaven.

• Add fresh berries – fold them into the filling or just toss ‘em on top.

• Top with Cool Whip or fresh whipped cream – it’s not required, but dang, it looks good.

• Use Neufchâtel instead of cream cheese if you want something lighter. No, it’s not the same—but it works.

What to Serve with No-Bake Lemonade Pie with Cream Cheese?

This pie’s the kind of dessert that doesn’t need much, but if you’re putting it on a spread…

• Iced tea with lemon – classic pairing.

• Salted popcorn or pretzels – sweet and salty forever.

• Fresh fruit – extra color, extra wow.

• A second slice and a fan blowing on your face – highly recommended.

Frequently Asked Questions:

Can I make it ahead of time?
Yes, please do. It sets better, the flavor deepens, and it makes you look super prepared even if you’re not.

Can I use regular lemon juice instead of concentrate?
I wouldn’t. It’s not the same—it’ll taste flat. The concentrate brings the punchy, old-school lemonade flavor. Just trust me.

Can I use store-bought crust?
Absolutely. I do when I’m short on time. Or when I don’t feel like washing another bowl. You get it.

This no-bake lemonade pie with cream cheese is the kind of recipe that sticks. You’ll make it once, then again two weeks later “just to use up the cream cheese,” and suddenly it’s a thing. I’m not mad about that.

So give it a try. Take a photo. Or don’t. Eat it straight from the pie dish with a spoon. Let me know if it made you smile, or if your kids asked for thirds, or if it tasted like summer in your mouth. That’s the stuff I live for.

Can’t wait to hear how it turns out.

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5 from 1 vote

Easy No-Bake Lemonade Pie with Cream Cheese

Prep Time 15 minutes mins

Total Time 15 minutes mins

Craving a refreshing, tangy dessert. That’s incredibly easy to make? This Easy No-Bake Lemonade Pie with Cream Cheese is the answer! With a buttery graham cracker crust. And a creamy lemon filling. It’s the perfect blend of sweet and tart. Made with simple ingredients like cream cheese, lemonade concentrate, and instant lemon pudding mix. This pie comes together in just 15 minutes. Without the need for an oven. It’s a family favorite. That’s sure to impress. At any gathering.

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8 Servings

Ingredients

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• 1½ c graham cracker crumbs 10 to 12 whole crackers
• ¼ c packed light or dark brown sugar
• Pinch of salt
• 6 tbsp unsalted butter melted
• 1 can 5 oz evaporated milk
• 1 package 3.4 oz instant lemon pudding mix
• 2 packages 8 oz each cream cheese, softened
• ¾ c thawed lemonade concentrate

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Instructions

 

1. Make the Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch pie pan and chill in the fridge.
2. Prepare Pudding Mix: Whisk evaporated milk and lemon pudding mix until thickened.
3. Beat Cream Cheese: In a separate bowl, beat cream cheese until fluffy. Add lemonade concentrate and mix well.
4. Combine Fillings: Add the pudding mixture to the cream cheese mixture and beat until smooth.
5. Assemble the Pie: Pour the filling into the chilled crust. Cover and refrigerate for at least 4 hours until set.
6. Serve: Garnish as desired and enjoy!

Notes

To make this delicious lemonade pie gluten-free. Simply substitute the graham cracker crumbs. With gluten-free graham cracker crumbs. Many brands offer gluten-free options. That tastes just as good as the traditional ones. Ensure all other ingredients. Especially the instant lemon pudding mix. Are labeled gluten-free. To avoid cross-contamination. This easy swap. Makes the pie safe. For those with gluten sensitivities. Or celiac disease. Allowing everyone to enjoy. Its tangy, creamy goodness.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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