Cream Cheese Lemonade Pie Bliss
A delightful no-bake dessert featuring a creamy filling infused with zesty lemonade, nestled in a buttery graham cracker crust, perfect for summer gatherings.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 200 g graham crackers or digestive biscuits, crushed These form a crispy, crumbly crust that’s both tasty and satisfying to bite into.
- 80 g unsalted butter, melted Adds richness and helps bind the crust together.
- 2 tbsp sugar A touch of sweetness that complements the buttery biscuits perfectly.
For the filling
- 230 g cream cheese, softened The base of the filling that creates that creamy, dreamy texture.
- 1 can (395 g) sweetened condensed milk Adds sweetness and a velvety consistency that makes the filling irresistible.
- 120 ml frozen lemonade concentrate, thawed Brings that tangy, refreshing flavor that makes this pie unforgettable.
- 1 tsp lemon zest Enhances the lemony flavor with aromatic oils from the lemon’s skin.
- 200 ml heavy whipping cream, whipped to stiff peaks Contributes to the light and airy nature of the filling.
- extra amount whipped cream for topping A decadent finishing touch that adds an extra layer of indulgence.
- to taste none lemon slices or zest curls for garnish Brightens the pie visually and adds a fresh note.
Instructions
Preparation of crust
- In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until well combined.
- Press this mixture firmly into the base and up the sides of a 23 cm pie dish.
- Chill in the refrigerator for 30 minutes to set the crust.
Making the filling
- In a large bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually add the sweetened condensed milk, thawed lemonade concentrate, and lemon zest. Mix until fully combined and creamy.
Combining mixtures
- In a separate bowl, whip the heavy cream until it reaches stiff peaks.
- Gently fold this whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream to keep the filling light and fluffy.
Assembly
- Pour the creamy filling into the chilled graham cracker crust. Smooth the top with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
Serving
- Before serving, top the pie with piped whipped cream and garnish with fresh lemon slices or curls of lemon zest.
- Slice and serve cold for the most refreshing experience.
Notes
Use room temperature cream cheese for a smoother filling. Feel free to replace the lemonade concentrate with other fruit juices for a different twist. If short on time, place the pie in the freezer for a quick chill, but keep an eye on it so it doesn't freeze solid.