No-Bake Cream Cheese Lemonade Pie (Print version)

A cool, creamy lemonade pie with cream cheese, sweetened condensed milk, whipped topping, and a graham cracker crust.

# Ingredients:

01 - 1 prepared 9-inch graham cracker crust

02 - 8 oz (225 g) full-fat cream cheese, softened

03 - 1 can (14 oz or 397 g) sweetened condensed milk

04 - 3/4 cup (180 ml) frozen lemonade concentrate, thawed

05 - 1 tablespoon fresh lemon zest

06 - 1 tablespoon fresh lemon juice, optional for extra tartness

07 - 1/8 teaspoon fine salt

08 - 1 container (8 oz or 225 g) whipped topping, thawed

09 - 1 cup (240 ml) whipped cream or extra whipped topping

10 - Fresh lemon slices, for garnish

11 - 1/2 cup (75 g) fresh raspberries or blueberries, optional

01 - Set the cream cheese at room temperature until softened but not melted, about 30-45 minutes. This keeps the filling smooth.

02 - In a large bowl, beat the cream cheese with a hand mixer on medium speed until completely smooth and creamy, about 1 minute.

03 - Beat in the sweetened condensed milk, thawed lemonade concentrate, lemon zest, lemon juice if using, and salt until smooth and glossy.

04 - Use a spatula to gently fold in the thawed whipped topping until no white streaks remain. Do not beat hard or the filling can lose volume.

05 - Spoon the filling into the graham cracker crust and smooth the top. Cover lightly without pressing plastic wrap into the surface.

06 - Refrigerate for at least 6 hours or overnight until firm. Garnish with whipped cream, lemon slices, and berries just before serving.

01 - Chill at least 6 hours for clean slices.

02 - Freeze for 45-60 minutes before slicing if you want extra sharp edges.

03 - Keep refrigerated until serving.