Cream Cheese Lemonade Pie is sweet, tart, and irresistibly creamy. This no-bake pie comes together in about 15 minutes using just a few simple ingredients. Make it ahead and freeze for up to three months — a perfect, refreshing dessert for summertime.
Light, tangy, and nostalgic, this easy lemon pie is great for parties, potlucks, or a quick family treat.
👩🏻🍳 About This Recipe
This pie is beloved for its classic sweet-and-tart lemonade flavor combined with a rich, creamy filling. It’s quick to prepare, needs no baking, and is easy to make ahead.
It’s a nostalgic summer dessert that’s consistently popular with family and friends — bright, simple, and satisfying.
🥘 Ingredients Needed
See the recipe card below for exact measurements.
- sugar cones – crushed for the crust; graham crackers or vanilla wafers work as substitutes.
- butter – use real butter for best flavor and texture.
- cream cheese – regular or lower-fat varieties both work.
- sweetened condensed milk – gives the filling its smooth sweetness; use a standard brand.
- lemonade concentrate – thawed; you can substitute fresh lemon juice if needed.
- whipped topping – thawed; light versions can be used though texture may vary slightly.
🔪 Instructions
Overview — full step-by-step instructions are in the recipe card below.
- Crush the sugar cones into fine crumbs. Mix with melted butter and press firmly into a 7-inch pie plate to form the crust. Chill for 2–3 hours to set.
- Beat softened cream cheese until smooth, then add chilled sweetened condensed milk and mix until combined.
- Stir in the thawed lemonade concentrate until the filling is uniform and lemony.
- Fold in the whipped topping gently to keep the filling light and fluffy.
- Pour the filling into the chilled crust, smooth the top, and freeze for at least 2 hours or until firm. Slice and serve chilled.
👪 FAQs
Crushed sugar cones add a sweet, subtly caramelized crunch that complements the lemon filling beautifully.
Make sure the cream cheese is fully softened to room temperature before mixing so it blends smoothly with the condensed milk.
Yes — freezing firms the filling and makes slicing easy. Freeze at least 2 hours; it will keep in the freezer for up to three months.
🧊 Storage
Make the pie up to two days ahead, then freeze. Store leftovers tightly wrapped in foil and plastic to prevent freezer burn — they’ll keep up to three months.
💭 Helpful Tips
- Allow cream cheese to reach room temperature for easy mixing.
- Full-fat or reduced-fat cream cheese and whipped topping both work; choose based on preference.
- If you don’t have lemonade concentrate, substitute about ½ cup fresh lemon juice for a bright, natural lemon flavor.
- Sprinkle fresh lemon or lime zest over the top just before serving for color and extra zest.
📖 Variations
- Short on time? Use a pre-made graham cracker crust instead of making a cone crust.
- Top the pie with cherry or blueberry pie filling for a fruity twist.
- Make individual servings by filling mini tart shells for single-serve treats.
🍰 More Delicious Desserts
No-bake desserts are wonderfully easy — this pie is one example. For other no-bake favorites, try chilled puddings, icebox cakes, or simple fruit pies.
🍞 Related Recipes
If you enjoy lemon desserts, you may also like:
- Lemon Pancakes — light, fluffy, and bright with Greek yogurt.
- Lemon Artichoke Pasta — a savory lemon-sauce pasta packed with vegetables.
- One Skillet Lemon Chicken — tender chicken in a creamy lemon sauce.
- Copycat Chick-fil-A Frosted Lemonade — an easy, refreshing drink to enjoy at home.
Cream Cheese Lemonade Pie
If you try this recipe, please consider rating it and sharing a photo — it’s always wonderful to see how readers make it their own.
📋 Recipe Card
Cream Cheese Lemonade Pie with Sugar Cone Crust
Ingredients
- 5 ounces sugar cones (about 12 cones)
- 5 tablespoons butter, melted
- ½ cup cream cheese (about 4 ounces), softened
- 14 ounces chilled sweetened condensed milk (1 can)
- 6 ounces lemonade concentrate, thawed (1 can)
- 12 ounces whipped topping, thawed (1 container)
Instructions
- Crush the sugar cones into fine crumbs using a food processor or a sealed bag and rolling pin. Melt the butter.
- Combine crumbs and melted butter, then press into a 7-inch pie plate. Chill in the refrigerator for 2–3 hours to set the crust.
- After the crust is set, beat the softened cream cheese with the chilled sweetened condensed milk until smooth.
- Add the thawed lemonade concentrate and mix until well incorporated.
- Gently fold in the whipped topping until the mixture is uniform and light.
- Pour the filling into the chilled crust. Freeze for at least 2 hours, or until firm. Slice and serve chilled.
Notes
- This pie can be made ahead and stored in the freezer. Wrap well with foil and plastic to prevent freezer burn for longer storage.
- Softening the cream cheese before mixing makes for a smooth filling.
- Use full-fat or reduced-fat cream cheese and whipped topping based on preference.
- If you don’t have lemonade concentrate, use about ½ cup fresh lemon juice for a natural lemon flavor.
Nutrition
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Carbohydrates: 63 g
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Protein: 7 g
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Fat: 20 g
Nutritional information is an estimate and will vary depending on products and portion sizes.
Update Notes: This recipe was originally published in June 2016 and was updated with tips, step-by-step photos, and a recipe adjustment in June 2021.
Thanks for reading! If you make this pie, enjoy it with family and friends — it’s one of those simple desserts that brings summer flavors to any table.
Happy cooking!
