No-Bake Lemonade Cheesecake Pie Recipe Takes 10 Minutes to Make Pies Desserts

Lemon pies seem to be all the rage right now. From no-bake creamy lemon pie made with cream cheese to two-ingredient lemon pie to lemon meringue pie, you just can't get enough lemon pie! This easy no-bake lemonade cheesecake pie recipe is made with lemonade concentrate, lemon pudding and cream cheese. Oh, my! What a refreshing way to celebrate the lemon – and lemonade. (No straw needed!)

The no-bake cheesecake pie ingredients are simple and probably already in your kitchen: evaporated milk, instant lemon pudding mix, cream cheese, frozen lemonade concentrate, lemon zest and a store-bought graham cracker crust or your favorite readymade pie crust. The evaporated milk and pudding mix is whipped until thick and creamy in one bowl, and the cream cheese until light and fluffy in another bowl. The two are mixed together and then the lemonade concentrate and lemon zest are stirred in. Put this tangy lemony filling into the pie shell and refrigerate until set.

Serve this no-bake lemonade cheesecake pie for dessert throughout the spring and summer months for a refreshing bite of sweetness.

Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill 
Cook Time: 0 minutes
Total Time: 10 minutes plus 2 hours to chill 
Servings: Makes 1 pie

Ingredients

• 1 can (5 ounces) evaporated milk
• 1 box (3.4 ounces) instant lemon pudding mix
• 2 boxes (8 ounces each) cream cheese, softened
• 3/4 cup frozen lemonade concentrate
• 1 teaspoon grated lemon zest (optional)
• 1 premade graham cracker crust or your favorite pie crust (baked if needed)

Here's how to make it: 

1. Beat the evaporated milk and instant pudding mix with an electric mixer for about 2 to 3 minutes or until thick.
2. In another bowl, beat the cream cheese until light and fluffy, about 2 to 3 minutes.
3. Add the pudding mixture to the cream cheese mixture until smooth. 
4. Stir in the lemonade concentrate and lemon zest, if using, until smooth. 
5. Pour the filling into the pie crust. Refrigerate at least 2 hours before serving. 

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