Cream Cheese Lemonade Pie


Cream Cheese Lemonade Pie



Have you ever had those days when all you needed was a clear, dark sky to cheer you up? That’s why I

absolutely love this Cream Cheese Lemonade Cake; This is my favorite dish for potlucks, barbecues, or

when I’m craving it after a long day at the office. Its origins lie in the love of traditional American


citrus foods combined with the creamy texture of cheesecake. Think of it as the casual cousin to your

lemon curd, with all the flavor but none of the

The perfect dessert for anyone looking to impress with little effort!

This cake is delicious on its own, but if you want to decorate it, a dollop of whipped cream won’t hurt.

Use with a pinch of fresh mint for an extra pop of color and a touch of fresh green. For those who like


a little variety, fruit compote or some fresh fruit can go well with lemon.

Cream Cheese Lemonade Pie



– 1 (9-inch) graham cracker pie crust

– 1 (8-ounce) package cream cheese, softened

– 1 (14-ounce) can sweetened condensed milk


– 3/4 cup frozen lemons, concentrate.

– 1 tablespoon lemon zest

– 2 tablespoons fresh lemon juice

– 1 glass whipped sauce and additional garnish if desired




1. Beat cream cheese in a large mixing bowl with an electric mixer until smooth and creamy. Nobody

likes a full cake, so make sure the cream cheese is well ventilated!

2. While continuing to whisk the mixture, gradually add the sweetened condensed milk. Aim for

perfect harmony, dream about it.

3. Add the cold lemon, lemon zest and fresh lemon juice and mix until everything is smooth and has a

pleasant lemon colour.

4. Press your hand gently but firmly on the top; This will give our cake a light, cloudy scent.

5. Pour the filling into the graham cracker crust and smooth the top with a spatula. It’s like a Zen

garden but sweeter.


6. Refrigerate for at least 4 hours or until solid. Trust me, it’s worth the wait.

7. If you like it, add a colored circle to the top of each piece before digging!

Twists & Tips


– Feel free to enhance the lemonade with more flavor or juice if you want something extra. Just taste

it as you go; You want to stimulate your palate, not take it away!

– No graham crackers? No problem. You can use pre-baked bread for different types of bread.

– For a lower-calorie version, try soft, reduced-fat cheese. It will still taste like food, I promise.

– Go ahead! You can keep this cake in the refrigerator for up to 3 days, making it the perfect dessert

to whip up before your busy schedule.

– Finally, be sure to wait for the cream cheese to come to room temperature before you start. It will

make a world of difference in getting the flexibility we want.

Enjoy this spicy dessert, friends! Whatever the season, a little sunshine.

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