It’s time for another delicious recipe, today it will be a mouthwatering dessert. Cream cheese lemonade pie this quick yet delicious, no-bake pie recipe is simple yet satisfying. The filling takes mere minutes to prepare and the crust is even more simple to make. There’s nothing like the aroma of a freshly baked Graham cracker crust, Yum! Add the filling, refrigerate, and Presto! We have dessert!
The tangy sweetness of the lemon-cheese filling goes exceptionally well with the graham cracker crust. Served cold, it a refreshing afternoon snack and is the ideal dessert for warmer weather. This pie is sure to be a summertime favorite!
Evaporated milk contributes to the creamy texture of the filling, it adds moisture and flavor, increases the fat content, and provides liquid to dissolve the other ingredients.
Lemon Pudding mix
The pudding mix in this recipe functions as a binding agent, adds thickness to the filling, and helps the completed filling to set when refrigerated. This ingredient also contributes to the lemon flavor of the dessert.
Well, this goes without saying but we simply can’t have cheesecake without cream cheese. The cream cheese contributes to the signature texture and flavor of cheesecake, it also serves as a thickener in this recipe, gives that rich creamy flavor we all know and love.
This ingredient adds not only sweetness but, the second dose of lemony flavor needed to achieve that desired tanginess, that the lemon pudding couldn’t accomplish alone. It also adds moisture as well as color to the filling.
Graham Cracker Crumbs
These crumbs are the very structure of the crust, it easily absorbs the moisture, contributes to the color, flavor, and texture of the crust. When combined with the other ingredients, it adheres to the pan quite easily. This can either be store-bought or homemade.
Homemade Graham Crackers- This can be made by crushing 11-12 full sheets of graham crackers in a blender or plastic bag, this will yield 1 1/2 cups of crumbs.
The sugar adds sweetness to the crust, it contributes to the overall color, texture, and flavor of the crust. It also prevents the crust from becoming brittle as it retains moisture. When heat meets sugar, it caramelizes, creating more liquid thus resulting in softness.
Brown Sugar- This can be used as a substitute using 1:1, however, keep in mind that brown sugar retains even more moisture than granulated sugar which in turn can completely alter the texture of the crust.
The melted butter in this crust recipe acts as a binding agent that brings together all three ingredients in tasty harmony and makes it possible to achieve the wet-sticky crumb texture. It adds flavor and contributes to the lovely texture of the crust!
This recipe only requires the crust to be baked and not the filling. The crust will only bake for about 10-12 minutes, then removed from the oven and set aside to cool. The baking time is 12 minutes maximum
The filling will not be baked but instead, it will be added to the graham cracker pie crust once it has been completely cooled.
Once the pie crust is cool and the filling has been added, the pie must be covered and refrigerated for at least 4 hours. During this time, the crust will be soaking up all that yummy flavor from the filling and this will give the filling time to set and firm up.
The perfect dessert on hot summer’s day. The combination of sweet, tangy, and creamy are especially tasty and refreshing. Best served cold, you’ll find it most enjoyable on a warm afternoon, or as a post-dinner dessert. Serve with a cold glass of milk, black tea, or beverage of your choice!
Due to the high moisture content of this dessert, leftovers should be stored in the refrigerator. This cheesecake can be stored for up to 5 days in the refrigerator. When frozen, this Lemonade Cheesecake can be stored for up to 3 months. Simply cover in 1 layer of cling wrap and 1 layer of aluminum foil, then freeze. Defrost in the refrigerator and serve once fully thawed.
Stand Mixer or Hand Mixer
9-inch Springform Pan or Pie pan
So there you have it, a scrumptious treat to beat the heat. Perfect for barbeques, dinner parties, and or just to share with friends and family. I do hope you enjoyed it as much as I did. It was my pleasure sharing this recipe with you, until next time!
Cream cheese Pie Filling
- 1 can Evaporated milk (5 oz)
- 1 instant lemon pudding mix (3.4 oz )
- 2 packages of cream cheese ( 8 oz each)
- 3/4 cup lemonade concentrate (frozen)
- 2 1/2 cup graham cracker crumbs
- 1/3 cup sugar
- 2/3 cup melted butter
- One 9 inch graham cracker crust can be used instead.
Preheat oven to 350°F or 180°C
- In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar. Mix until well combined.
- Press crumb mixture into a pie pan, making sure to cover the side as you go along.
- Bake for approximately 10-12 minutes.
Creamy Pie Filling
- In a small bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes until mixture thickens.
- Beat the cream cheese for about 3 minutes. until light and fluffy.
- Gradually add lemonade concentrate and pudding mixture to the cream cheese.
- Using a spoon, fill the cooled pie crust with the filling.
- Refrigerate for at least four hours before serving.