Cream Cheese Lemonade Pie Bliss
A delightful dessert that combines tangy lemon with creamy cheesecake, creating a refreshing and airy pie perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 200 g graham crackers or digestive biscuits, crushed For a crispy and buttery crust.
- 80 g unsalted butter, melted Adds richness and binds the crust together.
- 2 tbsp sugar For a hint of sweetness in the crust.
For the filling
- 230 g cream cheese, softened Brings a creamy base to the filling.
- 1 can sweetened condensed milk (395 g) Gives the filling its sweet, smooth character.
- 120 ml frozen lemonade concentrate, thawed Infuses the pie with zesty lemon flavor.
- 1 tsp lemon zest Adds aromatic freshness.
- 200 ml heavy whipping cream, whipped to stiff peaks Lightens the filling, making it airy.
- Extra whipped cream for topping For a lavish finish.
- Lemon slices or zest curls for garnish For a stunning presentation.
Instructions
Make the Crust
- Combine the crushed graham crackers, sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the base and sides of a 23 cm pie dish.
- Chill the crust in the refrigerator for 30 minutes to set.
Whip the Filling
- Beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Gradually add the sweetened condensed milk, thawed lemonade concentrate, and lemon zest. Mix until fully combined.
Fold in Whipped Cream
- Gently fold in the whipped cream until just combined, being careful not to deflate it.
Fill & Chill
- Transfer the filling into the chilled crust and smooth the top.
- Cover the pie and refrigerate for at least 4 hours, ideally overnight.
Garnish & Serve
- Pipe extra whipped cream on top and decorate with lemon slices or zest curls.
- Serve cold for the best flavor.
Notes
Use room temperature cream cheese for a lump-free filling. Chill the mixing bowl for whipped cream. This pie can easily be doubled for gatherings.