Description
A rich, creamy no-bake lemon cream cheese pie with a bright citrus kick from lemonade mix, set in a graham cracker crust for an easy and refreshing dessert.
Ingredients
1 (9-inch) prepared graham cracker crust
2 (8 oz) blocks cream cheese, softened
1 cup sour cream
3/4 cup granulated sugar
1 packet (0.23 oz / 6.5 g) lemonade drink mix
1 cup whipped topping
Optional toppings: blueberries, raspberries, strawberries, whipped cream
Instructions
- In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
- Add the sour cream and sugar, then beat until fully combined.
- Mix in the lemonade drink mix until evenly incorporated.
- Gently fold in the whipped topping using a rubber spatula until light and fluffy.
- Spoon the filling into the prepared graham cracker crust and spread evenly.
- Refrigerate for at least 2 hours, or until fully set.
- Add desired toppings, slice with a sharp knife, and serve chilled.
Notes
Make sure the cream cheese is fully softened to prevent lumps.
Full-fat cream cheese provides the richest flavor and texture.
Chilling longer than 2 hours makes slicing easier.
Fresh lemon zest can be added for extra citrus brightness.
Lime drink mix can be substituted for a variation.
Store covered in the refrigerator for up to 3 days.
Freezing is not recommended as it may alter the creamy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 27g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
