The Best No-Bake Lemonade Cheesecake Pie Recipe


Lemonade is fantastic and cheesecake is amazing. Put those two together and you’ve got a refreshing dessert with the best no-bake lemonade cheesecake pie recipe! It’s like summer in the form of pie and it’s just scrumptious!

2 slices of no-bake lemonade cheesecake on white plates on a white tablecloth, with mint sprigs and lemon slices

Lemonade is one of the best flavors of the summer months, and it’s traditional for summer. And who doesn’t love a cool, creamy cheesecake on a hot summer day? Put those two ingredients together and you’ve got something FABULOUS, and I call it Lemonade Cheesecake. I’m a lemon lover and the addition of lemon to cheesecake is a delight. And want to know the best part? You bake the crust for 10 minutes, and that’s it. The rest is a no-bake recipe! No hot kitchen for hours for you! No way! I find this recipe to also be a total crowd pleaser, almost everyone likes a lemony dessert, and this is a literal cream cheese lemonade pie! 

Ingredients for No-Bake Lemonade Cheesecake including lemon Oreo cookies, unsalted butter, lemon jello, evaporated milk, lemonade concentrate, and cream cheese


This recipe only has a few simple ingredients and it’s so easy to make! I love a no-bake dessert and this is an easy lemon cheesecake recipe!

For the Crust:

  • Lemon Oreo Cookies
  • Butter

For the Filling:

  • Evaporated milk
  • Lemon pudding mix
  • Cream cheese
  • Frozen lemonade concentrate (thawed)
2 slices of no-bake lemonade cheesecake on white plates on a white tablecloth, with mint sprigs and lemon slices

Cooking Instructions

This lemonade cheesecake recipe could not be easier! The best thing is that you only have to bake the pie crust, and then the cheesecake filling just needs to chill. No baking for a long time when it’s hot in the summer! Plus, this is an easy recipe, so even if you aren’t much of a baker, this is easy peasy lemon squeezy. 

Step 1

Preheat oven to 350*.

Step 2

For the crust, crumble the Lemon Oreos in a food processor and then add in the butter and combine.

Step 3

Press the crumb mixture into your pie pan and press up the sides as well. (You can also use a springform pan and this comes out beautifully that way as well!)

Step 4

Baked cheesecake crust out of the oven ready to put the filling into the pie crust

Bake for 10 minutes at 350* and let cool completely.

Step 5

For the filling, start with the pudding. In a small bowl, combine the evaporated milk with the pudding mix and put to the side.

Step 6

In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until fluffy and light.

Step 7

Cream cheese mixed with lemonade concentrate in a large glass bowl with the beaters of an electric mixer

Add lemonade concentrate to the cream cheese mixture.

Step 8

Lemon pudding mix added to the cream cheese and lemonade concentrate mixture

Add in pudding mixture.

Step 9

No bake lemonade cheesecake pie filling in a glass bowl being stirred by a spatula

Make sure all is mixed together well, taking care to scrape down the sides of the bowl. We dont’ want to waste a drop of this lemon flavor filling! 

Step 10

Filling put into the pie crust and smoothed out over the top

Pour mixture into cooled crust and make sure it’s spread into an even layer with an offset spatula. 

Step 10

Cover and put in the refrigerator for at least 4 hours before serving. 

Step 11

Serve with lemon slices and whipped cream!

Slice of no-bake lemonade cheesecake on a blue plate on a white wooden table

Recommended Equipment

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Preparation Tools

  • Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
  • Spatula Set – This is the greatest set ever. Not only does it have several handy spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
  • Glass Pie Dish – I use these for pies, but also for other cooking tasks all the time. I love to line up three of them for a breading station when I’m making breaded chicken nuggets!

Cooking Tools

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Electric Hand Mixer – I love my Cuisinart hand mixer. I use it all the time. The best thing is the handy case it comes with to keep all the parts and pieces together!
  • Plastic Wrap Dispenser with Cutter – I used to hate using plastic wrap. It was always a pain to cut and got stuck to itself! Now with this dispenser, it’s so easy and much less stressful!
  • Kitchen Aid Stand Mixer – I have used this machine for 15 years. It’s never once failed me and it looks like it’s still brand new. It is worth every single penny I paid for it!
  • Baking Supplies Airtight Containers – I love these containers. They keep all of my baking supplies fresh and airtight!
  • Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!
  • Cuisinart Food Processor – I’ve had a Cuisinart food processor that we got as a wedding gift fifteen years ago and it’s still going strong, and has never given me a moment’s trouble. I love it and use it all the time!

If you don’t have a hand mixer, or if you prefer a stand mixer (with the paddle attachment or whisk attachment), go for it. I would definitely suggest some kind of electric mixer though for the best texture for this recipe. 

Substitutions and Modifications


You can use a prepared graham cracker crust if you like to save time and effort! I just love the little extra lemon kick and citrus flavor that the Oreos give this pie! Using a prepared pie crust that uses graham cracker crumbs is an excellent time saver! The storebought crust is always welcome at my house! Plus a crunchy graham cracker crust is tasty!

Dairy-Free Options

You could make this pie totally dairy-free if needed! It already doesn’t have eggs, so we are well on our way! Lemon Oreos are dairy-free! All you’d need to do is use (or make) dairy-free cream cheese and dairy-free evaporated milk if you can find it, and if not, coconut milk would work perfectly in its place (and be delicious, I might add!!). The rest of the ingredients are already dairy-free (Jello lemon pudding mix is already dairy free, but check the brand you use to be sure!). And don’t worry – even with all these substitutions, you’ll still end up with a creamy lemon cheesecake!

Gluten-Free Options

This recipe is easy to make gluten-free. The filling is actually already gluten-free. For the crust, you could get gluten free nilla wafers, graham crackers, or stores do have gluten-free Golden Oreo cookies now. You could use the Oreos, add a teaspoon of lemon extract, and the crust would be exactly the same and so, so good! 

Obviously, watch the labels of all the ingredients you use to be sure. Our son has Celiac Disease, so I always check the labels even if a recipe claims it’s gluten-free, just to be safe!

Pink Lemonade Cheesecake

Want to make this fancy or have a function that needs something pink? Just add a tiny bit of red food coloring to the filling and boom — you’ve got pink lemonade cheesecake! Or, use pink lemonade concentrate instead of just plain lemonade concentrate!

Flavor Variations

If you are not a huge fan of lemon desserts, you can make this your own! I like the tart lemon cheesecake, but if you want lime pie instead of lemon, use limeade concentrate! You could use a strawberry or raspberry lemonade concentrate! Go check out what your grocery store has in stock. The possibilities are endless! For best results, use the same amount of fruity concentrate as is called for in the recipe to keep your liquid ratios correct. You can also adjust your crust for flavors as well. Just use graham crackers or vanilla cookies for a plain basic crust. 

Slice of lemonade cheesecake with wnipped cream on top

Serving Suggestions

I think the best way to serve this dessert is with a dollop of whipped cream on top. The sweet cream helps to offset the tart cheesecake and blends beautifully! I generally use canned whipped cream for ease and time-saving but feel free to use heavy cream (or heavy whipping cream) that you whip by hand with a little bit of powdered sugar for sweetness. It’s an extra step, but it makes this pie extra special!

Also, if you’d prefer to make lemon cheesecake bars, feel free to make this in an 8×8 baking dish and cut into squares for serving!


This cheesecake looks beautiful with fresh lemon slices on top as well! Feel free to garnish this pie with lemons, fresh lemon zest, maybe a mint sprig here and there, and even a few fresh raspberries might be delicious!


You can store this cheesecake in an airtight container in the refrigerator for up to 4 days. If you don’t have an airtight container, go ahead and just cover it with plastic wrap and that will work just fine as well. But do keep it in the refrigerator, it can’t stay at room temperature for sure. 

Frequently Asked Questions (FAQ’s)

Can I just use fresh lemon juice instead of lemonade concentrate in this recipe?

You cannot. The flavors will not turn out the same at all, and you’d have to add a ton of sugar. Lemon juice is pure lemon. Lemonade concentrate is a sweetened lemonade that is highly concentrated. It just won’t work measure for measure. 

Can I use ricotta cheese in place of the cream cheese? 

You can! It’s totally your preference! You’ll need about 16 ounces of ricotta cheese to substitute for the cream cheese. Or you could do half ricotta cheese and half cream cheese. It’s a delicious recipe either way with whatever cheese you want to use!

Can I use sour cream in this recipe?

For sure! Sour cream does give cheesecake a nice little twang! I’d suggest using 12 ounces of cream cheese (one and a half 8-ounce blocks) and a half cup of sour cream for the best ratio of flavors!

2 slices of no-bake lemonade cheesecake on white plates on a white tablecloth, with mint sprigs and lemon slices

Wrap-Up – The Best No-Bake Lemonade Cheesecake Pie Recipe

This lemon dessert is so, so good! I just adore a no-bake lemon cheesecake! Well, really, I adore all things lemon. And if you make it a touch sweeter with lemonade instead of lemon, and it’s just magic on a plate! It’s light and airy, a smooth cheesecake,  and just a perfect dessert for those hot summer days! And it just has a little more extra zing than a simple plain cheesecake. I don’t want to talk about how much my personal consumption is when I make this pie! It’s a lot! I can’t help it – it’s just so good! It’s perfect for a treat for home, a party or for family gatherings. I go to this recipe card in my recipe box time and time again! Let me know what you think when you make it! I can’t wait! Happy Baking! And until next time, remember, as always, Just Keep Shuffling!

Slice of no-bake lemonade cheesecake plated on a flowery plate with lemon slices on top

The Best No-Bake Lemonade Cheesecake Pie Recipe

Print Recipe
Lemonade is fantastic and cheesecake is amazing. Put those two together and you've got a magical dessert with the best no-bake lemonade cheesecake pie recipe! It's like summer in the form of pie and it's just scrumptious!
Prep Time:30 minutes
Cook Time:10 minutes
Cooling Time:4 hours
Total Time:4 hours 40 minutes


  • 24 Lemon Oreo Cookies
  • 1/2 cup melted butter
  • 1 5oz can evaporated milk
  • 1 3.4 oz box of lemon pudding mix
  • 2 8 oz packages cream cheese
  • 3/4 cup frozen lemonade concentrate thawed


  • Preheat oven to 350*.
  • For the crust, crumble the Lemon Oreos in a food processor and then add in the butter and combine.
  • Press crumb mixture into your pie pan and press up the sides as well.
  • Bake for 10 minutes at 350* and let cool completely.
  • For the filling, start with the pudding. In a small bowl, combine the evaporated milk with the pudding mix and put to the side.
  • In a large bowl, beat cream cheese until fluffy and light.
  • Add in lemonade concentrate.
  • Add in pudding mixture.
  • Make sure all is mixed together well.
  • Pour mixture into cooled crust.
  • Cover and put in the refrigerator at least 4 hours before serving.
  • Serve with lemon slices and whipped cream!


Serving: 1slice | Calories: 321kcal | Carbohydrates: 37g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 234mg | Potassium: 53mg | Fiber: 1g | Sugar: 24g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Cookie Crust Pie, Lemon Cheesecake, Lemonade Cheesecake, Lemonade Dessert, Lemonade Pie
Servings: 8
Calories: 321kcal
Cost: 15

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