It’s possible that we’ve discovered the perfect summer dessert for you if like us. While cheesecake is a wonderful all-year-round dessert, it is possible to turn it into a hybrid of a cheesecake and pudding. This recipe will demonstrate how. Cream cheese lemonade pie is the recipe we provide. It’s all the creamy and texture of a cheesecake , but is not as fussy and filled with the tart lemonade sweetness that you enjoy.


2 (8 oz.) packages cream cheese, room temperature

1 (5 oz.) can evaporate milk

1 (3.4 oz.) box instant lemon pudding mix

3/4 cup frozen lemonade concentrate

1 pie crust of graham cracker

Lemon zest, or whipped cream an option


Combine the pudding and evaporated milk mix in a large bowl, and beat it at low speed for about 3 minutes, or until the mixture is thick.

In another bowl or mixer mix cream cheese and beat until smooth and airy. Mix in the lemonade concentrate. After it is fully mixed then mix in the pudding mixture.

Filling ingredients into pie crust, and then place it in the refrigerator to set aside for up to 4-6 hours or up to a night.

Slice, serve and then enjoy!

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