Mini Lemonade Cream Cheese Pies Recipe

Introduction

These Mini Lemonade Cream Cheese Pies are a delightful, tangy treat perfect for warm days or any time you crave a sweet citrus dessert. Creamy lemon filling nestled in graham crusts makes for a refreshing bite-sized indulgence that’s sure to impress.

Ingredients

• 5 ounces evaporated milk
• 3.4 ounces instant lemon pudding and pie filling (one small box)
• 2 (8 ounce) packages cream cheese
• ¾ cup frozen lemonade concentrate
• 12 Keebler® mini graham pie crusts
• 1 ½ cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Lemon slice and zest (for topping)

Instructions

1. Step 1: In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until the mixture thickens.
2. Step 2: In a separate medium bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes.
3. Step 3: Gradually add the frozen lemonade concentrate to the cream cheese, beating until combined.
4. Step 4: Add the lemon pudding mixture to the cream cheese mixture and continue beating until fully combined.
5. Step 5: Spoon the lemon cream filling evenly into the mini graham pie crusts.
6. Step 6: Cover the pies with plastic wrap and refrigerate for at least 3 to 4 hours to set.
7. Step 7: Once chilled, prepare the whipped cream topping. In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract with a hand mixer until stiff peaks form.
8. Step 8: Using a piping bag or a gallon-size ziplock bag with a corner cut off, pipe dollops of whipped cream onto each mini pie.
9. Step 9: Garnish each pie with a lemon slice and a pinch of lemon zest if desired, then serve chilled.

Tips & Variations

• For a sweeter whipped cream, add a little more sugar to taste before whipping.
• Substitute fresh lemon juice for the lemonade concentrate for a more natural lemon flavor.
• Add a sprinkle of crushed graham crackers on top of the whipped cream for extra texture.
• Try using flavored mini pie crusts like chocolate for a fun twist.

Storage

Store the mini pies covered in the refrigerator for up to 3 days. Keep them chilled until serving to maintain the filling’s texture. If needed, let the pies sit at room temperature for 10 minutes before eating, but avoid leaving them out longer to preserve freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies ahead of time?

Yes, these pies can be made a day in advance and refrigerated. The flavors actually develop more after a few hours in the fridge.

What can I use instead of the instant lemon pudding mix?

You can replace the instant lemon pudding with homemade lemon curd for a fresher taste, but this will change the texture slightly. Adjust sweetness as needed.

Mini Lemonade Cream Cheese Pies Recipe

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4.8 from 50 reviews

Mini Lemonade Cream Cheese Pies are a delightful and refreshing no-bake dessert featuring a creamy lemon filling combined with tangy cream cheese, all nestled in a crisp mini graham cracker crust. Topped with homemade whipped cream and a hint of fresh lemon zest, these individual pies are perfect for parties or a light summer treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 mini pies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Filling

• 5 ounces evaporated milk
• 3.4 ounces instant lemon pudding and pie filling (one small box)
• 16 ounces cream cheese (two 8-ounce packages)
• ¾ cup frozen lemonade concentrate
• 12 Keebler® mini graham pie crusts

Whipped Cream Topping

• 1 ½ cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Lemon slices and zest (for topping)

Instructions

1. Prepare Lemonade Pie Filling: In a small mixing bowl, combine evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until the mixture thickens.
2. Beat Cream Cheese: In a separate medium mixing bowl, beat cream cheese with an electric mixer until light and fluffy, approximately 3 minutes.
3. Incorporate Lemonade Concentrate: Gradually beat in the frozen lemonade concentrate into the cream cheese.
4. Combine Mixtures: Add the lemon pudding mixture into the cream cheese mixture and beat again until fully combined and smooth.
5. Fill Mini Crusts: Spoon the prepared lemon cream cheese mixture into the 12 mini graham pie crusts evenly.
6. Chill: Cover the filled pies with plastic wrap and refrigerate for at least 3 to 4 hours to set.
7. Make Whipped Cream: Once the pies are chilled, in a medium bowl, beat heavy cream, granulated sugar, and vanilla extract with a hand mixer until stiff peaks form.
8. Pipe Whipped Cream: Using a piping bag or a gallon-sized ziplock bag with a corner cut, pipe dollops of whipped cream onto each mini pie.
9. Garnish and Serve: Top each pie with a slice of lemon and a sprinkle of lemon zest for a fresh, decorative finish.

Notes

• Ensure cream cheese is softened before beating to achieve a smooth filling.
• For best results, chill pies overnight for fuller flavor and firmer texture.
• If frozen lemonade concentrate is too thick, allow it to partially thaw for easier blending.
• Can be stored covered in the refrigerator for up to 3 days.
• Use fresh lemon slices and zest just before serving to maintain vibrant flavor and appearance.

Keywords: lemonade pies, mini pies, cream cheese dessert, no-bake lemon pie, mini graham crust pies, whipped cream topping