Mini Lemonade Cream Cheese Pies Recipe
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.
- 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
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
- 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.
- Beat Cream Cheese: In a separate medium mixing bowl, beat cream cheese with an electric mixer until light and fluffy, approximately 3 minutes.
- Incorporate Lemonade Concentrate: Gradually beat in the frozen lemonade concentrate into the cream cheese.
- Combine Mixtures: Add the lemon pudding mixture into the cream cheese mixture and beat again until fully combined and smooth.
- Fill Mini Crusts: Spoon the prepared lemon cream cheese mixture into the 12 mini graham pie crusts evenly.
- Chill: Cover the filled pies with plastic wrap and refrigerate for at least 3 to 4 hours to set.
- 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.
- 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.
- 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
