These mini lemonade cream cheese pies are made with a no-bake, lemony tart filling in ready-made graham cracker crusts. They are bursting with lemon flavor in every bite and are topped with homemade whipped cream. A refreshing summer treat that the whole family will love, and they’re the perfect portion-controlled dessert that is great to serve for any occasion.
If you love rich, creamy pies, lemon flavor, and keeping things cute, then these little pies are the recipe for you! I adapted my lemonade cream cheese pie into these adorable single-serve versions for a baby shower, and since then, I’ve been bringing them to just about any kind of get-together where I’m responsible for dessert. These little pies are featured heavily in my summer dessert rotation because lemon is such a bright, summery flavor, and everyone always loves them. I love them because they’re super easy to make, which is always a huge plus!
Mini Lemonade Cream Cheese Pies
These delicious pies start with store-bought mini graham cracker crusts. I fill them with a rich, creamy homemade lemonade cream cheese pie filling that’s sweet, tangy, and full of zippy lemon flavor. I chill them until set and firm and then I top them with homemade whipped cream before serving. Although it sounds involved, it’s actually a super quick and easy recipe that I can make ahead of time for any special occasion or just for weeknight dessert!
Why You’ll Love These Mini Lemonade Pies
- They are no-bake, which means they come together in a flash, and they are mini-size, which makes serving a breeze.
- They are the perfect size for satisfying a sweet craving without overindulging.
- They’re made with the popular lemonade pie filling and when paired with homemade whipped cream, it’s a delicious combination that is simply irresistible.
Mini Cream Cheese Lemonade Pie Ingredients
You’ll only need a few kitchen staples to make these delicious little no-bake pies. If you do any amount of baking at tall, you might just have all of them in your kitchen right now. Anything you don’t have is readily available at any grocery store anywhere.
For the Pie
- Evaporated milk
- Instant lemon pudding mix, one small box
- Cream cheese
- Frozen lemonade concentrate
- Keebler® mini graham pie crusts
For the Homemade Whipped Cream
- Heavy whipping cream
- Granulated sugar
- Vanilla extract
- Lemon slice and zest for topping
Actual measurements are in the recipe card at the bottom of the post. You can click the “jump to recipe” button at the top of the post and it will take you directly to the recipe.
How to Make Mini Lemonade Cream Cheese Pies
Making these pies is incredibly easy. They’re no-bake, which means they’re no muss and no fuss. The hardest part is waiting for them to chill so you can eat them!
Step 1: Mix the Pudding and Evaporated Milk
Mix the pudding and evaporated milk in a small mixing bowl until creamy. The mixture will be thick.
Step 2: Beat the Cream Cheese
Beat the cream cheese in a medium mixing bowl until light and fluffy. Then, gradually beat in the lemonade concentrate.
Step 3: Finish the Pie Filling
Add the lemon pudding mixture to the cream cheese mixture and beat until well combined.
Step 4: Chill
Spoon the mixture into the mini graham cracker pie crusts. Cover them with plastic wrap and refrigerate for at least 4 hours. Make the whipped cream when the pies have chilled.
Step 5: Make the Whipped Cream
Beat the heavy cream, sugar, and vanilla with a hand mixer in a medium bowl until fully combined and stiff peaks form.
Step 6: Decorate the Pies
Using a piping bag or a gallon-size Ziploc baggie with the corner snipped off, pipe dollops of whipped cream on top of the pies. Garnish with lemon slices and zest. Enjoy!
Recipe Tips
- Be sure your cream cheese is fully softened for the creamiest filling texture and to avoid little bits of raw cream cheese in the mixture.
- A hand mixer is the best way to make both the filling and the whipped cream.
- While 4 hours is the minimum chilling time, overnight is even better.
Variations
- You can use whipped topping if you prefer.
- Use your favorite type of pudding to create different versions of these mini pies.
- Try adding blueberries to the top of your pie for a more summery flavor.
What to Serve with Mini Lemon Cream Cheese Pies
Serve these pies with fresh fruit and a little chocolate for a sweet dessert with a wonderful flavor profile. The creamy lemon is perfect with berries, as well.
Recipe FAQ
The filling can be made up to 24 hours in advance. Then, it can be added to the pie crusts. Do not make the full pies in advance. The crust could get soggy.
You don’t need to thaw the frozen lemonade before adding it to the pie filling. However, by the time you add it, it might be a bet thawed.
These pies will last for up to 3 days in the refrigerator. However, the longer they sit, the soggier the crust will get.
These pies freeze well and will last for up to a month when stored properly.
How to Store Leftover Mini Lemonade Pies
Refrigerate these pies in an airtight container for up to 3 days. For longer storage, wrap the pies in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container. Defrost the pies in the refrigerator overnight before serving.
Try This Delicious Mini Lemonade Cream Cheese Pie Recipe Today
These mini lemonade cream cheese pies are as decadent and delicious as they are easy to make! The filling comes together quickly, and the whipped cream is very easy to make. It’s the perfect summer treat for any occasion, and you’ll be in and out of the kitchen in no time. Give this recipe a try, and I know you’ll be making it all summer long.
More Lemon Desserts You’ll Enjoy
This Lemon Blackberry Dessert is a delicious summer dessert recipe made with a pretzel crust, the popular cream cheese lemonade pie filling, a fresh blackberry topping, and finished off with sprinkles of the pretzel crust. Absolutely delicious!
Mini Lemonade Cream Cheese Pies
Ingredients
Lemonade Cream Cheese Pie Filling
- 5 ounce Evaporated milk
- 3.4 ounce instant lemon pudding and pie filling, one small box
- (2) 8 ounce cream cheese
- ¾ cup frozen lemonade concentrate
- 12 Keebler® mini graham pie crusts
Homemade Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Lemon slice and zest, for topping
Instructions
Lemonade Pie Filling
- In a small mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Add lemon pudding mixture into cream cheese mixture and beat until combined.
- Spoon mixture into mini graham pie crusts.
- Cover with plastic wrap and refrigerate for at least 3-4 hours.
Homemade Whipped Cream Topping
- Once pies have chilled, make the whipped cream topping.
- In a medium bowl, beat heavy cream, sugar, and vanilla with a hand mixer until fully combined and stiff peaks form.
- Using a piping bag or gallon size ziplock baggie, pipe dollops of whipped cream on top of pies.
- Top each mini pie with lemon slices and lemon zest, if desired.
Video
Notes
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