Best 2 Lemonade Cheesecake Pie Recipes

Welcome to the realm of culinary delights, where flavors intertwine to create a symphony of taste. Today, we embark on a journey to discover the secrets behind the delectable "lemonade cheesecake pie", a dessert masterpiece that embodies the perfect balance between sweet and tangy. Let us guide you through the world of ingredients, techniques, and tips to help you create this refreshing and unforgettable treat that is sure to captivate the hearts and palates of all who indulge in it.

Here are our top 2 tried and tested recipes!

LEMONADE CHEESECAKE PIE

Lemonade Cheesecake Pie image

Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking time listed below is actually the time need to refrigerate the pie before serving.

Provided by TasteTester

Categories Cheesecake

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese, softened
1/2 cup thawed frozen lemonade concentrate
8 ounces Cool Whip, thawed and divided
6 ounces pre-made graham cracker pie crust (or make your own)
1 1/2 cups sliced fresh strawberries
2 tablespoons sugar

Steps:

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust.
Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.

LEMONADE CHEESECAKE PIE (QUICK & EASY)

Lemonade Cheesecake Pie (Quick & Easy) image

A Kraft Foods recipe and photo. Used with permission. It is quick to make, easy, and very good. I hope you like it.

Provided by Kathie Carr

Categories Pies

Time 4h15m

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) philadelphia fat free cream cheese, softened
1 tsp. crystal light lemonade flavor drink mix
1/4 c cold fat-free milk
1 tub (8 oz.) cool whip free whipped topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Steps:

1. BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. STIR in COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm.

Tips:

For a smoother cheesecake filling, make sure all the ingredients are at room temperature before you start mixing them together.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to grease and flour the pan before you pour in the cheesecake filling.
Bake the cheesecake in a water bath to prevent the top from cracking.
Chill the cheesecake for at least 4 hours, or overnight, before serving.
Garnish the cheesecake with fresh berries, whipped cream, or a drizzle of lemon zest before serving.
Store the leftover cheesecake in the refrigerator for up to 3 days.

Conclusion:

This lemonade cheesecake pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tart and tangy lemon glaze. This pie is sure to be a hit with everyone who tries it.