No-Bake Pink Lemonade Cheesecake Pie
This sweet and easy Pink Lemonade Cheesecake Pie comes together in just a few simple steps and tastes fabulous! Sweet, creamy, tart and light, it's the perfect refreshing dessert for any occasion.
- 8 ounces (One pkg) cream cheese at room temperature
- 1 (14 oz) can sweetened condensed milk
- 6 oz half of can pink lemonade concentrate thawed
- 1 (8 oz) tub Cool Whip thawed
- Zest of one lime
- 1 prepared or homemade graham cracker pie shell
In a large bowl, cream together the cream cheese, condensed milk, and pink lemonade concentrate with a handheld electric mixer on low speed for about 30 seconds. Turn up the speed to medium and cream for about 1-2 minutes or until combined and smooth.
Add in the Cool Whip and lime zest and continue beating the mixture until it's completely smooth, light and fluffy, or about 2-3 minutes. The mixture will thicken up as it mixes.
Pour the mixture into the prepared crust and place in the freezer to set, about 3 hours or overnight. Remove from the freezer and cut into slices just before serving; store leftovers in the freezer. Pies taste perfect after about 5 minutes at room temperature.