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–+ servings

Lemonade Cream Cake

Learn how to make a refreshing Lemonade Cream Cake that's tangy, sweet, and perfect for any occasion. Easy no-bake recipe with a creamy lemonade filling and graham cracker crust.
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Prep Time: 20 minutes
Chilling Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 pieces
Calories: 250kcal
Cost: $15

Equipment

  • 9-inch tart pan
  • Rolling pin or food processor
  • Mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Plastic wrap

Ingredients

  • 10 pieces graham crackers
  • 1 tbsp brown sugar
  • 1/2 cup melted butter
  • 8 oz cream cheese softened
  • 1 can sweetened condensed milk 14 oz
  • 1 cup frozen lemonade concentrate thawed
  • 1 tub Cool Whip 8 oz, thawed

Instructions

  • Crush graham crackers with brown sugar until fine, mix in melted butter, and press into the bottom of a 9-inch tart pan. Freeze for 15 minutes.
  • Beat cream cheese in a large bowl until smooth, add sweetened condensed milk, mix well, then stir in thawed lemonade concentrate and Cool Whip until smooth and fluffy.
  • Pour lemonade filling over the crust, smooth the top, cover with plastic wrap, and refrigerate or freeze for at least 8 hours.
  • Before serving, top with whipped cream and fresh lemon slices.

Notes

Ensure your cream cheese is at room temperature for a smooth blend. For a colorful touch, add a few drops of yellow food coloring to the filling. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Always serve chilled for the best texture and flavor.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.5mg
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