Similar in popularity to our chocolate lasagna and lemon lush, this silky lemon cheesecake pudding dessert is a no-bake dream, perfect for holidays and potlucks! Made with a graham cracker crust, creamy lemon pudding, smooth cream cheese and fluffy whipped topping, this layered lemon dessert will delight everyone!
Lemon Cheesecake Pudding Dessert
This lemon cheesecake pudding dessert tastes just like lemon cream cookies! Several years ago one of my favorite cookies was discontinued. You know the ones I’m talking about…the kind you can only buy once a year from those adorable little sales reps.
They were a toasty shortbread cookie filled with a luscious lemon cream frosting. Each year I keep hoping they’ll bring them back, but alas no luck. However, one bite of this no bake lemon dessert and I was in heaven! Lemon-yellow heaven with sunshine and citrus!
It’s no secret that I love lemon desserts. Lemon sandwich cookies that start with a cake mix are one of my all-time favorites, or a soft, delicious batch of Lemon Sweet Rolls. It’s also no secret that I love layered no bake desserts as well.
They’re always a favorite at gatherings and so easy to put together! If you’re a chocolate fanatic, try the chocolate cheesecake pudding dessert instead.
You Will Need:
- 2 cups crushed graham crackers, plus more for garnish
- 1/2 cup butter (1 stick)
- 2 tablespoons sugar
- 1 package cream cheese, softened
- 2 boxes instant lemon pudding mix
- 3 cups milk
- 1/2 teaspoon lemon zest
- 1 container whipped topping, thawed
- Lemon slices, for garnish (optional)
KITCHEN TOOLS YOU WILL FIND USEFUL:
This lemon cheesecake pudding dessert starts with a graham cracker crust. I love to bake mine for a few minutes to bring out the toasty, nutty flavors of the grahams, but in the summer I forgo this step. The crust will be a bit crumbly, but it will set up in the refrigerator once the butter has cooled.
Next comes the lemon layer. Adding cream cheese to pudding instantly adds a cheesecake-like richness. Be sure the cream cheese has come all the way to room temperature so it’s easy to blend.
I also add about 1/2 a teaspoon of freshly grated lemon zest to the filling. That burst of citrus gives the filling a definite homemade taste.
If you don’t have a lemon on hand, this dessert will still be fantastic without the zest. Lastly, a final layer of whipped topping for a light, sweet finish. Garnish with slices of lemon and extra graham cracker crumbs for a beautiful presentation!
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MORE DELICIOUS ONE-PAN POTLUCK DESSERT IDEAS
- It’s not pictured, but my Pineapple Dream Dessert is hands down the most popular recipe on this blog, year after year!
- You’ll probably like my Cream Puff Chocolate Eclair Cake too. It’s another one of those potluck recipes that everyone wants a slice of! Not only is it creamy and delicious, it’s pretty too. So next time you’re heading to a friend or relatives and need to bring a dessert, try this eclair cake!
- Not everyone approves of the name of this next recipe, so over the years it has taken on a few different titles. Here it’s called Sex in a Pan, but you may also know it as Chocolate Dream, Robert Redford Dessert or Better Than Anything Dessert. All I know is that three layers including cream cheese, pudding and whipping cream make for a party in your mouth!
- Speaking of potluck favorites, this Strawberry Jello Pretzel Salad is always a big hit! There are some families that absolutely insist it be served at every holiday.
- If you are a banana lover have I got a dessert for you! Make this delicious banana pudding poke cake and I promise you will not be disappointed.
Watch the video below:
Lemon Cheesecake Pudding Dessert
Ingredients
- 2 cups graham cracker crumbs about 15 crackers, plus more for garnish
- 1/2 cup butter
- 2 tablespoons granulated sugar
- 8 ounces cream cheese softened
- 6.8 ounces instant lemon pudding mix 2 boxes unprepared
- 3 cups milk 1%
- 1/2 teaspoon lemon zest
- 8 ounces Cool Whip non-fat
- 1 Lemon sliced, for garnish (optional)
Instructions
- Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
- In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13x9-inch pan.
- In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
- Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.
Video
Notes
Nutrition
Rebekah Garcia
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Lynn Hogan says
February 24, 2019 at 8:26 amFor those of you with lumps, try putting the milk in first then the pudding mix and mixing those. Once that is mixed well, then add in the remaining ingredients. That should solve the issue.
Cathy Bartock says
September 18, 2018 at 4:56 amplease add me to newsletter list
Amanda Formaro says
September 20, 2018 at 9:17 amHi Cathy! I can’t manually add you, but if you go here you can subscribe https://amandascookin.com/subscribe/
Debbie says
July 11, 2018 at 5:25 pmCan it be frozen?
Amanda Formaro says
July 15, 2018 at 8:53 amYes, for up to two weeks
Julie Henry says
July 5, 2018 at 7:18 amIF I WANTED TO BAKE THE CRUST FIRST, HOW LONG AND WHAT TEMP.? THANK YOU!
Amanda Formaro says
July 5, 2018 at 1:05 pmBake at 350 for 8-10 minutes and let it cool completely before continuing! :)
Gladys says
June 27, 2018 at 11:04 pmI’m going to make this for my Daughter! Does the Lemon Pudding come SF?
Thank you!?????
Amanda Formaro says
July 2, 2018 at 9:01 amYes, jell-O brand does make lemon pudding mix in sugar free :)
ML says
May 17, 2018 at 8:44 amOh my goodness. This was soooo good. Everyone loved it. Will make it again.
Amanda Formaro says
May 27, 2018 at 6:41 pmSo glad you enjoyed it!! :)
Lisa says
May 6, 2018 at 12:50 pmAdding cold milk to cream cheese always seems to make it lumpy. If anyone has a trick to preventing that, I would love to hear it. I beat the cream cheese, added the pudding mix and beat again before adding the milk. The cream cheese got very lumpy, adding the milk and beating made it smoother, but my pudding mix is still full of small lumps. Otherwise, this dessert is yummy!
Marla says
May 22, 2018 at 11:16 pmTry whipping it instead of using the paddle attachment !
Mel says
March 31, 2018 at 8:25 pmCame out awesome. I used unsweetened almond milk, a sugar free vanilla pudding box, and a regular lemon pudding box (sugar free not available). Poured in ready made graham cracker crust (im sugar free, trim healthy mama and will scrape my piece off the crust) for Easter dessert. Big hit, non THMers/low carbers didn’t even know it was mostly sugar free.
Amanda Formaro says
April 10, 2018 at 9:41 pmAwesome!
Wands says
January 17, 2018 at 5:17 pmGreat recipe! I added fresh lemon juice to the cool whip and topped it with chopped pecans.
Amanda Formaro says
January 18, 2018 at 9:43 amOh love the idea of the lemon juice in the topping!
Debby Harper says
January 17, 2019 at 8:38 pmAwesome idea, I love lemon
Guillermo Hernandez says
November 22, 2017 at 3:44 pmWhy did my cream cheese clump up ?
Amanda Formaro says
November 22, 2017 at 10:12 pmHi there. Without knowing more details I can’t say for sure. My guess would be that you may have needed to mix it longer.
Beverly says
September 18, 2017 at 4:52 pmAmanda can you use whipping cream in the carton I’m not a big fan of whip cream in the tub
Amanda Formaro says
September 25, 2017 at 5:30 pmYou can, just keep in mind that heavy whipping cream that you whip yourself does not contain stabilizers and breaks down faster than Cool Whip. Therefore I wouldn’t make it more than a day ahead.
NATHALIE says
July 5, 2017 at 1:49 pmDID NOT WORK OUT GOOD FOR ME :( TOO MUCH LIQUID. DON’T KNOW WHAT I DID WRONG
Amanda Formaro says
July 13, 2017 at 7:20 amI’m sorry you had trouble. Without being there with you I’m afraid I can’t offer any solutions. :( If you decide to try it again, double check the ingredients and measurements before starting as mis-measurement is a common culprit with recipes that fail.
NATHALIE says
September 27, 2017 at 8:20 amI TRY AGAIN AND WORK :) MY MISTAKE WAS INSTANT LEMON POUDING MIX. FIRST TIME I TOOK LEMON PIE FILLING :(
Amanda Formaro says
September 27, 2017 at 11:17 amOh I’m glad to hear it worked out this time! :)
LIanna says
May 23, 2017 at 9:54 amCan’t wait to make it. Can I use Almond milk instead of regular milk?
Amanda Formaro says
May 23, 2017 at 10:31 amI believe that should be fine! Let us know how it turns out :)
Jan says
March 28, 2017 at 4:39 pmI’ve been looking for a quick and lemony cheesecake kind of dessert, this one looks perfect!
Will try it out and let you know how it comes out.
Thank you.
Amanda Formaro says
March 29, 2017 at 5:07 pmAwesome! I hope it turns out great for you! :)
Amelie Moore says
August 23, 2016 at 12:59 amI just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
Amanda Formaro says
August 25, 2016 at 7:34 amAwesome! So glad you enjoyed it!