Looking for a show-stopper dessert that doesn’t take hours to make? You only need 7 ingredients for our lemon cream cheese pudding dessert, making it inexpensive as well as easy!
Why this recipe works
Lemon cream cheese pudding dessert uses boxed pudding, making it a simple recipe that won’t keep you slaving away in the kitchen. There’s also no baking involved, perfect for keeping your kitchen cool!
One-pan desserts are ideal for potlucks, backyard get-togethers, or any holiday you need to bring something to. Because it’s in one dish, this dessert goes from fridge to party all in the same pan. If you love easy no-bake lemon desserts, you’ll definitely want to check out my lemon icebox cake as well!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
PUDDING – Do not use Cook n Serve pudding, only use instant pudding. You do NOT need to prepare the pudding according to the package directions, follow the recipe instructions (you will only need the powder and the ingredients listed below).
How to Make Lemon Cream Cheese Pudding Dessert
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- 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. Pour over the graham cracker crumbs and combine thoroughly.
- Firmly press the crumbs into an ungreased 13×9-inch pan. Place in the refrigerator until needed.
- Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
- In a stand mixer or with a hand-held mixer, beat the cream cheese and lemon zest until creamy.
- Add the pudding to the cream cheese and beat on medium until creamy and 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.
Frequently Asked Questions & Expert Tips
Your mixture may be lumpy if you did not allow the cream cheese to come to room temperature before beginning. Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging and cut it into pieces and set them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone. Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.
Yes, you can make this dessert up to 24 hours in advance. Store it with an air-tight lid or tightly covered with plastic wrap in the refrigerator until you are ready to serve.
Store leftovers in an air-tight container or tightly covered with plastic wrap in the refrigerator for 2-3 days.
You can substitute instant sugar free pudding in this recipe. Do not change the quantity of milk in the recipe, and simply swap out box for box. Sugar free pudding weighs a lot less than regular pudding because of sweetener they use. Sweetener weighs considerably less than sugar, however the boxes of pudding powder yield the same amount of prepared pudding, sugar free or not.
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.
More Potluck Dessert Recipes
- Lemon Lush
- Lemon Bars
- Sex in a Pan
- Chocolate Lasagna
- Pineapple Dream Dessert
- Banana Pudding Poke Cake
- Strawberry Jello Pretzel Salad
- Cream Puff Chocolate Eclair Cake
- Lemon Lush Trifle
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Lemon Cream Cheese Pudding Dessert
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups graham cracker crumbs about 15 cracker sheets, plus more for garnish
- ½ cup unsalted butter
- 8 ounces cream cheese well softened (see notes)
- 6.8 ounces INSTANT lemon pudding mix 2- 3.4 oz boxes UNPREPARED
- 2 ½ cups milk room temperature
- ½ teaspoon lemon zest
- 8 ounces Cool Whip non-fat
- 1 Lemon sliced, for garnish (optional)
Things You’ll Need
Before You Begin
- Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging and cut it into pieces and set them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone.
- Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.
- Do not use Cook n Serve pudding, only use instant pudding.
- You can substitute instant sugar free pudding in this recipe. Do not change the quantity of milk in the recipe, and simply swap out box for box. Sugar free pudding weighs a lot less than regular pudding because of sweetener they use. Sweetener weighs considerably less than sugar, however the boxes of pudding powder yield the same amount of prepared pudding, sugar free or not.
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. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13×9-inch pan. Place in the refrigerator until needed.
- Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
- In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and 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.
Nutrition
This post originally appeared here on Aug 20, 2016 and has since been updated with new photos.
Amanda Davis
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Patricia Jessup says
Im in the uk and where will i get the lemon pudding mix i have a lemon sort of the same thing i use for l
lemon meringue pie would that be the same. x
Amanda Formaro says
Oh my goodness, I am not sure! I found this that might be helpful? https://www.budget101.com/recipes/1436-lemon-pudding-mix-2/
Sylvia Mackay says
Really yummy but the pan definitely should be greased! When I went to serve the crust would not separate so it lookEd like a messy mush. It didn’t matter because it still tasted delicious but you should absolutely grease the pan before you press the crust in
Amanda Formaro says
Hmm, I’ve never had that issue with the pan! Glad you enjoyed it.
Linda says
Video shows adding sugar to the butter and melting and mixing with Graham crackers but written recipe doesn’t say anything about sugar???
Amanda Formaro says
Ahh yes, thanks for pointing that out! I actually removed the sugar from the crust because the sweetness from the graham crackers is all that’s needed. The sugar is not necessary. :)
Lynda K Goff says
It was delicious but not quite sweet enough for me. I later added powdered sugar on top of cool whip. Would it be better for me to add some to cream cheese during mixing instead? Thanks for lots of good recipes!! Lynda/Okla.
Amanda Formaro says
Girl you must have a sweet tooth! :) Yes I think you could add it to the cream cheese mixture without a problem.
Gwen O says
I made this for the first time, this week, as is (except I made a slightly thicker crust). It was AMAZING!!! So light, just the right amount of sweetness and tartness. This is, DEFINITELY, my new ‘go to’ lemon dessert recipe (and I don’t normally leave ratings or comments).
Amanda Formaro says
Hooray so glad you loved it, thank you!
R Sue Humphrey says
I tried this with sugarfree lemon pudding mix, fatfree cream cheese & topped it with sugarfree whipped topping and it turned out incredibly delicious & beautiful! My husband loved it!!
Amanda Formaro says
Love how you made it lighter, so glad you loved it!
Bonnie Miller says
Just made this recipe today and it was very good. Very cool and refreshing. So easy to make, and I love Lemon desserts
Amanda Formaro says
Thank you Bonnie, so glad you loved it!
EVETTE HALLETT says
I just made This. It turned out awesome. I really like tart so I added some fresh lemon juice at then end. Perfect!!!!!!!
Thank you
Amanda Formaro says
Awesome, so glad you loved it!
Sandy says
Best recipe I’ve ever tried. Yum 😋
Amanda Formaro says
Thanks Sandy!
Maria says
At the beginning of the post you list 3 cups of milk. But in the recipe you list 2 1/2 cups of milk, so wondering which is correct? Thanks
Amanda Formaro says
Thank you so much for pointing that out! I had re-tested the recipe some time ago and determined that 2 1/2 cups of milk was better than 3. I have corrected the post. Thanks again!
Kris says
Can this be made using the prepared pie crusts and make 2 pies instead of the 13×9 pan?
Amanda Formaro says
I don’t see why not!
Nadia says
If I don’t have lemon zest then
Amanda Formaro says
If you don’t have a lemon on hand, this dessert will still be fantastic without the zest.
renee says
so years ago I picked up a supermarket cookbook, the ones in the check out aisle? It was I think from Jello. I like quick and easy. It was the same dessert but layered graham crackers in between the lemon pudding mix. They called it creamy lemon squares. I lost the magazine and could not find the recipe anywhere online! So glad to have it here. Thank you!
Amanda Formaro says
Awesome, thanks Renee!
Gia says
Can use skim milk or is it best to only use whole milk?
Amanda Formaro says
Skim milk is fine!
Debbe’ ZBsker says
I make this dessert year round. It’s my grandsons favorite! I switch it up a bit with ground pecans in the crust, & homemade whipped cream mixed in the cream cheese sweetened with 1-C of Stevia & 2-TBLS of Lemon Zest. I use the either sugar free instant Lemon pudding , or my own homemade. This helps cut down the bad carbs and sugar . You can actually make your own Vanilla Wafers too substituting Almond flour for AP flour & Stevia for sugar! Enjoy!💞Debbe ‘💞
Jan Swartz says
Do you have that recipe for the homemade vanilla wafers using the almond flour and stevia? I would like to try this but have fewer carbs. Thanks!
Ash says
I don’t have Graham crackers could this be made with the pretzel crust from the strawberry jello salad?
Amanda Formaro says
I’m sure that would be fine!
Liz Wall says
Easy and quick to make – loved it
Amanda Formaro says
Thank you Liz, so glad you enjoyed it!
Connie says
I made this with pistachio pudding mix as couldn’t find lemon and it was delicious! Thank you!
Amanda Formaro says
Yum, sounds amazing!
Suzanne says
Amazing Amanda. Made two this week. Light and tasty.
The crust does not need sugar. Delicious as is.
Amanda Formaro says
Awesome, glad you loved it!
Suzanne says
Hi Amanda.
Have not made it yet but have a question. Is it 3 cups of milk for 2 boxes pudding. Box instructions call for 2 cups per box. Just making sure
Amanda Formaro says
Yes the instructions are correct. It’s less milk so that the pudding will be thicker and stand up to slicing :)
Sherrie says
Amanda says to not follow the pudding box direction. Follow this recipe for this luscious dessert.
Sheila Howell says
Video shows sugar in the graham cracker mixture but recipe listed here doesn’t show any.
Amanda Formaro says
Ah you are correct! After making this a couple more times, I felt like the sugar was not necessary as the graham crackers are sweet enough. You can follow the recipe as listed and it will be fine. I forgot about that part in the video. Thank you!
Florence Sheather says
I can’t get lemon pudding here so what else can I use instead?
Amanda Formaro says
Hmm well I have a homemade pudding mix. It’s vanilla, so you could add lemon extract to it or leave it as vanilla. But you would have to reduce the milk. I’m at a bit of a loss, I’m not positive this would be a good solution, but here it is
Amanda’s Homemade Vanilla Pudding Mix
makes 8 cups of mix
3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
Combine dry milk, sugar, salt and cornstarch in a food processor and process until uniform. You may need to do this in 2-3 batches. Store mix in airtight canister or a closely covered jar.
To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 teaspoon of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.