This delicious cream cheese lemon dessert is the perfect summer dessert made with a nutty brown sugar pecan crust topped with a cool and tangy cream cheese lemonade pie filling. A fresh blueberry topping is then added to the lemon filling for the ultimate lemon dessert. And the best part? Only the crust requires baking, making it a breeze to prepare and perfect for any occasion.
If you love the combination of rich, sweet, tangy cheesecake with the bright sweetness of berries but don’t love water baths and complicated cooling, then this is the recipe for you! My delicious cream cheese lemon dessert is a rich, no-bake cheesecake with all the tangy flavor and decadent texture of cheesecake with blueberries’ bright, summery flavor, and a sweet, nutty brown sugar pecan crust. It’s loaded with flavor, not work, and that’s a combo we can all appreciate.
Cream Cheese Lemon Dessert
This dessert starts with an easy brown sugar pecan crust that I bake until golden. That’s the ONLY baking required for this recipe, by the way. I let the crust cool, then fill it with a creamy, sweet, and tangy no-bake lemon cheesecake filling and top it with a homemade blueberry sauce. Finally, I chill the entire thing for a few hours, then serve. It’s a quick and easy recipe that’s ready in just about a half hour. Make it in the morning and chill it until dinner! This dessert is requested frequently by my friends and family, and it’s so easy, I’m always happy to oblige.
Why You’ll Love This Lemon Cream Cheese Dessert
- The three layers of this delicious dessert are super easy to make and are a family-favorite dessert recipe.
- The brown sugar pecan crust makes the perfect base, offering a nutty and caramelized sweetness.
- The lemonade cream cheese pie filling is creamy, tart, and so lemony. It’s amazing and complements the crust and the blueberry topping exceptionally well.
- The fresh blueberry topping adds the final layer of deliciousness to this refreshing dessert, making it the perfect summertime treat.
Lemon Cream Cheese Dessert Ingredients
This dessert has a wonderful variety of flavors and textures, and it only uses a few simple ingredients to create them. Everything used in this recipe is a pantry staple, so the ingredients are as basic as the recipe.
Brown Sugar Pecan Crust
- Light brown sugar
- All-purpose flour
- Chopped pecans
- Melted butter
Lemonade Pie Filling
- Evaporated milk
- Instant lemon pudding and pie filling
- Cream cheese
- Frozen lemonade concentrate
Blueberry Topping
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Cornstarch
How to Make Cream Cheese Lemon Dessert
Making this cheesecake is super easy. It only takes a few minutes and a few simple steps to create this delicious dessert.
Step 1: Prep
Preheat the oven to 350 degrees and lightly spray an 8×8, 9×9, or 7×11 baking dish with non-stick cooking spray. Set aside.
Step 2: Make the Crust
Mix the crust ingredients in a medium bowl. Then, spread the mixture evenly into the bottom of your prepared baking dish, pressing it down firmly. Bake for 15 minutes, then remove the crust from the oven and let it cool completely.
Step 3: Make the Lemon Filling
Beat the evaporated milk and pudding mix in a small mixing bowl for 2 minutes. It will be very thick. Beat the cream cheese in a medium bowl until light and fluffy. Then, gradually beat the lemonade concentrate into the cream cheese. Next, gradually beat in the pudding mixture until the cheesecake filling is fully combined. Spoon the cream cheese mixture on top of the cooled crust.
Step 4: Make the Blueberry Topping
Mix the blueberries, sugar, lemon juice, and cornstarch in a medium saucepan, then cook over medium heat until the blueberries start to burst and the sauce thickens. Set the sauce aside to cool completely. Spoon the blueberry sauce evenly over the cream cheese filling.
Step 5: Chill
Cover the dish and chill the cream cheese lemon dessert for at least 4 hours. Enjoy!
Recipe Tips
- Fully soften your cream cheese for easy mixing and to ensure the best filling texture.
- It’s important to gradually combine the cheesecake filling ingredients to give them ample time to incorporate.
- Pecans are naturally dark, so don’t rely on color when baking the crust. Remove it after 15 minutes to avoid overcooking and no sooner to avoid undercooking.
- When spraying your dish with non-stick spray, use enough to create an even layer but not so much that it pools.
- Be sure to press the crust mixture firmly into the bottom of the dish so it solidifies into a uniform crust as it bakes.
Variations
- Use your favorite berries or diced fruits to create various toppings for the dessert.
- You can use store-bought pie filling for the topping.
- Use chopped walnuts to create a different flavor profile for your crust.
- Use different lemonade concentrates to create different cream cheese filling flavors.
What to Serve with Creamy Lemon Dessert
This lemon and berry flavors of this dessert are perfect with fresh fruit and a little dark chocolate. It’s also the perfect summer dessert and makes a great finisher to meals featuring main courses like hamburgers, hot dogs, or grilled meats and veggies.
Recipe FAQ
Cream cheese lemon dessert is an easy, no-bake cheesecake made with lemonade concentrate to create a sweet, tangy filling, then topped with homemade blueberry sauce.
Using the freezer to help your no-bake cheesecake set is not recommended. It can alter the texture. It’s best to let it chill in the refrigerator so it can set slowly.
It sure can. It’s an easy switch!
This dessert will last for up to 4 days in the refrigerator in an airtight container.
This dessert freezes well and will last for up to a month when stored properly.
How to Store Leftover Lemon Dessert with Blueberry Topping
Refrigerate this cream cheese lemon dessert for up to 4 days in an airtight container or covered with aluminum foil. For longer storage, wrap it tightly in a double layer of plastic wrap and a layer of foil and freeze it for up to a month. Defrost in the refrigerator overnight and enjoy!
Try This Delicious Cream Cheese Lemon Dessert Recipe Today
This cream cheese lemon dessert is loaded with bright, summery flavor, and it’s as easy as it is delicious. You can’t beat that combo! Give this recipe a try for your next dessert or bring it to your next party. Just try it! Once you do, I know you’ll fall in love with it.
More Delicious Lemon Desserts You’ll Enjoy
This Cream Cheese Lemonade Pie is one of the easiest dessert to make. The delicious and tart lemonade pie filling only takes about 10 minutes to make. It’s a no-bake pie (if you use a premade graham cracker crust), and is a family favorite. It’s the perfect summertime dessert everyone will love.
Cream Cheese Lemon Dessert
Ingredients
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding
- (2) 8 ounce cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees and lightly spray a 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
Brown Sugar Pecan Crust
- In a medium bowl add all the brown sugar pecan crust ingredients. Stir to combine.
- Spread brown sugar pecan mixture evenly in the prepared baking dish, and press firmly.
- Bake for 15 minutes. Remove from the oven and let cool completely.
Cream Cheese Lemonade Filling
- In a small mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be very thick).
- In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate..
- Gradually beat in pudding mixture.
- Spoon mixture onto the cooled brown sugar pecan crust.
Blueberry Topping
- In a medium saucepan over medium heat, add blueberries, sugar, lemon juice, and cornstarch. Stir. Cook until blueberries start to burst and sauce thickens.
- Let cool completely and then spread evenly over the lemon filling.
- Cover and refrigerate for at least 4 hours
Notes
Nutrition
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This was amazing!!! My girlfriend made it for me knowing I am not a dessert person. I loved it! Any variations that could make it gluten free (so I can pay it forward to another girlfriend who is celiac)? Great, simple, delicious recipe!
Thank you so much, Barbara, for sharing! I am so glad you enjoyed this recipe. :)
The recipe was easy to follow but it does take time to put together. I would suggest making the blueberry topping while the crust bakes. I made mine in a 8X8 metal pan and forgot to reduce the heat for the dark pan. The center was not done so I left in the oven just a little longer. The crust was way too thick compared to the filling and very sweet. If I make it again, I will cut the crust recipe in half. The recipe says 8 servings but since it is so sweet, I cut mine into 16 servings.
Hi Terri,
Sounds delicious… silly question – should I use the powdered mix from instant pudding or actually make the pudding per box instructions and then combine with evaporated milk?
Thank you!
Hi DK, what you will do is add the powder pudding and mix that with the 5 ounce can of evaporated milk. Beat until really thick. You do not make the actual pudding. I hope you enjoy this recipe.
I made this tonight for tomorrow. The filling and toppings are delicious. I’ve assembled it but the crust seems super hard so I’m suspicious about serving it tomorrow. I’m certain I measured right but I felt it had too much sugar. I think it’s pretty brittle. Wish me luck tomorrow! I’ll scoop it if I have to!
Hi Gigi, Thank you for sharing. I hope you and your guests enjoyed this recipe. Thank you so much for the 5-star rating too! :)
This looks amazing!! How far in advance can this be made or how long will this be delicious stored in the fridge?
An 8×8 pan seems rather small. Will it all fit? What about a 9×9 pan?
Hi Diane,
Yes, a 9×9 will work. I added that size and 7×11 as baking dishes that will also work. I hope you enjoy this recipe. :)