This easy lemon pudding cheesecake dessert with lemons, cream cheese, instant pudding and graham cracker bottom is a sweet and tangy recipe perfect for any occasion. If you’re looking for an easy dessert recipe that doesn’t require any baking, then look no further than this delicious no-bake lemon cheesecake sweet treat!
Easy Lemon Pudding Cheesecake Dessert
I have the perfect dessert recipe for when you’re craving something sweet, but don’t want to spend a lot of time in the kitchen. This Lemon Pudding Cheesecake recipe is so easy to make and absolutely delicious!
If you enjoy lemon desserts or anything cheesecake, then you’ll love the combination of flavors and textures in this easy lemon cheesecake.
This recipe is my family’s favorite lemon treat. We are usually a chocolate dessert kind of family, but anytime I make this simple lemon pudding cheesecake dessert, everyone gobbles it up. So go ahead and treat yourself to this yummy dessert!
Secret Ingredient
The key to making this the absolute best, it to make homemade whipped cream for the topping. I’ve got this easy 3 ingredient recipe on my website, but also included how to make it in the recipe instructions below. It’s much easier than you think!
You’ll love this classic dessert! It’s always a crowd-pleasing recipe for a party or gathering. This recipe is similar to what to what grandma used to make.
My kids absolutely love these no-bake lemon cheesecake bars! I hope you enjoy it as well.
Easy No-Bake Lemon Pudding Dessert
Taking a bite of a cold lemon cheesecake dessert topped with homemade whipped cream and lemon zest is the perfect snack for hot summer day!
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I’m usually a sucker for chocolate cheesecake, but when summer rolls around my family is all about lemon desserts and lemon drinks like this lemon drop martini and Frosted Lemonade. This is one that I have been making for years for family gatherings and happy to share it with you today!
When you don’t want to bake in the oven, try this simple recipe and let me know what you think in the comments below.
Can I Freeze Cheesecake?
Wondering if you can serve this lemon cheesecake frozen like an ice box cake? That is a big YES! I’ll walk you through the step-by-step instructions for how to freeze this lemon pudding cheesecake dessert below.
Make?Ahead & Freezing Instructions
Make-Ahead:
This Lemon Pudding Cheesecake Dessert is perfect for making ahead of time! Simply prepare the crust and creamy lemon filling as directed, then cover and refrigerate for at least 2 hours before serving.
For best results, make it up to 24 hours in advance to allow the flavors to fully develop and the layers to set beautifully. Just keep it chilled until you’re ready to serve.
Freezing Tips:
Want to prep even further in advance? This dessert also freezes well!
- After assembling, cover the dish tightly with plastic wrap, then aluminum foil to prevent freezer burn.
- Label with the date and freeze for up to 1 month.
- To serve, thaw in the refrigerator overnight, or at room temperature for 20–30 minutes until soft enough to slice.
- For the best texture, add any fresh toppings (like whipped cream or lemon zest) right before serving.
Pro Tip: You can also freeze individual portions in airtight containers for a quick treat anytime!
Lemon Pudding Cheesecake Dessert
Ingredients
Homemade Whipped Cream
- 2 cups heavy whipping cream
- ⅓ cup sugar
- 1 tsp vanilla
Graham Cracker Crust
- 10 Graham Crackers
- 4 tablespoons Unsalted Butter
- 1 dash Ground Cinnamon
Lemon Pudding Cheesecake
- 8 oz Cream Cheese softened
- 6.8 oz Instant Lemon Pudding 2 small boxes
- 2 cups Coconut Milk or Whole Milk
- 2 Lemons for lemon zest and garnish
Instructions
- In a cold bowl, use a hand mixer to whip heavy whipping cream, sugar and vanilla until light and fluffy. Cover and refrigerate whipped cream until ready to use.2 cups heavy whipping cream, 1/3 cup sugar, 1 tsp vanilla
- Crush graham crackers in a blender or food processor.10 Graham Crackers
- Melt butter in the microwave4 tablespoons Unsalted Butter
- In a mixing bowl, add crushed graham crackers, melted butter and cinnamon.10 Graham Crackers, 4 tablespoons Unsalted Butter, 1 dash Ground Cinnamon
- Press a layer of graham crackers into a 9×12 baking dish for the bottom layer. Refrigerate until ready to use.
- In a large bowl, use a hand mixer to whip softened cream cheese.8 oz Cream Cheese
- Add lemon pudding, milk and 1 tsp of lemon zest to the cream cheese. Whip until creamy.6.8 oz Instant Lemon Pudding, 2 cups Coconut Milk, 2 Lemons
- Pour lemon cheesecake mixture over the graham cracker crust.
- Add the next layer of whipped cream.
- Top with more lemon zest or fresh lemons for garnish.
- Refrigerate for at least 2 hours before serving.
Notes
Substitute homemade whipped cream for Cool Whip if you need a fast dessert.
Recipe Video
Nutrition
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I made something similar for my granddaughters 6th birthday. She loves lemon desserts. Instead of graham crackers, I used lemon oreos and crushed them in my food processor. Extra lemony goodness!
Can I use canned coconut milk in this recipe?
I use Silk Coconut Milk (Original). This brand is usually in the refrigerated area next to regular milk. You can use regular milk if that is easier as well.
Coconut milk? Is this milk like almond? Or canned coconut milk?
Thanks, I’m going to make! ?
Coconut milk? Is this milk like almond? Or canned coconut milk?
Thanks, I’m going to make! ?
Absolutely delicious!!! It was the perfect cool dessert during our recent heatwave!!!
I’m really a sucker for a lemon cheesecake and this one is perfect! I just love easy but tried and tested recipes.