Description
This No-Bake Lemon Lush Cheesecake Pie features a buttery graham cracker crust, creamy cheesecake layer, tangy lemon pudding, and fluffy whipped topping. It’s a refreshing and easy dessert perfect for spring and summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 (3.4 oz) box instant lemon pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip)
- Fresh lemon slices or additional lemon zest, for garnish (optional)
Instructions
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until combined.
- Press the mixture firmly into the bottom of a 9-inch pie dish to form a crust. Chill in the refrigerator for 10–15 minutes.
- In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and fluffy.
- Spread the cream cheese mixture evenly over the chilled crust.
- In another bowl, whisk together the instant lemon pudding mix and cold milk for 2–3 minutes until thickened.
- Carefully spread the lemon pudding over the cheesecake layer.
- Top with the whipped topping and smooth the surface with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Garnish with lemon slices or extra lemon zest before serving, if desired.
Notes
Use gluten-free graham crackers to make this dessert gluten-free.For a more intense citrus flavor, add 1–2 tbsp of lemon juice to the cheesecake layer.Top with fresh berries for extra flavor and color.Homemade whipped cream can be used instead of store-bought topping.This dessert is best served chilled and does not freeze well.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
