How to Make Cheesecake Using Pudding Mix and Cream Cheese
Lemon cream cheese pudding dessert is a no-bake dream! Graham crackers, lemon pudding, cream cheese and whipped topping combine in this layered lemon dessert!
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
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.
RELATED: you might also like this recipe – Lemon Icebox Cake
This recipe uses boxed pudding, making it a simple recipe that won't keep you slaving away in the kitchen. There's also no baking involved, so perfect fro keeping your kitchen cool!
Ingredients you will need
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.
Expert Tips & FAQs
- 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.
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 Delicious Recipes
- Chocolate Lasagna
- Lemon Lush
- Lemon Bars
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- Sex in a Pan
- Strawberry Jello Pretzel Salad
- Banana Pudding Poke Cake
- Instant Pot Lemon Curd
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Lemon Cream Cheese Pudding Dessert
Lemon cream cheese pudding dessert is a no-bake dream! Graham crackers, lemon pudding, cream cheese and whipped topping combine in this layered lemon dessert!
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Desserts
Cuisine: American
Servings: 24 people
4 hrs 25 mins
Calories: 159.07
- 2 cups graham cracker crumbs about 15 cracker sheets, plus more for garnish
- 1/2 cup unsalted butter
- 8 ounces cream cheese well softened (see notes)
- 6.8 ounces INSTANT lemon pudding mix 2 boxes UNPREPARED
- 2 1/2 cups milk room temperature
- 1/2 teaspoon lemon zest
- 8 ounces Cool Whip non-fat
- 1 Lemon sliced, for garnish (optional)
-
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.
- 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.
Serving: 1 slice | Calories: 159.07 cal | Carbohydrates: 17.35 g | Protein: 2.39 g | Fat: 9.29 g | Saturated Fat: 5.2 g | Cholesterol: 25.13 mg | Sodium: 137.64 mg | Potassium: 82.11 mg | Fiber: 0.4 g | Sugar: 5.08 g | Vitamin A: 311.04 IU | Vitamin C: 2.44 mg | Calcium: 61.77 mg | Iron: 0.38 mg
This post originally appeared here on Aug 20, 2016 and has since been updated with new photos.
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Rebekah Garcia
Rebekah Garcia is the food blogger behind Kitchen Gidget. She creates recipes influenced by her Midwestern roots, Hispanic heritage and insatiable sweet tooth. When she's not cooking, you can find her at the beach with a good book. She is married to the man of her dreams and home is where the military sends them. She believes food is better when shared…unless it's the last bite!
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How to Make Cheesecake Using Pudding Mix and Cream Cheese
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