No Bake Lemon Cheesecake (Print-Friendly Version)
Creamy no bake dessert with lemon layers and a crumb crust.
# What You’ll Need to Make This:
→ Crust
01 -
6 oz ready-to-use Nilla Wafer or Graham Cracker crust
→ Filling
02 -
2 boxes (3.4 oz each) lemon instant pudding mix
03 -
2 cups half & half
04 -
1 bar (8 oz) cream cheese, softened
05 -
1/3 cup granulated sugar
06 -
8 oz cool whip
→ Garnish (Optional)
07 -
Fresh lemon slices
# How to Prepare:
01 -
In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes until thickened. Spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
02 -
In a separate mixing bowl, use a handheld blender to beat the softened cream cheese and sugar until creamy. Fold in the cool whip using a spatula until combined. Add half of the mixture into the remaining pudding mix and gently combine. Spread this mixture into the pie crust to form the second layer.
03 -
Spread the remaining cool whip and cream cheese mixture on top of the pie. Alternatively, use a piping tip and bag to add decorative swirls.
04 -
Refrigerate the pie overnight, or at least for 6-8 hours, to allow it to firm up and chill completely.
05 -
When ready to serve, garnish with fresh lemon slices if desired.
# Extra Tips:
01 -
Ensure the cream cheese is fully softened for a smooth mixture. You can microwave the unwrapped cream cheese on a plate for about 25 seconds if needed.