Description

A refreshing no-bake lemon cheesecake that layers creamy lemon pudding filling over a buttery graham crust with an optional sponge layer for a light, airy texture. Perfect for quick, elegant desserts without an oven.

Ingredients

Scale

1 1/2 cups graham cracker crumbs

6 tablespoons melted butter

2 tablespoons sugar

16 ounces cream cheese, softened

1 (3.4 ounce) package instant lemon pudding mix

1 cup cold milk

1 1/2 cups whipped topping

1 tablespoon fresh lemon zest

1 to 2 tablespoons lemon juice

optional: sponge cake layer or ladyfingers

1/4 cup sugar syrup or diluted lemon juice for moistening

garnish: whipped cream, lemon slices, or zest curls

Instructions

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan and chill for 15 minutes.

2. In a large bowl, beat cream cheese until smooth, then add lemon pudding mix and cold milk, beating until thickened.

3. Fold in whipped topping, lemon zest, and lemon juice until evenly combined; refrigerate for 15 minutes.

4. If using, place sponge cake or ladyfingers on the crust and brush with sugar syrup or diluted lemon juice.

5. Pour half of the lemon filling over the crust (or sponge layer), spread evenly, then top with the remaining filling and smooth the surface.

6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight until set.

7. Before serving, release the springform pan, garnish with whipped cream, lemon slices, or zest curls, and slice.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: dessert
Method: no-bake
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: easy no-bake lemon cheesecake, lemon pudding cheesecake, sponge cheesecake, easy desserts with lemon, favorite brand name recipes, super easy delicious desserts