Lemon Cheesecake Dessert

Lemon Cheesecake Dessert
Lemon Cheesecake Dessert

I’ve prepared this dessert for picnics and office affairs and have received rave reviews each time.  It is so light and refreshing and just perfect for the dog days of summer.   Although, I plan to eat it all year long!

The recipe is so versatile.  Please feel free substitute with your favorite puddings or berries.  The next time I prepare this I’m planning on using instant banana pudding instead of lemon pudding.  I may or may not choose to use sliced bananas (I hate them when they turn brown) but I will definitely omit the lemon juice/zest and use vanilla wafers instead of graham crackers.

All Rightie…Here we go:  (Complete Recipe at End)

First put cream cheese, sugar and vanilla extract into a large bowl


Mix all three…


In another bowl pour in 1 cup of heavy whipping cream


Mix until stiff peaks form


Pour into bowl with cream cheese mixture


Prepare instant lemon pudding


Add to cream cheese mixture


Don’t forget to add the juice and zest of two lemons


Gently beat cream cheese mixture, whipped cream, pudding and lemon juice/zest until smooth and creamy


Begin building layers of graham crackers and cheesecake mix.  Start with graham crackers first


Then  1/2 cheesecake mixture


Add another layer of crackers, mixture and ending with graham crackers


Don’t forget the Cool Whip


Spread evenly with spoon and put in refrigerator


Now for the topping!  Put berries, sugar, water and lemon juice into saucepan


Cook until thick and bubbly.  Let berry topping cool and then pour over cheesecake dessert.


Chill in refrigerator at least 4 hours but better overnight.  Serve and Enjoy!


Lemon Cheese Cake Dessert


Two 8 oz. pkgs. cream cheese (room temperature)

2/3 cup sugar

2 teaspoon vanilla extract

1 (3.4 oz.) instant lemon pudding

2 cups milk

1 cup heavy whipping cream

Juice and zest of 2 lemons

Graham crackers

1 container Cool Whip


  • In a large bowl mix with blender cream cheese, sugar and vanilla extract…set aside
  • In a medium bowl prepare lemon instant pudding…set aside
  • In a medium bowl whip heavy whipping cream until stiff peaks form
  • Beat pudding mixture and whip cream mixture in the bowl with cream cheese mixture until smooth and creamy
  • Add the juice and zest of two lemons and mix well
  • Put a layer of graham crackers in the bottom of a 9×13 dish
  • Pour half of cream cheese mixture over graham crackers and smooth with spoon to cover graham crackers
  • Add another layer of graham crackers
  • Pour the other half of cream cheese mixture over layer of graham crackers and smooth with spoon to cover graham crackers
  • Add a final layer of graham crackers and then top with cool whip
  • Cover and put in refrigerator


12 oz. raspberries or blueberries

2 tablespoons sugar

4 tablespoons water

½ lemon, juiced

  • In medium saucepan combine berries, sugar, water, and lemon juice and bring to a boil. Reduce heat to simmer and cook for 8 to 10 minutes until berries have broken down and mixture has become syrupy.  If sauce is not thick enough mix a little corn starch with cold water and then pour into berry mixture.  Continually stir until mixture reaches desired thickness.  Let mixture cool completely (I put mine in the freezer to cool faster) and then spoon over dessert.

Let dessert set for at least 4 hours or overnight before serving.

6 Comments Add yours

  1. This looks and sounds delicious! This is definitely a recipe keeper!

  2. The minute I saw Lemon I said to myself, “Oh, No!” However, as I read, I could substitute the sugar as I went and light or non-fat every inch of the way – wow- I thought I was going to have to climb through the computer and be cranky. Lemon is one of my all time favorite flavors and this sounds perfect. I will only be able to make it when we have guest as I would be able to sit down with a spoon and eat the entire pan by myself.

    1. This weekend I made it using vanilla wafers and banana cream instant pudding. OMG…it was sooo good! I mixed cream cheese, sugar and vanilla flavoring just until mixed. Then in another bowl I mixed a large box of instant banana cream pudding with 3 cups of milk until thick, then poured it into the cream cheese mixture bowl. In another bowl I whipped 1 cup of heavy whipping cream with vanilla flavoring until stiff peaks and then poured it into the cream cheese, pudding mixture. Mixed it all together until nice and creamy. Then I built layers with vanilla wafers and pudding mixture and finished it up with cool whip on top and let it sit overnight in refrigerator. It was sooooo good.

  3. Here you go – all legal and it was so good – it’s being served for guest with coffee again tonight – and I have the extra bananas and sugar free pudding plus will do a repeat of the lemon.
    Here’s how I converted: Use non-fat cream cheese, use all natural sweetener to equal your sugar, use lemon pudding with no sugar added and always non-fat milk – pudding jello brand. Use Non-fat whipping cream (I use Kroger’s new Real Simple line and it makes those peaks like mom used to get. I also crushed my graham crackers in a ziplock back as they grab the dessert without mush. I used lt. cool whip. For the topping, I mixed in fresh blueberries with a bit of light cool whip and chilled them extra in the freezer before spreading.
    I then popped everything in the freezer for about 4 hours as guests were arriving. If you have a diabetic in your life – this is a great dessert (my pan was finger licked)! Thanks for another great idea.

    1. OMG…this sounds so good!

      1. It was!!! It’s now my go-to-dessert for the remainder of our hot weather months and maybe beyond. I love that it’s simple and oh so quick.

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