Description
This Cream Cheese Lemon Dessert features a rich brown sugar pecan crust topped with a luscious cream cheese and lemon pudding filling, finished with a fresh blueberry topping. The combination of tangy lemon, creamy texture, and sweet pecan crust creates a perfect no-bake chilled dessert ideal for gatherings and warm weather.
Ingredients
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemonade Filling
- 5 ounces evaporated milk
- 3.4 ounces instant lemon pudding mix
- 2 (8 ounce) packages cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly spray an 8x8, 7x11, or 9x9 baking dish with non-stick cooking spray. Set aside.
- Prepare Brown Sugar Pecan Crust: In a medium bowl, combine light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir until well mixed.
- Form Crust: Spread the brown sugar pecan mixture evenly in the prepared baking dish, pressing firmly to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove and allow it to cool completely.
- Mix Lemonade Filling: In a small bowl, combine evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until very thick.
- Beat Cream Cheese: In a separate medium bowl, beat the cream cheese for about 3 minutes until light and fluffy.
- Combine Filling: Gradually beat in the frozen lemonade concentrate into the cream cheese. Then gradually fold in the pudding mixture until smooth and well combined.
- Assemble Filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust, smoothing the top.
- Prepare Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently and cook until blueberries begin to burst and the sauce thickens.
- Cool and Spread Topping: Remove the blueberry sauce from heat and let cool completely. Once cooled, spread it evenly over the lemon filling layer.
- Chill Dessert: Cover the assembled dessert and refrigerate for at least 4 hours to allow layers to set and flavors to meld before serving.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent melting.
- For best results, use fresh blueberries for the topping, but frozen may be substituted if necessary.
- Refrigerate for a minimum of 4 hours, preferably overnight, to allow proper setting.
- This dessert is best served chilled and can be stored covered in the fridge for up to 3 days.
- For a nut-free version, substitute pecans with additional flour and brown sugar or a nut-free crumble.
