Cream Cheese Lemon Dessert Recipe

ByJulia
Jump to Recipe· 4.8 from 16 reviews

Hey friend, if you’re craving a dessert that’s creamy, tangy, and just the right amount of sweet, I’ve got you covered. This Cream Cheese Lemon Dessert Recipe is one of my absolute favorites to make when I want something refreshing but decadent. It’s got a buttery pecan crust, a luscious lemon cream cheese filling, and a vibrant blueberry topping all baked into one irresistible treat. Trust me, once you try this, it’ll probably become your go-to dessert when you want to impress without fuss.

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Why This Recipe Works

  • Perfect Balance of Flavors: The tangy lemon and rich cream cheese pair beautifully, brightened by the sweet blueberry topping.
  • Texture Contrast: Crunchy pecan crust meets smooth lemon filling and juicy fruit topping for a layered bite.
  • No Fuss Technique: Easy to mix and assemble with simple steps that anyone can master.
  • Crowd-Pleaser: I’ve brought this to parties and potlucks, and it always disappears fast!
Cream Cheese Lemon Dessert, Lemon Cream Cheese Dessert, Blueberry Lemon Pie, No-Bake Lemon Cheesecake, Pecan Crust Lemon Dessert - The image shows a close-up of a fork holding a bite of a layered dessert. The bottom layer is crumbly and brown, possibly a nutty or oat crust. The middle layer is thick and creamy with a pale yellow color, resembling a custard or cheesecake filling. The top layer is a deep purple-blue fruit sauce or compote with visible whole berries and a glossy texture. Small nut pieces are sprinkled on top of the dessert. The dessert slice in the background rests on a white surface with a blurry white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Cream Cheese Lemon Dessert Recipe plays a crucial role—from building the sturdy base to creating the vibrant topping that brings it all together. These are easy-to-find staples that I always keep on hand, which makes it a snap to whip up this dessert on a whim.

Cream Cheese Lemon Dessert, Lemon Cream Cheese Dessert, Blueberry Lemon Pie, No-Bake Lemon Cheesecake, Pecan Crust Lemon Dessert - Flat lay of a small pile of light brown sugar, a small white ceramic bowl of all purpose flour, a neat heap of chopped pecans, a small white ceramic bowl with melted butter shining softly, a small white ceramic bowl holding evaporated milk, a small white ceramic bowl filled with pale yellow instant lemon pudding powder, two whole uncracked cream cheese blocks with smooth surfaces and clean edges, a small white ceramic bowl with vibrant frozen lemonade concentrate, a small cluster of fresh blueberries with a few loose berries around, a small white ceramic bowl of granulated sugar sparkling under natural light, a small white ceramic bowl containing fresh lemon juice with a hint of pulp, a small white ceramic bowl holding fine white cornstarch powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Light Brown Sugar: Adds deep sweetness and moisture to the crust, making it soft yet crisp.
  • All Purpose Flour: Gives structure to the crust without weighing it down.
  • Chopped Pecans: Provides crunch and a warm, nutty flavor that contrasts the creamy filling.
  • Butter: Melted to bind the crust ingredients and add richness.
  • Evaporated Milk: Adds creaminess to the lemon pudding without making it runny.
  • Instant Lemon Pudding Mix: Brings that unmistakable lemon tang and thickens the filling beautifully.
  • Cream Cheese: The star of the filling, it adds luscious texture and mild tang that complements the lemon.
  • Frozen Lemonade Concentrate: Boosts fresh lemon flavor without any extra prep.
  • Fresh Blueberries: Fresh fruit topping that bursts with juiciness and natural sweetness.
  • Granulated Sugar: Sweetens the blueberry topping just right without overpowering.
  • Lemon Juice: Heightens the blueberry topping’s brightness and balances the sweetness.
  • Cornstarch: Thickens the blueberry sauce to prevent it from being too runny.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts of making this Cream Cheese Lemon Dessert Recipe is how flexible it is! I love to experiment by swapping or adding flavors depending on the season, or to suit who I’m serving it to. Don’t be shy about making it your own.

  • Variation: I sometimes swap blueberries for raspberries or blackberries — they add a slightly different tartness that’s amazing.
  • Dairy-Free: Use dairy-free cream cheese and a non-dairy evaporated milk to make this allergy-friendly; just expect a subtle flavor shift.
  • Extra Crunch: Toast the pecans lightly before mixing in for enhanced nuttiness and a little extra crunch.
  • More Zest: Add a teaspoon of fresh lemon zest to the filling to amp up the citrus aroma, which I find really brightens the dessert.

Step-by-Step: How I Make Cream Cheese Lemon Dessert Recipe

Step 1: Prepping the Crust

I start by preheating the oven to 350°F and lightly spraying the baking dish—either an 8×8 or 9×9 works great. In a medium bowl, I mix the light brown sugar, flour, chopped pecans, and melted butter until everything is combined and crumbly. Then, I press this mixture evenly into the base of the dish, trying to get it as compact as possible so it will hold together nicely after baking. After 15 minutes in the oven, it develops this gorgeous golden crust that sets the stage for the creamy layers on top.

Step 2: Whipping up the Cream Cheese Lemon Filling

While the crust is baking, I beat the cream cheese in a bowl until it’s light and fluffy—it usually takes about 3 minutes on medium speed using a hand mixer. Then, I blend powdered lemon pudding mix with evaporated milk until thickened, and slowly add that along with the lemonade concentrate to the cream cheese. The consistency should be creamy but firm enough to hold shape when spooned over the crust. This mix is where that tangy, rich flavor punches in and it’s honestly my favorite part to sample during the prep—the taste is so bright and fresh!

Step 3: Crafting the Blueberry Topping

Next comes the juicy blueberry topping. I toss fresh blueberries, granulated sugar, lemon juice, and cornstarch into a saucepan and heat it gently until the berries just start to burst and the sauce thickens nicely—this usually takes about 5-7 minutes. It smells so fruity and vibrant while cooking, and cooling it completely before spreading in ensures it won’t make the filling soggy. Once cooled, I spread the blueberry mixture evenly over the lemon cream layer. This topping adds the perfect pop of color and a fresh finish to the dessert.

Step 4: Chill and Serve

Cover the dish and let it chill in the fridge for at least 4 hours—or overnight if you can wait that long! This step helps the flavors meld beautifully and the filling to set up firm but not stiff. When I’m ready to serve, I cut this dessert into squares and watch people fall in love bite after bite.

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Pro Tips for Making Cream Cheese Lemon Dessert Recipe

  • Room Temperature Cream Cheese: Let your cream cheese soften fully before beating to avoid lumps and achieve a silky filling.
  • Press the Crust Firmly: Press that crust mixture well into the pan to avoid it crumbling when you slice the dessert.
  • Cook Blueberries Gently: Keep the heat moderate so the topping thickens evenly and the blueberries don’t burn.
  • Fully Cool Layers Before Chilling: Make sure the crust and blueberry topping are fully cool before layering or chilling to keep the textures perfect.

How to Serve Cream Cheese Lemon Dessert Recipe

Cream Cheese Lemon Dessert, Lemon Cream Cheese Dessert, Blueberry Lemon Pie, No-Bake Lemon Cheesecake, Pecan Crust Lemon Dessert - The image shows a square white plate with a slice of dessert made of three visible layers. The bottom layer is a thick, crumbly, light brown crust. The middle layer is creamy and pale yellow. The top layer has a glossy dark purple blueberry sauce with whole blueberries and some light brown crumb pieces sprinkled on it. Some blueberry sauce and crumbs have fallen on the plate around the dessert. In the background, there is a bowl of fresh blueberries and some pecans scattered on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love garnishing my slices with a few extra fresh blueberries or a sprig of mint for a pop of color and freshness. Sometimes I sprinkle a tiny bit of lemon zest on top right before serving to amp up that citrus aroma. These small touches make it look fancy without any extra effort.

Side Dishes

This dessert pairs perfectly with a light cup of herbal tea or freshly brewed coffee. If it’s for a brunch or summer gathering, I like serving it alongside fresh fruit salad or a simple green salad to balance the richness of the cream cheese lemon layers.

Creative Ways to Present

For special occasions, I’ve sometimes served this dessert in individual mason jars layered with whipped cream and crushed pecans on top for a rustic-chic look. Another fun idea is using cookie cutters to cut the dessert into heart or star shapes, especially perfect for celebrations like showers or birthdays.

Make Ahead and Storage

Storing Leftovers

After it’s fully chilled, cover the dessert tightly with plastic wrap or foil and store it in the fridge. I’ve found it keeps beautifully for up to 4 days without losing its freshness or texture. Just make sure the blueberries are cooled completely before storing to prevent sogginess.

Freezing

If you want to freeze leftovers, slice the dessert first, then wrap each piece individually in plastic wrap and place in an airtight container or freezer bag. It freezes well for up to 2 months. When you’re ready, thaw overnight in the fridge and let it come to room temperature for the best flavor and texture.

Reheating

This dessert is basically best served cold, but if you want to warm a slice slightly, just let it sit at room temperature for 30 minutes—avoid microwaving as it can affect the creamy texture. A gentle warm bite with chilled topping is a delightful way to enjoy it too!

FAQs

  1. Can I use fresh lemon juice instead of lemonade concentrate in this Cream Cheese Lemon Dessert Recipe?

    You can, but lemonade concentrate is more convenient and provides consistent sweetness and tartness. If you use fresh lemon juice, you may need to add a bit of sugar to balance the tartness and adjust the quantity carefully to maintain the right texture and flavor in the filling.

  2. Can this dessert be made gluten-free?

    Absolutely! Replace the all-purpose flour in the crust with a gluten-free flour blend. Make sure your instant lemon pudding mix is also gluten-free, as some brands may contain gluten. The rest of the ingredients are naturally gluten-free.

  3. How do I prevent the blueberry topping from being too runny?

    The key is to cook the blueberry mixture over medium heat until it thickens and the berries start to burst. The cornstarch helps to thicken the sauce, so don’t skip or reduce it. Letting the topping cool completely before spreading also prevents it from slipping into the filling.

  4. Can I make this dessert ahead of time for a party?

    Yes! In fact, I recommend making it the day before your event. The chilling time actually improves the flavor and texture, making it even more delicious. Just cover and refrigerate it until you’re ready to serve.

Final Thoughts

This Cream Cheese Lemon Dessert Recipe holds a special place in my heart because it combines simple ingredients into a show-stopping treat that never fails to delight. I love making it for friends and family because it’s easy enough for a weeknight but elegant enough for a special occasion. Give it a whirl—you’ll enjoy every creamy, tangy, crunchy bite just like I do. And don’t forget to share your tweaks and discoveries with me; that’s the fun part of baking together!

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Cream Cheese Lemon Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Cream Cheese Lemon Dessert features a rich brown sugar pecan crust topped with a luscious cream cheese lemon filling and a fresh blueberry topping. It’s a delightful no-bake lemon dessert that’s creamy, tangy, and perfect for a cool treat.

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 Lemon Filling

  • 5 ounce evaporated milk
  • 3.4 ounce 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

  1. Preheat and prepare dish: Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
  2. Make the brown sugar pecan crust: In a medium bowl, combine the light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir well to combine. Spread the mixture evenly into the prepared baking dish and press firmly to form the crust.
  3. Bake the crust: Bake the crust for 15 minutes until set and fragrant. Remove from the oven and allow it to cool completely before proceeding.
  4. Prepare the cream cheese lemon filling: In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until thickened. In a separate medium bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually beat in the frozen lemonade concentrate, then slowly blend in the pudding mixture until smooth and well combined.
  5. Assemble the filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust, spreading it out gently.
  6. Prepare the blueberry topping: In a medium saucepan over medium heat, add the fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir to combine and cook until the blueberries begin to burst and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool completely.
  7. Top and chill: Once the blueberry topping is cooled, spread it evenly over the cream cheese lemon filling. Cover the dessert and refrigerate for at least 4 hours to allow it to set properly before serving.

Notes

  • Nutritional values are approximate and may vary based on ingredient brands and substitutions.
  • For best results, ensure the crust is fully cooled before adding the filling to avoid melting.
  • The dessert can be made a day ahead to enhance flavor and convenience.
  • Use fresh blueberries for topping when in season; frozen can be substituted but may alter the topping texture.
  • For a lighter version, try low-fat cream cheese and reduced sugar in crust and topping.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 50 mg

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