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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Assemble the filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust, spreading it out gently.
- 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.
- 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
