Lemon Cheesecake Cream Pie is a no bake dessert that is so creamy and bursting with fresh and sweet lemon flavor! Perfect for a summer dessert, at a bbq, or picnic. It's also a make ahead dessert that is so pretty and perfect for summer.
Ingredients
Instructions
Ingredients
- 1 ready-to-use Nilla Wafer or Graham Cracker crust (store-bought or homemade)
- 2 boxes (3.4 oz) lemon instant pudding mix
- 2 cups half & half
- 1 bar (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tub (8 oz) cool whip
- fresh lemon slices for garnish, if wanted
Instructions
- In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.
- In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.
- Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
- It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold.
- When ready to serve, garnish with fresh lemon slices if wanted.
