Description
This Cream Cheese Lemon Dessert is a refreshing and creamy treat layered with a crunchy brown sugar pecan crust, tangy lemon cream cheese filling, and a juicy blueberry topping. It’s perfect for spring and summer gatherings or whenever you crave a zesty, fruity dessert.
Ingredients
Scale
- 1 ½ cups light brown sugar
- ½ cup all-purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
- 5 ounces evaporated milk
- 3.4 ounces instant lemon pudding mix
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup frozen lemonade concentrate
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick spray.
- In a medium bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
- Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
- Bake crust for 15 minutes, then cool completely.
- In a small bowl, whisk evaporated milk and lemon pudding mix on medium speed for about 2 minutes until thickened.
- In another bowl, beat cream cheese until light and fluffy (about 3 minutes).
- Gradually beat in the frozen lemonade concentrate until smooth.
- Mix in the lemon pudding mixture until fully incorporated.
- Spread the lemon cream cheese mixture evenly over the cooled crust.
- In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until berries burst and sauce thickens (about 5–7 minutes). Let cool completely.
- Spread cooled blueberry topping over lemon filling layer.
- Cover and refrigerate at least 4 hours or overnight before serving chilled.
Notes
- You can use coconut sugar instead of brown sugar for a deeper flavor.
- Substitute gluten-free flour for a gluten-free option.
- Use coconut oil or vegan butter for a dairy-free crust.
- Frozen blueberries can be used instead of fresh ones.
- Let each layer cool fully before adding the next for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cream cheese lemon dessert, lemon blueberry dessert, summer dessert, no-bake dessert, pecan crust dessert