Description
A refreshing no-bake dessert where tangy lemonade meets creamy cheesecake in a graham cracker crust—perfect for summer gatherings or make-ahead entertaining.
Ingredients
- 1 (9-inch) graham cracker crust, store-bought or homemade
- 16 oz cream cheese, softened
- 1 box (3.4 oz) instant lemon pudding mix
- ½ cup frozen lemonade concentrate, thawed
- 3 cups whipped cream (e.g., cool-whip), divided
- 1 tsp vanilla extract
- ½ tsp coarse salt
- Optional: lemon zest for garnish
Instructions
- If using store-bought crust, unwrap and set aside; if homemade, press into pan and chill.
- In a bowl, beat 2 cups of whipped cream with the lemon pudding mix until thick and fluffy.
- In a separate bowl, beat the cream cheese until smooth. Add lemonade concentrate, vanilla extract, and salt, mixing until combined.
- Fold the cream cheese mixture into the whipped pudding mixture until creamy and uniform.
- Pour the filling into the crust and smooth the top.
- Refrigerate for at least 2 hours or until set.
- Before serving, top with the remaining 1 cup of whipped cream and garnish with lemon zest and a pinch of salt if desired.
Notes
- Can be made a day ahead—just add whipped topping before serving.
- Freeze for up to 3 months without whipped topping; thaw in the fridge before serving.
- Try variations like limeade or orange concentrate for a twist.
- Use a different crust like vanilla wafer or gingersnap for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
