Lemon Cheesecake Pudding Dessert

Ingredients

Layer 1: Buttered Graham Cracker Base

• 1 ½ cups Graham cracker crumbs (approx. 10-12 full sheets, finely crushed)
• ⅓ cup Unsalted butter, melted
• 2 tbsp Granulated sugar
• 1 pinch Fine sea salt

Layer 2: Tangy Cream Cheesecake Filling

• 8 oz (225g) Cream cheese, softened to room temperature
• ½ cup Powdered sugar (confectioners’ sugar)
• 1 tsp Pure vanilla extract
• 1 tbsp Freshly squeezed lemon juice
• 1 cup Whipped topping (or heavy cream whipped to stiff peaks)

Layer 3: Zesty Lemon Pudding

• 1 package (3.4 oz / 96g) Instant lemon pudding mix
• 1 ½ cups Cold whole milk (reduced slightly from standard box directions for a thicker, richer texture)
• 1 tbsp Fresh lemon zest (finely grated)

Layer 4: Whipped Topping & Garnish

• 1 ½ cups Whipped topping (or fresh whipped cream)
• 1 medium Fresh lemon, thinly sliced into quarter-wheels
• 2 tbsp Fresh mint leaves (optional garnish)

Instructions

Step 1: Prepare the Graham Cracker Crust

1. In a medium mixing bowl, combine the fine Graham cracker crumbs, melted butter, granulated sugar, and salt. Stir with a fork until the mixture resembles wet sand.
2. Press the crumb mixture evenly into the bottom of an 8×8-inch baking dish (or divide evenly among 8 individual 6-oz dessert jars/glasses). Press firmly using the flat bottom of a measuring cup to form a tight layer.
3. Place the dish or glasses in the refrigerator to set while preparing the next layer.

Step 2: Beat the Cheesecake Layer

1. In a large bowl, add the softened cream cheese and beat with an electric hand mixer on medium-high speed for 2 minutes until smooth and completely lump-free.
2. Add the powdered sugar, vanilla extract, and fresh lemon juice. Beat on low speed to incorporate, then increase to medium speed for 1 minute until fluffy.
3. Gently fold in 1 cup of whipped topping using a silicone spatula until fully combined.
4. Carefully spread the cheesecake mixture over the chilled Graham cracker crust into an even layer using an offset spatula.

Step 3: Mix the Lemon Pudding Layer

1. In a clean mixing bowl, whisk together the instant lemon pudding mix, cold whole milk, and finely grated lemon zest.
2. Whisk vigorously by hand for 2 minutes until the pudding begins to thicken noticeably.
3. Immediately pour the lemon pudding mixture over the cream cheese layer before it fully sets, spreading it evenly across the surface.

Step 4: Layer, Chill, and Garnish

1. Spread or pipe the remaining 1 ½ cups of whipped topping over the top of the lemon pudding layer.
2. Cover the dish loosely with plastic wrap or a fitted lid. Place in the refrigerator to chill for at least 2 hours (or up to overnight) to allow the pudding to set completely and the crust to bind.
3. Right before serving, decorate the top with fresh lemon slices, extra lemon zest, and fresh mint leaves.

Nutrition

Calories: 315 kcal — · Protein: 4 g 8% · Fat: 17 g 22% · Carbohydrates: 36 g 13% Dietary · Saturated Fat: 10 g 50% · Fiber: 1 g 4% · Sugar: 24 g — · Sodium: 310 mg 13%