Looking for a show-stopper dessert that doesn’t take hours to make? You only need 7 ingredients for our lemon cream cheese pudding dessert, making it inexpensive as well as easy!

Why this recipe works

Lemon cream cheese pudding dessert uses boxed pudding, making it a simple recipe that won’t keep you slaving away in the kitchen. There’s also no baking involved, perfect for keeping your kitchen cool!

One-pan desserts are ideal for potlucks, backyard get-togethers, or any holiday you need to bring something to. Because it’s in one dish, this dessert goes from fridge to party all in the same pan. If you love easy no-bake lemon desserts, you’ll definitely want to check out my lemon icebox cake as well!

overhead view of dessert in pan garnished with lemons

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

labeled ingredients for lemon cheesecake pudding dessert

Ingredient Info and Substitute Suggestions

PUDDING – Do not use Cook n Serve pudding, only use instant pudding. You do NOT need to prepare the pudding according to the package directions, follow the recipe instructions (you will only need the powder and the ingredients listed below).

GRAHAM CRUMBS – You can actually purchase graham cracker crumbs on their own if you are able to find them, otherwise, you can pulse whole graham crackers in a food processor or place them in a large ziptop bag and crush them with a rolling pin.

CREAM CHEESE – Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging, cut it into pieces, and place them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone.

MILK – Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.

How to Make Lemon Cream Cheese Pudding Dessert

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
In a small microwave-safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly.
Firmly press the crumbs into an ungreased 13×9-inch pan. Place in the refrigerator until needed.
Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
In a stand mixer or with a hand-held mixer, beat the cream cheese and lemon zest until creamy.
Add the pudding to the cream cheese and beat on medium until creamy and well combined.
Pour onto prepared crust and smooth into an even layer.
Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

Frequently Asked Questions & Expert Tips

Why is my mixture lumpy?

Your mixture may be lumpy if you did not allow the cream cheese to come to room temperature before beginning. Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging and cut it into pieces and set them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone. Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.

Can I make it ahead of time?

Yes, you can make this dessert up to 24 hours in advance. Store it with an air-tight lid or tightly covered with plastic wrap in the refrigerator until you are ready to serve.

How do I store it?

Store leftovers in an air-tight container or tightly covered with plastic wrap in the refrigerator for 2-3 days.

Can I use sugar free pudding?

You can substitute instant sugar free pudding in this recipe. Do not change the quantity of milk in the recipe, and simply swap out box for box. Sugar free pudding weighs a lot less than regular pudding because of sweetener they use. Sweetener weighs considerably less than sugar, however the boxes of pudding powder yield the same amount of prepared pudding, sugar free or not.

layered lemon dessert in a pan with a slice removed

Serving Suggestions

Serve your lemon cream cheese pudding dessert chilled for at least 4 hours to let it firm up a bit. I know we say it often, but this potluck dessert is crazy popular at every party it’s brought to. It’s even great on the holiday dessert table!

It’s no secret that I love lemon desserts. Lemon sandwich cookies that start with a cake mix are one of my all-time favorites or a soft, delicious batch of Lemon Sweet Rolls.

More Potluck Dessert Recipes

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This post originally appeared here on Aug 20, 2016 and has since been updated with new photos.