Our lemon lush dessert is an easy treat made with a simple crust topped with no-bake cheesecake, lemon pudding, and whipped cream layers. It’s perfect for all your spring and summer gatherings!
Best Lemon Lush
Just one slice of this layered lasagna yumminess is enough to make the sun shine just a little brighter and an easy way to satisfy any fan of lemon desserts!
Like an icebox lemon cake and, another favorite, strawberry delight, it’s a layered lasagna dessert with an easy 2-ingredient buttery shortbread crust, which is the only part of this dessert that requires quick baking. Then, I top it with a sweet and tart cream cheese layer, a lemon pudding layer, and then a final layer of Cool Whip.
The whole thing is prepared in under an hour, but it does require some chill time in the fridge to set, but it’s definitely worth the wait and perfect for when you need something to bring to a potluck or holidays like Easter.
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Lemon Lush Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- All-purpose flour and unsalted butter: Take the butter out of the fridge 40 minutes beforehand so it’s soft enough to combine with the flour for the crust. You an also use a gluten free 1:1 flour like Bob’s Red Mill or Kings Arthur.
- Cream cheese and powdered sugar: Bring the cream cheese out to room temperature with the butter so that it has a chance to soften as well.
- Lemon juice: If you can use fresh lemon juice, please do! Bottled lemon juice will work but I think fresh is so good.
- Lemon pudding mix and cold milk: I use instant pudding and whole milk for a thicker consistency. You can also use heavy whipping cream for an even thicker pudding layer or a lower fat milk if you prefer that.
- Cool Whip: For the topping. You’ll need to thaw it completely first. I have a coconut milk whipped cream recipe that would be great overtop the lemon layer!
- Garnish: lemon slices and/or lemon zest.
Variations You Can Make
Here are a few ideas for swaps you can make if you’d like.
1. Use a different crust. You could make a Graham cracker crust, a vanilla cookie crust, or a Golden Oreos crust instead. Just swap the flour for either. I just use a food processor to crumble any cookies or crackers.
2. You can also mix in ½ cup of chopped pecans or walnuts into the crust before baking it!
3. Instead of Cool Whip, you could go with a homemade stabilized whipped topping by mixing 2 cups of heavy cream with 2 ounces of cream cheese, ½ cup of sugar and a ½ teaspoon of vanilla extract.
4. Top with chopped nuts such as walnuts or pecans or even a few coconut flakes.
How to Make this Lemon Lush Dessert
This recipe will come together in just a few simple steps. Letting it set takes some time, but it’s well worth it.
Step 1: Combine flour and softened butter in a large mixing bowl and use a fork to cut the butter into the flour until it forms a crumbly dough. Transfer the mixture to a prepared 9×13 baking dish and press it evenly into the bottom. Bake for 25 minutes and allow it to cool completely.
Preheat the oven to 350° F as it cools.
Step 2: In a clean, large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth. Mix in the lemon juice and then spread an even layer of the lemon cream cheese filling overtop the cooled crust.
Step 3: In another large mixing bowl (or wash the one you just used), whisk the dry pudding mix and milk together until thick and creamy. Spread it overtop the cream cheese layer and then refrigerate this lush dessert recipe for at least 6 hours for it to set completely.
Step 4: When you’re ready to serve, spread a final layer of Cool Whip over top and garnish with fresh lemon slices or lemon zest. Enjoy!
Tips
Cooling the crust completely is a must. Otherwise, the cheesecake layer will become runny.
The dessert needs to be chilled for at least 6 hours for it to set, but it’s even better overnight.
How to Store Lemon Lush
Refrigerate: Keep leftovers in the pan covered in plastic wrap and refrigerated for up to 4 days. If you’ve only got a couple of pieces left, transfer them to an airtight container for storage.
Freeze: This layered dessert can be frozen for up to 1 month. Thaw it in the refrigerator overnight and serve it the following day.
More Layered Dessert Recipes
- No Bake Chocolate Oreo Delight
- Pumpkin Delight
- Chocolate Trifle
- Fruit Trifle
- Christmas Lasagna Dessert
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Easy Lemon Lush Dessert Recipe
Ingredients
- 2 cups all purpose flour
- 1 cup unsalted butter softened
- 16 ounces cream cheese softened (two blocks)
- 2 cups powdered sugar
- 1 tablespoons lemon juice fresh
- 6 ounces lemon instant pudding mix (2) 3 ounces boxes
- 3 cups cold milk
- 8 ounces cool whip
- Fresh lemons and/ or lemon zest for garnish optional
Instructions
- Preheat the oven to 350° F and line a 9×13 inch baking dish with parchment paper.
- In a large mixing bowl, add the flour and softened butter.2 cups all purpose flour, 1 cup unsalted butter
- Using a fork, mash/cut the butter into the flour until it forms a crumbly dough.
- Press the mixture into the bottom of the parchment lined pan.
- Bake for 25 minutes then remove from the oven and let it cool completely before continuing.
Make the cream cheese layer:
- In a large mixing bowl, add the softened cream cheese and powdered sugar and blend until smooth.16 ounces cream cheese, 2 cups powdered sugar
- Add the lemon juice and mix in.1 tablespoons lemon juice
- Spoon the cream cheese mixture over the cooled crust layer and spread evenly.
Make the pudding layer:
- In a large mixing bowl, add the dry pudding and milk and whisk together.6 ounces lemon instant pudding mix, 3 cups cold milk
- Pour the pudding over the cream cheese layer and spread it out evenly.
- Place the dish in the refrigerator for at least 6 hours for set completely (you can also chill overnight if you’d like).
- Before serving, spread the top with an even layer of cool whip.8 ounces cool whip
- Add lemon slices to the top of each piece when serving if desired.Fresh lemons and/ or lemon zest for garnish
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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