Description
This Cream Cheese Lemon Dessert features a rich brown sugar pecan crust topped with a creamy lemon-flavored cream cheese filling, finished with a sweet and tangy blueberry topping. Perfect for a refreshing and delightful treat, this no-bake dessert is chilled to set and combines textures and flavors beautifully.
Ingredients
Scale
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding mix
- 2 (8 ounce) packages cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
- Make Brown Sugar Pecan Crust: In a medium bowl, combine the light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir until well combined. Spread this mixture evenly into the prepared baking dish, pressing firmly to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from oven and allow it to cool completely before adding the filling.
- Prepare Lemon Filling: In a small mixing bowl, combine the evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until thickened. In a separate medium bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Gradually add the frozen lemonade concentrate to the cream cheese and mix well. Then gradually beat in the lemon pudding mixture until fully combined and smooth.
- Assemble Filling on Crust: Spoon the cream cheese lemon filling evenly onto the cooled brown sugar pecan crust and spread smoothly.
- Make Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently and cook until the blueberries begin to burst and the sauce thickens, about 5-7 minutes. Remove from heat and let cool completely.
- Top Dessert and Chill: Spread the cooled blueberry topping evenly over the lemon filling. Cover the dish and refrigerate for at least 4 hours to set the dessert properly before serving.
Notes
- Nutritional values are approximate and may vary depending on brands and substitutions.
- For best results, use full-fat cream cheese for a rich and creamy texture.
- You can substitute pecans with walnuts if preferred or if you have a nut allergy, consider leaving nuts out and adding extra flour for texture.
- Ensure the crust cools completely before adding the filling to prevent it from becoming soggy.
- Chilling the dessert for the full 4 hours helps the layers to set and makes slicing easier.
- If fresh blueberries are not available, frozen blueberries can be used but thaw and drain excess liquid before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
