Description
A delightful Cream Cheese Lemon Dessert featuring a rich brown sugar pecan crust, a creamy lemon pudding and cream cheese filling, topped with a fresh blueberry sauce. This no-bake chilled dessert balances tangy lemon flavor with sweet, nutty crust and fruity topping, perfect for a refreshing treat.
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 oven: 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.
- Prepare crust: In a medium bowl, combine light brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir until well mixed. Spread this mixture evenly in the prepared baking dish and press firmly to create the 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 filling.
- Make filling base: In a small mixing bowl, whisk evaporated milk and instant lemon pudding mix together. Beat on medium speed for 2 minutes until mixture thickens.
- Prepare cream cheese mixture: In a medium bowl, beat cream cheese until light and fluffy, approximately 3 minutes. Gradually beat in frozen lemonade concentrate, then gradually incorporate the thickened pudding mixture until smooth.
- Assemble filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust layer.
- Make blueberry topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir continuously and cook until blueberries begin to burst and the sauce thickens slightly.
- Cool and top: Allow the blueberry topping to cool completely, then spread it evenly over the lemon cream cheese filling.
- Chill dessert: Cover the dessert and refrigerate for at least 4 hours to allow it to set and flavors to meld before serving.
Notes
- Nutritional values are approximate and may vary depending on brand and ingredient variations.
- Use a nutritional calculator with exact brands and measurements for precise nutrition info.
- For a firmer crust, press the mixture firmly before baking.
- Ensure the crust is completely cooled before adding filling to prevent melting.
- Frozen lemonade concentrate can be substituted with fresh lemon juice and simple syrup but may alter sweetness and texture.
- Blueberry topping can be prepared in advance and stored in the refrigerator before assembling.
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
