There’s something about a chilled, layered dessert that just feels like summer. Lemon Lush is light, creamy and refreshing, with a bright, tangy twist. This easy no bake dessert starts with a crushed lemon cookie crust, followed by a fluffy lemon cheesecake, a silky lemon pudding, and finally a layer of creamy whipped topping. It’s a nostalgic, no-fuss dessert and every bite is like pure sunshine.
The last time I made Cherry Delight, I started thinking about other versions to try. I love the way each layer builds on the last, with different flavors and textures coming together. Since I’m a sucker for anything lemon, this recipe was the perfect follow-up. Honestly, I can’t wait to try different variations, but for the moment, I’m head over heels for this refreshing lemon dessert.
I chose lemon sandwich cookies for the crust instead of the more traditional vanilla wafers or a baked nut crust. I wanted this to stay completely no-bake, and the lemon cookies add a bit of lemon flavor to the crust itself. I can’t wait to try it with different crust options and see which one is the favorite.
Lemon Lush Recipe
If you’re looking for easy no bake lemon desserts that still feel special enough for a gathering, this one delivers. It’s made in a 9×13 pan, so it’s sized for a crowd, whether a family dinner, or just a household that loves dessert! Every layer comes together easily but the end result is impressive.
It’s also incredibly make-ahead friendly. Since it needs several hours (or overnight) to chill and set, this is the kind of dessert you can make the day before you need it and forget about until it’s time to serve. Of course, it does need to stay chilled until ready to serve, so plan accordingly.
Tips for Success
- Watch your cookie crumb texture. If you crush the cookies too finely and press the crust too much, the crust can turn out harder than you want. Aim for crumbs that are the texture of sand and press firmly but gently.
- Don’t skip the lemon zest. It adds the perfect lemony punch to the cheesecake layer.
- Don’t forget to thaw the whipped topping. It will be much easier to fold into the cheesecake layer and spread over the top.
Ingredients
Key Ingredients
Cookies: I used lemon sandwich cookies. I wanted the extra bit of lemon flavor from the cookies, though it’s not essential. You could use vanilla sandwich cookies, shortbread or vanilla wafers.
Butter: I used regular salted butter. If using unsalted, add a pinch of salt.
Cream cheese: You need two blocks of cream cheese. My preferred brand for any no-bake dessert is Philadelphia cream cheese for the best texture.
Powdered sugar: Regular unsifted powdered sugar is perfect here.
Lemons: You’ll want to use fresh lemons for this recipe as we need the juice and zest. Mine were small so I used the zest from two lemons and the juice from one.
Whipped topping: You’ll need two tubs of store-bought whipped topping. Thaw for a few hours or overnight in the fridge for best results.
Instant pudding: You need two boxes of instant lemon pudding.
Milk: I used whole milk but you could use 2% if preferred.
Yellow food coloring: This is completely optional. If you want a brighter yellow color to your pudding, add a drop or two of food coloring.
Instructions
Step 1: Crush the cookies, mix with butter and press into pan.
Step 2: Make the cheesecake layer.
Step 3: Spread cheesecake layer over crust.
Step 4: Make the pudding.
Step 5: Spread pudding over cheesecake layer and then add whipped topping.
Step 6: Garnish as desired.
Too Much?
This recipe is sized for a 9×13 pan for plenty of servings, but you can easily scale it down. Halve the ingredients and use an 8×8 pan if you’re making this for a smaller gathering. Use a single tub of whipped topping, divided between cheesecake layer and topping.
Storage
Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: This recipe is best stored in the fridge. However, I did test freezing the dessert for a couple of days and then thawing in the fridge before serving. The texture changed a bit but it was still delicious.
FAQs
Can I make this ahead of time?
Yes, this is a great make-ahead dessert. I would make it the day before you plan on serving.
Can I use bottled lemon juice and skip the zest?
You could but I encourage you to use real lemons. The zest really makes a difference in the cheesecake layer. However, if you don’t have access to real lemons, you could use bottled juice and perhaps some lemon extract. I haven’t personally tried that but it should get you close.
Can I make this gluten-free?
I haven’t tested this specific swap, but the cookies are the main ingredient to swap out here. A one-to-one substitution with vanilla or shortbread gluten-free cookies should work well. Everything else should be gluten-free, but as always, check your labels to be sure.
Other Recipes You Might Enjoy:
Lemon Lush
Ingredients
Crust
- 13 oz lemon sandwich cookies such as Lemon Oreos, crushed
- 6 tablespoons butter melted
Lemon Cheesecake Filling
- 2 blocks cream cheese
- 1 1/4 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 8 oz whipped topping
Lemon Pudding Filling
- 2 (3.4 oz each) boxes lemon instant pudding
- 3 cups whole milk
- 1-2 drops yellow food coloring optional
Topping
- 1 8 oz whipped topping
- Lemon zest and/or lemons slices for garnish optional
Instructions
Crust
- Crush the cookies into fine crumbs. Stir in the melted butter. Press into the bottom of a 9×13 dish to form a crust, spreading and pressing evenly.
- Refrigerate for a few minutes while you build the next layer.
Lemon Cheesecake Filling
- Beat the cream cheese until smooth. Add powdered sugar, lemon juice, and zest and beat until fluffy. Add the whipped topping and mix on low just until combined or fold in with a rubber spatula.
- Spread cheesecake filling over the chilled crust in an even layer. Refrigerate while you make the pudding layer.
Lemon Pudding Filling
- Whisk the pudding mix into the milk for about a minute until pudding is completely dissolved. If you are using the food coloring, add it now. Whisk until pudding starts to thicken and coats the spoon.
- Allow to rest in the fridge for about 5 minutes until thickened but not set. Spread over cheesecake layer.
Topping
- Gently spread whipped topping over pudding layer. Garnish with additional lemon zest, crushed cookies or lemons slices, if desired.
- Chill for 4 hours or overnight before serving.
Notes
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