Lemon Lush
A layered no-bake lemon dessert with a lemon cookie crust, tangy cheesecake filling, silky lemon pudding, and creamy whipped topping. Easy to make and chilled to perfection for a refreshing dessert.
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 9x13 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
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.
Tried this recipe?Let us know how it was!