Description
This creamy and tangy Cream Cheese Lemon Dessert features a sweet brown sugar pecan crust topped with a luscious lemon pudding cream cheese filling and a fresh blueberry topping. Perfectly balanced flavors and textures make this chilled dessert a delightful treat for any occasion.
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 Baking 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 light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir until fully mixed. Spread the mixture evenly in the prepared baking dish and press firmly to form the crust. Bake for 15 minutes. Remove from oven and allow to cool completely.
- Prepare Cream Cheese Lemon Filling: In a small bowl, whisk together evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until mixture thickens. In a separate medium bowl, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Gradually add frozen lemonade concentrate, beating until combined. Then gradually beat in the pudding mixture until smooth. Spoon this lemon cream cheese filling over the cooled pecan crust, spreading evenly.
- Make Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir continuously and cook until the blueberries burst and the mixture thickens into a sauce. Remove from heat and allow to cool completely.
- Assemble and Chill: Spread the cooled blueberry topping evenly over the lemon filling layer. Cover the dessert and refrigerate for at least 4 hours until fully chilled and set before serving.
Notes
- Nutritional values are approximate and may vary with ingredient brands or substitutions.
- Use full-fat cream cheese for best texture and flavor in the filling.
- Ensure the crust is completely cooled before adding the filling to prevent melting.
- Blueberry topping can be substituted with other fresh fruit sauces if desired.
- For a firmer crust, press the crust mixture firmly before baking.
- Refrigerate the dessert uncovered for 30 minutes before covering to help topping set.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
