No-Bake Lemon Cheesecake

“Much more like pudding than cheesecake, and very sweet. Try adding a little lemon zest for some contrast.” – April Ferre

No-Bake Lemon Cheesecake

Course: Cakes & Cupcakes


  • 1 9-Inch Crumb Crust
  • 1 8-Ounce Package Cream Cheese Softened
  • 2 Cups Milk
  • 1 3.4-Ounce Package Lemon Instant Pudding Mix


  • Beat cream cheese until very soft. Blend in 1/2 cup milk until smooth. Add remaining milk and lemon instant pudding mix. Beat all at lowest speed until well blended, about 1 minute.
  • Pour at once into crumb crust. Chill until firm; at least 2 hours. Garnish with lemon slices.

Recipe – Helen Ferre

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