No-Bake Lemon Cheesecake Pudding Pie
This No-Bake Lemon Cheesecake Pudding Pie is a perfect lemon dessert recipe for the Spring or Summer. I love lemon flavored dessert recipes and this one is an easy no-bake pudding pie recipe.
That means no heating up the house using the oven. No-Bake pudding pies are so easy to make. All you need is a bowl and a whisk or a spoon. An electric mixer can be used but whisking the pudding can be done by hand. The instant pudding thickens up just fine.
A short while ago I shared a No-Bake Raspberry Cheesecake Pudding Pie. I loved the way it turned out so I decided to use the same idea and make it with lemon curd this time.
You end up with a beautifully layered pie that looks beautiful and tastes delicious. This four-layered pudding pie recipe can be frozen making it the perfect lemon dessert recipe for the hot summer months.
BBQ's and family get-togethers are the perfect time to whip up a No-Bake Lemon Cheesecake Pudding Pie. Everyone will ooh and ahh over how pretty this pie is.
No-Bake Dessert recipes are some of my favorite dessert recipes! This No-Bake Lemon Pudding pie recipe has two layers with lemon curd filling. You can use homemade lemon curd or you can buy a jar from the store.
You could also use Lemon Pie filling if you can't find lemon curd in the store.
How to Make a No-Bake Lemon Cheesecake Pudding Pie
Ingredients
- Two 3.4 oz boxes instant cheesecake pudding mix
- 2 ¾ cups of milk divided
- 2 cups lemon curd or lemon flavored pie filling
- 8-ounce container whipped topping
- 2 Extra serving size Graham Cracker Crust
- Lemon zest for garnish
Directions
- In a large bowl whisk the pudding mix with 2 ½ cups of milk until very thick, about 3 minutes.
- Remove one cup of pudding and place in a small bowl.
- Mix one cup of lemon curd or lemon pie filling with the one cup of pudding.
- Spread the lemon curd flavored pudding into the bottom of the graham cracker crust.
- Add the remaining ¼ of milk to the large bowl with the remaining cheesecake pudding. Mix the milk into the pudding mix until well combined and thickened.
- Fold one cup of whipped topping into the cheesecake pudding in the large bowl.
- Spread the cheesecake and whipped topping on top of the lemon curd flavored pudding.
- Spread one cup of the lemon curd over the top of the pudding and whipped topping layer.
- Reserve ¼ of the lemon curd for a garnish if desired, other wise you can spread the entire amount of lemon curd over the pudding layer.
- Spread the remaining whipped topping over the top of the lemon curd layer.
- Cover with plastic wrap or the cover that came with the graham cracker crust. Refrigerate for at least 4 hours before serving.
- Or freeze over night for a frozen pie.
- 8-10 servings
Affiliate links ahead: I will earn a small commission at no extra cost to you should you make a purchase using one of the links below.
Tools that I used to make this Pudding Pie recipe
- 2 extra serving graham cracker crust
- Metal whisk
- Mixing bowls Amazon #1 Best Seller
- rubber spatula Amazon #1 Best Seller
- Lemon Curd
- serving plate
- pie pan
No-Bake Lemon Pudding Pie
Ingredients
- 2 boxes instant cheesecake pudding mix 3.4 oz each
- 2 ¾ cups milk divded
- 2 cups lemon curd or lemon flavored pie filling
- 8 ounce whipped topping
- 1 deep dish Graham Cracker Crust
- Lemon zest for garnish
Instructions
- In a large bowl whisk the pudding mix with 2 ½ cups of milk until very thick, about 3 minutes.
- Remove one cup of pudding and place in a small bowl.
- Mix one cup of lemon curd or lemon pie filling with the one cup of pudding.
- Spread the lemon curd flavored pudding into the bottom of the graham cracker crust.
- Add the remaining ¼ of milk to the large bowl with the remaining cheesecake pudding. Mix the milk into the pudding mix until well combined and thickened.
- Fold one cup of whipped topping into the cheesecake pudding in the large bowl.
- Spread the cheesecake and whipped topping on top of the lemon curd flavored pudding.
- Spread one cup of the lemon curd over the top of the pudding and whipped topping layer.
- Reserve ¼ of the lemon curd for a garnish if desired, other wise you can spread the entire amount of lemon curd over the pudding layer.
- Spread the remaining whipped topping over the top of the lemon curd layer.
- Cover with plastic wrap or the cover that came with the graham cracker crust. Refrigerate for at least 4 hours before serving.
- Or freeze over night for a frozen pie.
Nutrition
Do you love No-Bake Dessert recipes as much as I do? Check out the other No-Bake Dessert recipes I have shared.
- No-Bake Pumpkin Pie perfect for the Fall Holidays
- No-Bake Strawberry Cheesecake Pie perfect for strawberry season
- No-Bake Orange Curd Cream Pie perfect for the summer months
- No-Bake Banana Split Pudding Pie the kids will go wild over
- No-Bake Raspberry Cheesecake Pudding Pie refreshing and sweet
- No-Bake Apple Pie Al La Mode Inside out Pie a perfect way to eat apple pie and ice cream!
- No-Bake Strawberry Pudding Pie recipe
