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
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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
Mercy
Can you use spray whipped cream like RediWhip instead of container whipped topping which I assume is Cool Whip? This sounds so good but I don't like Cool Whip.
Arlene Mobley
Mercy
I do not think spray whipped topping will hold up in this recipe. It is not as thick and melts much faster than container whipped cream. Have you tried the new TruWhip? It tastes very good. Almost like homemade vanilla whipped topping. They sell it next to Cool Whip in most stores. You could try that instead. Thanks for stopping by. Let me know if you try this recipe with TruWhip. I'd love to hear how it turns out.