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Cream Cheese Lemon Dessert with Blueberry Topping

Cream Cheese Lemon Dessert with Blueberry Topping Bliss

Cream Cheese Lemon Dessert with Blueberry Topping is a refreshing no-bake treat that wonderfully blends creamy tartness with a crunchy crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brown Sugar Pecan Crust
  • 1 cup Light Brown Sugar Can be substituted with coconut sugar.
  • 1 cup All-Purpose Flour Use almond or gluten-free flour for a gluten-free option.
  • 1 cup Chopped Pecans Substitute with walnuts or almonds if preferred.
  • 1/2 cup Butter (melted) Vegan butter works for a dairy-free option.
For the Cream Cheese Lemonade Filling
  • 1 can Evaporated Milk Use non-dairy milk for lactose intolerance.
  • 1 box Instant Lemon Pudding Mix Opt for sugar-free for a lighter dessert.
  • 8 oz Cream Cheese Use vegan cream cheese for a dairy-free version.
  • 1 cup Frozen Lemonade Concentrate Fresh lemon juice can elevate the flavor.
For the Blueberry Topping
  • 2 cups Fresh Blueberries Substitute with raspberries or strawberries for variety.
  • 1/2 cup Granulated Sugar Reduce amount for less sweetness.
  • 1 tablespoon Lemon Juice Always prefer fresh lemon juice.
  • 2 tablespoons Cornstarch Arrowroot powder can be used as a substitute.

Equipment

  • Baking dish
  • Medium Bowl
  • small bowl
  • Saucepan
  • whisk
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish by spraying it lightly with non-stick cooking spray.
  2. Combine light brown sugar, all-purpose flour, chopped pecans, and melted butter in a bowl. Mix until it resembles wet sand. Press into the prepared baking dish and bake for 15 minutes until golden.
  3. Whisk together evaporated milk and instant lemon pudding mix in a small bowl until thickened. In a large bowl, whip cream cheese and mix in frozen lemonade concentrate. Fold in the pudding mixture until smooth and fill the cooled crust.
  4. Combine fresh blueberries, granulated sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the sauce thickens and blueberries burst. Let cool before spreading over the cream cheese filling.
  5. Cover and refrigerate the dessert for at least 4 hours. For best results, chill overnight before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, wrap tightly and freeze for up to a month. Thaw in the refrigerator overnight before serving.

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