Name: No Bake Lemon Cheesecake
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American
Ingredients: 8 ounces Cream Cheese; 2 cups Milk; 1 package Lemon Instant Pudding Mix; 1 Graham cracker pie crust

From the Cook

1/10

No Bake Lemon Cheesecake

Real Life of Lulu Verified

Ingredients

Warning0 allergens identified

No Bake Lemon Cheesecake

8 ounces Cream CheeseSoftened

2 cups Milk

1 package Lemon Instant Pudding Mix

1 Graham cracker pie crust8- or 9-Inch

Instructions

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Instructions

Stir cream cheese with a fork until softened.

Add ½ Cup of milk at a time, blending until smooth.

Add pudding mix and beat with mixer until well mixed (about 1 minute).

Pour into premade graham cracker crust.

Chill in refrigerator until set (4-8 hours).

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Tips & Tricks (5)

Room Temperature Magic 🌡️
Let cream cheese sit out for 30-45 minutes before mixing to ensure a ultra-smooth, lump-free filling with perfect creamy consistency.
Zest Boost 🍋
Add fresh lemon zest in addition to the instant pudding mix for an extra bright, authentic citrus flavor that elevates the entire dessert.
Graham Crust Pro Tip 🥄
Press the graham cracker crust firmly and evenly using the back of a measuring cup to create a compact, stable base that won't crumble when serving.
Chill Strategy ❄️
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set completely and develop maximum flavor complexity.
Silky Texture Secret 🥛
Use an electric mixer on medium-high speed and mix just until ingredients are combined to prevent over-beating, which can make the filling dense and less creamy.