Description
A delightful Cream Cheese Lemon Dessert featuring a rich brown sugar pecan crust, a tangy lemon cream cheese filling, and a fresh blueberry topping. This no-bake dessert is perfect for summer gatherings and offers a luscious combination of textures and flavors.
Ingredients
Scale
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding mix
- 2 (8 ounce) blocks cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare Baking Dish and Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
- Make Brown Sugar Pecan Crust: In a medium bowl, combine light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir until fully mixed. Spread the mixture evenly in the prepared baking dish and press firmly to form a crust.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from the oven and let cool completely before adding the filling.
- Prepare Lemon Filling: In a small mixing bowl, combine evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until very thick. In a separate medium bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Gradually add the frozen lemonade concentrate while continuing to beat. Next, gradually beat in the thickened pudding mixture until fully incorporated.
- Assemble Filling: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust, smoothing the surface.
- Make Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir frequently and cook until the blueberries begin to burst and the sauce thickens, about 5-7 minutes. Remove from heat and let cool completely.
- Top Dessert and Chill: Once the blueberry topping is cooled, spread it evenly over the lemon filling. Cover the dessert and refrigerate for at least 4 hours to allow the flavors to meld and the dessert to set properly.
Notes
- Nutritional values provided are approximate and may vary depending on brands and ingredient substitutions.
- For the best texture, ensure the brown sugar pecan crust is fully cooled before adding the filling to prevent melting.
- Frozen lemonade concentrate can be substituted with fresh lemon juice and sugar, but adjust sweetness accordingly.
- If fresh blueberries are unavailable, frozen blueberries can be used; thaw before cooking the topping.
- Use a non-stick spray or parchment paper to easily remove the dessert from the baking dish.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
