No Bake Lemon Cheesecake Cream Pie

Lemon Cheesecake Cream Pie is a no bake dessert this is so creamy and bursting with fresh and sweet lemon flavor! Lemon pudding cheesecake is layered into a Nilla wafer pie crust and topped with whipped cream. best for a weeknight dessert, picnic, or maybe Thanksgiving. 

Lemon Cheesecake Cream Pie is a no bake dessert this is so creamy and bursting with fresh and candy lemon flavor! best for a summer time dessert, at a bbq, or picnic. it is also a make ahead dessert that is so pretty and ideal for summer season. 






This triple layer lemon pudding cream pie is always surely famous round spring and summer season! I simply knew that I had to provide you with another similarly delicious lemon pie that turned into creamy and most significantly no bake.

No bake pies are the first-class for decent summer days. No oven needed, simple components which you blend in a bowl, pre made crust, they’re cool & creamy, and the quality element; make it the day beforehand. This pie is clearly higher the day after. So plan on making it the day before you want it.



Ingredients


  • 1 ready-to-use Nilla Wafer or Graham Cracker crust (store-bought or homemade)
  • 2 boxes (3.4 oz) lemon instant pudding mix
  • 2 cups half & half
  • 1 bar (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tub (8 oz) cool whip
  • fresh lemon slices for garnish, if wanted

Instructions


  1. In a mixing bowl, combine the dry pudding mix and half & half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding. 
  2. In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.
  3. Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.
  4. It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice & cold. 
  5. When ready to serve, garnish with fresh lemon slices if wanted.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

loading...

Iklan Bawah Artikel