Although lemons are typically in-season during the winter months, there’s something about lemon that reminds me of spring. And this No-Bake Lemonade Cheesecake is the perfect, no-fuss dessert to welcome warmer weather.
I often find the lemon flavor in desserts like this a bit too subtle, but thanks to the addition of frozen lemonade concentrate, this little lemon dessert packs a big punch!
With just a few simple ingredients, and no need to turn on the oven, this easy but elegant no-bake cheesecake is perfect for Easter, Mother’s Day, baby showers and other spring events and festivities.
It’s easy to double the recipe if you’re entertaining a crowd, and can be made the day ahead and kept in the refrigerator!
If you like, you can add a spoonful of graham cracker crumb crust to the bottom of your dessert dishes.
A few fresh berries or a dollop of whipped cream are also a nice touch. And you really can’t go wrong with a lemon wedge garnish and a sprig of fresh mint.
One of the reasons I love this quick and easy dessert is that there are so many ways you can dress it up, yet it’s perfectly elegant and delicious on it’s own.
I’m already dreaming of a limeade and pink lemonade version of this sweet and tart cheesecake creation!
If you don’t have small, individual dessert dishes, four ounce Mason jars are a great option. The filling can also be spooned into a graham cracker crust and served more traditionally, like a pie.
No matter how you serve it up, this No-Bake Lemonade Cheesecake has spring written all over it!
Be sure to save this easy no-bake dessert recipe to your favorite Pinterest board for later.
No-Bake Lemonade Cheesecake
This quick and easy no-bake lemonade cheesecake features lemon pudding and frozen lemonade concentrate for a real punch of tart lemon flavor.
- 1 (5 oz.) can evaporated milk
- 1 (3.4 oz.) box instant lemon pudding mix
- 2 (8 oz.) packages cream cheese, softened
- 1/3 cup sugar
- 3/4 cup frozen lemonade concentrate, undiluted
- In a small bowl, whisk together evaporated milk and pudding mix until smooth.
- In a medium bowl beat cream cheese and sugar with an electric mixer until fluffy. Gradually beat in lemonade concentrate.
- Add pudding mixture and beat until smooth. Pipe or spoon mixture into small (4 oz.) dessert dishes or jars. Refrigerate for 3-4 hours, or until set.
Total time does not include refrigeration.
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Who Dished It Up First: Adapted from Great Grub, Delicious Treats