Lemon Pudding Cheesecake
A chilled, layered lemon cheesecake dessert featuring a buttery cinnamon-kissed graham cracker base, a smooth lemon pudding and cream cheese filling, and a generous layer of homemade vanilla whipped cream. Fresh lemon zest and slices provide a bright finishing touch.
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Ingredients
Graham Cracker Crust
- 1 dash ground cinnamon
- 4 tablespoons unsalted butter melted
- 10 graham crackers finely processed into approximately 1 1/2 cups crumbs
Lemon Cheesecake Filling
- 1 teaspoon freshly grated lemon zest
- 6.8 ounces instant lemon pudding mix equivalent to 2 small packages
- 2 cups coconut milk or whole milk as indicated in the preparation
- 8 ounces cream cheese softened to room temperature
Whipped Topping
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups well-chilled heavy cream
Garnish
- 2 fresh lemons for additional zest and decorative slices or peel
Instructions
- Place the chilled heavy cream, granulated sugar, and vanilla extract in a large cold mixing bowl. Using a hand mixer, beat the ingredients together until the cream becomes airy and fluffy and develops stiff peaks.
- Cover the prepared whipped cream and transfer it to the refrigerator until the dessert is ready to be assembled.
- For a slightly softer initial consistency, the cream may be whipped just short of fully stiff peaks, allowing it to continue firming as it chills.
- Process the graham crackers in a blender or food processor until they are reduced to fine crumbs.
- Melt the unsalted butter in the microwave. Place the graham cracker crumbs in a mixing bowl, then pour in the melted butter and add a dash of ground cinnamon.
- Stir until all of the crumbs are evenly coated and moistened.
- Firmly press the crumb mixture across the bottom of a 9 × 12-inch baking dish, forming an even crust layer.
- Place the prepared crust in the refrigerator while making the lemon filling.
- Add the room-temperature cream cheese to a large mixing bowl and beat with a hand mixer until completely smooth and creamy.
- Add the instant lemon pudding mix, coconut milk or whole milk, and 1 teaspoon of freshly grated lemon zest.
- Continue beating until the mixture is thoroughly blended, silky, and free from lumps.
- Remove the chilled graham cracker crust from the refrigerator.
- Spoon or pour the prepared lemon cheesecake filling over the crust and spread it evenly from edge to edge.
- Carefully distribute the refrigerated whipped cream over the lemon filling, smoothing it into a soft, even top layer.
- Finish the cheesecake with additional freshly grated lemon zest. Thin lemon slices may also be arranged over the surface for decoration.
- Cover the baking dish and refrigerate the dessert for a minimum of 2 hours, allowing the layers to become firm and the flavors to develop together.
Notes
- For a more pronounced fresh-lemon finish, add a small amount of extra zest or several curls of lemon peel immediately before serving.
- The whipped cream may be left slightly underwhipped before refrigeration, as it will continue to set and become firmer while chilling.