Zesty Cream Cheese Lemon Dessert (Trust Me, You Need This!)

Okay, have you ever just craved something that’s creamy, zesty, and oh-so-sweet all at once? Like, we’re talking about dessert that hits ALL the right spots. I mean, who doesn’t love that combo? 🍋💛

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, you might wanna grab your grocery list ’cause we need some goodies for this dessert! Here’s what you’ll need:

– 1 ½ cups light brown sugar (like, the darker, the better, right?)
– ½ cup all-purpose flour (standard stuff)
– 1 ½ cups chopped pecans (I love the crunch!)
– ½ cup butter, melted (melt it, don’t overthink it)
– 5-ounce evaporated milk (yes, this is key to the creaminess)
– 3.4-ounce instant lemon pudding (the instant part is a life-saver)
– (2) 8-ounce cream cheese (cause cream cheese is LIFE)
– ¾ cup frozen lemonade concentrate (so refreshing!)
– 1 ½ cups fresh blueberries (blueberry goodness!)
– ¼ cup granulated sugar (just a bit of sweetness)
– 1 tablespoon lemon juice (bring on the tart!)
– 1 tablespoon cornstarch (for that thick sauce)

So Here’s Why I Make This Constantly

Okay, listen, there’s a *whole* story here. Last summer, I had a bunch of friends over for a BBQ, and we were all joking about how we’d only eat dessert if it was something crazy good. You know how it goes! So, I decided to whip this up on a whim. I was just tossing stuff together and, like, three hours later, I had this glorious dish. I took a bite and literally couldn’t believe how delicious it was. My friends devoured it! Like, I barely got a second piece, which is saying something. Since then, it’s become my go-to stay-at-home dessert! Seriously, I’ve made it way too many times to count, and it never disappoints!

Another beautiful shot because we can’t get enough!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the deal: when you’re mixing the cream cheese, you gotta beat it *really* well until it’s fluffy. Like, don’t skimp on this part. I used to rush it, and the filling would be all lumpy and sad. Fluffy cream cheese = heavenly filling. Trust me on this!

Don’t Mess This Up (My Top Tips)

– Check the crust: You wanna bake that crust just enough to get golden but not burnt. Don’t be like me and go scroll TikTok and forget about it. Actual disaster.
– Cool completely: Seriously, don’t skip this! If you put the filling on a warm crust, you’ll end up with a mushy mess.
– Have fun with the blueberries: Some people like to add a splash of vanilla or even a pinch of cinnamon in the blueberry topping. Go wild, be creative!

How to Keep Them From Disappearing (Or, How to Store Them)

If there are leftovers (which I doubt, but let’s pretend), pop them in an airtight container in the fridge. They’ll last about 3-4 days, but honestly, good luck keeping them around that long. They’re just too yummy!

If You Liked This, You’ll Probably Like These Too

Ooooh, so if you’re feeling this lemony goodness, you might wanna check out my no-bake strawberry cheesecake (it’s a summer hit!) or those chocolate-covered strawberry bites I made last Valentine’s Day. So good!

Alright, so what are you planning to make for dessert tonight? Got any yummy ideas? 🍰✨

Cream Cheese Lemon Dessert

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Indulge in this delightful Cream Cheese Lemon Dessert, featuring a rich brown sugar pecan crust and a creamy lemon filling topped with homemade blueberry sauce. Perfectly balanced between tangy and sweet, this scrumptious treat is not only easy to make but also a crowd-pleaser. Impress your family and friends with this refreshing dessert that’s ideal for any occasion!

Author: XXXXX
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Serves 8
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 ½ cups light brown sugar
½ cup all-purpose flour
1 ½ cups chopped pecans
½ cup butter, melted
5 oz evaporated milk
3.4 oz instant lemon pudding mix
2 (8 oz) packages cream cheese
¾ cup frozen lemonade concentrate
1 ½ cups fresh blueberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch

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Instructions

Preheat the oven to 350°F and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray.
For the crust: In a medium bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix well and press evenly into the prepared baking dish. Bake for 15 minutes and let cool completely.
For the filling: In a small bowl, whisk together evaporated milk and pudding mix for about 2 minutes until thick. In a medium bowl, beat cream cheese until fluffy (about 3 minutes), then gradually add lemonade concentrate followed by the pudding mixture. Spoon over the cooled crust.
For the topping: In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch. Stir until the blueberries burst and the sauce thickens. Let cool before spreading over the lemon filling.
Cover and refrigerate for at least 4 hours before serving.