This easy no-bake Lemon Lush dessert layers creamy, tangy citrus goodness into a refreshing, crowd-pleaser that’s perfect for summer potlucks.
Lemon Lush is a dreamy, triple-layered dessert that brings together a crisp graham cracker base, a velvety cream cheese and pudding middle, and a bright lemon whipped topping. It’s unique because you never switch on the oven—just whisk, spread, and chill. I first whipped up this creamy, layered citrus delight on a sweltering Fourth of July afternoon when I needed something sweet yet light. Using fresh lemon juice and a bit of Greek yogurt keeps it tangy without feeling heavy, and you can even lighten it further with low-fat options. By the way, I’ve tested this recipe at backyard barbecues and church socials—everyone raves about that sweet-tangy balance.
Why You’ll Love This Recipe
- No oven needed—stay cool in the summer heat
- Ready in under an hour (plus chill time)
- Crowd-pleaser at potlucks, picnics, or bake sales
- Creamy layers that melt in your mouth
- Bright citrus flavor without being overly sweet
- Easy to double or halve for any gathering
- Customize with gluten-free or sugar-free tweaks
- Perfect balance of sweet and tangy in every bite
Ingredients
• 1 (9×13-inch) graham cracker crust (store-bought or homemade; see note below)
• 8 oz cream cheese, room temperature (use Neufchâtel for lighter texture)
• 1 cup powdered sugar, sifted
• 8 oz frozen whipped topping (Cool Whip or store brand), thawed
• 1 cup plain Greek yogurt (whole milk Greek yogurt for extra creaminess)
• 1 (3.4-oz) box vanilla instant pudding mix
• 1 cup cold milk (2% or whole milk)
• 1 cup fresh lemon juice (about 4 medium lemons)
• Zest from 2 lemons (finely grated for extra zing)
• Optional garnish: thin lemon slices, mint sprigs
Tips: Pick firm lemons with smooth skin. Room-temp cream cheese blends more smoothly. Sifting powdered sugar avoids gritty layers.
Directions
- Prepare the filling
In a large mixing bowl, beat cream cheese and powdered sugar until silky smooth. Use a hand mixer on medium speed—no lumps allowed. - Fold in whipped topping
Gently stir in half of the thawed whipped topping, just until no streaks remain. This keeps the layer light and airy. - Layer onto crust
Spread the cream cheese mixture evenly over the graham cracker crust, smoothing with an offset spatula. A flat surface helps your layers shine. - Whisk pudding base
In another bowl, whisk together vanilla pudding mix and cold milk until it thickens (about 2 minutes). Let it sit 2 minutes more to fully set. - Combine with yogurt and lemon
Stir Greek yogurt, fresh lemon juice, and zest into the pudding until it’s a uniform pale yellow. Taste—add a pinch more sugar if your lemons are extra tart. - Spread the lemon layer
Gently spoon the pudding-yogurt mixture over the cream cheese layer. Smooth it gently, taking care not to dig into the layer below. - Top with whipped topping
Spread remaining whipped topping over the lemon layer. Use back of a spoon to create soft peaks or swirls for a pretty finish. - Chill thoroughly
Cover with plastic wrap and chill in the fridge at least 4 hours, or overnight. The layers set firm and become slice-worthy. - Garnish and serve
Just before serving, garnish with lemon slices or mint. Cut into 12–15 squares. Use a hot, damp knife for clean cuts—wipe between each slice.
Servings & Timing
Makes 12–15 squares
Prep Time: 20 minutes
Chill Time: 4 hours (overnight for best results)
Total Time: 4 hours 20 minutes (including resting)
Variations
• Berry-Lush: Fold in fresh raspberries or blueberries between the lemon and whipped layers.
• Lime Twist: Swap lemon juice and zest for key limes for a tart edge.
• Gluten-Free: Use a gluten-free graham crust or almond flour crust instead of graham crackers.
• Sugar-Free: Substitute powdered sugar with erythritol and use sugar-free pudding mix.
• Mini Cups: Spoon layers into individual clear cups for grab-and-go treats.
• Tropical Breeze: Add shredded coconut to the crust and top with pineapple chunks.
Storage & Reheating
Store in the fridge, covered, for up to 4 days—just keep it chilled until serving. You can freeze individual slices in airtight containers for up to 2 weeks; thaw in the fridge overnight. No reheating needed—this dessert is best served cold. Make-ahead tip: Assemble up to 24 hours before your event for stress-free entertaining.
Notes
• Crust tip: If you make your own, blend 2 ½ cups of crackers with 6 tablespoons melted butter, then press firmly.
• Lemon balance: Meyer lemons yield a sweeter, floral note—adjust powdered sugar by up to ¼ cup if using.
• Texture check: If your pudding layer seems too thick, stir in a splash more milk.
• Slice cleaner: Warm the knife under hot water between cuts to get perfect edges.
• Serving idea: Pair with fresh berries or a scoop of vanilla ice cream for an extra treat.
FAQs
Q: Can I use bottled lemon juice instead of fresh?
A: Yes, but fresh lemon juice and zest give the brightest, most natural flavor. If you must, choose high-quality bottled juice.
Q: My layers look uneven—help!
A: Use an offset spatula and work gently. Chilling each layer briefly (10–15 minutes) can help keep them distinct.
Q: Is this recipe freezer-friendly?
A: Absolutely—slice and wrap each piece tightly in plastic before freezing. Thaw in the fridge when you’re ready to enjoy.
Q: Can I make it dairy-free?
A: Try dairy-free cream cheese, coconut yogurt, and a soy-based whipped topping—just follow the same layer steps.
Q: Why won’t my pudding set?
A: Make sure you whisk the pudding mix into truly cold milk and give it a couple extra minutes to thicken before folding in yogurt.
Q: How do I lighten it up?
A: Swap in low-fat yogurt, light whipped topping, or reduce powdered sugar to suit your taste.
Q: Can I double the recipe?
A: Yes! Use two 9×13 pans or a larger sheet pan, just adjust chill time if necessary.
Q: What’s the best way to transport this?
A: Keep it chilled in a cooler or insulated bag; serve directly from the pan to avoid any mishaps.
Conclusion
Lemon Lush brings a burst of citrus sunshine to any table—no baking fuss, just creamy, layered bliss. I hope this sweet-tangy, no-bake dessert becomes your go-to for summer gatherings. Give it a try, leave a comment below, and don’t forget to explore more of my zesty treats like these Key Lime Pie Bars!
Lemon Lush
Ingredients
- Graham cracker crust (9x13-inch) store-bought or homemade
- 8 oz Cream cheese room temperature
- 1 cup Powdered sugar sifted
- 8 oz Whipped topping (frozen, thawed) Cool Whip or store brand
- 1 cup Greek yogurt plain, whole milk for extra creaminess
- 1 box (3.4 oz) Vanilla instant pudding mix
- 1 cup Milk cold, 2% or whole milk
- 1 cup Fresh lemon juice about 4 medium lemons
- Lemon zest from 2 lemons, finely grated
- Optional garnish thin lemon slices, mint sprigs
Instructions
- In a large mixing bowl, beat cream cheese and powdered sugar until silky smooth. Use a hand mixer on medium speed—no lumps allowed.
- Gently stir in half of the thawed whipped topping, just until no streaks remain. This keeps the layer light and airy.
- Spread the cream cheese mixture evenly over the graham cracker crust, smoothing with an offset spatula. A flat surface helps your layers shine.
- In another bowl, whisk together vanilla pudding mix and cold milk until it thickens (about 2 minutes). Let it sit 2 minutes more to fully set.
- Stir Greek yogurt, fresh lemon juice, and zest into the pudding until it’s a uniform pale yellow. Taste—add a pinch more sugar if your lemons are extra tart.
- Gently spoon the pudding-yogurt mixture over the cream cheese layer. Smooth it gently, taking care not to dig into the layer below.
- Spread remaining whipped topping over the lemon layer. Use back of a spoon to create soft peaks or swirls for a pretty finish.
- Cover with plastic wrap and chill in the fridge at least 4 hours, or overnight. The layers set firm and become slice-worthy.
- Just before serving, garnish with lemon slices or mint. Cut into 12–15 squares. Use a hot, damp knife for clean cuts—wipe between each slice.
