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Lemon Cheesecake Pudding Dessert Recipe


  • 2 cups crushed graham crackers about 15 crackers, plus more for garnish
  • 1/2 cup butter 1 stick
  • 2 tablespoons sugar
  • 1 8 ounce package cream cheese, softened
  • 2 boxes 3.4 ounces instant lemon pudding mix
  • 3 cups milk
  • 1/2 teaspoon lemon zest
  • 1 container 8 ounces whipped topping, thawed
  • Lemon slices for garnish (optional)


  • Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
  • In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13Ă—9-inch pan.
  • In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
  • Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.