Description
Indulge in the refreshing taste of our Cream Cheese Lemon Dessert, a delightful treat that beautifully balances the zesty brightness of lemon with the creamy texture of cream cheese. This no-bake dessert features a crunchy brown sugar pecan crust, topped with a luscious homemade blueberry compote, making it an inviting choice for gatherings or family celebrations.
Ingredients
Scale
- 1 ½ cups light brown sugar
- ½ cup all-purpose flour
- 1 ½ cups chopped pecans
- ½ cup melted butter
- 5 ounces evaporated milk
- 3.4 ounces instant lemon pudding mix
- 2 (8-ounce) packages cream cheese
- ¾ cup frozen lemonade concentrate
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8, 7×11, or 9×9 baking dish with non-stick spray.
- In a bowl, mix light brown sugar, flour, and chopped pecans; add melted butter and combine. Press into the bottom of the prepared dish.
- Bake for about 15 minutes until golden brown; let cool completely.
- In another bowl, blend evaporated milk, lemon pudding mix, cream cheese, and lemonade concentrate until smooth. Spread over cooled crust.
- For the topping, cook blueberries with sugar, lemon juice, and cornstarch in a saucepan until thickened. Cool before spreading on top of the filling.
- Refrigerate for at least four hours before slicing and serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 17g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For added flavor, consider mixing in other berries like raspberries or strawberries. Use gluten-free flour to cater to dietary needs without sacrificing taste.