Cream Cheese Lemon Dessert (Print Version)
Lemon cream cheese layered on brown sugar pecan crust, topped with sweet blueberries.
# Ingredients:
→ Brown Sugar Pecan Crust
01 -
1 1/2 cups light brown sugar
02 -
1/2 cup all-purpose flour
03 -
1 1/2 cups chopped pecans
04 -
1/2 cup unsalted butter, melted
→ Cream Cheese Lemon Filling
05 -
5 ounces evaporated milk
06 -
3.4 ounces instant lemon pudding mix
07 -
16 ounces cream cheese, softened
08 -
3/4 cup frozen lemonade concentrate, thawed
→ Blueberry Topping
09 -
1 1/2 cups fresh blueberries
10 -
1/4 cup granulated sugar
11 -
1 tablespoon lemon juice
12 -
1 tablespoon cornstarch
# Steps:
01 -
Preheat oven to 350°F (177°C) and lightly coat an 8x8, 7x11, or 9x9 inch baking dish with nonstick spray. Set aside.
02 -
In a medium mixing bowl, combine light brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir until fully incorporated.
03 -
Press the brown sugar pecan mixture firmly and evenly into the bottom of the prepared dish. Bake for 15 minutes, then allow to cool completely.
04 -
In a small bowl, blend evaporated milk and instant lemon pudding mix. Beat with a mixer on medium speed for 2 minutes until thick.
05 -
In a separate medium bowl, beat cream cheese until light and smooth, about 3 minutes. Gradually add lemonade concentrate, mixing until incorporated. Slowly beat in the prepared pudding mixture until smooth.
06 -
Spread the lemon cream cheese filling evenly over the cooled pecan crust.
07 -
In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir continuously and cook until blueberries begin to burst and sauce thickens.
08 -
Allow blueberry topping to cool completely. Spread evenly over the cream cheese lemon filling. Cover the baking dish and refrigerate for at least 4 hours before serving.
# Notes:
01 -
Ensure the crust is fully cooled before spreading the lemon filling to prevent melting. For enhanced flavor, prepare the dessert a day in advance and refrigerate overnight.