Cream Cheese Lemon Dessert (Print)
Lemon filling over brown sugar pecan crust, topped with blueberry compote for a luscious, tangy, and sweet treat.
# What You'll Need:
→ Brown Sugar Pecan Crust
01 -
1 ½ cups light brown sugar
02 -
½ cup all-purpose flour
03 -
1 ½ cups chopped pecans
04 -
½ cup butter, melted
→ Cream Cheese Lemon Filling
05 -
5 ounces evaporated milk
06 -
3.4 ounces instant lemon pudding mix
07 -
16 ounces cream cheese
08 -
¾ cup frozen lemonade concentrate
→ Blueberry Topping
09 -
1 ½ cups fresh blueberries
10 -
¼ cup granulated sugar
11 -
1 tablespoon lemon juice
12 -
1 tablespoon cornstarch
# How to Make It:
01 -
Preheat the oven to 350°F and lightly spray an 8x8, 7x11, or 9x9 baking dish with non-stick cooking spray. Set aside.
02 -
In a medium bowl, mix together the brown sugar, all-purpose flour, chopped pecans, and melted butter until combined. Spread the mixture evenly into the prepared baking dish and press firmly.
03 -
Bake for 15 minutes. Remove from the oven and let cool completely.
04 -
In a small mixing bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
05 -
In a medium bowl, beat the cream cheese until light and fluffy, approximately 3 minutes. Gradually beat in the lemonade concentrate, then gradually mix in the pudding mixture.
06 -
Spoon the cream cheese lemon mixture onto the cooled brown sugar pecan crust, spreading evenly.
07 -
In a medium saucepan over medium heat, add the blueberries, sugar, lemon juice, and cornstarch. Stir and cook until the blueberries start to burst and the sauce thickens.
08 -
Let the blueberry topping cool completely, then spread it evenly over the lemon filling.
09 -
Cover the dessert and refrigerate for at least 4 hours before serving.
# Additional Notes:
01 -
For the best results, use fresh blueberries and chilled ingredients.