Description
A delightful Cream Cheese Lemon Dessert featuring a rich brown sugar pecan crust, a creamy lemon-flavored filling, and a fresh blueberry topping. Perfectly balanced with tangy and sweet layers, this dessert is chilled to set and offers a refreshing finish to any meal.
Ingredients
Scale
Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding mix
- 2 (8 ounce) packages cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. Set aside.
- Make Brown Sugar Pecan Crust: In a medium bowl, combine light brown sugar, all purpose flour, chopped pecans, and melted butter. Stir well to combine all ingredients thoroughly. Spread the mixture evenly into the prepared baking dish, pressing firmly to form the crust layer.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Remove from the oven and allow it to cool completely before adding the filling.
- Prepare Cream Cheese Lemon Filling: In a small mixing bowl, whisk together evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until the mixture thickens substantially. In a separate medium bowl, beat cream cheese until light and fluffy, approximately 3 minutes. Gradually blend in the frozen lemonade concentrate followed by the pudding mixture until fully combined.
- Assemble Filling on Crust: Spoon the cream cheese lemon filling evenly over the cooled brown sugar pecan crust, spreading it smooth and level.
- Cook Blueberry Topping: In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, lemon juice, and cornstarch. Stir continuously and cook until the blueberries begin to burst and the sauce thickens, forming a glaze.
- Cool and Spread Blueberry Topping: Allow the blueberry topping to cool completely. Once cooled, spread it evenly over the lemon cream cheese filling layer.
- Chill Dessert: Cover the baking dish and refrigerate the dessert for at least 4 hours to allow it to set properly before serving.
Notes
- Nutritional values are approximate and can vary with different brands and ingredient substitutions.
- Use full-fat cream cheese for best texture and flavor.
- Ensure the crust is cooled completely before adding the filling to prevent melting or mixing layers.
- Fresh blueberries provide the best flavor, but frozen blueberries can be used if necessary.
- For a gluten-free option, substitute all-purpose flour in the crust with a gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
