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This Lemon Lush dessert is the perfect no-bake, creamy, layered citrus treat that’s easy to make for summer potlucks and a real crowd-pleaser.
In my kitchen, Lemon Lush feels like sunshine on a plate—a sweet, tangy, and refreshing no-bake dessert that’s earned a spot at practically every family gathering. Google Trends shows search interest in citrus desserts spikes by about 30 percent each June, and I get why: when the mercury rises, nobody wants to turn on the oven. What makes this layered dessert special is its light lemon filling whipped together with sweetened condensed milk and fluffy whipped topping—balanced by a buttery graham-cracker crust. Over the years, I’ve tweaked the ratio of cream cheese to Greek yogurt for a silkier texture, and I’ll share those personal tips below so you can customize it just right.
Why You’ll Love This Recipe
• No oven needed—just mix, layer, and chill.
• Ready in under an hour (then relax while it chills).
• Crowd-pleaser at summer potlucks, BBQs, or backyard tea parties.
• Creamy, layered goodness with a refreshing citrus kick.
• Easy to tweak for gluten-free or lighter dairy versions.
• Uses simple pantry staples and fresh lemons.
• Sweet and tangy balance that satisfies a sweet tooth without overloading on sugar.
• Can be prepped ahead—perfect for busy hosts.
Ingredients
• 2 cups (about 16 sheets) graham-cracker crumbs (use gluten-free grahams for a GF twist)
• ½ cup (1 stick) unsalted butter, melted (Kerrygold or Land O’Lakes recommended)
• 8 oz cream cheese, room temperature (Philadelphia for smoothness)
• 1 cup powdered sugar, sifted (to avoid lumps)
• 8 oz whipped topping, thawed (Cool Whip) or 1 cup heavy cream whipped to stiff peaks
• 14 oz can sweetened condensed milk (Eagle Brand)
• ½ cup fresh lemon juice (about 3 large Meyer or Eureka lemons)
• 1 tbsp lemon zest (reserve a bit for garnish)
• Pinch of fine sea salt (enhances sweetness)
• Optional garnish: thin lemon slices or extra whipped cream dollops
Tip: Choose firm, bright yellow lemons with thin skins—they yield more juice and lots of fragrant zest. Room-temperature cream cheese whips up silkier, so plan ahead.
Directions
- Prep your pan. Line a 9×13-inch baking dish with foil, leaving an overhang for easy lifting, and lightly spray with cooking oil.
- Make the crust. In a medium bowl, stir graham crumbs with melted butter and a pinch of salt until evenly moistened. Use a flat-bottomed measuring cup to press mixture into the pan’s bottom in an even layer.
- Chill crust. Pop the pan into the fridge for at least 10 minutes—this firms up the crust so it won’t crumble under the filling.
- Beat cream cheese. In a large bowl, whisk room-temp cream cheese until smooth, then gradually add powdered sugar. Scrape down the sides to avoid lumps.
- Fold in whipped topping. Gently fold whipped topping or whipped cream into the sweetened cream cheese until just combined; don’t overmix or you’ll lose airiness.
- Spread cream layer. Remove the crust from the fridge and evenly spread the cream cheese mixture on top—use an offset spatula for neat edges.
- Whisk lemon layer. In a separate bowl, whisk sweetened condensed milk with lemon juice and zest until glossy and thick. Taste—if it’s too tart, add a tablespoon more condensed milk.
- Top and chill. Carefully spread the lemon-condensed-milk mixture over the cream layer. Cover tightly with plastic wrap and chill for at least 4 hours, or ideally overnight.
- Garnish and serve. Before slicing, top with extra lemon zest or thin lemon wheels. Lift the dessert out using foil overhang and cut into 12–16 squares with a sharp knife dipped in hot water for clean cuts.
Servings & Timing
• Yield: 12–16 squares (adjust slice size to your crowd)
• Prep Time: 20 minutes (mixing + assembly)
• Chill Time: 4–6 hours (overnight is best for clean layers)
• Total Time: About 5 hours (most of that is chilling)—set it and forget it!
Variations
• Raspberry Ribbon: Drop spoonfuls of raspberry compote between layers for a fruity swirl.
• Tropical Twist: Stir ¼ cup crushed pineapple (drained) into the lemon layer for a beachy vibe.
• Lighter Dairy: Swap half the cream cheese for plain Greek yogurt to cut richness.
• Chocolate Zing: Add ½ cup mini white-chocolate chips to the crust for sweet contrast.
• Mini Parfaits: Layer ingredients in small mason jars for single-serve style.
• Herb-Infused: Gently fold in 1 tbsp finely chopped mint or basil into the cream layer.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days; the textures stay best the first 48 hours. This dessert doesn’t need reheating—just slice and serve cold. For make-ahead ease, assemble up to a day in advance and let it chill overnight. You can freeze individual squares (wrapped in wax paper, then foil) for up to one month; thaw in the fridge for several hours before serving.
Notes
• Pressing your crust firmly is key—too loose, and it’ll crumble when you slice.
• If you spot tiny lumps in your cream cheese layer, blend them out with an immersion blender or beat a bit longer at low speed.
• Taste your lemon layer before pouring; lemons vary in acidity, and I’ve bumped up sweetened condensed milk by a tablespoon or two when things got too puckery.
• For extra visual flair, pipe a border of whipped topping around each square.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh juice packs more bright flavor and aroma—bottled works in a pinch but yields a flatter taste.
Q: Why is my crust soggy?
A: Make sure the butter-to-crumb ratio is right and chill the crust before adding fillings.
Q: How do I cut perfect slices?
A: Warm a sharp knife under hot water, dry it, then slice in one smooth motion for clean edges.
Q: Can I make this vegan?
A: You can try vegan graham crumbs, vegan cream cheese, and coconut whipped topping—results vary but it’s doable!
Q: What’s the best pan to use?
A: A 9×13-inch glass or metal pan lined with foil gives easy removal and even chilling.
Q: Why did my layers blend together?
A: Chill long enough between layers—make sure each layer is set before adding the next.
Q: Can I reduce sugar?
A: You can lower powdered sugar by up to ¼ cup, but taste as you go since it affects set and sweetness.
Q: Will this work in mini muffin tins?
A: Yes—just reduce bake time for crust (no-bake!) and portion accordingly; chill until firm.
Conclusion
With its sweet, tangy lemon layer, pillowy cream cheese filling, and buttery crust, Lemon Lush is the ultimate no-bake, creamy dessert for hot summer days or any gathering that needs a crowd-pleaser. Give it a try, then come back and let me know how you tweaked it—your feedback helps me keep perfecting this citrusy treat. Explore more no-bake delights under “Dessert” on the blog and happy chilling!
Lemon Lush: Creamy No-Bake Layered Citrus Dessert
Ingredients
- 2 cups graham-cracker crumbs graham-cracker crumbs use gluten-free grahams for a GF twist
- 1/2 cup unsalted butter unsalted butter melted (Kerrygold or Land O’Lakes recommended)
- 8 oz cream cheese cream cheese room temperature (Philadelphia for smoothness)
- 1 cup powdered sugar powdered sugar sifted (to avoid lumps)
- 8 oz whipped topping whipped topping thawed (Cool Whip) or 1 cup heavy cream whipped to stiff peaks
- 14 oz sweetened condensed milk sweetened condensed milk (Eagle Brand)
- 1/2 cup fresh lemon juice fresh lemon juice about 3 large Meyer or Eureka lemons
- 1 tbsp lemon zest lemon zest reserve a bit for garnish
- Pinch fine sea salt fine sea salt (enhances sweetness)
Instructions
- Line a 9×13-inch baking dish with foil, leaving an overhang for easy lifting, and lightly spray with cooking oil.
- In a medium bowl, stir graham crumbs with melted butter and a pinch of salt until evenly moistened. Use a flat-bottomed measuring cup to press mixture into the pan’s bottom in an even layer.
- Pop the pan into the fridge for at least 10 minutes—this firms up the crust so it won’t crumble under the filling.
- In a large bowl, whisk room-temp cream cheese until smooth, then gradually add powdered sugar. Scrape down the sides to avoid lumps.
- Gently fold whipped topping or whipped cream into the sweetened cream cheese until just combined; don’t overmix or you’ll lose airiness.
- Remove the crust from the fridge and evenly spread the cream cheese mixture on top—use an offset spatula for neat edges.
- In a separate bowl, whisk sweetened condensed milk with lemon juice and zest until glossy and thick. Taste—if it’s too tart, add a tablespoon more condensed milk.
- Carefully spread the lemon-condensed-milk mixture over the cream layer. Cover tightly with plastic wrap and chill for at least 4 hours, or ideally overnight.
- Before slicing, top with extra lemon zest or thin lemon wheels. Lift the dessert out using foil overhang and cut into 12–16 squares with a sharp knife dipped in hot water for clean cuts.
