If you’re craving a dessert that bursts with brightness yet feels indulgently creamy, this Lemon Lasagna (No-Bake Lemon Dessert) Recipe is about to become your new favorite. Imagine layers of zesty lemon pudding and smooth cream cheese filling nestled on a buttery golden Oreo crust—all coming together without ever needing the oven. It’s refreshingly tangy, beautifully textured, and simple enough to whip up any day you want to impress without stress. Whether you’re serving it on a sunny afternoon or at a casual get-together, this dessert truly feels like a slice of sunshine in every bite.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is key to this lemony delight. Each one plays a vital role: the crushed golden Oreos bring just the right crunch and sweetness, while the fresh lemon juice and zest pack in that vibrant citrus punch. Cream cheese and whipped topping create the luscious layers that balance tartness with creamy bliss, and instant lemon pudding helps everything set perfectly without baking.
- Golden Oreo cookies (14-ounce package): Provides a crunchy, buttery base with a hint of vanilla that complements the lemon perfectly.
- Unsalted butter (½ cup, melted): Binds the crushed Oreos, creating a firm and flavorful crust.
- Cream cheese (8-ounce, softened): Adds creamy richness and a slight tang to the filling layers.
- Powdered sugar (1 cup): Sweetens the cream cheese layer smoothly without graininess.
- Fresh lemon juice (1 tablespoon): Delivers fresh citrus brightness essential for that vibrant lemon flavor.
- Lemon zest (1 tablespoon): Intensifies the lemon aroma and taste for extra zestiness.
- Whipped topping (8-ounce container): Contributes airy lightness and fluffiness to balance dense layers.
- Instant lemon pudding mix (3.4-ounce packages, 2 total): Thickens into a smooth, tangy layer that sets beautifully without fuss.
- Cold milk (3 cups): Rehydrates the pudding mix to form the perfect consistency.
- Additional whipped topping & lemon zest (optional): Perfect for garnishing and adding that final touch of visual appeal.
How to Make Lemon Lasagna (No-Bake Lemon Dessert) Recipe
Step 1: Prepare the Crust
Start by crushing the golden Oreo cookies into fine crumbs. Using a food processor makes this quick work, but a zip-top bag and rolling pin work just as well if you prefer hands-on methods. Then, mix those crumbs with melted butter until every crumb is coated. Press this mixture firmly and evenly into the bottom of your 9×13-inch baking dish—this creates that irresistible buttery crust that’s the foundation for all the lemony layers to come.
Step 2: Make the Cream Cheese Layer
In a large bowl, beat the softened cream cheese until it’s totally smooth—this ensures your filling will be silky, with no lumps. Add powdered sugar, fresh lemon juice, and lemon zest, mixing until everything is blended and bright. Gently fold in half of the whipped topping here, folding until just combined to keep the texture light and fluffy. Then spread this luscious layer evenly over your chilled crust for a tangy, creamy base.
Step 3: Prepare the Lemon Pudding Layer
In a clean bowl, whisk together both packages of instant lemon pudding mix with cold milk for about 2 to 3 minutes until thick and velvety. This step is truly magical, turning powder and milk into a luscious, tangy layer. Carefully spread the pudding evenly over the cream cheese layer, making sure to smooth it out so every slice will look picture-perfect.
Step 4: Top with Whipped Topping
Finally, spread the remaining whipped topping carefully over the pudding layer, smoothing it out with a spatula. This final layer adds a light, airy finish to your lemon creation. For an extra-special touch, sprinkle additional lemon zest across the top to make your dessert pop with color and even more zing. Refrigerate your masterpiece for at least 4 hours or, better yet, overnight to let the flavors meld and the layers set firmly.
How to Serve Lemon Lasagna (No-Bake Lemon Dessert) Recipe
Garnishes
Nothing beats the finishing touch of garnish to transform your Lemon Lasagna (No-Bake Lemon Dessert) Recipe from simple to show-stopping. Fresh lemon zest sprinkled on top adds both a pop of color and a burst of fresh aroma. You can also add a dollop of whipped topping or a few thin lemon slices for an elegant presentation that invites your guests to dig in.
Side Dishes
This layered dessert is pretty much a star all on its own, but pairing it with light sides like fresh berries or a mint sprig elevates the experience. A crisp cup of herbal tea or sparkling water with a lemon wedge nicely complements the creamy, tangy layers, creating a perfect balance that refreshes your palate.
Creative Ways to Present
For a fun twist, consider serving individual portions in clear glass parfait cups so everyone can admire those beautiful layers before diving in. You might also try layering it in smaller mason jars for portable treats at picnics or parties, turning the classic lemon lasagna into something Instagram-worthy and super portable.
Make Ahead and Storage
Storing Leftovers
Once prepared, cover your lemon lasagna tightly with plastic wrap or an airtight lid and keep it refrigerated. It will stay fresh and delicious for up to 3 days, allowing you to enjoy leftovers without worry.
Freezing
This dessert is best served fresh and chilled, but if you do want to freeze it, wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving, though keep in mind some texture changes may occur, especially in the whipped topping layer.
Reheating
Because it is a no-bake, chilled dessert, reheating isn’t recommended. Lemon Lasagna (No-Bake Lemon Dessert) Recipe shines best when served cold, preserving that perfect balance of creamy and tangy layers that melt in your mouth.
FAQs
Can I use regular Oreos instead of golden Oreos?
While you can substitute regular Oreos, keep in mind the crust will have a chocolatey flavor that changes the overall taste of the dessert. Golden Oreos provide a vanilla base that perfectly complements the lemon layers.
Is it necessary to chill the dessert for 4 hours?
Chilling for at least 4 hours is crucial because it allows the pudding to set firmly and the flavors to meld beautifully. Overnight chilling is even better if you have the time.
Can I substitute homemade whipped cream for the store-bought topping?
Absolutely! Homemade whipped cream adds a fresh, rich flavor that pairs wonderfully with the lemon layers and can make your lemon lasagna feel even more special.
How do I prevent the crust from becoming soggy?
Pressing the crust firmly and chilling it for 10 to 15 minutes before adding the cream cheese layer helps the crust firm up and resist sogginess.
Is this dessert suitable for vegetarians?
Yes, this Lemon Lasagna (No-Bake Lemon Dessert) Recipe is vegetarian-friendly, as it uses no gelatin or animal-based ingredients commonly avoided in vegetarian diets.
Final Thoughts
Bringing together zesty lemon, creamy textures, and crunchy goodness, this Lemon Lasagna (No-Bake Lemon Dessert) Recipe is a true crowd-pleaser that’s as fun to make as it is to eat. It’s perfect for those moments when you want to indulge in something special without firing up the oven. Give this recipe a try—you’re going to love how effortlessly it transforms simple ingredients into a show-stopping dessert that brightens any occasion.
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Lemon Lasagna (No-Bake Lemon Dessert) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Lemon Lasagna is a no-bake dessert featuring layers of crunchy golden Oreo cookie crust, creamy lemon-flavored cream cheese, and tangy lemon pudding topped with fluffy whipped topping. Perfect for warm weather, it combines sweet and tart flavors in a simple, layered treat that chills overnight for a delightfully cool finish.
Ingredients
Crust
- 1 (14-ounce) package golden Oreo cookies
- ½ cup unsalted butter (melted)
Cream Cheese Layer
- 1 (8-ounce) package cream cheese (softened)
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 (8-ounce) container whipped topping (such as Cool Whip), divided
Lemon Pudding Layer
- 2 (3.4-ounce) packages instant lemon pudding mix
- 3 cups cold milk
Garnish (optional)
- Additional whipped topping
- Lemon zest
Instructions
- Prepare the crust: Crush the golden Oreos into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Combine the cookie crumbs with the melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust layer.
- Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add powdered sugar, fresh lemon juice, and lemon zest. Mix until fully combined. Gently fold in half of the whipped topping (about 4 ounces) until incorporated. Spread this creamy layer evenly over the prepared cookie crust.
- Prepare the lemon pudding layer: In a separate bowl, whisk together the two packages of instant lemon pudding mix with the cold milk for 2 to 3 minutes or until the mixture thickens. Once thickened, spread the pudding carefully over the cream cheese layer in the baking dish.
- Add final topping and chill: Spread the remaining whipped topping over the lemon pudding layer and smooth the surface with a spatula. Garnish with additional lemon zest and extra whipped topping if desired. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and flavors to meld.
Notes
- For a firmer crust, chill the crust alone in the refrigerator for 10 to 15 minutes before adding the cream cheese layer.
- Substitute homemade whipped cream for the store-bought whipped topping for a fresher taste.
- Ensure the cream cheese is fully softened for easier mixing and a smoother layer.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
