Ingredients
2 cups graham crackers, crushed (about 14–16 crackers)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar, sifted
2 tablespoons lemon zest (from 2–3 lemons)
2 tablespoons fresh lemon juice (for cream cheese layer)
3–4 tablespoons fresh lemon juice (for glaze)
1 teaspoon vanilla extract
3 cups whole milk
2 cups instant vanilla pudding mix
Instructions
Mix graham cracker crumbs, melted butter, and granulated sugar. Press into a greased 9×13-inch pan and chill for 15 minutes.
Beat cream cheese until smooth. Gradually add powdered sugar, lemon zest, 2 tablespoons lemon juice, and vanilla extract. Mix until creamy.
Fold in the prepared vanilla pudding (prepared with 2 cups milk) into the cream cheese mixture. Spread over the chilled crust.
Pour the remaining 1 cup milk into the unused pudding mix and mix until thickened. Spread this over the cream cheese layer.
Chill the cake for 2-4 hours until firm.
In a small bowl, whisk 3-4 tablespoons lemon juice, remaining lemon zest, and 1/2 cup powdered sugar until smooth. Drizzle the glaze over the chilled cake and refrigerate for 1 hour before serving.
Notes
Use a food processor for even graham cracker crumbs. Ensure cream cheese is fully softened for a smooth texture. Chill for at least 4 hours for best results.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg