There is just something about springtime that makes me crave lemonade. Today’s recipe is the perfect dessert to greet the spring and welcome warm weather. Hello no-bake lemonade cheesecake! This is a quick and easy sweet treat.


  • 1 can (5 ounces) evaporated milk
  • 1 box instant lemon pudding mix
  • 2 packages softened cream cheese
  • 1/3 cup sugar
  • ¾ cup frozen lemonade concentrate

In a small bowl, whisk the evaporated milk and pudding mix together until smooth. In a separate medium bowl, beat cream cheese and sugar with an electric mixer until fluffy. Next, gradually beat in the lemonade concentrate. Add in the pudding mixture and beat until smooth. If you like traditional cheesecake, then crush some graham crackers and spread the crumbs in the bottom of your serving dishes. Then spoon the lemonade mixture into small serving dishes or jars. Refrigerate for 3 to 4 hours, then enjoy!

I love fresh recipes like this one. It is quick and simple, yet packs a lemony punch!

XOXO, Chels



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