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Lemon Lush (Lemon Lasagna) is an irresistible lemon dessert that is complete no bake! Featuring layers of a buttery cookie crust, zesty lemon pudding, creamy cheesecake filling, and whipped cream – this refreshing dessert is perfect for summertime gatherings.
If you’re a fan of lemon desserts & lemon treats and want more – try my Lemon Lovers Layered Cake, Lemon Cheesecake Bars, or Lemon Crumb Bars.
Lemon Lush Recipe (Lemon Lasagna)
This lemon lush dessert recipe – also called lemon delight or lemon lasagna – is one of my favorite desserts to take to summer gatherings because it’s a sunny citrus treat with cool & creamy layers. Plus, it’s completely no bake which means you don’t have to turn on the hot oven and you can make it the day before so it’s ready to go.
This is one of the best lemon dessert recipes with it’s 4 layers of lemon goodness! It starts with a lemon cookie crust (think lemon filled Oreos or other lemon cookie), then there is a no bake cheesecake layer, a lemon pie pudding layer, and it’s then finished off with whipped cream.
Ingredients Needed
Lemon Cookie Crust Layer
- Lemon Sandwich Cookies : Look for lemon sandwich cookies from a store brand or Oreo makes a lemon sandwich cookie that is like the Golden Oreos with a lemon cream filling. If you can’t find lemon sandwich cookies, or don’t want such a strong lemon flavor in the dessert, try using regular Golden Oreo cookies, graham crackers, Nilla Wafers, or crushed shortbread cookies for a shortbread crust.
- Salted Butter
Cream Cheese Layer
- Cream Cheese : For the best flavor and thick texture I highly recommend only using full-fat cream cheese and not the reduced-fat or lite cream cheese.
- Granulated Sugar
- Sour Cream : For the best flavor I recommend using full-fat sour cream in the cream cheese mixture.
- Cool Whip : You only need 2 cups of Cool Whip (from the 16 ounce container) for this layer. Reserve the remaining Cool Whip for the top whipped cream layer.
Lemon Layer
- Lemon Pie Filling
- Heavy Cream
- Freshly Squeezed Lemon Juice : Use a citrus juicer to juice 3-4 large lemons.
- Instant Vanilla Pudding Mix : You won’t be using the entire box in this layer. Rather, measure out 2.5 tablespoons and add it into the lemon pie mixture.
Vanilla Pudding Whipped Topping & Garnish
- Remaining Cool Whip : Use the remaining cool whip from the 16 ounce container in this layer.
- 1 Tablespoon Vanilla Instant Pudding Mix : Again, the whole box is not being used in this recipe. Only 3.5 tablespoons from the contents inside the pudding box is all you will use.
- Fresh Lemon Zest : Optional garnish. I don’t add the lemon zest as it can be strong and somewhat bitter.
- Crumbled Lemon Sandwich Cookie Crumbs : Roughly chop up some lemon sandwich cookies to sprinkle on top of the lemon lasagna dessert.
How To Make This Lemon Layered Dessert (No Bake Dessert)
Spray a 9×13 baking dish lightly with nonstick cooking spray. Set aside.
Lemon Cookie Crust : In a food processor, crush the lemon sandwich cookies until well crumbled and in fine pieces. Add in the melted butter, and pulse a few times to form a mixture that resembles wet sand. Firmly and tightly press the cookie crust into the bottom of the prepared baking pan to form a crust.
Cheesecake Layer : In a medium bowl, using an electric hand mixer, beat the cream cheese and granulated sugar until creamy and well combined. Add in the sour cream and mix until smooth. Gently fold in the Cool Whip and mix until it’s incorporated. Evenly spread this over the cookie crust to form the first layer.
Lemon Pie & Pudding Layer : In a separate mixing bowl, whisk together the lemon pie filling, heavy cream, and lemon juice until combined. Stir in the vanilla instant pudding mix until the mixture has thickened and everything is combined. Spread the lemon layer over top the cheesecake layer.
Whipped Cream Layer : Stir together the remaining Cool Whip and vanilla instant pudding mix until it’s well combined. This will form a slightly thicker Cool Whip mixture for the top layer. Spread it evenly over top the layered dessert for the final layer.
Cover & Chill : Cover the dessert with a lid or plastic wrap, and refrigerate for at least 6 hours or up to overnight is even better.
Serve : When ready to serve, serve the dessert chilled from the fridge and garnish the top with lemon zest and/or lemon cookie crumbles.
How Should I Store Lemon Lush or Lemon Lasagna Dessert?
Lemon lasagna should be stored in the refrigerator and enjoyed within 3-4 days. Make sure the dessert is covered well with tight plastic wrap or a lid. This dessert is best eaten chilled from the fridge.
Can I Use Additional Flavors, Ingredients, or Toppings To Customize This Dessert?
This dessert has lots of different ways to customize it and change it up depending on what you prefer. Here are a few ideas to get you started.
- Pie Filling : Use any pie filling you prefer for this dessert – instead of a lemon lush, you can use a cherry pie filling, blueberry pie filling, strawberry pie filling, or a mixed berry pie filling.
- Extracts : To enhance the lemon flavor, add a small amount of lemon extract into the cheesecake mixture.
- Nuts : Top the dessert with nuts or add some chopped nuts into the cheesecake layer or cookie crust for some texture.
- Instant Pudding Mix : Feel free to use any flavor of instant pudding mix – maybe white chocolate, lemon, cheesecake, or French vanilla.
- Garnishes : Add some cookie crumbles on top of the dessert, lemon zest (this can have a strong taste so I never add this on top), white chocolate curls from a white chocolate bar, or some crushed vanilla wafer cookies.
More Family Favorite Lemon Desserts
- Lemon Zucchini Bread
- No Bake Lemon Pudding Pie
- Lemon Blueberry Sheet Cake
- Glazed Lemon Loaf
- Lemon Blueberry Delight
- Lemon Blueberry Banana Bread
- Lemon Cheesecake Pie
- No Bake Lemon Cheesecake
Lemon Lush
Ingredients
Lemon Cookie Crust
- 32 lemon sandwich cookies (like Oreos)
- 1/2 cup (1 stick) butter melted
Cheesecake Layer
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar
- 1/2 cup sour cream
- 1 container (16 oz) Cool Whip thawed & divided
Lemon Pie & Pudding Layer
- 1 can (21 oz) lemon pie filling
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
- 2½ tablespoons vanilla instant pudding mix
Whipped Cream Layer
- remaining Cool Whip from 16 ounce container
- 1 tablespoon vanilla instant pudding mix
Garnish
- fresh lemon slices optional
- crumbled or chopped lemon cookies optional
Instructions
- Spray a 9×13 baking dish lightly with nonstick cooking spray. Set aside.
- Lemon Cookie Crust : In a food processor, crush the lemon sandwich cookies until well crumbled and in fine pieces. Add in the melted butter, and pulse a few times to form a mixture that resembles wet sand. Firmly and tightly press the cookie crust into the bottom of the prepared baking pan to form a crust.32 lemon sandwich cookies, 1/2 cup (1 stick) butter
- Cheesecake Layer : In a medium bowl, using an electric hand mixer, beat the cream cheese and granulated sugar until creamy and well combined. Add in the sour cream and mix until smooth. Gently fold in 2 cups of Cool Whip and mix until it's incorporated. Evenly spread this over the cookie crust to form an even layer. * Please note : Only use 2 cups of the Cool Whip (from the 16 ounce tub) in this cheesecake layer. The remaining Cool Whip will make the final top layer of the lush.1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 1/2 cup sour cream, 1 container (16 oz) Cool Whip
- Lemon Pie & Pudding Layer : In a separate mixing bowl, whisk together the lemon pie filling, heavy cream, and lemon juice until combined. Stir in the vanilla instant pudding mix until the mixture has thickened and everything is combined. Spread the lemon layer over top the cheesecake layer.1 can (21 oz) lemon pie filling, 1 cup heavy cream, 1/4 cup freshly squeezed lemon juice, 2½ tablespoons vanilla instant pudding mix
- Whipped Cream Layer : Stir together the remaining Cool Whip and vanilla instant pudding mix until it's well combined. This will form a slightly thicker Cool Whip mixture for the top layer. Spread it evenly over top the layered dessert for the final layer.remaining Cool Whip from 16 ounce container, 1 tablespoon vanilla instant pudding mix
- Cover & Chill : Cover the dessert with a lid or plastic wrap, and refrigerate for at least 6 hours or up to overnight is even better.
- Serve : When ready to serve, serve the dessert chilled from the fridge and garnish the top with lemon zest and/or lemon cookie crumbles.fresh lemon slices, crumbled or chopped lemon cookies
Notes
Nutrition
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