Lemon Pudding Cheesecake

Thursday, March 11, 2021
Lemon Pudding Cheesecake is a delicious no bake cheesecake recipe in a graham cracker crust with a homemade lemon pudding filling.

A slice of Lemon Pudding Cheesecake on a white plate.

I decided to make a Lemon Pudding Cheesecake for a Lemon Recipe Challenge I am doing with some of my favorite blogger friends.

We ended up with 11 Freshly Squeezed Lemon Recipes to help get your taste buds ready for spring! 
When I saw the ingredient Mary had chosen I knew I couldn't wait to participate because Lemon is always a favorite of mine and reminds me of Spring and Summer.

We've had one of the wettest winters on record and I'm ready for some warm spring sunshine to enjoy a slice of Lemon Pudding Cheesecake on the patio.

I chose to make Lemon Pudding Cheesecake since my recipe for Banana Pudding Cheesecake is not only a family favorite but the all time most popular recipe on Serena Bakes Simply From Scratch.

I thought you might like the Lemon version as much as we do. It's some seriously creamy deliciousness!

P.S. If you're reading this message please send some sunshine and warmer weather. 

Crushed Graham Cracker Crumbs in a bowl mixed with sugar for Graham Cracker Crust for Lemon Pudding Cheesecake.

To Make Graham Cracker Crust in a large bowl combine: 
  • 12 whole Graham Cracker Crumbs
  • 1/4 cup Sugar 
Mix until well combined.

Add 1/2 cup melted Butter, and stir until combined.

Graham Cracker Crust in a glass pie pan for Lemon Pudding Cheesecake.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate.

I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.

Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

Alternatively a baked Flaky Pie Crust or a Flaky Sour Cream Pie Crust works and is equally as delicious.

Flour and Granulated Sugar whisked together in a large stainless steel sauce pan for Lemon Pudding Cheesecake.

In a large sauce pan whisk together until well combined:

  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour 
This prevents lumps as you're whisking in the liquids.

Milk being slowly whisked into flour mixture in a stainless steel pan for lemon pudding.

Slowly whisk in 1 3/4 cup Whole Milk until smooth and well combined.

Lemon Juice being whisked into pudding mixture for Lemon Pudding.

Slowly stir in 1 cup Lemon Juice.

Lemon Pudding from scratch in a stainless steel pot.

Cook over medium heat stirring constantly until thickened. You will be able to see lines from where you've stirred when thick enough.

It's important to stir the entire time to prevent the pudding from browning on the bottom of the pan.

Remove from heat.

4 eggs in a glass measuring cup for Lemon Pudding Cheesecake.

Whisk together 4 whole Egg Yolks.

Lemon Pudding being whisked into egg yolks to temper the egg yolks.

Stir in 1/4 cup at a time of hot Lemon Pudding Mixture into egg yolks until you've added about 1 1/2 cups Hot Pudding total.

Lemon Pudding in a large stainless steel pan.

Add yolk mixture back into Lemon Pudding, and return to a simmer over medium heat while stirring.

Cook an additional 3-4 minutes.

Lemon Pudding mixture with butter and vanilla being stirred in a stainless steel pot.

Remove from heat.

  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter

Whisk until well combined and set aside while preparing cream cheese.

Beaten Cream Cheese in a mixing bowl for Lemon Pudding Cheesecake.

Beat 16 ounces Room Temperature Cream Cheese until smooth, scraping sides of bowl frequently.

Lemon Pudding being mixed into cream cheese mixture of Lemon Pudding Cheesecake filling.

Add warm Lemon Pudding Mixture to cream cheese and beat until well combined on medium-low.

Scrape sides of bowl frequently.

Lemon Pudding Cheesecake in a graham cracker pie crust.

Fill Graham Cracker Crust with Lemon Pudding Cheesecake mixture and cover.

Refrigerate until cold or overnight.

Lemon Pudding Cheesecake in a graham cracker pie crust topped with whipped cream and grated lemon zest.

Garnish Lemon Pudding Cheesecake with Sweetened Whipped Cream.

Lemon Pudding Cheesecake is a must make dessert, and always a favorite.

Don't forget to check out all the other lusciously lemon recipe links below the recipe.

You might also love these other Lemon Dessert Recipes:

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Yield: 12
Author: Serena Bakes Simply From Scratch
Lemon Pudding Cheesecake

Lemon Pudding Cheesecake

Lemon Pudding Cheesecake is a creamy combination of lemon pudding and cheesecake in a graham cracker crust from Serena Bakes Simply From Scratch.
Prep time: 20 MinCook time: 15 Mininactive time: 6 HourTotal time: 6 H & 35 M


Graham Cracker Crust
  • 1 2/3 cup Graham Cracker Crumbs (12 Whole Crackers)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Butter, Melted
Lemon Pudding Cheesecake Filling
  • 1 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1 3/4 cup Milk (Preferably Whole)
  • 1 cup Lemon Juice, Freshly Squeezed
  • 4 whole Egg Yolks
  • 1 pinch Salt
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Butter
  • 16 ounces Cream Cheese, Room Temperature


Graham Cracker Crust
  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs, and 1/4 cup sugar, mix until well combined. Drizzle in melted butter, and mix well.
  3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes, or until light brown, cool completely.
Lemon Pudding Cheesecake Filling
  1. In a large saucepan whisk together 1 1/4 cups granulated sugar, and flour, until well combined. Slowly stir in milk to prevent lumps, and then stir in lemon juice. Bring to a simmer over medium heat, stirring constantly.
  2. Cook until thickened, and stir lines stay in pudding mixture. Remove from heat.
  3. Whisk together egg yolks, and add 1/4 cup at a time hot lemon pudding mixture while whisking. Add additional pudding until about 1 1/2 cups hot pudding mixture has been added.
  4. Add egg yolk mixture back into lemon pudding, and stir until well combined. Return to a simmer. Cook an additional 3-4 minutes while stirring to prevent pudding from sticking to the bottom of the pan.
  5. Remove from heat. Add salt, vanilla and 1 tablespoon butter, stir until well combined. Set aside.
  6. Beat cream cheese until smooth and creamy. Scrape sides of bowl frequently as needed.
  7. Add warm pudding mixture to cream cheese and stir until well combined.
  8. Pour Lemon Pudding Cheesecake mixture into graham cracker crust.
  9. Refrigerate until cold or overnight.
  10. Cover with whip cream. Garnish with Lemon Zest if desired.



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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Check out all the other lovely lemon recipes below from bloggers who took part in our 30 Day Lemon Challenge.


  1. there doesn't seem to be any links to take me to the other recipes

    1. Hi Sarah! All the names of the recipes at the bottom are hyperlinked you'll just need to click on them! Any recipes I refer to are clickable! Sorry for the confusion and have a great weekend! Serena

  2. Lemon pudding and cheesecake, 2 of my favorites. This looks so good and you can't beat a graham cracker crust.

  3. Yummy, this would be so wonderful with tart and sweet all wrapped up into one!

  4. Serena, this sounds and looks absolutely perfect!! Truly delicious and a perfect ray of sunshine in those dark, dreary, rainy days. I know them so well too!

  5. What a gorgeous pie! I know both my daughter and I would love it!! Yum!

  6. This is a beautiful dessert, the flavors are lovely!

  7. I think I'll try this for Mother's Day. My mom loves cheesecake, but can't have any with chocolate, so this is perfect!

  8. oh boy! This is one fine looking pie! I'm loving all the other lemon recipes too. Can't wait to try them!

  9. I need warmth and sunshine too. But this cheesecake is like a little ray of sunshine :)

  10. What a creamy Spring time desert! I'll happily eat it now and hope spring comes tomorrow!

  11. Anything with lemon is right up my alley, pair it with cheesecake and now I'm in heaven!

  12. This screams deliciousness! Love anything with sweet-tangy flavors!

  13. This is heavenly ... want a slice now!

  14. Lemon and cheese are the best combo ever!! I made a cheesecake once with some lemon on top and it turned to be one of the best desserts ever!

  15. So tart and tasty. I am sure the pudding brings a great creaminess and texture to this cake.

  16. Great recipe ! Do you think I could replace the cream cheese with ricotta instead ? Thank you

  17. This looks divine! It would make a lovely Easter dessert.

  18. My pie is in the refrigerator and all ready for our Easter dinner. The filling is absolutely yummy...I licked the bowl! I did end up with extra filling. My pie plate was 9 inches and I filled it to the very top. I just put it in a dish. I'm sure it won't go to waste (It will only go to waist...sorry for the pun!) Thanks for sharing this wonderful dessert!

  19. How do you make Wheep Free Meringue?

    1. If you click on wheep free meringue at the end of the recipe it will take you to the instructions at the end of my Lemon Meringue Pie recipe. Thanks, Serena

  20. Thank you so much for this recipe. I love to make cream pies but the meringue always weeps so I will definitely be trying your recipe. 😊😊😊

  21. This came out very pretty, but had a rubbery, chewy consistency. A waste of expensive ingredients. Oh, well.

    1. Interesting how it ended up rubbery and chewy. Did you sub the flour for cornstarch in the pudding? Was your pudding rubbery? I've never run into the pudding being anything but silky. I would love any input on what you might have encountered so I can pin point any changes needed to prevent this from happening. Thank you, Serena


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