If you are like us and, at this time of year, you are constantly looking for that perfect summer dessert, we may have found it for you. Cheesecake can be a year-round staple, but turning it into a hybrid of cheesecake and pudding is a real feat and one you’ll want to try right after you see this recipe. We give you: cream cheesecake and lemonade. All the creaminess of a cheesecake, but less fussy and filled to the brim with the sweet and sour lemonade we all know and love.
So we mentioned that there is an element of pudding in this dish, but that’s not all. In addition to using the lemon pudding to thicken things up and give some structure to the cake, we also use frozen lemonade concentrate to enhance the flavor and turn it into a lemonade dessert.
The result is a cake with lots of lemon that will cool you down even on the hottest days and make you want more once you finish the first slice. Fortunately, the recipe is very simple, so you can whip up more whenever you feel like it. How’s that for the perfect summer dessert?
INGREDIENTS
2 packages of cream cheese, at room temperature.
1 can (5 oz.) evaporated milk
1 box of instant lemon pudding mix
3/4 cup frozen lemonade concentrate
1 graham cracker crust
Lemon zest or whipped cream, optional.
PREPARATION
Combine evaporated milk and pudding mix in a medium bowl and whisk at low speed for 2-3 minutes, or until thick.
In another bowl or mixer, beat the cream cheese until light and airy, then mix in the lemonade concentrate. Once fully incorporated, mix into the pudding mixture.
Transfer the filling mixture to the pie crust, then place in the refrigerator and refrigerate for 4-6 hours, or overnight.
Slice, serve and enjoy!