No-Bake Lemon Cheesecake Pudding Pie Recipe


  • Two 3.4 oz boxes instant cheesecake pudding mix
  • 2 3/4 cups of milk divided
  • 2 cups lemon curd or lemon flavored pie filling
  • 8-ounce container whipped topping
  • 2 Extra serving size Graham Cracker Crust
  • Lemon zest for garnish

No-Bake Lemon Cheesecake Pudding Pie Recipe


  1. In a large bowl whisk the pudding mix with 2 1/2 cups of milk until very thick, about 3 minutes.
  2. Remove one cup of pudding and place in a small bowl.
  3. Mix one cup of lemon curd or lemon pie filling with the one cup of pudding.
  4. Spread the lemon curd flavored pudding into the bottom of the graham cracker crust.
  5. Add the remaining 1/4 of milk to the large bowl with the remaining cheesecake pudding. Mix the milk into the pudding mix until well combined and thickened.
  6. Fold one cup of whipped topping into the cheesecake pudding in the large bowl.
  7. Spread the cheesecake and whipped topping on top of the lemon curd flavored pudding.
  8. Spread one cup of the lemon curd over the top of the pudding and whipped topping layer.
  9. Reserve 1/4 of the lemon curd for a garnish if desired, other wise you can spread the entire amount of lemon curd over the pudding layer.
  10. Spread the remaining whipped topping over the top of the lemon curd layer.
  11. Cover with plastic wrap or the cover that came with the graham cracker crust. Refrigerate for at least 4 hours before serving.
  12. Or freeze over night for a frozen pie.

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