No Bake Lemon Cheesecake Shortbread Squares

Apparently I have had an obsession with lemons since I was very young. My mom told me a story about a night she and my dad were out to dinner. They took my sister and I with them. We were probably 2 and 9 months old. Mom said she had water with lemon slices and I grabbed a lemon slice and ate it. She said instead of making a face and dropping it, I reached for another one. Fast forward a few decades and I still LOVE anything with lemon in it. One of my favorite desserts is my No Bake Lemon Cheesecake Shortbread Squares.

No Bake Lemon Cheesecake Shortbread Squares

I am a busy mom and I don’t always have time to make homemade dishes for my family. When I can find a super easy recipe, I am all over it! This No Bake Lemon Cheesecake Shortbread Squares recipe fits that bill to a “T”. All you need are a few ingredients, about 15 minutes and you are on your way to your next household project! I can whip this dessert up and have it chilling in the fridge before the kids even know I’m not in the room!

No Bake Lemon Cheesecake Shortbread Squares 2

What I love about this No Bake Lemon Cheesecake Shortbread Squares recipe is how you can switch it up. If you don’t like lemons, substitute lime. If you aren’t a citrus person, use fresh or frozen strawberries. I make this recipe all summer and do it completely different several times. I think what makes this recipe so darn good is that shortbread crust. It is so buttery! Melts in your mouth, trust me!!

No Bake Lemon Cheesecake Shortbread Squares

This No Bake Lemon Cheesecake Shortbread Squares recipe is light, refreshing and the perfect dessert for any ocassion

No Bake Lemon Cheesecake Shortbread Squares
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 2 cups crushed shortbread cookies
  • 3 Tbsp. salted butter, melted
  • 1 pkg. Lemon pudding, prepared
  • 1 pkg. (8 oz.) Cream Cheese, softened
  • ¼ cup sugar
  • 1 tub (8 oz.) Whipped Topping, thawed, divided
Instructions
  1. Line 13x9-inch pan with foil or wax paper
  2. Mix cookie crumbs and melted butter. Press onto bottom of your pan. Keep refrigerated until ready to use.
  3. Beat cream cheese and sugar in large bowl until blended. Gradually beat in pudding. Whisk in 2 cups whipped topping; pour over crust.
  4. Refrigerate 4 hours or until firm. Serve topped with remaining whipped topping

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