Bright flavor. Creamy texture. Clean layers.
Lemon Lasagna Dessert checks every box for a no-bake treat that doesn’t taste like an afterthought.
You’ll learn how to make a structured lemon dessert that slices neatly and tastes like a cross between lemon pudding and cheesecake, with a customizable crust that works for any pantry. I’ll walk you through why the crust matters, how to avoid a soggy base, and when to serve it for the most impact.
If you’ve tried my Lemon Cream Cheese Dump Cake, you already know how well lemon and cream cheese pair. This recipe takes that same flavor match and builds it into layers that chill into clean, sliceable portions, without baking.
This isn’t just another layered lemon dessert.
It’s one I’ve refined through practice. I’ve tested three base options, made this in summer heat, and even packed it into a cooler for a family road trip. Each layer holds its shape, and the flavor gets better after chilling. It’s easy, but precise.
Layered Lemon Dessert with Cream Cheese and Whipped Topping
Lemon lasagna dessert begins with a structured base that sets the stage. You have three options. All three work, but each gives a slightly different outcome.
Golden Oreos make the richest crust. The cookie’s vanilla flavor pairs beautifully with lemon, but it can soften too much if not well chilled.
Graham crackers offer a lighter, more crumbly texture. They hold up well in humid kitchens and don’t overpower the filling.
I’ve used both, but for friends avoiding gluten, I go with the almond shortbread base. It’s nutty, slightly sweet, and holds its shape better if you bake it for 10 minutes before layering.
In my notes, the baked almond base had the cleanest cut after chilling overnight.
If you plan to transport or serve this at a gathering, I recommend baking that one.
Cream Cheese Layer That Holds Together Without Oozing
Softened cream cheese, powdered sugar, vanilla extract, and whipped topping form the second layer.
This isn’t the place to rush. Let the cream cheese fully soften or you’ll get lumps. Beat until smooth, then gently fold in the topping. Don’t overmix, or the structure will collapse in the fridge.
I use a silicone spatula and sweep from the bottom up.
The texture should be light, but thick enough to spread without running into the crust. This layer works as a cushion between the base and pudding. Chill it briefly if it feels too loose to handle.
Lemon Pudding Filling That Tastes Bright, Not Artificial
The lemon pudding layer adds tang and silkiness. Use cold milk for instant pudding so it sets quickly.
I’ve tested this layer with both 2% and whole milk. Whole milk gives a fuller flavor and firmer consistency. Skim tends to make the pudding looser, which can ruin your clean slice.
Once thickened, give it 5 minutes to rest before spreading. The filling goes over the cream cheese layer in a smooth, even coat.
I recommend tilting the pan gently to help it settle into the corners without disturbing the layer beneath.
Final Whipped Topping and Garnish for Finish and Contrast
The last layer is simple: more whipped topping.
Spread it carefully to avoid pulling up the pudding.
Use an offset spatula to create soft waves on the surface.
This top layer isn’t just decoration. It balances the tang with light sweetness.
Garnish with lemon zest or thin lemon slices. If you’re serving at a brunch or taking photos, a quick zest with a microplane adds just enough visual interest.
Serving and Storing Tips for Lemon Lasagna
Chill this dessert for at least 4 hours. Overnight works best. The layers will firm up, making it easy to slice.
To cut, use a sharp knife dipped in hot water and wiped dry between cuts.
This step seems small but makes a visible difference on the plate.
Cover leftovers tightly.
This dessert keeps well in the fridge for up to 3 days. After that, the crust starts to soften, especially with the Oreo base. If using almond shortbread, texture holds longer.
Avoid freezing. The pudding layer can separate and ruin the structure after thawing.
If you love clean cuts and a stronger citrus punch, I also recommend my Lemon Lava Cake for a molten option.
Other Lemon Desserts to Try if You Loved This One
If you’re already planning your next lemon dessert, here are a few reader favorites:
Try the soft-centered Lemon Curd Cookies for a smaller, bite-sized bake.
Looking for a breakfast twist? Lemon Soufflé Pancakes are fluffy and balanced.
My Lemon Butter Mochi uses rice flour and lemon zest for a chewy, tart alternative.
Or for something more homey, the Lemon Milk Bread brings a soft crumb and hidden curd center that surprises every time.
Final Thoughts: Save and Share
This lemon lasagna dessert isn’t about flash.
It’s about structure, flavor, and the kind of result that earns quiet nods around the table.
You can build it ahead. You can bring it to a potluck.
You can serve it cold straight from the fridge on a summer afternoon.
Pin this recipe to your dessert board for later.
And if you make it, leave a comment below and let me know how it turned out — or which crust worked best for you.
Lemon Lasagna Recipe
Lemon Lasagna is a no-bake layered dessert with a creamy, tangy lemon pudding filling and a light whipped topping. It includes a customizable base with three crust choices: Golden Oreo, graham cracker, or a gluten-free almond shortbread. The dessert layers beautifully and chills into clean slices with bright flavor and creamy texture.
Ingredients
- FOR THE BASE LAYER (CHOOSE ONE)
- Option 1: Golden Oreo Crust
- 36 Golden Oreos, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- Option 2: Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- Option 3: Almond Shortbread Crust (Gluten-Free)
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- 3 tablespoons maple syrup or honey
- 4 tablespoons melted butter
- FOR THE CREAM CHEESE LAYER
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- FOR THE LEMON PUDDING LAYER
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 2 ¾ cups cold milk
- FOR THE FINAL TOPPING
- 8 oz whipped topping, thawed
- Optional: lemon zest or thin lemon slices for garnish
Instructions
- PREPARE THE CRUST: Choose your crust and prepare accordingly. For the Golden Oreo crust, pulse Oreos into fine crumbs and mix with melted butter. Press firmly into a 9x13-inch pan and freeze for 10–15 minutes. For the graham cracker crust, stir together crumbs, sugar, and butter, then press into the dish and chill. For the almond shortbread crust, mix almond flour, coconut flour, maple syrup, and butter into a soft dough, press into the dish, and either chill or bake at 350°F for 10 minutes for a firmer base.
- MAKE THE CREAM CHEESE LAYER: Beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until fluffy. Fold in the whipped topping gently with a spatula until fully incorporated. Spread this mixture evenly over the chilled crust layer.
- PREPARE THE LEMON PUDDING LAYER: In a large bowl, whisk together the lemon pudding mix and cold milk for about 2 minutes until it thickens. Let it rest for 5 minutes to set, then spread evenly over the cream cheese layer.
- ADD FINAL TOPPING: Spread the remaining whipped topping evenly over the lemon pudding layer. Use a spoon or offset spatula to create light swirls. Garnish with lemon zest or thin lemon slices if using.
- CHILL: Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, or overnight, to allow the layers to set properly before slicing and serving.
Notes
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. The almond shortbread crust can be served raw after chilling, but baking improves the texture and flavor.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 876Total Fat 54gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 24gCholesterol 71mgSodium 566mgCarbohydrates 91gFiber 5gSugar 53gProtein 12g
