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No Bake Lemon Mousee Cheesecake

No Bake Lemon Mousse Cheesecake

This No Bake Lemon Mousse Cheesecake is so easy and quick to make. There's 4 ingredients and you'll love how light it actually is.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 8
Author Dawn

Ingredients

For the lemon pudding

  • 1 99 g. 4 serving pkg. of lemon pudding
  • 2 cups cold milk

For the crust

  • 1 1/4 cups of graham wafer crumbs
  • 1/4 cup butter melted

For the filling

  • 1 1 L tub of Cool Whip
  • 1 pkg. cream cheese softened
  • 1/2 cup sugar

For the garnish

  • Prepared whip cream
  • Mint leaf

Instructions

For the lemon pudding

  1. Whisk the milk and lemon pudding mix together for 2 minutes.
  2. Chill in the fridge.

For the crust

  1. Mix the graham crumbs and melted butter.
  2. Press into an 8 x 8 cake pan, pie dish.
  3. Chill while you prepare the filling.

For the filling

  1. Beat together the softened cream cheese and sugar.
  2. Fold in the container of Cool Whip until combined well.
  3. Remove the crust from the fridge.
  4. Spoon the cream cheese filling into the pie crust.
  5. Spread evenly over the crust.
  6. Using a spoon, place dallops of the lemon pudding over the top of cheese mixture.
  7. Using a knife, swirl the lemon pudding through the cheese filling.
  8. Chill the pie for 2 hours in the fridge, until firm.
  9. Serve with a dab of whip cream.
  10. Add a mint leaf for garnish.

Recipe Notes

IF you prefer a basic cheesecake, then instead of using the full container of Cool Whip, just use 3/4 of the Cool Whip and keep the rest for topping (instead of whip cream).
Enjoy!