If you’re looking for a dessert that perfectly balances tangy freshness with creamy indulgence and requires no oven time, this No Bake Lemon Lasagna Recipe is about to become your new favorite. Layers of zesty lemon pudding, fluffy cream cheese filling, and a buttery Golden Oreo crust come together like a dream to create a show-stopping treat that’s as simple to make as it is to devour. Whether you’re whipping it up for a crowd or savoring it as a sweet weeknight ending, this dessert delivers bright, luscious flavors that make every bite a little celebration.
Ingredients You’ll Need
Crafting this dessert is wonderfully straightforward thanks to a handful of essential ingredients. Each component plays a key role: from the crumbly, buttery crust that provides a crunchy base, to the luscious, tangy layers that build up the perfect bite of summertime bliss.
- Golden OREO cookies (14.3 ounces): These provide a sweet, slightly vanilla-flavored crust that’s delightfully crisp and colorful compared to traditional chocolate ones.
- Butter (1/2 cup, melted): Melting the butter allows it to bind the cookie crumbs, forming a sturdy base for the layers to build on.
- Cream cheese (8 ounces, softened): Adds a rich, velvety texture and balances the tart lemon flavors with its creamy mildness.
- Cool Whip (16 ounces, thawed): This fluffy topping mixes into the filling and finishes the lasagna with lightness and sweetness.
- Powdered sugar (1 cup): Sweetens the cream cheese mixture smoothly without graininess.
- Lemons (2): Fresh lemon juice adds natural zing, while lemon wedges make for bright, edible garnishes.
- Milk (3 cups): Necessary for preparing the instant pudding layers that lend a smooth, custard-like texture.
- Instant lemon pudding mix (3.4 ounces): Brings that unmistakable vibrant lemon flavor and thickens to a luscious layer.
- Instant vanilla pudding mix (3.4 ounces): Balances the lemon with mellow vanilla undertones, creating contrast and depth.
How to Make No Bake Lemon Lasagna Recipe
Step 1: Prepare the Crust
Start by crushing the Golden OREO cookies into fine crumbs using a food processor or blender — this gives your crust the perfect texture that won’t crumble apart. Save 1 cup of these crumbs aside for the topping later on. Mix the remaining crumbs with melted butter to create a deliciously rich base, then firmly press this mixture into the bottom of a 9×12 inch pan. Pop it in the fridge so the crust can chill and set firm while you prepare the next layers.
Step 2: Make the Cream Cheese Layer
In a large bowl, beat together softened cream cheese, half of the thawed Cool Whip (reserve the rest), powdered sugar, and freshly squeezed juice from one lemon. This combination whips up into a silky-smooth, tangy, and sweet filling that forms the heart of your dessert. Spread this carefully and evenly over the chilled crust, then return the pan to the fridge to keep everything nice and cool.
Step 3: Prepare the Pudding Layer
Whisk together the milk with the instant lemon and vanilla pudding mixes until the mixture thickens — it happens quickly! Spread this luscious pudding layer over the cream cheese base with a gentle hand to maintain the layered look. Refrigerate the entire dish for at least an hour to let everything set properly, which enhances the flavors and textures beautifully.
Step 4: Add the Topping
Once the pudding layer has chilled, spread the remaining half of the Cool Whip evenly on top for a light and airy finish. Then sprinkle the reserved Golden OREO crumbs over to add a lovely crunch and a bit of golden color. This final touch offers an inviting contrast to the creamy lemon layers underneath.
Step 5: Garnish and Serve
Slice the remaining lemon into thin wedges or twists and arrange them artfully on top of your lemon lasagna for a pop of citrusy brightness and visual appeal. Cut into squares and serve chilled for an irresistibly fresh and creamy dessert that feels like sunshine on a plate.
How to Serve No Bake Lemon Lasagna Recipe
Garnishes
Simple garnishes can elevate your No Bake Lemon Lasagna Recipe to the next level. Thinly sliced lemon wedges or curled lemon zest create a beautiful, fresh accent and hint at the flavors inside. You can also toss on a few fresh mint leaves to add a subtle herbal note and a splash of color that brightens the dessert’s presentation.
Side Dishes
This lemon lasagna pairs beautifully with light accompaniments. Serve it alongside fresh berries or a small scoop of vanilla ice cream to complement its creamy texture. For gatherings, a refreshing mint or cucumber-infused iced tea makes an ideal drink to balance the zing of the lemon layers.
Creative Ways to Present
Try serving this dessert in individual clear glasses or mason jars to highlight the vibrant layers of lemon pudding, cream cheese, and cookie crust. You can also make mini versions in cupcake liners or ramekins for portion-friendly treats that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
After enjoying your No Bake Lemon Lasagna Recipe, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. They will keep well for up to 3 days, allowing the flavors to meld and the layers to remain beautifully intact.
Freezing
This dessert can be frozen if you want to prep it in advance, though the texture might soften slightly upon thawing. To freeze, cover the lasagna tightly with foil and plastic wrap before placing it in the freezer. When ready to enjoy, allow it to thaw overnight in the refrigerator.
Reheating
Because this is a no bake, chilled dessert, reheating is not recommended. The best way to enjoy the perfect texture and flavor is straight from the refrigerator, chilled and refreshing.
FAQs
Can I use regular Oreos instead of Golden Oreos?
Absolutely! While Golden Oreos offer a lovely color contrast and subtle vanilla flavor, classic Oreos will still provide a delicious chocolatey crust if you prefer that option.
Is it necessary to use instant pudding mixes?
Instant pudding mixes help achieve the perfect creamy set quickly. While you can experiment with scratch pudding recipes, instant mixes make this recipe incredibly simple and reliable.
Can I make this vegan or dairy-free?
You can substitute dairy-free cream cheese, butter, and whipped topping alternatives, but choose pudding mixes that are vegan-friendly. Keep in mind texture and flavor might vary slightly.
How long should I refrigerate the dessert before serving?
At least one hour after assembling all layers, but overnight chilling enhances the melding of flavors and makes slicing cleaner.
Can this dessert be transported easily?
Since it’s chilled and firming up in the fridge, transport it in a sturdy container with a tight lid and keep it cool with an ice pack to maintain its shape and freshness.
Final Thoughts
I genuinely hope you decide to give this No Bake Lemon Lasagna Recipe a try because it truly brightens up dessert time with its vibrant flavors and luscious layers. It’s perfect for sunny afternoons, celebrations, or anytime you crave a cool, refreshing treat that’s easy to make yet looks spectacular. Grab those Golden Oreos and lemons and make some magic happen in your kitchen — your taste buds will thank you!
Print
No Bake Lemon Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake lemon lasagna is a delightful layered dessert featuring a crunchy Golden Oreo crust, creamy lemon-infused cream cheese topping, luscious layers of instant lemon and vanilla pudding, and a whipped topping finishing with a sprinkle of cookie crumbs and fresh lemon wedges. Perfectly chilled, it offers a refreshing lemon flavor with sweet and tangy notes, ideal for warm weather or special occasions.
Ingredients
Crust
- 1 package (14.3 ounces) Golden OREO cookies
- 1/2 cup butter (melted)
Cream Cheese Layer
- 8 ounce package cream cheese (softened)
- 16 ounce container Cool Whip (thawed, divided)
- 1 cup powdered sugar
- Juice of 1 lemon
Pudding Layer
- 3 cups milk
- 1 package (3.4 ounces) instant lemon pudding
- 1 package (3.4 ounces) instant vanilla pudding
Garnish
- Reserved 1 cup Golden OREO cookie crumbs
- 1 lemon (sliced into wedges)
Instructions
- Prepare the crust: Crush the Golden OREO cookies in a food processor or blender until fine crumbs are formed. Reserve 1 cup of these crumbs for topping later. Combine the remaining crumbs with the melted butter, mix well, then press this mixture evenly into the bottom of a 9×12 inch pan. Refrigerate this crust while preparing the next layers.
- Make the cream cheese layer: Using an electric mixer on medium speed, beat together the softened cream cheese, half of the thawed Cool Whip (reserve the other half for topping), powdered sugar, and juice of one lemon until smooth and well combined. Spread this creamy mixture evenly over the chilled crust. Return the pan to the refrigerator as you prepare the pudding layer.
- Prepare the pudding layer: In a large mixing bowl, whisk the milk with both the instant lemon and vanilla pudding mixes until the mixture thickens. Spread this pudding mixture evenly over the cream cheese layer. Refrigerate the assembled layers for 1 hour to allow the pudding to set properly.
- Add the topping: After chilling, spread the remaining half of the Cool Whip over the pudding layer. Sprinkle the reserved cup of Golden OREO crumbs evenly on top to add texture and a decorative finish.
- Garnish and serve: Arrange lemon wedges on top as garnish for a fresh citrus touch. Slice the no-bake lemon lasagna into 12 servings and serve chilled for best texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Use fresh lemon juice for the brightest flavor; the wedges can be further squeezed over servings if desired.
- Chilling times are important to set layers properly and improve flavor melding.
- For a lighter version, substitute Cool Whip with light whipped topping and use reduced-fat cream cheese.
- This dessert can be prepared up to 24 hours in advance and stored covered in the refrigerator.
