Description
This delightful Sugar Cookie Lemonade Crumble combines a buttery sugar cookie crust with a tangy and creamy lemon cheesecake filling, topped with crunchy cookie crumbles. Perfect as a refreshing, sweet dessert for gatherings or a treat any time of year, it balances zesty lemonade flavor with smooth cream cheese richness.
Ingredients
Scale
Crust & Crumble
- 17.5 oz sugar cookie mix
- 1/2 cup softened butter
- Extra sugar cookie mix for crumbles (approx. 1/4 cup)
Filling
- 16 oz cream cheese (room temperature)
- 1/2 cup sugar
- 1 tbsp flour
- 3/4 cup frozen lemonade concentrate
- 1 tsp vanilla extract
- 3.4 oz instant lemon pudding mix
- 1 egg
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 13 x 9 inch baking dish to ensure the dessert doesn’t stick and bakes evenly.
- Make the Crust: In a mixing bowl, combine the sugar cookie mix with softened butter until the texture is well blended. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust base.
- Prepare the Filling: In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Then add flour, frozen lemonade concentrate, vanilla extract, instant lemon pudding mix, and the egg. Mix thoroughly until all ingredients are fully combined into a creamy filling.
- Assemble: Pour the lemon cream cheese filling evenly over the cookie crust in the baking dish. Sprinkle additional sugar cookie mix crumbles evenly on top to create a crunchy crumble layer.
- Bake: Place the baking dish in the oven and bake for about 30 minutes or until the filling is set and the top is lightly golden. Remove from oven and allow to cool before serving.
Notes
- Room temperature cream cheese blends more smoothly for the filling.
- Make sure to press the crust mixture firmly to prevent it from crumbling apart after baking.
- Using frozen lemonade concentrate gives a fresh, tangy lemon flavor that contrasts beautifully with the sweet cookie crust.
- Let the dessert cool completely before slicing to maintain clean cuts.
- This dessert can be stored covered in the refrigerator for up to 3 days.
