White Chocolate Lemon Cream Dessert

White Chocolate Lemon Cream Dessert

If you love lemon, please make this fabulous dessert at your earliest convenience! The bottom is a crispy crust made from vanilla wafers. The middle layer is a mix of creamy white chocolate, sweetened cream cheese and cool whip. The top layer is a smooth homemade lemon pie filling with the perfect balance of sweet and tart. Put these three layers together,  living happily in one fabulous dessert and life will be bliss, my friends.
White Chocolate Lemon Lush Dessert from Jamie Cooks It Up!!

Creamy Luscious Lemon Bliss. Which is actually what I wanted  to call this recipe before MyHandsomeHusband talked me out of it, mentioning I might be better served by using real words that had more to do with food than the word “bliss”.

Doesn’t the word “bliss” work well when describing food?

It does in this recipe, man.

It totally does.

Now, let’s make it. You, me and a bundle full of lemony bliss. 🙂

PS…I will be taking the rest of the week off to spend time with family for the Easter Holiday. No new post until Monday morning. Hope to see you then! More great recipes coming your way! Happy Spring, everyone! 

In need of more Easter Dinner or Easter Brunch ideas? Click here for a list of 40 recipes.

White Chocolate Lemon Cream Dessert


Time: 1 hour + 6 hours refrigeration
Yield: 12-15 servings
Recipe from Jamie Cooks It Up!

1 Tb lemon zest
3/4 C fresh lemon juice (3-4 lemons worth)
2 C sugar
1/2 C + 1 Tb cornstarch
3/4 tsp salt
2 C cold water
3 T butter
8 drops food coloring

3 C crushed vanilla wafer cookies (about 5 cups whole cookies)
7 T butter, melted

1 C white chocolate chips
2 (8 ounce) packages cream cheese, softened
1 1/2 C powdered sugar
1 C cool whip
dash salt


1. Grab 3-4 medium-sized lemons. Zest the outside of 1-2 lemons, equaling 1 tablespoon of zest.


2. Squeeze the juice from all of the lemons into a measuring cup. You need 3/4 cup lemon juice, total. Set the juice and the zest aside.


3. Into a medium-sized sauce pan place 2 cups sugar, 1/2 cup plus 1 tablespoon cornstarch and 3/4 teaspoon salt. Toss the ingredients around a bit to combine. Pour 2 cups cold water over the top and stir well to combine.


4. Bring the mixture to a boil over medium high heat, stirring continually. Once it is bubbling up, let it cook for 1 minute. Keep on stirring. It will be pretty thick.


5. Remove the pan from the heat and add 3 tablespoons butter, 1 tablespoon lemon zest, 3/4 cup lemon juice and 8 drops of food coloring.


Stir it well, making sure all ingredients are well combined. Set it aside to cool completely.


6. To make the crust, preheat your oven to 350 degrees.
7. Toss about 5 cups of vanilla wafer cookies into a food processor or blender. I used my handy Ninja blender. If you don’t have a machine like this to do the work for you, just place the cookies into a zip loc bag, close it tightly and then beat the heck out of it with a rolling-pin.


8. Pour the crumbs into a medium-sized mixing bowl and pour 7 tablespoon of melted butter on top. Stir it well to incorporate.


9. Spray a 9×13 pan with cooking spray and pour the crumbs into it. Use the bottom of a measuring cup to press the crumbs into the bottom of the pan.
10. Pop it in the oven and bake for 15 minutes, or until the crumbs are slightly golden brown. Let the pan cool completely on a wire rack.


11. To make the White Chocolate Layer, toss 1 cup white chocolate chips into a microwave safe bowl. Melt the chips for 30 seconds, then stir. Heat them again for 30 seconds and stir. Repeat until the chocolate is soft and melted. Now, just a word of caution. White chocolate can be temperamental. If you get it too hot, or if any liquid comes into contact with it…it will harden up on you. It’s best to be patient and heat it up just a little bit at a time.


12. Into your stand mixer, or medium-sized mixing bowl place 2 packages of softened cream cheese. Beat it until its nice and smooth.


12. Add the melted white chocolate, 1 1/2 cups powdered sugar and a dash of salt. Mix until well combined, making sure to scrape the bottom of the bowl with a rubber spatula.


13. Add 1 cup cool whip and mix well.


14. When the crust has cooled completely, drop the white chocolate filling carefully into the pan…


and spread it out evenly with a knife.


15. When the lemon filling is completely cool, pour it over the White Chocolate layer.
16. Cover and refrigerate for at least 6 hours. Overnight would be even better. You want the lemon layer to have time to set up nicely for you.

Serve and enjoy!

White Chocolate Lemon Lush Dessert from Jamie Cooks It Up


White Chocolate Lemon Lush


Pinterest friendly image below…

White Chocolate Lemon Cream Dessert from Jamie Cooks It Up!

Post a comment!


  1. 1
    April 16, 2014 at 1:41 pm

    Would lemon curd work for the lemon part. Love your recipes. Thanks for sharing.

  2. 2
    April 16, 2014 at 9:44 pm

    Can’t wait to make this recipe. Just the right desert for spring! Thank you

  3. 3
    Shelley Reeves
    April 21, 2014 at 8:58 am

    I made this for my sister’s birthday on Saturday. It was a hit. The lemon was just what we all needed for a “springy” dessert. Soooo good.

  4. 4
    April 21, 2014 at 3:48 pm

    As I was serving this to my husband, he asked if it was another “Jamie” recipe. I said yep and enjoy…boy did we ever!!! We love anything lemon, and WOW ZOWIE. My crust didn’t stay together very well, so probably needed more butter. Next time.

  5. 5
    May 2, 2014 at 6:52 pm

    I made this at Easter and it was fantastic; I received lots of compliments. I ended up with a *lot* of lemon layer (more than the pic), which was perfect as far as I am concerned because I love lemon. However, If you really want to taste the white chocolate in the middle layer, or tone down the lemon, I recommend using a clear glass baking dish and use that to eye-ball how much lemon you end up with.

  6. 6
    April 30, 2015 at 3:46 am

    What can we use for cool whip in australia?

    • 7
      May 1, 2015 at 7:57 am

      You can use regular whipping cream, just be sure to whip it first with a bit of sugar.
      All the best,

  7. 8
    Laurie Siegmund
    April 4, 2016 at 11:08 am

    Hi Jamie,
    I am searching for a nice Spring dessert recipe for gourmet group this weekend. I want to make this recipe and put them in little individual tart pans. My question is…would a meringue be good on top? I thought it would be pretty toasted with a candied lemon on it. Thanks!

    • 9
      April 4, 2016 at 2:52 pm

      Hi there,
      A meringue would be out of this world fabulous on top of this! What a great idea. 🙂 Good luck! I hope they turn out perfectly for you.

  8. 10
    Mary M. Zunt
    July 6, 2017 at 7:26 pm

    Love your site. Will look forward to receiving your recipes and other information.

    Thank you Jamie

  9. 11
    August 22, 2017 at 12:03 pm

    I would love to make this recipe, but I don’t I don’t have enough lemons. Can I use a product called “Shirriff Lemon Pie Filling”? Thank you.

  10. 12
    April 4, 2018 at 1:30 am

    What is cool whip? I’ve never seen it in the UK

    • 13
      April 5, 2018 at 10:42 am

      Hi Gerry,
      Thanks for your question. Cool Whip is frozen whipped topping.
      Best to you,

  11. 14
    March 14, 2019 at 7:33 am

    I made this a while back for my family and everyone loved it. I was thinking of making it this Sunday for St. Patrick’s Day. Have you ever tried it with lime instead of lemon?

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