Bright, creamy, and refreshingly lemony, this No-Bake Lemon Dessert is an easy dessert that’s perfect for any occasion. Made with Daisy Sour Cream and Daisy Cottage Cheese, the creamy lemon filling has a deliciously smooth texture and just the right balance of sweet and tangy flavor.

With no oven required, this lemon dessert is simple to prepare and perfect for making ahead. The combination of zesty lemon flavor, creamy filling, and a buttery crust create an irresistible dessert that’s light enough for spring and summer but delicious any time of year.

Whether you’re serving at a family gathering, holiday celebration, or casual get-together, this easy No-Bake Lemon Dessert is sure to disappear quickly. Chill, slice, and enjoy a refreshing lemon dessert with a creamy Daisy twist!

• Shortbread Cookie Crumbs (1 ½ cups): Provides a rich, buttery neutral flavor and a tender, melt-in-your-mouth texture that elevates the filling.
• Butter (¼ cup, melted): Adds richness and flavor to the crust of the dessert and binds the crumbs together for the crust.
• Sugar (2 tablespoons): Adds a touch of sweetness to the crust.
• Salt (¼ teaspoon): Balances the sweetness in the crust.
• Sweetened Condensed Milk (14 ounce can): Provides a rich, sweet base for the filling, creates a smooth and creamy texture, and helps the filling set without needing eggs.
• Daisy Cottage Cheese (½ cup, blended): Adds protein, lowers the overall fat content, and creates a lighter, less dense texture than traditional cream cheese.
• Daisy Sour Cream (½ cup): Adds a rich, tangy flavor to the filling, with a creamy, texture.
• Fresh Lemon Zest (2 tablespoons): Provides a bright, fresh citrus flavor that cuts the sweetness without adding extra liquid.
• Lemon Gelatin Powder (3-ounce package): Adds additional lemon flavor and adds stability to the filling allowing it to set without the use of eggs.
• Whipped Topping (8 ounces tub): Adds moisture and richness to the creamy filling.

• Pack the crust firmly into the pan using the back of a spoon or the bottom of a measuring cup.
• Graham cracker crumbs may be used in place of shortbread cookie crumbs.
• Lime or orange zest along with lime or orange gelatin may be used in place of lemon.
• Fold the whipped topping into the filling gently. Aggressing stirring will deflate the creamy structure.
• Chill for several hours or overnight for the firmest filling and neater slicing/scooping. (avoid freezing as it negatively impacts the texture).
• Use a hot knife to slice the dessert. Dip knife into hot water and wipe it dry between each cut for clean, neat slices.
• Garnish with lemon wedges, fresh strawberries, raspberries, or whipped cream.

1. Line an 8×8-inch pan with parchment, leaving an overhang on all sides.
2. Mix the cookie crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan.
3. Whisk together the sweetened condensed milk, blended cottage cheese, sour cream, lemon zest, and lemon gelatin powder, until smooth.
4. Gently fold the whipped topping into the lemon mixture. Spread over the crust. Cover and refrigerate until firm (at least 4 hours or overnight).