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–+ servings

Cream Cheese Lemonade Dessert Cups

Course Desserts, Snacks, Summer Treats
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 24


  • 2 12 pack ChocoMaker® chocolate dessert cups
  • 1 3.4 oz box instant lemon pudding (4-1/2 cup servings)
  • 1 5 oz can evaporated milk
  • 2 8 oz pkg cream cheese, softened
  • 3/4 cup frozen lemonade concentrate

Optional: mint leaves, lemon slices


  1. In a medium mixing bowl, beat cream cheese for 3 minutes. Add frozen lemonade concentrate and beat until combined.

  2. In another medium mixing bowl, beat evaporate milk and instant pudding together for 2 minutes until it becomes extremely thick.

  3. Mix pudding mixture into cream cheese mixture, beat until well combined.

  4. Cover and place in the refrigerator for at least 4 hours.

  5. Once chilled, using a large gallon size baggie, cut the corner and place a decorating tip through the hole. 

  6. Place baggie in a large cup or bowl and spoon lemonade mixture into bag. Once the bag is filled, remove the air and seal shut. 
  7. Pipe cream cheese lemonade filling into each chocolate dessert cup. 

  8. Optional: garnish with a mint leave and a small lemon slice to each dessert cup.

  9. Place back in fridge until ready to serve. Serve cold. 

Recipe Notes

Recipe adapted from my Cream Cheese Lemonade Pie