Lemon Cheesecake Pies Recipe
Lemon Cheesecake Pies Recipe photo by Taste of Home

Lemon Cheesecake Pies Recipe

Publisher Photo
I've been making these scrumptious pies for at least 50 years. There's little cleanup, and kids and adults alike love the lemony, fluffy filling. —Lorraine Foss, Puyallup, Washington
TOTAL TIME: Prep: 30 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 32 servings

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups boiling water
  • 1 package (8 ounces) cream cheese, cubed
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 4 graham cracker crusts (9 inches)
  • TOPPING:
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar

Nutritional Facts

1 piece equals 214 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 190 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours.
  2. In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside.
  3. Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts.
  4. Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set. Yield: 4 pies (8 slices each).
Originally published as Lemon Cheesecake Pies in Country June/July 2009, p51

Nutritional Facts

1 piece equals 214 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 190 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Cheesecake Pies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 17, 2014

I loved this but wanted to lower the fat and carbs. I lightened it up by pouring it into dessert dishes instead of pie crusts and then sprinkled the crumb topping over it. It is very much like a mousse.

MY REVIEW
Reviewed Apr. 10, 2012

The texture is nothing like a true cheesecake. It was more like a mousse texture than a cheesecake texture. It is a good spring dessert, just not what I was expecting by the title. Tasted best served with fresh strawberries.

MY REVIEW
Reviewed Apr. 6, 2012

This is the first-ever cheesecake I've made. I love cheesecake, but always thought it was more complicated to make. This was easy and delicious. I used cinnamon grahams on top.

MY REVIEW
Reviewed Dec. 30, 2010

wonderful recipe!

MY REVIEW
Reviewed May. 25, 2009
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT