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

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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: 214 calories, 10g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 29g carbohydrate (24g sugars, 0 fiber), 3g 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

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
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
weststar2 User ID: 3322107 224090
Reviewed Apr. 3, 2015

"We love this recipe. My mother in law used to make a similar dessert in a big sheet cake pan, never got her recipe but this is as close as we found to her dessert!"

MY REVIEW
pretzeld User ID: 5747609 100629
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
emilyad User ID: 4578533 167548
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
jm_robertson User ID: 5692565 100920
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
stay cute01 User ID: 5237657 165891
Reviewed Dec. 30, 2010

"wonderful recipe!"

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