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Lemon Cheesecake Pies

 Lemon Cheesecake Pies
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
32 ServingsPrep: 30 min. + chilling

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

Directions

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

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Lemon Cheesecake Pies (continued)

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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now