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Lemon Cheesecake Pies Recipe

Lemon Cheesecake Pies Recipe

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 YIELD:32 servings


  • 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)
  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar


  • 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).

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 Pairings

Sweet White Wine

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