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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.

Reviews for Lemon Cheesecake Pies

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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!"

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."

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."

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."

Reviewed Dec. 30, 2010

"wonderful recipe!"

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Wine Pairings

Sweet White Wine

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