Print Options

 
 
 
 Print
No-Bake Lemon Cheesecake Pie Recipe

No-Bake Lemon Cheesecake Pie Recipe

You won't miss the traditional graham cracker crust with this fluffy lemon dessert from Normajo Reynolds of Goldthwaite, Texas. The texture is wonderful and citrus taste is great...plus it's easy as pie to prepare.
TOTAL TIME: Prep: 20 min. + chilling YIELD:8 servings

Ingredients

  • 2 tablespoons graham cracker crumbs, divided
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 2/3 cup boiling water
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup (8 ounces) 1% cottage cheese
  • 2 cups reduced-fat whipped topping

Directions

  • 1. Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside.
  • 2. In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set. Yield: 8 servings.

Nutritional Facts

1 slice equals 141 calories, 8 g fat (6 g saturated fat), 21 mg cholesterol, 272 mg sodium, 9 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Wine Pairings

Sweet White Wine

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