Lemon Cheesecake Pies Recipe

4.5 6 6
Lemon Cheesecake Pies Recipe
Lemon Cheesecake Pies Recipe photo by Taste of Home
Publisher Photo

Lemon Cheesecake Pies Recipe

Read Reviews
4.5 6 6
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 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).
Originally published as Lemon Cheesecake Pies in Country June/July 2009, p51

Nutritional Facts

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

  • 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
  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

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Reviews forLemon Cheesecake Pies

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GigiMarieMeme User ID: 7494410 261478
Reviewed Feb. 18, 2017

"I made this with lime gelatin rather than lemon because that's what I already had in my pantry. This is like chiffon. I was hoping for a denser, cheesecake-like dessert. I used homemade graham cracker crumb crusts, and the filling was enough to generously fill two deep dish pie plates. It was okay, but I won't make this again."

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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