Lemon Cheesecake Pies

Name: Lemon Cheesecake Pies
Prep time: 30 min
Total time: 30 min
Yield: 4 pies (8 slices each).
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

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

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.

Nutrition Facts

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

Originally published as Lemon or Lime Cheesecake Pies in Country June/July 2009

Reviews

My Review

Click stars to rate

Average Rating:

Patti

Mar 31, 2018

This tasted good, but how you get 4 nine inch pies out of this I dont know. I bought 2 nine inch graham cracker pie crusts and made half the recipe thinking I would get two pies out of this and I only could fill one. I didnt buy enough jello to make another pie like this, so made a different pie altogether. I was disappointed by that.
GigiMarieMeme

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.
weststar2

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!
pretzeld

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.
emilyad

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.
jm_robertson

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.
stay cute01

Dec 30, 2010

wonderful recipe!