Lemon Cheesecake Pies
Total TimePrep: 30 min. + chilling
Makes4 pies (8 slices each)
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.
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.
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!
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.
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.
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.