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No-Bake Lemon Cheesecake Pie

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 it's easy as pie to prepare.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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 1% cottage cheese
  • 2 cups reduced-fat whipped topping


  • Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside.
  • 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.
Nutrition Facts
1 slice: 141 calories, 8g fat (6g saturated fat), 21mg cholesterol, 272mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

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  • bdfloyd
    Aug 21, 2010

    I love this creamy pie. When I have one in the fridge I often eat it for breakfast! I prefer to use full-fat cheeses and whip my own cream to lower the carb count. I've also tried using other flavors of gelatin, but always come back to lemon.

  • MosquitoHawk
    Jan 27, 2009

    This is my always dieting husband's favorite recipe.He enjoys it topped with fresh fruit or sugar free pie filling.

  • Petsy
    Aug 22, 2008

    No comment left