Lemon Cheesecake Pie - Kraft Recipes Top
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Lemon Cheesecake Pie

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Make It

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  • 1. In bowl with a hand mixer or beat by hand the cream cheese for 1 minute to break it up a little. Then add the lemon zest, lemon juice, and the can of sweetened condensed milk and beat for 3 to 4 minute more to make sure that everything is thoroughly mixed and smooth.
  • 2. Pour filling into the Honey Maid Graham Pie Crust. Smooth top of pie. Place lemon slices on top of pie (optional). Cover with provided lid or plastic.
  • 3. Refrigerate 3 to 4 hours or until firm. (Can be made the day before.) Slice and serve up!!!!

Special Equipment Needed


You can make your own graham crust for a 9-inch pie plate from scratch and let it cool completing before adding filling. If you don't have a fresh lemon juice, you can use lemon juice from bottle and dried lemon peel. You can make it in a 9x13 pan to make it into squares. Using the filling (you may have to double up on the filling if need be.} above and making your own graham cracker crust that comes up the sides of the pan just a little. Just pour the filling over the prepared cool crust in the 9x13 pan and chill and garnish as said above.

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