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Pucker Up Lemon Cheesecake

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  • *FILLING: In medium mixing bowl combine softened cream cheese, lemon juice, and sweetened condensed milk. Mix at medium speed until smooth.
  • Pour into ready crust. Place in refrigerator for approximately 1 hour or until stiff enough to top with whipped cream.
  • *TOPPING: In small mixing bowl pour whipping cream, start beating on medium speed until it starts to stiffen. Increase mixer speed to high and slowly add sugar until stiff peaks form. (DO NOT OVER BEAT!)
  • Top your pie with the whipped cream and refrigerate for about 30 minutes to 1 hour to set the topping.

Special Equipment Needed


*For better results with whipped cream, place bowl you are going to use for preparing the whipped cream into the freezer along with your beaters while the filling is setting. *You can also use Cool Whip instead of the whipped cream above. *You can also use graham cracker crust or any other cookie based no bake crust. *I have found that superfine sugar works really well; but you can use regular sugar if that's what you have on hand.

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