Lemon Cheesecake Recipes

Lemon cheesecake is a wonderfully refreshing summer dessert treat that your whole family will enjoy. This page contains lemon cheesecake recipes.

Solutions: Lemon Cheesecake Recipes

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Lemon-Cheesecake Pie

There are three things I require in all of my recipes: quick, easy and good. I don't have any long, complicated, expensive-to-make recipes because, to me, that would take most of the joy out of cooking.

Ingredients:

1 9 inch baked pie shell or one graham cracker crust, your choice
1 can Eagle Brand Sweetened Condensed Milk ( or store brand, it's cheaper )
1/4 cup lemon juice
1 (8 oz.) package any brand cream cheese, softened

Directions:

In mixing bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until mixture is smooth. Stir in the 1/4 cup lemon juice and pour filling into prepared pie shell. Chill until set. May be topped with pie filling of your choice, whipped topping and thin lemon slices for garnish, or plain whipped topping, if desired, or leave plain. Enjoy.

By indianlady from Boonville, NC

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Sour Cream Lemon Cheesecake

My family and I are not huge cheesecake eaters, but this is one recipe we all love.

Ingredients:

2 (8 oz.) pgks. cream cheese, room temperature
1/2 cup sugar, plus 2 Tbsp. sugar
1 Tbsp. lemon juice
2 eggs
1 cup sour cream
1 pre-made graham cracker pie crust (or homemade)

Directions:

Preheat oven to 300 degrees F.

In a large mixer bowl, beat cream cheese until smooth and creamy, then add 1/2 cups sugar and lemon juice. Mix well and pour into graham cracker crust.

Place cheesecake on a cookie sheet and bake for 45 minutes. Meanwhile, combine sour cream and 2 Tbsp. sugar. After baking for 45 minutes, spread the sour cream/sugar mixture over cheesecake and bake for another 10-15 minutes.

Cool completely before slicing.

Servings: 8

Prep Time: 15-20 Minutes

Cooking Time: 55 Minutes

Source: I adapted this recipe from the "Best Recipes from the backs of Boxes, Bottles, Cans, and Jars" cookbook.

By LisaE

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Lemon Cheesecake

Yummy recipe!

Ingredients:

1 pkg. cream cheese (8oz.)
1/2 cup milk
1 1/2 cup milk
1 pkg. instant lemon pudding
graham cracker crust

Directions:

Stir cream cheese until very soft. Blend in 1/2 cup milk until smooth. Add 1 1/2 cups milk and pudding; beat slowly. Pour into a 9 inch graham cracker crust. Chill 1 hour or until set.

By Robin from Washington, IA

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Lemon Cheesecake Pie

Ingredients

1 can flaked coconut (3.5 oz.)
1/4 cup chopped pecans
2 Tbsp. butter, melted
2 cups cottage cheese
2 packages lemon instant pudding mix (3.75 oz. each)
1 3/4 cup milk
2 Tbsp. grated lemon peel
1/2 cup sour cream

Directions

Combine first 3 ingredients in small bowl, mixing well. Press into bottom and side of 9 inch pie plate. Bake at 325 degrees F for 15-20 minutes or until golden; set aside to cool. Beat cottage cheese in bowl until smooth. Prepare pudding mix using package directions with 1 3/4 cups milk. Combine pudding, cottage cheese and lemon peel, blending well. Spoon into pie shell. Top with sour cream and additional pecans. Chill for several hours.

By Robin from Washington, IA

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Lemon Cheesecake Recipe

I am looking for a Recipe for Lemon Cheesecake. I tasted one that had a graham cracker crust, a layer of what tasted like cream cheese and probably dream whip, another layer of Jell-O lemon pie filling topped with either whipped cream or dream whip. I could try to duplicate but it would be easier to get a recipe.

Thanks,

Al from Prince Albert, Saskatchewan

RE: Lemon Cheesecake Recipe

I have a recipe that me and my friends love and its easy just take.

1 pkt instant cheesecake mix
1 pkt of lemon Jello
1 tub of whip cream
1 Grayam Cracker crumb pie shell

Mix whip cream jello pudding mix with 3/4 milk whip till all mixed pour into pie shell let set go for it its good. You can substute milk for warm water to melt the jello crystals but make shure its cold when you add the whip cream. (07/12/2006)

By Margaret

RE: Lemon Cheesecake Recipe

What you described sounds like a recipe my sister gave me called Lemon Lush. The only thing that is different is the crust. Here goes; For the crust you need 1 stick softened butter,1 cup flour and 1/2 cup chopped pecans. Mix well then press into bottom of a glass 9"x9" baking dish. Bake at 350% for 10 - 12 minutes. Cool completely. --Layer # 1; Mix together 1 8oz. pkg. softened cream cheese,1 cup powdered sugar and 1 cup cool whip. Pour over cooled crust.--Layer #2; Mix 2 pkgs Lemon instant pudding with 3 cups milk and pour over cream cheese layer.Top with more cool whip and chill well. Enjoy!!! PS You may substitute chocolate pudding for the Lemon. Also you could use a graham cracker crust if you prefer. Judy (07/13/2006)

By bjptl

Lemon Cheesecake Recipe

I am looking for a lemon cheesecake recipe.

Veronica from Chillicothe, Ohio

RE: Lemon Cheesecake Recipe

I make an easy cheesecake that takes

lemon jello
cream cheese
vanilla pudding.
graham cracker crust

I mix jello into the hot water and mix the cream cheese into it. Mix a half the milk called for on the pudding box and mix all together and pour into crust. I made this for my husband by using sugar free products as he is a diabetic. Hope this helps (02/10/2007)

By Annajaye

RE: Lemon Cheesecake Recipe

I posted a recipe for a no bake cheese cake under the title of Pudding Cheese Cake on this site. It is very easy and good, and can be made with instant lemon pudding mix. Just put Pudding Cheese Cake in the search box on this site. (02/11/2007)

By jean

Editor's Note: Here is the link to Jean's recipe:

Pudding Cheese Cake

Lemon Cheesecake

Directions

3 cups graham cracker crumbs
1 stick margarine, melted
3 Tbsp. brown sugar

Reserve 2/3 cup of mixture for topping. Press remaining mixture into 9x13 inch pan and bake at 400 degrees F for 8 minutes. Set aside to cool and use later.

Mix and let set until syrupy:

1 pkg. lemon gelatin
1 cup boiling water
1 tsp. lemon juice

Cream together until fluffy:

11 oz. cream cheese (1 large and 1 small)
1 cup sugar
1 tsp. vanilla

Stir gelatin mixture into this with a spoon.

1 can evaporated milk, chilled

Chill mixer bowl and also beaters so that the canned milk will whip faster. Beat milk until thick and stands in peaks. Fold in the cheese and gelatin mixture with a spoon; pour into graham cracker crust and top with crumbs. Refrigerate several hours before using. Keep refrigerated until eaten.

By Robin from Washington, IA