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Fluffy Lemon Cheesecake Pie

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Fluffy Lemon Cheesecake Pie
  • Prep Time 30 min
  • Total Time 5 hr 10 min
  • Servings 8
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This patriotic pie is made with a cereal crust and a lemony no-bake filling that’s perfect for any summer occasion.

Ingredients

2 1/2
cups Golden Grahams™ cereal
1/4
cup packed brown sugar
1/3
cup butter, melted
1
package (8 oz) cream cheese, softened
1/3
cup granulated sugar
1
cup sour cream
2
teaspoons vanilla
1 1/2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
4
oz (about 1 2/3 cups) Cool Whip™ frozen whipped topping, thawed

Flag Design

25
fresh blueberries (about 1/4 cup)
17
fresh raspberries (about 1/2 cup)
1/2
cup sliced fresh strawberries

Directions

  • 1 Heat oven to 350°F. Using food processor, finely crush cereal.
  • 2 In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.
  • 3 Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in granulated sugar. Add sour cream, vanilla, lemon peel and lemon juice; beat until well mixed. Fold in whipped topping. Refrigerate until ready to fill pie.
  • 5 Spread filling evenly into fully cooled crust. Cover and refrigerate 4 hours to set.
  • 6 For flag design, arrange blueberries in upper left area of pie to create stars; alternately arrange raspberries and strawberry slices in rows over pie to create stripes. Serve immediately. Store covered in refrigerator.
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Tips  

Folding whipped topping into the filling keeps it light and fluffy. A rubber spatula works best for folding.

Use an offset spatula to smooth top of cheesecake filling, if desired.

Nutrition Information 
No nutrition information available for this recipe
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