- Yield: 1 CAKE
- Prep Time: 15 minutes
- Cook Time: 15, refrigerate overnight minutes
- Serving: Family
LEMON CHEESE CAKE
Hi and welcome to our website!
If you are looking for a dessert thats no fuss, no baking and so tasty, you are in the right place. Make yourself a cup of tea and sit back and watch our short video tutorial on how to make yours today.....
Prepare lemon filling following the package or visit Lemon Meringue Pie link to make your lemon filling from scratch. But when you make it only use one full egg instead of two yolks, top the lemon crystals with a envelope of gelatine then continue on with making the filling.
Lemon zest will bring out that bold citrus taste, just use the zest of one full lemon.
Fold in the dream whip, or cool whip or whatever whip cream you have available, then add the remainder lemon keeping the one cup of reserve lemon for the top of the lemon cheese cake.
This is a lovely lemon cheese cake and the only baking is the graham crust, but if you wish you can leave it as a no bake crust.
We hope you are still very interested in making our delicious lemon cheese cake, if us check out the recipe posted below and our short video tutorial. Plus I will share with you a link to our cookbooks and please continue on to more pictures, info and tasty recipe ideas. https://www.bonitaskitchen.com/cookbook
Ingredients
- Graham crumbs - 1 cup
- Ground almonds - 1/3 cup
- Sugar - 1/4 cup
- Butter or margarine - 1/3 cup, melted, plus 1 tbsp for filling
- Lemon pie filling - 1 - 250g package
- Gelatine - 1 envelope, 1 tbsp
- Cream cheese - 1 - 8oz package
- Plain yogurt or sour cream - 1 cup
- Prepared dream whip, or cool whip - 2 cups
- Lemon zest - 1 tsp or zest of one lemon
- Lemon - 1 sliced
- Egg - 1 large
- Hot water - 2 cups
- Cold water - 1/4 cup
Instructions
Method:
In a medium bowl add wafer crumbs, ground almonds and sugar then stir in melted butter. Press in a 10-inch springform pan.
Pre-heat oven to 375ºf and place pan in oven and bake for 10 minutes, when baked remove from oven and cool to room temperature.
In a medium saucepan prepare lemon pie filling as on package but replace two egg yolks with one whole egg. ( See video for more details )
Sprinkle gelatine over pie filling mixture before cooking, cook as usual.
Reserve one cup filling.
Beat cream cheese until smooth, blend in yogurt or sour cream and remaining lemon pie filling, fold in dream whip and zest.
Spoon over cooled bottom of baked wafer crumbs, chill for ½ hour. Then top with one cup of reserved lemon pie filling and garnish with sliced lemons.
Chill 3 hours or overnight!
Look at this amazing and so delicious LEMON CHEESE CAKE!
Spread over the cream cheese filling unto the graham crust thats room temp, then chill in the fridge for 30 to 60 minutes to part set before adding the lemon reserved filling.
Thank you so much for stopping by and enjoy our NO-BAKE – LEMON CHEESE CAKE, with extra lemon zest to bring out that amazing citrus taste. From our kitchen to yours, have an amazing day and enjoy! Bonita, Raymond and Team! 🙂
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I made this it was delicious , can this cheesecake be frozen?
Hi Cora, Thank you for your message and for stopping by, I’m so glad you made our recipe and you enjoyed it. Yes for sure you can freeze the cake, if possible freeze in a freezer container full or in slices. When ready to serve thaw in the fridge and then serve. Enjoy and thank you 🙂 Bonita