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creamy lemon cheesecake

(1 rating)
Kitchen Crew
By Kitchen Crew

This bright and fruity cheesecake comes together quickly and easily in one bowl, requiring no baking.

Blue Ribbon Recipe

This pie is cool and creamy. The tartness from the lemon is just enough to keep it from being too sweet. We love doctoring up the canned cherry pie filling a bit and the cherries go really well with the hint of lemon. This is a great pie for the summer and springtime.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 serving(s)
prep time 2 Hr 10 Min
method No-Cook or Other

Ingredients For creamy lemon cheesecake

  • 2
    (8 ounce) packages cream cheese, at room temperature
  • 1/4 c
    plus 2 teaspoons confectioners sugar, divided
  • zest
    of 1 lemon
  • 1/2
    lemon, juiced
  • 1
    (16 ounce) container Cool Whip original whipped topping
  • 1
    (9 ounce) graham cracker pie crust
  • 1
    (21 ounce) can Comstock original country cherry pie filling
  • 1 tsp
    almond extract

How To Make creamy lemon cheesecake

  • 1
    In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until light and smooth, about 2-3 minutes.
  • 2
    Add 1/4 cup confectioner’s sugar, the lemon zest, and lemon juice, and cream together about 3 minutes. Scrape the bowl, add the Cool Whip, and mix on high for 1-2 minutes more. Pour the filling into the pie crust and place in the fridge for 2 hours to firm up.
  • 3
    In a small bowl, mix together the cherry pie filling, remaining 2 teaspoons confectioners sugar, and almond extract.
  • 4
    Remove pie from the fridge, slice, and top with prepared cherry topping.
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