8 Layer Lemon Cheesecake Torte Recipe

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8 layer lemon cheesecake torte

Laurie Winkler


Warning:If you make this,you will gain weight.It doesn't last long.

pinch tips: How to Use Hand & Stand Mixers





35 Min


35 Min


1 box
moist lemon cake mix
2 pkg
8 oz.pkgs cream cheese
16 oz
cool whip
1 can(s)
lemon pie filling
eggs oil and water for the cake mix

Directions Step-By-Step

Make and bake cake as directed on box.Use 2 round pans for cake not 9x13.Meanwhile,warm cream cheese to room temperature.
Put cream cheese into large mixing bowl and beat it with a mixer til blended and creamy.Add can of lemon pie filling.Blend well.Fold in 1/2 the cool whip.Gently blend well.When cake is cool enough, put in freezer for a while.This makes it easier to work with.
Remove almost frozen cakes from freezer.Wrap dental floss,fishing line or some other sturdy string around the layers and pull thru the middle making 4 layers.Using pastry brush,brush away loose crumbs.
Put a small dab of lemon mix on plate to hold in place.Put 1 layer,cut side down on plate.Frost top with lemon mix.Add 2nd layer,cut side down.Add lemon mix.Repeat all 4 the same way.Any extra lemon can be put on sides to fill in gaps.Use remaining cool whip to frost top and sides of cake.Sprinkle with some decorative yellow sugar or a couple of lemon slices.Refrigerate until ready to serve.
Can be made with white cake and other flavored pie fillings if lemon isn't for you.My daughters prefer raspberry and strawberry.

About this Recipe

Course/Dish: Cakes
Hashtags: #cheesecake, #torte