creamy lemon cheesecake

Name: Creamy Lemon Cheesecake
Prep time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 - (8 ounce) packages cream cheese, at room temperature; 1/4 cup(s) 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 teaspoon(s) almond extract

(1 RATING)

151 Pinches 7 Photos

Kitchen Crew

Submitted on May 19, 2015

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

Rate

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

prep time 2 Hr 10 Min

cook time

method No-Cook or Other

yield 8 serving(s)

Ingredients

2 - (8 ounce) packages cream cheese, at room temperature
1/4 cup 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 teaspoon almond extract

How To Make creamy lemon cheesecake

Step 1

In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until light and smooth, about 2-3 minutes.

Step 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.
Step 3

In a small bowl, mix together the cherry pie filling, remaining 2 teaspoons confectioners sugar, and almond extract.
Step 4

Remove pie from the fridge, slice, and top with prepared cherry topping.
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