last minute strawberry lemon cheesecake

★★★★★ 1 Review
slboerum avatar
By Sharron Boerum
from Beaumont, CA

I had already bought a graham cracker crust, then realised I only had one box of "cheesecake" pudding (need 2 for pie). So I looked around to see what else I might have on hand to give it more volume and discovered i had an extra container of sour cream (16 oz.)...so i used that in place of the 1 1/2 cups milk. Then i found a lemon, so i added the zest and juice. I even found a little jar of strawberry ice cream topping, so i micro'd it for 30 seconds and poured it on...and "voila" ....strawberry lemon cheesecake in a flash done Thanksgiving morning! =^.~=

★★★★★ 1 Review
serves 6-8
prep time 20 Min
method No-Cook or Other

Ingredients For last minute strawberry lemon cheesecake

  • 1
    graham cracker pie crust
  • 1 box
    cheesecake pudding mix (4 serving size)
  • 1 pt
    sour cream
  • 1
    lemon
  • 1/2 c
    strawberry jam or dessert topping

How To Make last minute strawberry lemon cheesecake

  • 1
    Stir sour cream in a large bowl to make creamy.
  • 2
    Add zest and juice from lemon, Pour dry pudding over and mix or whisk well.
  • 3
    Turn out into pie crust and smooth out evenly, making swirls with back of spoon.
  • 4
    Heat strawberry jam or topping in microwave for 30 seconds. Pour over top of cheesecake and distribute evenly into swirls. Put in fridge to firm up for at least 2 hours. Use clear lid upside down to cover, crimping alternately with thumbs in a pie crust fashion if desired.

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