Last Minute Strawberry Lemon Cheesecake

Sharron Boerum


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.) 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 vote
20 Min
No-Cook or Other


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


1Stir sour cream in a large bowl to make creamy.
2Add zest and juice from lemon, Pour dry pudding over and mix or whisk well.
3Turn out into pie crust and smooth out evenly, making swirls with back of spoon.
4Heat 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.

About Last Minute Strawberry Lemon Cheesecake

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy