Lemonade Cheesecake
Lemonade Cheesecake
I should've named it Magic cake, because it disappeared in like a day! A little bit sweet, a little bit lemony and the perfect cream cheese tang. Did I mention it's no bake? See, it's PERFECT!
Ingredients
- 5 oz Evaporated milk
- 1 Lemon pudding mix Instant, small box
- 2 Cream cheese Blocks, 8 oz each, softened
- 3/4 cup Frozen lemonade concentrate I used Hawwaii's Own
Pie crust
- 1.5 cups Graham cracker crumbs I use Keebler, already crushed
- 1/3 cup Sugar
- 6 Tbsp Butter Melted
- 1 Tsp Vanilla
Instructions
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Preheat oven to 350.
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Mix graham cracker crumbs, melted butter, sugar and vanilla in a bowl. Set aside.
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Spray a deep dish pie pan with nonstick cooking spray.
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Pour crust mixture into pie pan and use your fingers to mold it into the pan, making sure to bring it up to the edges.
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Place in oven and bake for 8 minutes. Remove and allow to cool.
For the cheescake
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In a mixing bowl, using a hand mixer, beat the evaporated milk and pudding mix for two minutes.
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In a separate bowl, mix the cream cheese until creamy. Add the pudding mixture and lemonade and 2 tbsp. of vanilla and the zest of one lemon. Beat until creamy.
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Pour into pie crust and chill for 4 hours.
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Slice and serve with whipped cream.
Recipe Notes
For a true no-bake cheesecake, feel free to use a premade pie crust.
