No-Bake Lemon Cheesecake with Pie Filling
You are going to love this No-Bake Lemon Cheesecake with Pie Filling because it is sweet, tangy, and absolutely delicious! The recipe features a graham crumb crust, a tangy lemon cheesecake filling, and your favourite pie filling on top. Makes a large 9×13 inch pan to feed a crowd…but it will still be gone in seconds!
This recipe is a variation on the classic “busy-day lemon cheesecake”, which is a vintage dessert recipe. Only this cheesecake has been taken up a few notches! This cheesecake expands from a small round pie dish to a 9×13 inch dish, also includes a recipe for your own graham cracker crust instead of store-bought, and features your favourite pie filling on top. I recommend using blueberry or cherry pie filling as seen here.
There is no baking required which makes this a quick and easy dessert to prepare. I do recommend preparing in advance to make sure it has enough chilling time in the refrigerator before serving. It is great to prepare the day before.
Everyone will love the sweetness and tanginess of the cheesecake paired with the pie filling, and the crunch of the graham cracker crust will leave your guests speechless…they’ll be too busy devouring it!
Many people are nervous when it comes to baking cheesecakes but this no-bake cheesecake uses simple ingredients you can easily whip up. There is no special cheesecake pan or baking required. There is no need to be intimidated by this simple recipe! And, if you have any questions, you can leave a comment below or contact me here. I’ll be happy to answer 🙂
This cake will soon become your family’s favourite dessert!
No-Bake Lemon Cheesecake with Pie Filling
Start by preparing the graham cracker crust. If you’re starting out with full sheet graham crackers, you can use a food processor to blend them up or crush them in a large Ziploc bag with a rolling pin. I prefer to just buy the already crushed graham cracker crumbs to save an extra step. Either way, you want to end up with 3 cups of graham crumbs.
In a medium bowl mix together the graham cracker crumbs with 2/3 cup of melted margarine or butter, and 1 cup of granulated sugar with a rubber spatula until combined. Press the mixture into the bottom of a 9×13 inch baking dish. Make sure it is tight and compact, I like to use the bottom of a flat 1 cup measure cup to do this. Cool in the fridge for at least 15 minutes.
Blend two 8 oz packages of softened cream cheese with 1 cup of milk. Add 3 more cups of milk along with two packages of Jell-o lemon instant pudding mix. Beat slowly just until well mixed, about 1-2 minutes. Do not overbeat.
Pour into graham cracker crust spreading evenly. Spread 1 can of pie filling over top. I like to use cherry or blueberry pie filling. Cool for at least two hours before serving. Tastes delicious prepared the day before. Serve and enjoy this delightful dessert!
No-Bake Lemon Cheesecake with Pie Filling
Sweet, tangy, and absolutely delicious! The recipe features a graham crumb crust, a tangy lemon cheesecake filling, and your favourite pie filling on top.
Ingredients
- 3 cups graham crumbs
- ⅔ cup margarine or butter melted
- 1 cup white sugar
- 2 8 oz packages of cream cheese softened
- 4 cups milk divided
- 2 pkg's lemon instant pudding mix
- 1 can pie filling cherry or blueberry tastes delicious
Instructions
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In a medium bowl mix together the graham cracker crumbs with 2/3 cup of melted margarine or butter, and 1 cup of granulated sugar with a rubber spatula until combined. Press the mixture into the bottom of a 9×13 inch baking dish. Make sure it is tight and compact, I like to use the bottom of a flat 1 cup measure cup to do this. Cool in the fridge for at least 15 minutes.
-
Blend two 8 oz packages of softened cream cheese with 1 cup of milk. Add 3 more cups of milk along with two packages of Jell-o lemon instant pudding mix. Beat slowly just until well mixed, about 1-2 minutes. Do not overbeat.
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Pour into graham cracker crust spreading evenly. Spread 1 can of pie filling over top. Cool for at least two hours before serving. Tastes deliciously prepared the day before. Serve and enjoy this delightful dessert!
Recipe Notes
The recipe will stay fresh in the refrigerator for up to 1 week.
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