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 9x13 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.
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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.