Lemonade Cheesecake Pie Recipes

LEMON LOVERS LUSCIOUS CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat the cream cheese, eggs, sugar, lemon extract, 1 1/2 teaspoons of lemon zest, and vanilla extract with an electric mixer until light and fluffy.
• Spoon the mixture into the graham cracker crust.
• Bake the pie in the preheated oven until the filling is set and no longer gooey inside, about 35 minutes.
• Remove pie from oven, let stand until it cools to room temperature, and cool in refrigerator until thoroughly chilled, at least 4 hours.
• Spread the lemon curd evenly over the top of the cheesecake filling.
• Spread the whipped topping over the lemon curd.
• Sprinkle the top of the pie with the remaining 1/2 teaspoon of lemon zest. Refrigerate leftovers.

LEMON CHEESECAKE PIES

Steps:

• Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

LEMONADE CHEESECAKE PIE

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
• Serve pie topped with berries and remaining COOL WHIP.

LEMONADE CHEESECAKE PIE (QUICK & EASY)

Steps:

• 1. BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. STIR in COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm.

LEMONADE CHEESECAKE PIE

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool whip; spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
• Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.

LEMON CHEESECAKE PIE

Steps:

• Bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks.
• Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth.
• Spread cream cheese mixture evenly over both cooled crusts.
• Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts.
• Bake at 350° for 35 minutes or until set. If needed, shield crust edges with foil to prevent excess browning. Cool completely on wire racks. Garnish with whipped cream, if desired.

CREAMY LEMON CHEESECAKE PIE

Steps:

• Pre-heat oven to 325 degrees.
• Beat cream cheese in bowl with electric mixer on medium, until creamy.
• Add sugar and beat until well blended.
• Add sour cream, lemon juice and lemon peel; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Pour batter into pie shell.
• Bake at 325 degrees for 35- 40 minutes or until center is almost set.
• Cool completely on wire rack.
• Refrigerate 4 hours or overnight.