Sunday Lemon Cheesecake Recipe ๐
Preparation Time: 10 minutes
Total Time: 10 minutes
Servings: 8 slices
Description:
Indulge in the delightful combination of lemon and creamy cheesecake with this easy-to-make, no-cook recipe. Perfect for dessert lovers craving a burst of citrusy freshness. For those not keen on lemon, feel free to swap in your favorite pudding flavor like white chocolate, vanilla, or chocolate.
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 2 packages (3.4 oz each) Jell-O instant lemon pudding
- 1 prepared graham cracker crust
- 1/2 cup graham cracker crumbs
- 1 1/2 cups milk, divided
Nutritional Information (per serving):
- Calories: 332.8
- Fat: 23.6g
- Saturated Fat: 8.8g
- Cholesterol: 37.3mg
- Sodium: 345.3mg
- Carbohydrates: 25.7g
- Fiber: 1.2g
- Sugar: 15.8g
- Protein: 6.3g
Instructions:
-
Prepare Cream Cheese Mixture:
- In a mixing bowl, stir the softened cream cheese using an electric mixer until very soft and smooth.
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Incorporate Milk:
- Blend in 1/2 cup of milk until fully combined with the cream cheese.
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Add Lemon Pudding Mix:
- Gradually add the remaining milk and both packages of Jell-O instant lemon pudding mix to the bowl.
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Mix Slowly:
- Beat the mixture on low speed until well mixed, approximately 1 minute. Ensure there are no lumps and the texture is smooth.
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Prepare Crust:
- Pour the creamy mixture into the prepared graham cracker crust, spreading it evenly.
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Optional Toppings:
- Sprinkle the top of the cheesecake with chopped nuts or additional graham cracker crumbs for added texture and flavor.
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Chill:
- Place the cheesecake in the refrigerator and chill for about 1 hour, allowing it to set properly.
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Serve:
- Once chilled, slice the Sunday Lemon Cheesecake into 8 equal portions and serve chilled. Enjoy the refreshing burst of lemony goodness!
Tips:
- For a twist, try using different pudding flavors like white chocolate, vanilla, or chocolate to customize the cheesecake to your taste preferences.
- Garnish with lemon zest or fresh berries for an extra pop of color and flavor.
- To make the crust from scratch, crush graham crackers and mix with melted butter until it resembles wet sand, then press into a pie dish and bake for a few minutes until set before adding the filling.
- For a lighter version, you can use reduced-fat cream cheese and sugar-free pudding mix. Adjust sweetness according to your preference.
- This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to cover it well to prevent any odors from affecting the flavor.
- Experiment with different crust options such as chocolate cookie crust or shortbread crust for a unique twist on this classic dessert.
