Lemon Cheesecake Pie

Ok, so you know I cooked the turkey (which I got for free at Publix – did I mention I’m a whiz with coupons!) as well as prepared all the desserts for our Christmas gathering. I wanted it to be simple and I didn’t want to go crazy trying to do all these really intricate pies and such… I mean come on – I’m a busy momma!

So, here was my first super fast and super easy desert option:

Lemon Cheesecake Pie

The lemon cheesecake pie is super duper simple.  I got this recipe when I attended the Apples of Gold study.  Here’s what you need!lemon cheesecake pie

  • 1 Jar of Lemon Curd (Find it in the baking aisle)
  • 1 Tub of Philadelphia Brand Cheesecake Filling (Find it in the cold section near cream cheese items)
  • 1 Ready Made Graham Cracker or Shortbread Pie Crust (Find it in the baking aisle)
  • Cool Whip (Optional)
  • Lemon (Optional)

NOTE: I prefer to use Dickinson’s 10 oz jar of lemon curd.  Dickinson's Lemon CurdIt’s thick and doesn’t water down the pie.  I did a test pie before the gathering and I tried Robertson’s Lemon Curd (11.5 oz) and it was way too watery and the pie just didn’t set right.  I only had Robertson’s Lemon Curd so I just tried pouring out as much liquid as possible and only used half the jar.

Mix the lemon curd with the cheesecake pie filling and then spread in pie crust and refrigerate… so simple!  Before serving you can make it look pretty by topping with lemon slices or lemon zest. Serve with cool whip. Yum.  Seriously… no time at all and it’s pretty yummy (Jason LOVES it).

If you try it out…  let me know what you thought! Did you do something different to make it even yummier? Let me know!

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