Cuisine: American
Prep Time: 5 minutes plus 1 hour to chill
Cook Time: 0 minutes
Total Time: 5 minutes plus 1 hour to chill
Serving: Makes 1 cheesecake

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups milk
1 large box (5.4 ounces) lemon instant pudding mix
1 premade graham cracker pie crust
1 tablespoon lemon juice (optional)

Here's how you make it:

With an electric mixer, beat the cream cheese until very soft.
Add about half the milk and continue mixing.
Add the remaining milk and pudding mix and beat until just blended, about 1 minute.
Stir in lemon juice, if using.
Pour mixture into the graham cracker pie shell. Chill 1 hour before serving.

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Electric Mixers $10 & Up

Lemon Instant Pudding Mix $2 & Up

Graham Cracker Pie Crust $3 & Up

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Elisa Schmitz

Oh. Em. Gee. #delish Donna John

Like Reply 1 5 years ago

Tiffany Zook

Yum, husband loves lemon ! Next on my list.

Like Reply 2 5 years ago

It's so easy to make. We thought my grandma slaved to make this for us growing up. Little did we know... :-)

Meredith Schneider

Mmmmm! Looks and sounds amazing. Never had lemon cheesecake.

Stephanie Mallory

Yum! Wonder if I could slim down the calories by using Neufechel cheese and low-fat grahams?

Like Reply 3 4 years ago

Great idea!!

Like Reply 2 4 years ago

Gwen Johnson

This is also a great basic recipe. Bet you could use vanilla, chocolate, pumpkin spice, etc., instant pudding flavors and just omit the lemon juice. Maybe add a little extract. Going to make this asap.

Like Reply 1 4 years ago

Rosseyes

This one also fresh lime fresh lemon I'm sorry is it made with jello pudding only or can you use a different kind of lemon pudding as everything as a brands or can you make it from scratch and thank you for replying to my comments I appreciate it

Like Reply 2 2 years ago

This is my grandma's recipe, and she always used a box of instant lemon pudding mix. So not sure anything else would work in this recipe. Rosseyes

Like Reply 1 2 years ago

Labtalks

I made your Grandma’s lemon cheesecake yesterday. I followed recipe to a tee. It was delicious but never firmed up so we ate it like pudding. And idea what happened? Thanks!

Like 2 a year ago

BakingHopeful

I too, had the same result as Labtalks. After more than 3 hours in the refrigerator even. Spouse put it in the freezer overnight. Helped somewhat. Not saying it didn’t taste good. Maybe a key ingredient has been left out of this recipe?

Like a year ago

Ann Marie Patitucci

Adding this to my list! Thanks, Donna John !

Ilana Shem

Can I use vegan cream cheese and almond milk?

Like Reply 1 a year ago

I would think vegan cream cheese would be fine. If you use nut milk, I would use the creamiest one. The pudding mix helps the pie set, so it should work.

Oh, no! I don't know. My grandma's was always firm and sliceable. Did you let it chill long enough? Was the milk cold? Labtalks

Lee Werry

I had the same issue. It never got to where I could slice it. We ate it like pudding. I was good. What size box of instant pudding should have been used? Maybe that was tge issue. Next time I'll try with less milk

Like Reply a year ago

Ellen Lederman

I made this recipe and it not work out. The cheese milk pudding mixture did not jell. Take the recipe off line, fix it and republished it. I just wasted precious ingredients.

Like Reply 8 months ago

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