Clarke Cheesecake Pie15 Reviews
“A no bake pie with the creamy taste of a cheesecake.” - by Belina Clarke
Original recipe yields 1 pie
- Blend together cream cheese and milk. Stir in vanilla. Add lemon juice 1 teaspoon at a time, blending well after each addition.
- Pour filling into a 9 inch graham cracker crust. Refrigerate for 4 hours, or overnight to set.
Amount Per Serving (8 total)
- 409 cal
- 21.5 g
- 47.7 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"This was very easy to make. I was hesitant on using so much lemon juice (I don't like lemon flavor). However, you really can't taste the lemon. I really liked this pie and so did my kids. My husban..." See mored said it was too creamy. He likes traditional cheese cake. He said it was good though. I will definately keep this recipe on hand for that last minute dessert. I only refrigerated the pie an hour and it was set just fine. The only thing I would do different next time is make my own crust. I like easy recipes and because of the ease and flavor of this one I give it 5 stars."
"it's good, but even BETTER if you whip some heavy cream and FOLD it into the mix. it becomes much fluffier and feels ironically lighter..." See more"
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