Clarke Cheesecake Pie

15 Reviews

“A no bake pie with the creamy taste of a cheesecake.” - by Belina Clarke

Ingredients

1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1/4 cup lemon juice

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Metric US

Original recipe yields 1 pie

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
409 cal
20%

Fat
21.5 g
33%

Carbs
47.7 g
15%

Based on a 2,000 calorie diet

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Reviews (15)

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LES603

Jan. 4, 2004

"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."

Cristina

Jul. 11, 2006

"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"

JLILLY19

Jan. 25, 2006

"This was a really tasty pie! I love lemon, so I added about 1 Tbsp more lemon juice to get a bit more flavor. The only complaint I have, is that the vanilla made the filling a turn brownish color. Nex..." See moret time I will use less. Thanks for the quick and tasty recipe!"

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