“Much more like pudding than cheesecake, and very sweet. Try adding a little lemon zest for some contrast.” – April Ferre
No-Bake Lemon Cheesecake
- 1 9-Inch Crumb Crust
- 1 8-Ounce Package Cream Cheese Softened
- 2 Cups Milk
- 1 3.4-Ounce Package Lemon Instant Pudding Mix
- Beat cream cheese until very soft. Blend in 1/2 cup milk until smooth. Add remaining milk and lemon instant pudding mix. Beat all at lowest speed until well blended, about 1 minute.
- Pour at once into crumb crust. Chill until firm; at least 2 hours. Garnish with lemon slices.
Recipe – Helen Ferre