• Yields: 8 Servings
• Allergens: Soy, Wheat
This no bake lemon cheesecake offers a tangy, revitalizing taste of lemon cheesecake in a graham cracker crust. All you need to do is mix the included graham crust with butter and the included filling with whipped topping and cream cheese for an instant light and tasty dessert!
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I got my knives a couple weeks ago and they are AWSOME the only thing I wish they came with is covers for the blades.
As with many of the Rada products I've tried, this is another winner. I would add that the graham cracker crust should be baked at 350 degrees for about 5-10 minutes; the recipe suggests refrigerating the crust for 10 minutes. I found that refrigeration did not solidify the crumb crust enough. Also, upon tasting the pie mixture, I found that it did not have enough of a lemony zing for my taste, so I added the zest of a half a lemon and that seemed to help the lemony flavor I thought the pie needed. I used low-fat cream cheese and light whipped topping, which all worked out very well. With those modifications, the pie was creamy and delicious.
Very tasty only one thing to complain about could use more crumbs for crust I just added more
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