Lemon Cream Cheese Torte Recipe

Name: Lemon Cream Cheese Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, melted; 2 1/2 cups graham crackers, crushed; 4 tablespoons sugar; 1 (12 ounce) can fat-free evaporated milk, chilled overnight; 1 cup sugar; 1 teaspoon vanilla; 8 ounces cream cheese; 3 ounces lemon Jell-O gelatin; 1 cup hot water; 1 (20 ounce) can cherry pie filling

Servings: persons

1/2 cup butter, melted
2 1/2 cups graham crackers, crushed
4 tablespoons sugar
1 (12 ounce) can fat-free evaporated milk, chilled overnight
1 cup sugar
1 teaspoon vanilla
8 ounces cream cheese
3 ounces lemon Jell-O gelatin
1 cup hot water
1 (20 ounce) can cherry pie filling

1
Mix first 3 ingredients in a 9x13 pan.
2
Press down and micro on high for 2 to 2 1/2 minutes.
3
Cool.
4
Dissolve jello in hot water and chill until slightly thickened.
5
Cream sugar with cheese; add vanilla and jello; whip until well mixed.
6
Whip the cold milk until thickened and add to jello mixture.
7
Beat all ingredients with mixer until thick and smooth.
8
Pour into prepared graham crust in the 9x13 pan.
9
Refrigerate until set.
10
Top with pie filling.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, melted, 2 1/2 cups graham crackers, crushed, 4 tablespoons sugar, 1 (12 ounce) can fat-free evaporated milk, chilled overnight, and more.

Yes, Lemon Cream Cheese Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Cheese Torte

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