No Bake Lemon Cheesecake Cream Pie
- Womenscorner Desk
- October 13, 2020
Ingredients :
Shortbread Pie Crust :
- 6 ounces finely crushed shortbread cookies, plus more for garnish
- 2 tablespoons (28g) butter, melted
Lemon Cream Filling :
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 1/3 cup (293g) confectioners sugar
- Juice of 1 lemon, about 1/4 cup
- 1 teaspoon lemon extract, or more to taste (taste test as you go!)
- pinch kosher salt
- 2 cups (476 g) whipped topping, plus more for garnish
- lemon slices, for garnish
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Method :
Shortbread pie Crust: In a large bowl, combine the shortbread crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to make a pie shell .
Lemon Cream Filling : In a large bowl, beat the cheese until it's light and fluffy. Add within the granulated sugar , juice , flavorer , and salt and beat until everything is combined. (If you're adding coloring , add it here.) Gently fold within the whipped topping. Pour filling mixture into prepared pie shell.
Refrigerate for 2- 6 hours. Top with remaining whipped topping, remaining, shortbread crumbs, and lemon.
