This indulgent frozen dessert has a creamy lemon filling in a graham cracker crust. It’s perfect for summer and will please even our toughest critics!
I have always been a sucker for lemon, and with a huge lemon tree in our backyard, I always have them on hand. I especially love lemon in desserts, like this Frozen Lemon Cheesecake. It’s so simple to make and the filling has just 4 ingredients – cream cheese, frozen non-dairy whipped cream (I use TruWhip – it’s all natural and tasted so much better than Cool Whip), lemon and powdered sugar. Whip it all up in your KitchenAid Stand Mixer and pour into a graham cracker pie crust.
I have been obsessed with this frozen cheesecake recipe for a while now. I first used it in my Frozen Cheesecake Sandwiches and then in the next five batches of cheesecake sandwiches…we may have gone a little overboard.
For the Lemon Cheesecake version I doubled the recipe and added a little more powdered sugar to balance the tartness of the lemon. Folks, lemme tell ya – it is SOOOO good!!!
Ingredients
- 1 10 " graham cracker pie crust premade, or make your own
- 16 ounces softened lite cream cheese
- 1-10 ounce carton TruWhip non-dairy whipped topping
- 1 1/4 cups sifted powdered sugar
- 1/4 cup lemon juice
- Zest of one lemon
Instructions
- In the bowl of a stand mixer, whip cream cheese and whipped topping together until fluffy, about a minute.
- Stir in powdered sugar.
- Stir in lemon juice and zest.
- Pour cream cheese mixture into prepared graham cracker pie crust.
- Cover with plastic wrap or foil and freeze for at least 4 hours.
- Remove from the freezer when ready to serve. Cut and serve immediately.
For more frozen treats, try these:
For all desserts go HERE and for all recipes go HERE.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
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