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Frozen Lemon Cheesecake

Author: Kristin


  • 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


  • 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.