‘Retro’ Lemon Pudding Cheesecake Pie

Spring has finally arrived (at least that’s what the calendar says)!  It’s time to bring our taste buds out of hibernation and put our winter favorites on the back burner in favor of fresh spring flavors. Nothing says spring more than the taste of lemon. Fabulously versatile, lemons create a zesty, fresh flavor perfect for some spring zing.

I believe Lemon Meringue Pie  entered the mainstream culture in the 1940’s and remained popular through the 50′ and 60’s. It was definitely one of those desserts that most men of that time, including my dad, just loved. 

In doing a little research on the subject, it seems in 1951, the Sunkist lemon producers came up with a ‘new idea’. It was a Lemon Cheesecake pie in a graham wafer crust. It was advertised to be quick, easy, inexpensive as well as delicious! 

In March of 1959, the  Family Circle  magazine published a recipe for a Lemon ‘Pudding’ Cheesecake  pie. This version required no cooking  and basically had only about four ingredients. The idea appears to have been one from ‘General Foods’  using their Jell-o Instant Lemon Pudding  mix. It hardly seems it could be much easier than that.

In the spring of 2004, I saw a recipe on kraftcanada.com  for a more current remake of this recipe. Of course it takes longer to make and uses twice the amount of ingredients but sounded real good.

Just for fun, I decided to make the 1959 version with the addition of some lemon zest for a more vibrant lemon flavor.

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'Retro' Lemon Pudding Cheesecake Pie
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Servings
Course dessert
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Graham Crust
  1. In a bowl, combine graham crumbs, sugar & melted margarine. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom & up sides of an 8-inch pie pan or spread evenly on the bottom of an 8-inch spring form pan.
Filling
  1. In a bowl, soften cream cheese, blend with 1/2 cup milk. Add remaining milk, lemon zest & pudding powder mix. Beat on low, just until well mixed, about 1 minute (do not overbeat). Pour filling into graham crust. Sprinkle top with remaining 1/4 of crumbs. Chill at least 1 hour.
Recipe Notes
  • Just a little side note -- On April 16, 2016 I had published a blog which featured a  No-Bake Lemon Cheesecake. It was one of the first cheesecakes my mother made.  It used lemon jell-o powder and was extremely light tasting. We loved it!
  • I tried making the filling with 1% milk & light cream cheese as well as adding some food color to brighten it up, all adjustments worked out real good. Definitely made it a guilt-free dessert!

Strawberry Yogurt Parfaits / Chocolate Cheesecake Squares

With Valentines Day almost here, I decided to do a prelude post with a few dessert ideas.

In the food industry, this day was always fun to prepare food for. Definitely a more intimate  occasion, all revolving around chocolate, ‘hearts’ and roses. Strangely enough, every time Brion and I have tried to go out for supper on Valentines we usually come home wondering why we did that. The restaurants were packed, the wait is long, the music is loud, etc, etc. Nonetheless, I’m always happiest if I can prepare a ‘special meal’ for us to enjoy at home. That being said, my choice of dessert for this Valentines Day are Strawberry Yogurt Parfaits with Chocolate Cheesecake Squares.  

The fresh strawberry compote has a nice lemony tang that pairs well with the creamy Greek vanilla yogurt. Brion isn’t much for cheesecake but just loves these chocolate cheesecake squares.

 

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Strawberry Yogurt Parfaits / Chocolate Cheesecake Squares
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, Greek
Servings
Ingredients
Strawberry Compote
Chocolate Cheesecake Squares
Course Brunch, dessert
Cuisine American, Greek
Servings
Ingredients
Strawberry Compote
Chocolate Cheesecake Squares
Votes: 1
Rating: 5
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Instructions
Strawberry-Yogurt Parfaits
  1. Rinse, hull & slice strawberries. Zest & juice lemon. In a small saucepan, whisk together sugar, water, lemon juice, zest & cornstarch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool.
  2. In parfait glasses, spoon layers of strawberry compote & Greek yogurt. Garnish with a strawberry leaf if desired. Refrigerate until serving time.
Chocolate Cheesecake Squares
  1. Line a 9-inch square baking pan with 2 sheets of parchment paper so cheesecake can easily be lifted out later. In a small bowl, combine the graham crumbs, pecans & butter. Press into prepared pan; set aside. In a large bowl, beat cream cheese, sugar & sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
  2. Bake at 325 F. for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
  3. Melt chocolate & shortening; stir until smooth. Cool slightly. Using parchment paper, lift cheesecake out of pan. Gently peel off paper; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
  4. Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 tsp chocolate over each, reheating chocolate if needed to finish dipping. Let stand for 20 minutes or until set. Store in airtight container in the refrigerator or freezer. Yield 49 squares.

No Bake Kiwi-Lime Mini Cheesecakes

With summer heat upon us, the idea of ‘no baking required’ seems just right. Over the years I have never really made use of limes to any extent. Kiwi, on the other hand, seems to always add so much eye appeal it finds it’s way into many recipes. The thought that comes to mind when you pair them up is a refreshing, sweet-sour flavor.

This brings me to my little mini cheesecakes. I thought I would do my favorite thing, which is to give preparation options. The fact that they freeze so well makes them great for those times when you need a little dessert but have no time to make it. Enjoy!

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No-Bake Kiwi Lime Cheesecake Minis
Cheesecake with options!
Votes: 1
Rating: 5
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Course dessert
Servings
Ingredients
Crust
Cheesecake using Whipped Cream
Cheesecake using Dream Whip OR Half & Half Cream
Cheesecake using Cool Whip
Course dessert
Servings
Ingredients
Crust
Cheesecake using Whipped Cream
Cheesecake using Dream Whip OR Half & Half Cream
Cheesecake using Cool Whip
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. In a small bowl, combine graham crumbs, sugar & margarine. Divide evenly into mini cheesecake pan & press down firmly. At this point you can either bake them for 5-7 minutes at 325 F. or leave as is. Either way works.
Cheesecake using Whipped Cream
  1. In a medium bowl, beat whipping cream until soft peaks form. In large bowl, with electric mixer, beat cream cheese until smooth. Add vanilla, lime juice & zest; mix to combine. Sprinkle jell-o powder onto cream cheese mixture & mix until thoroughly combined. Using a rubber spatula, fold in whipped cream until well blended & no streaks remain. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Cheesecake using Dream Whip OR Half & Half Cream
  1. In a medium bowl, combine boiling water, lime jell-o powder & lime juice; mix & let partially set. In a large bowl, cream cheese & sugar together; set aside. Using package directions, make Dream Whip (place in fridge until ready to use). Once jell-o is partially set, pour into cream cheese/sugar mixture (if using 1/2 & 1/2 cream add at this point) & beat to combine. If using Dream Whip, with a rubber spatula, fold into jell-o, cream cheese/sugar mixture. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Cheesecake using Cool Whip
  1. In a small bowl, dissolve lime jell-o powder with boiling water; set aside to cool. In a large bowl, with an electric mixer, beat cream cheese, sugar, lime juice & zest until smooth. Add cooled, partially set jell-o & mix well. With a rubber spatula, fold in Cool Whip. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Kiwi Glaze
  1. In a small saucepan, cook sugar & chopped kiwi for a couple of minutes. Using a blender, blend to a smooth consistency; allow to cool slightly. Add 1 1/2 tsp RESERVED lime jell-o powder & mixing until glaze thickens. Cool slightly then using a spoon, divide evenly among the mini cheesecakes. Chill until set.
Recipe Notes
  • If you prefer, you can double your crumb & glaze ingredients & make one large cheesecake in a 9-inch spring form pan. 
  • If you don't have a mini cheesecake pan just use a mini muffin pan with paper liners. It will work just as well.
  • After I made these, I froze them completely. When I wanted to serve them, I set however many I needed out about 30 minutes ahead. There was never any difference in the quality of these cheesecakes in doing that.

No-Bake Lemon Cheesecake

I would like to thank all of you who downloaded my Ebook in the last week’s promo on Amazon.

Special appreciation to those of you who choose to take the time to write a review on Amazon as well as subscribing to my website. Although this was the third book I have written, it was my first Ebook to be published and good reviews definitely help me achieve better ratings in the ‘big picture’. To a ‘new’ author, this show of support is priceless and I    Thank you Sincerely.

Although I can’t make today’s blog recipe for you and share it over a coffee, I think you will enjoy making it.

This was likely one of the first ‘cheesecake’ recipes. It dates back to the sixties, and probably preceded most of the baked versions. Affordable, easy to make, showy and simply delicious.

Print Recipe
No-Bake Lemon Cheesecake
A light textured dessert with a hint of lemon.
Votes: 1
Rating: 5
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Rate this recipe!
Course dessert
Prep Time 15 minutes
Passive Time 4 hours
Servings
Ingredients
Course dessert
Prep Time 15 minutes
Passive Time 4 hours
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Dissolve jello powder in boiling water. Set aside to cool.
  2. In a bowl, combine wafer crumbs & sugar; add margarine & mix well. Reserve 1/2 cup for topping. Press remainder into an 8-inch spring form pan.
  3. Combine cream cheese, sugar & lemon extract in a mixer bowl; beat until combined. Stir in lemon jello mixture then fold in thawed whipped topping until well blended.
  4. Pour over crust; sprinkle with reserved crumbs & refrigerate at least 4 hours or overnight.